Chicken Parmesan Sliders, or should I say Chicken Parm Sliders, take the popular pasta recipe and turn it into a fun mini sandwich to eat by hand! If you are looking for other slider recipes, try my Italian Sliders, Reuben Sliders, and Mushroom and Swiss Sliders!
Chicken Parmesan Sliders
Good things come in small packages. How many times have we heard that? Well, it’s true! Chicken Parmesan Sliders pack a mouthful of flavor in a small Hawaiian roll. No pasta is necessary for these mini sandwiches, and you won’t miss it! Traditionally, chicken was not part of this combination. Eggplant Parmigiana was an eggplant, fried, then topped with cheese and tomato sauce. Then, it would be baked, ready to eat! Later, eggplant was replaced with chicken and Chicken Parm was created!
Chicken Parmesan Sliders Recipe
When it comes to chicken tenders, not much can go wrong. Plus, using frozen chicken tenders in this recipe makes it an easy appetizer or meal to make! What puts these sliders on a level of their own is the seasoned butter topping.
Layering is the key to making these mini Chicken Parmesan sandwiches. Be sure to preheat the oven to 350°F. You may have to reset the temperature after cooking the chicken tenders ahead of time. In a sprayed baking dish, lay down the bottoms of the Hawaiian rolls and add the cheese, chicken, marinara, cheese, and basil. Put on the tops of the rolls and smother them with the butter topping.
To make the butter topping, simply mix all the ingredients together and brush it all over the rolls! Cover the sliders with tin foil for the first 20 minutes. Then, bake them for another 5 minutes or so until the tops of the rolls are a golden brown. These are messy but SO good and easy! Have a cup of marinara on hand for dipping.
Can I Make a Meatless Slider?
If you want to try a meatless version of this slider, you can buy frozen eggplant cutlets to use. Follow the cooking instructions on the package, just like with the chicken tenders, and keep everything else the same. Now, you have an Eggplant Parmigiana Slider!
More Slider Recipes
Chicken Parmesan Sliders
Ingredients
SLIDERS
- 12 Kings Hawaiian rolls
- 1 pound chicken tenders, cooked
- ½ cup marinara sauce
- 8 slices provolone cheese
- 8 ounces fresh mozzarella cheese sliced
- ¼ cup fresh basil chopped
BUTTER TOPPING
- ¼ cup (57g) butter, melted
- 1 teaspoon sea salt
- 3 teaspoons garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon grated parmesan cheese
Instructions
- Preheat the oven to 350°F.
- Split your rolls in half, place the bottom half in a prepared baking dish. Carefully set the top half to the side.
- Top the bottom buns with 6 slices of provolone cheese, follow with cooked chicken tenders, marinara, mozzarella, and basil.
- Place the top half of the buns on top.
- In a small bowl, mix together the buttered topping ingredients.
- Brush the top of the rolls with the melted butter mixture.
- Cover the dish with foil and bake for 20 minutes at 350°F or until the cheese is hot and bubbly.
- Remove foil, and bake for an additional 5 minutes (or until the tops of the sliders turn a golden brown).
- Remove from oven, slice, and serve.
Did you make this recipe?
You can tag me at @iamhomesteader.
Hi, Do you think these could be made ahead?
This is a go-to for us almost weekly. I do fry my own chicken, so I have not tried it with ready-to-go tenders. I have an issue with the roll bottoms getting soggy, but it may be because I don’t measure the sauce. I LOVE a lot of sauce on it. I have fallen in love with Bertolli Traditional Marinara. I just leave the bottoms off until we plate these to keep them from getting soggy.
I have only used shredded mozzarella, but I think I may try the slices of fresh mozzarella tonight. That looks so yummy.
The butter sauce on top is to die for. Thank you for sharing this, now, dinner staple in my home.
I tried this at my daughter-in-laws house and i believe i ate 8 out of the 12 it was super delicious.
i was raised without sisters so my mami introduced me to the kitchen a long time ago got all the ingredients yesterday and will be making it tomorrow for me and my daughter. 10 for me and 2 for her. 🙂
These look amazing! Thanks for posting this recipe. My question is have you ever had success with serving these at a potluck? I would love to serve them at a potluck but they would have to be heated up at home and transported and either reheated or just served as is. Have you ever done that? Any tips would be appreciated!
Hi Heather – I haven’t, and I’m not sure it would be as good if not served warm. I think your best bet is to make them and let them sit for an hour then try one, and see if it is still delicious to you. 🙂
Just made this wanting to try something different for sunday dinner. Win! Win! Win! So easy and tasty. Thank you for adding to my list of awesomeness. Definitely will be a go to for parties.
Do you thaw the frozen chicken tenders first or no?
Why is this the only comment she didn’t answer 😭
Because it literally says in the recipe “chicken tenders, cooked”
Good for you Amanda for sticking up for yourself. Your recipe looks amazing – I’m going to make it for an upcoming party. Was considering pulling apart the chicken tenders a little for an easier serve – thoughts? Love your recipes by the way, my first time on your site.
Yes, you can definitely do that, Kathryn! 🙂
I just stumbled upon this site in a search and – 2 years after publishing – I need to comment on “eggplant was replaced with chicken and Chicken Parm was created!”
That is just so incredibly wrong. I am Italian. Eggplant Parmesan has many variations and will never be “replaced” to this day. Chicken Parmesan was and still is the “poor man’s” replacement for Veal Parmesan. VEAL. And that started in the 1950’s.
Please do some homework and save your !!! points for something factual.
Be well and try Veal Parmesan someday. The real thing. It will blow you away.
Hope you feel better. Proving people wrong on the internet is an exhausting full-time job! This is a Chicken Parm SLIDER. Not intended to be authentic. And I am certainly not researching the origins of veal parmesan when sharing this recipe.
People really get this upset over a recipe??? People like you need to stay off of the internet, offended by EVERYTHING. IT’S A RECIPE KAREN IF YOU DON’T LIKE THE NAME OF IT JUST KEEP SCROLLING!?!?!?!?! Referring to something as eggplant, veal or chicken parm is not that dam deep!