Chicken parm sliders are a twist on the classic Italian dish. Store-bought ingredients make this recipe easy and convenient to prepare, especially on a busy weeknight or before a party. Everything comes together to make delicious sliders that nobody will guess were this easy!
For a easy weeknight dinner, these pair nicely with a simple salad like this Simple Side Salad (recipe from Peas and Crayons) or a Classic Wedge Salad (recipe from Savory Experiments). They're also good with a cooked veggie side like roasted green beans or Parmesan & Garlic Crispy Roasted Brussels Sprouts. And of course fries are always a solid go-to to serve with sliders!
If you're serving these at a party and need more party food ideas, check out my Bacon Cheese Ball, Italian Pasta Salad, and Tortellini Pasta Salad Skewers.
Chicken Parmesan Slider Ingredients
- One package of 12 Hawaiian rolls (or homemade)
- Frozen breaded chicken tenders (6) (Tyson Southern style recommended)
- Marinara sauce
- Provolone cheese
- Grated Parmesan cheese
- Butter
- Garlic powder
- Italian seasoning
- Fresh parsley
Chicken Parmesan Slider Recipe Notes
What other types of rolls can I use? You can use dinner rolls instead of the Hawaiian rolls. The Hawaiian rolls add some balance to the tangy, salty flavors of the chicken, cheese, and marinara, but regular dinner rolls are equally delicious. The key for this recipe is to buy a package of rolls that are still connected. The top and bottom of all 12 rolls are separated in a slab/sheet for easy assembly.
Can I substitute another cheese for the Provolone? Yes! Mozzarella or Monterey Jack would be good substitutions. If using fresh mozzarella, squeeze the excess moisture out before using on the sliders or they might get soggy.
Can I substitute another cheese for the Parmesan? Romano, Pecorino, or even a blend of Parmesan, Romamo, and Pecorino would be good.
Should I use salted or unsalted butter? This is a matter of personal preference. I like my food a bit saltier than the average person, so I use salted butter. The ingredients in this recipe are somewhat salty by default, so if you're not sure of your preference, play it safe and use unsalted.
What are some substitutes for the Italian seasoning? Oregano or basil (one of both together) are good choices if you don't have an Italian seasoning blend. You can also make your own homemade Italian seasoning. Kitchen Treaty has this recipe, which is oregano-forward. This recipe by The Cookful is another good option.
Storing and Reheating Chicken Parm Sliders
These are best enjoyed fresh from the oven, but they can be saved for later. When serving fresh from the oven, they can be left at room temperature for up to 2 hours.
Leftovers can be stored in the fridge for up to 3 days. Reheat at 350°F until warmed through. To freeze, wrap cooled sliders individually in foil and place in a freezer bag for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
Chicken Parmesan Sliders
Equipment
- Parchment paper (recommended)
Ingredients
- 6 frozen breaded chicken tenders (Tyson southern style recommended)
- 1 package Hawaiian rolls (12 rolls)
- 1½ cups marinara sauce divided into two ¾ cup portions
- 9 slices provolone cheese
- ½ cup grated Parmesan cheese divided into two ¼ cup portions
- 2 tablespoon butter
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- 1 tablespoon chopped fresh parsley
Instructions
- Place chicken tenders on a parchment lined baking sheet and bake according to package instructions. Move on to next steps while the chicken is cooking.
- Line a 9x13 inch baking dish with parchment paper.
- Slice the Hawaiian rolls in half horizontally, keeping the top and bottom halves intact to create one large slab. Transfer the bottom slab to the baking dish.
- Spread ¾ cup of marinara sauce evenly over the cut side of the bottom half of the rolls to create a saucy base layer.
- Once the chicken is cooked, cut each tender in half to they fit the Hawaiian rolls. Place the halved tenders in a single layer on top of the sauce, one piece per roll.
- Spoon the remaining ¾ cup marinara sauce over the chicken.
- Layer the provolone slices over the chicken.
- Sprinkle ¼ cup of grated Parmesan cheese evenly over the provolone.
- Place the top slab of rolls over the cheese layer to close the sliders.
- In a small bowl, stir together 2 tablespoons of melted butter, 1 teaspoon of garlic powder, and 1 teaspoon of Italian seasoning. Brush the mixture evenly over the tops of the rolls.
- Cover the baking dish loosely with foil. Bake for 10 minutes at 425℉ until the cheese is melted and the tops are lightly toasted and golden.
- Remove from oven and let rest for 5 minutes.
- Garnish by sprinkling the tops with the remaining ¼ cup of grated Parmesan and 1 tablespoon of chopped fresh parsley over the sliders. Slice into individual sliders and serve.
Notes
Nutrition
