Chicken Parm Sliders
Chicken Parm Sliders are easy to make and perfect for a light dinner or game-day food. My simple recipe makes it so easy to feed a crowd!
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
Notes
Make-Ahead: The chicken can be cooked up to 2 days ahead and refrigerated. Reheat briefly before assembling.
Storage: Store leftover sliders in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a 350°F oven for 10 minutes or until warmed through. Avoid the microwave if possible to keep the bread from getting soggy.
Ingredient Note: Hawaiian rolls add a slightly sweet contrast to the savory chicken and marinara, but any sturdy slider bun will work.
Nutrition
Serving: 1 | Calories: 263cal | Carbohydrates: 17g | Protein: 19g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 503mg | Sugar: 5g | Fiber: 1g | Calcium: 118mg | Iron: 1mg