Chicken Parmesan is a fork-and-knife situation. These sliders are not. Crispy chicken, tangy marinara, gooey mozzarella, all tucked into buttery garlic-topped Hawaiian rolls. Pull apart. Eat with your hands. No plates required.
Ingredients
Makes 12 sliders (serves 4-6).
- 12 slider buns (Hawaiian rolls or small brioche buns)
- 12 frozen or refrigerated chicken tenders (or 2 large breaded chicken cutlets, cut to fit)
- 1 cup marinara sauce
- 1½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil, chopped (optional)
For the Garlic Butter Topping:
- ¼ cup (60g) unsalted butter, melted
- 2 cloves garlic, minced
- 1 tsp dried parsley or oregano
Step-by-Step Instructions
Step 1: Preheat & Cook Chicken
- Preheat oven to 375°F (190°C). Cook chicken tenders according to package directions (or bake fresh cutlets at 400°F for 15-20 minutes).
Step 2: Prep Buns
- Without separating individual rolls, slice the entire block of buns horizontally (like a top and bottom slab).
- Place bottom bun slab in a 9×13 baking dish.
Step 3: Assemble Sliders
- Arrange cooked chicken tenders on bottom buns (cut to fit if needed).
- Spoon marinara sauce over chicken. Sprinkle with mozzarella and Parmesan.
- Place top bun slab over the cheese.
Step 4: Garlic Butter
- Mix melted butter, garlic, and parsley. Brush generously over the tops of the buns.
Step 5: Bake
- Cover with foil. Bake 15 minutes.
- Remove foil. Bake 5-10 more minutes until cheese is melted and buns are golden.
Step 6: Serve
- Sprinkle with fresh basil. Pull apart. Eat immediately. Don’t share.
Summary
Prep Time: 10 min | Cook Time: 25 min | Total: 35 min
Yield: 12 sliders | Difficulty: Easy
Storage Notes
Fridge: 3 days. Reheat: Cover with foil and bake at 350°F for 10-12 minutes. Avoid microwaving — buns get rubbery. These sliders are best fresh but leftovers still hit.
