Chicken Parmesan Sliders + Video
This post may contain affiliate links. Please read my disclosure policy.
These Chicken Parmesan Sliders have been a reader favorite for over a decade, and for a very good reason… they’re outrageously good! Juicy, golden chicken layered with marinara, melted mozzarella, and a blanket of Parmesan, all tucked into buttery, garlic-brushed rolls that soak up every drop of flavor. Cheesy, saucy, garlicky, and wildly comforting, these sliders disappear fast and leave people asking who made them. Loud flavors. Big payoff. Legendary status, fully earned.
Table of Contents
WHY YOU’LL LOVE THIS CHICKEN PARM SLIDERS RECIPE
- A decade-long reader favorite for a reason
- Fast, easy, and completely reliable
- All the flavors of chicken parm, party-style
- Feeds a crowd without stress
- Melty, saucy, and deeply satisfying
Chicken Parmesan Sliders
I’ve been making chicken sliders recipes forever, and this one never fails me.
These aren’t fancy. They’re not trying to be anything new. They’re just everything people already love, packed into a form that’s easier to serve and even easier to eat.
The garlic butter matters. Toasting the rolls matters. And layering everything the right way is what keeps them from turning soggy or sliding apart when you pick one up.
These parmesan chicken sliders are the ones people hover around. The ones that vanish first. The ones someone always asks for the recipe for.
If you need one dish you can always count on, this is it!
CHICKEN PARM SLIDERS RECIPE VIDEO
Want to see how easy this comes together? Watch our quick recipe video 👇
INGREDIENT NOTES
- Chicken Breasts: Cutting them thin keeps them juicy and quick-cooking.
- Hawaiian Rolls: Slight sweetness balances the savory chicken and sauce. Other slider buns work, as long as they’re all connected.
- Marinara Sauce: Use one you already love… it shows up loud here. I usually whip up a quick batch of my 5-minute pasta sauce.
- Mozzarella Cheese: Shreds melt faster and more evenly. Bagged are fine, but grate it fresh if you can.
- Parmesan Cheese: Adds salt, depth, and classic chicken parm flavor. Definitely use a fresh wedge here!
VARIATIONS
Spicy: Mix crushed red pepper flakes into the marinara.
Extra Cheesy: Add shredded provolone along with the mozzarella.
Crispy: Lightly bread the chicken before cooking.
Roasted Garlic: Use roasted garlic in the butter instead of garlic powder.
Mini Chicken Parm: Grab a larger-count pack of rolls for smaller, appetizer-sized buns.
Air Fryer Chicken: Cook the cutlets in the air fryer instead of on the stove.
SERVING SUGGESTIONS
- Great for game day or parties with extra marinara for dipping.
- Pair a chicken parmesan slider with fries, potato wedges, or mozzarella sticks.
- Add a simple green salad to make it into a meal.
- Serve roasted vegetables or penne Pomodoro pasta on the side.
CHICKEN PARMESAN SLIDER FAQ
You bet! You may still need to cut them down to size so they fit on the buns.
Not if you toast the rolls first and layer them properly! That said, these do contain cheese, sauce, and juicy chicken… softening is bound to happen the longer they sit.
You can cook the chicken and shred the cheese in advance, but it’s best to assemble each chicken parmesan slider just before baking.
You can save any extra sliders for up to 3 days in the fridge. Reheat in the oven or air fryer to perk them back up.
Out of all the chicken sliders recipes out there, this one works because it manages moisture and heat in stages.
Toasting the rolls creates a dry barrier that slows sauce absorption. The Parmesan goes down first, acting as a buffer between bread and chicken.
Since the chicken is fully cooked before assembly, the final bake is only about melting cheese, not cooking meat.
Butter carries garlic flavor evenly across the bread, while mozzarella melts into the chicken and marinara, binding everything together.
The short final bake prevents steam buildup, which is what causes soggy bottoms.
It’s not complicated. It’s just thoughtful layering and timing… and that’s why these chicken parmesan sliders never fail.
DONNA’S PRO TIPS
- Don’t skip toasting the rolls. They’ll end up soggy otherwise!
- Use thin, evenly sized chicken pieces for the best, most juicy bite.
- Go light on the sauce. More is not better here.
- Assemble while the chicken is warm so it stays juicy.
- Bake just until the cheese melts, or you’ll dry out the chicken.
- Cut sliders after resting for one minute. This gives them time to set so they hold together.
TOOLS NEEDED
- Large Skillet: For evenly cooking the chicken.
- Rimmed Baking Sheet: Holds chicken parmesan sliders together.
- Serrated Knife: Cleanly slices the rolls, before and after baking.
- Pastry Brush: For even garlic butter coverage.
