These Marry Me Chicken Sliders are loaded with shredded rotisserie chicken, fresh spinach, Monterey Jack cheese, and a creamy sun-dried tomato sauce, all baked on soft Hawaiian rolls with a buttery garlic topping. They’re cheesy, flavorful, and perfect for game day, parties, or an easy weeknight dinner. If you love this flavor combination, be sure to check out my Marry Me Chicken Rice next!
Why Is It Called Marry Me Chicken?
The name Marry Me Chicken comes from the original viral recipe, made with a creamy, garlicky, sun-dried tomato and Parmesan sauce. It is so good, people joked it could spark a marriage proposal. I’ve turned that same flavor into recipes like my Marry Me Chicken Pasta, Marry Me Chicken and Rice, and even Marry Me Chicken Meatball Orzo. Finish with a batch of my Marry Me Cookies, and don’t blame me if you get a proposal!
Ingredients & Substitutions
- Hawaiian Rolls: King’s Hawaiian sweet rolls (or my homemade Hawaiian rolls) have a soft, fluffy texture with just a hint of sweetness. They pair perfectly with the savory chicken and sauce. If you don’t have Hawaiian rolls, you can use any soft dinner rolls, brioche slider buns, or even split hamburger buns in a pinch.
- Chicken: I love using rotisserie chicken in recipes because it is already cooked! And, you can sometimes find it already shredded. You could also use any leftover cooked chicken, like my shredded chicken.
- Sun-Dried Tomatoes: The sun-dried tomatoes add rich, tangy flavor and help give the sauce its signature color and depth. If yours aren’t packed in oil, be sure to soak them in hot water first to soften them up.
- Red Pepper Flakes: Red pepper flakes, also called crushed red pepper, add just a touch of heat to the sauce. (But, not too much.) However, if you don’t have any on hand or want a milder sauce, leave them out. Or, add more for more of a kick to each bite!
- Parmesan Cheese: Parmesan adds a salty, nutty flavor to the creamy Marry Me sauce. For best results, use freshly grated Parmesan so it melts smoothly into the sauce. If you don’t have parmesan, you could use Pecorino Romano or shredded Asiago.
- Spinach: Fresh baby spinach adds a pop of color and a light, fresh flavor. You can skip it if you prefer, or try the sliders with arugula or thinly sliced basil.
- Cheese: I used Monterey Jack cheese for the sliders. It melts beautifully and adds a mild, creamy flavor that complements the Parmesan sauce and chicken. If you want more flavor, you can swap in mozzarella, provolone, or even pepper jack for a little kick.
- Garlic Butter: I brush garlic butter over the sliders before baking. It helps the tops bake up golden brown and delicious.
Can I Make Marry Me Chicken Sliders Ahead Of Time?
Yes, you can make Marry Me Chicken Sliders ahead of time! Assemble the sliders up to the point of baking (but don’t add the garlic butter yet). Cover the dish tightly with plastic wrap or aluminum foil, and store it in the refrigerator for up to 24 hours. When ready to bake the sliders, brush the tops with the garlic butter, and simply bake them as directed, adding a few extra minutes if baking straight from cold. This makes them perfect for prepping in advance for parties or busy weeknights!
What To Serve With Marry Me Chicken Sliders: Top Side Dish Ideas
When I serve these sliders as the main dish, I like to add a side dish or two to the table to round out the meal. Here are a few of my favorites:
- Sweet Potato Fries
- Coleslaw
- Roasted Carrots or Roasted Brussels Sprouts
- The BEST roasted potato salad!
- Macaroni and Cheese
- Homemade tortilla chips with easy guacamole or roasted salsa
How To Store Marry Me Chicken Sliders
To store leftover Marry Me Chicken Sliders, first let them cool to room temperature. Then, wrap each slider individually in plastic wrap or aluminum foil. Place the wrapped sliders in an airtight container and refrigerate for up to 3 days. Reheat gently in the oven or microwave until warmed through.
How To Freeze Marry Me Chicken Sliders {Before or After Baking}
Freezing Before Baking: Assemble the sliders, but don’t bake. Wrap the dish tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw the sliders overnight in the refrigerator, then brush with garlic butter and bake as usual.
Freezing After Baking: Let the baked sliders cool completely. Wrap the whole dish or individual sliders tightly and freeze for up to 2 months. Thaw them overnight in the refrigerator; then reheat in the oven until warmed through.
Marry Me Chicken Sliders
Ingredients
Marry Me Sauce
- ¾ cup (178.5 g) heavy whipping cream
- ½ cup (8-10 whole) sun-dried tomatoes, soaked in hot water, drained, & chopped
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- ⅓ cup (33 g) grated Parmesan cheese
Chicken
- 3 cups rotisserie chicken, shredded
Sliders
- 1 package (12 count) King’s Hawaiian sweet rolls
- ½ cup (15 g) fresh baby spinach
- 1 cup (113 g) Monterey Jack cheese, shredded
Garlic Butter
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- 1 teaspoon garlic, minced
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 350°F. Spray a 7×11-inch baking dish with nonstick cooking spray. Set aside.
Marry Me Sauce
- To a medium saucepan over medium heat, add heavy cream, sundried tomatoes, garlic powder, salt, pepper, and crushed red pepper. Bring to a low simmer and cook for 3 to 4 minutes, until slightly thickened.
- Stir in grated Parmesan cheese and mix until fully melted and smooth. Remove from heat.
- Stir the rotisserie chicken into the sauce and set aside while you assemble the sliders.
Sliders
- Carefully slice the rolls in half horizontally (keeping them connected if possible) and place the bottom halves in the prepared baking dish.
- Spoon the creamy sauce and chicken mixture evenly over the rolls.
- Top with fresh spinach. Then, sprinkle the shredded cheese evenly over everything.
- Finish by placing the top half of the rolls on.
Garlic Butter
- In a small bowl, combine the melted butter, garlic, and parsley. Brush generously over the tops of the rolls.
- Cover the dish with aluminum foil and bake for 15 minutes, or until the cheese is hot and bubbly.
- Then, remove the foil and bake for an additional 5 minutes, or until the tops of the sliders are golden brown.
- Remove from oven, slice, and serve warm.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I love the creamy sauce with the chicken! And the spinach adds a nice fresh bite, too!
Elizabeth
These sliders are really good! The sauce adds so much flavor to the chicken. I would add a few more red pepper flakes to the sauce to spice it up a bit more!
Stephanie
Wow! The sun-dried tomato sauce is next level. Totally different from other sliders I’ve had.
Bella
These are so creamy and cheesy! I ate mine really fast and wanted another one!
Can’t wait to make this recipe so glad I found you. You’re a very creative cook.