- Tongs or Spatula: Makes it easier to handle the chicken.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Reader favorite for over 10 years
- Toasted rolls prevent sogginess
- Parmesan acts as a moisture barrier
- Thin chicken cooks fast and stays juicy
- Short bake melts cheese perfectly
- Crowd-pleasing, reliable, repeatable
- Classic comfort food that always wins
Chicken Parmesan Sliders + Video
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 1/2 pounds boneless skinless chicken breasts, cut into twelve ½-inch cutlets
- 1/2 teaspoon kosher salt
- 2 teaspoons fresh ground black pepper
- 3 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 3 ounces grated Parmesan cheese
- 3/4 cup marinara sauce
- 4 ounces mozzarella cheese, shredded
- 12 Hawaiian rolls or slider buns, kept attached
Instructions
- PREP OVEN AND PANS: Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set aside a large skillet for cooking the chicken.
- PREP ROLLS: Place the rolls on a cutting board. Using a serrated knife, slice the rolls in half horizontally, keeping them connected. Place the bottom halves cut-side up on one side of the prepared baking sheet and the top halves cut-side up on the other side.
- MAKE GARLIC BUTTER: Melt 3 tablespoons unsalted butter in a small microwave-safe bowl. Stir in 1 teaspoon garlic powder. Brush the cut sides of both the tops and bottoms of the rolls with the garlic butter.
- TOAST ROLLS: Bake the rolls for 8 to 10 minutes, until lightly golden and toasted. Remove from the oven and set aside. Leave the oven on.
- SEASON CHICKEN: Sprinkle both sides of the chicken cutlets with ½ teaspoon kosher salt and 2 teaspoons fresh ground black pepper.
- COOK CHICKEN: Heat 2 tablespoons extra virgin olive oil in the large skillet over medium-high heat. Add the chicken in a single layer and cook for about 4 minutes per side, until golden brown and cooked through. The chicken should feel firm and reach an internal temperature of 165°F.
- ASSEMBLE SLIDERS: Sprinkle the grated Parmesan cheese evenly over the toasted bottom halves of the rolls. Top with the cooked chicken pieces, trimming if needed so each slider is evenly filled.
- ADD SAUCE AND CHEESE: Spoon about 1 tablespoon marinara sauce over each piece of chicken. Sprinkle the mozzarella cheese evenly over the top.
- BAKE: Return the baking sheet to the oven and bake for about 5 minutes, until the cheese is fully melted and bubbly.
- FINISH AND SERVE: Place the top halves of the rolls back on the sliders. Cut into individual sliders and serve warm.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2013. Updated and republished February 2026
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
These look fantastic — love that you're able to assemble them before pulling apart the rolls to make the process a little more efficient! Love King's Hawaiian bread — always perfectly soft and fluffy!
Good luck with the contest : )
This just looks so good! We love Hawaiian rolls here. Potato bread = also winner. Melty cheese is so awesome, right? I want to try this.
I made these last night. Added a swiss cheese/mushroom, BBQ and a wasabi slider to the mix. So good, thanks for the idea!
So happy you loved them!
Look fantastically awesome – I'm a finger food lover – Pinning 😉
What an amazing use of King's Hawaiian bread! I am addicted to that stuff! And these sliders – perfection! I could just gobble these up!
This was awesome. Even though I used regular rolls and my oen marinara sauce, it came out delicious. I will def. Make it again. Thank you!
I just made these and they were fantastic!!!
best looking sandwich ever!
I made this tonight and everyone loved them. Thank you!
Wow….can you say perf for my superbowl party !
I've made something very similar to this but I used shredded rotisserie chicken (lazy way), then layered sauce and cheese and spices. Very good!
I've actually made these 3 times and loved them each time. Perfect as written, but I must say, I'm tempted to try the rotisserie chicken next time because I like being lazy too.
Sounds delicious, I plan on making them, but can the leftovers be frozen?
Sounds delicious. Plan on making them, but can you freeze the leftovers?
Love this idea! Wondering, though, if you could use boneless, skinless thighs instead of chicken breasts. Seems they would be the right size for the slider buns…
These look scrumptious! I can't find the video
Thanks for your help.
I used my insta pot and shredded the chicken! My family really liked it!
Tasty! I used the mini sub rolls:-)
I tried these. Added a couple slices of jarred jalapenos, for kick. DELICIOUS
400 degrees was entirely too high!! The entire batch burned black after 5 minutes!
Had to order take out.😞
Oh no, Linda! The recipe was tested before publishing and Donna makes the sliders regularly without any problems. Do you live at a high altitude? I do know that altitude can affect oven temperatures. Likewise, if you have a convection oven, it cooks hotter than a traditional oven. I have one and always set it to 25 degrees lower than what most recipes call for.
TSRI Team member,
Becca
Sliders are such easy quick appetizers or full meals. I love to make these when I’m making something for a work potluck or family event! Everyone loves them.