chicken parmesan sliders

It&#039;ll be a party any day of the week with these Chicken Parmesan Sliders! Complete with easy breaded chicken cutlets made from scratch, plenty of cheese, and a buttery herbed topping.

Chicken Parmesan Sliders

chicken breasts

eggs (beaten)

breadcrumbs

olive oil

slider buns (or dinner rolls/ Hawaiian sweet rolls)

marinara sauce

oz mozzarella cheese (or provolone, pre-sliced)

butter (unsalted, melted)

parmesan cheese

tsp Italian seasoning**

garlic powder

onion powder

Preheat the oven to 350F. Dip the chicken in the egg to coat completely. Let the egg drip off the chicken for a few seconds, then dredge to coat in the breadcrumbs.

Heat the olive oil in a large skillet over medium-high heat. Add the breaded chicken, working in batches if needed. Cook for 2-3 minutes per side, or until golden brown. Transfer to a paper towel-lined plate.

Use a bread knife to cut the slider buns in half. Place the bottom half of the buns into a 9x13' baking dish, lightly greased with cooking spray. Arrange the chicken over the buns.

Spread the marinara sauce evenly over the chicken, then top with the slices of mozzarella cheese. Place the top of the slider buns over the cheese.

Mix the melted butter, parmesan, Italian seasoning, garlic powder, and onion powder together. Generously spoon the mixture over the top of the buns to coat.

Transfer the dish to the oven and bake for 15-20 minutes, or until the tops of the buns are browned to your liking. Slice between each slider bun and serve.

These cheesy Chicken Parmesan Sliders are an easy game day party appetizer or a fun weeknight meal that the entire family will enjoy!  Soft sandwich rolls loaded with crispy breaded chicken tenders, marinara sauce, and lots of gooey mozzarella cheese make these sliders a fun take on the classic Italian-American Chicken Parmigiana!

King's Hawaiian Sweet Dinner Rolls

crispy breaded chicken strips

mozzarella cheese

Parmesan cheese

butter (melted)

Italian seasoning

Cook the chicken strips if frozen or preparing from scratch.  Heat oven to 350 degrees.

Slice the rolls in half horizontally without separating.  Place the bottom halves of the rolls into a 9x13-inch baking dish.

Arrange the chicken on top of the roll bottoms, then spoon the marinara sauce evenly over the chicken.  Sprinkle with the mozzarella cheese and half of the Parmesan.  Top the sliders with the remaining halves of the rolls.

In a small bowl, combine the butter, Italian seasoning, and remaining Parmesan cheese.  Brush over the tops of the rolls, then cover the pan with foil and place in the oven.

Bake for 10 minutes, then remove the foil and bake another 10 minutes uncovered until the tops of the sliders and deep golden brown and the sliders are hot throughout with the cheese completely melted.  

Remove from the oven and let sit for 10 minutes before cutting into individual slicers and serving.

26 oz package crispy chicken tenders or chicken breast cutlets (i.e. Perdue

slider rolls

Tbsp salted butter (melted)

garlic cloves garlic (minced)

tsp crushed red pepper flakes

marinara sauce (thick) (plus additional for serving)

Tbsp grated Parmesan cheese (divided)

parsley

Cook chicken on a sheet pan according to package directions. Cool.

To assemble sliders: Preheat oven to 350°F. Spray a 12 x 8 inch baking dish with cooking spray. Cut sliders in half, placing bottom in dish. (Alternately, bake on a parchment lined sheet pan)

In a small bowl, mix together butter, garlic, onion powder, Italian seasoning and red pepper flakes.

Brush bottom rolls all over with garlic butter. Top with 6 slices cheese. Spread 1/2 cup marinara sauce over cheese, then arrange chicken pieces on top. Drizzle with 1/2 cup marinara sauce. Sprinkle with 1 Tbsp Parmesan cheese. Cover with remaining 6 cheese slices.

Place top buns over cheese. Brush rolls all over with remaining garlic butter. Sprinkle top with reserved Parmesan.

Lay foil loosely on top. Bake for 20 minutes. Uncover and continue to bake another 3-5 minutes or until lightly golden and cheese has melted.

Use a sharp knife to separate cutting along perforations.

Serve with additional warm marinara sauce on the side.

Bake a big batch of these chicken parmesan sliders for your next party, and you&#39;ll have the happiest guests!Step-by-step photos can be seen below the recipe card.

Chicken Parmesan Sliders Recipe

King’s Hawaiian Pre-Sliced Slider Buns ((9 buns))

10-12 frozen chicken strips (cooked according to package instructions)

milk mozzarella cheese

salted butter (melted (1 stick))

Italian Seasoning

basil (optional, for garnish)

Preheat

Preheat oven to 375°F. Lay the bottom half of the slider buns on a baking sheet or in a baking pan.

Lay the cooked chicken strips on top of the buns.

Spoon

Spoon 1 cup of marinara sauce over the chicken, then place one slice of mozzarella over each bun and on top of the sauced chicken.

Place

Place the slider bun tops on top of the sandwiches.

Brush

Stir together the melted butter, Italian Seasoning, and Parmesan. Generously brush the tops of the buns with the butter mixture. Top with the chopped basil if desired.

Bake

Bake for 20 minutes or until golden brown, melty, and bubbly. Pull apart or slice to serve.

My buns burnt, but I used a dark pan. Perhaps a glass dish will do better.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1617717041/iLfczv5vh.mp4

Chicken Parmesan Sliders are a bite sized take on the classic comfort food, Chicken Parmesan! Chicken parm is nestled within soft slider rolls and baked it into a delicious finger food for the ultimate party platter!

Baked Chicken Parmesan Sliders

The Italian classic now in slider form! Featuring crispy, breaded chicken and marinara sauce topped with melted mozzarella cheese sandwiched between soft dinner rolls, top with a garlicky butter glaze. Perfect for game day, dinner and more!

chicken breast

eggs

salt

½ tsp pepper

parmesan cheese (grated)

pkg savory Hawaiian rolls (12 count)

marinara sauce (plus more for serving if desire)

mozzarella cheese (shredded)

cooking oil

salted butter (at room temperature)

basil

oregano

Preheat oven to 400℉.

Slice chicken breasts in have length wise. Cover with plastic wrap and use the flat side of the meat tenderizer to flatten chicken breast to about ¼ and inch thick.

In a shallow dish, add eggs, garlic powder, salt, and pepper. Whisk to combine.

In a separate shallow dish, combine breadcrumbs and parmesan cheese.

Working with one chicken breast piece at a time, coat the chicken breast in the egg mixture. Then coat in the breadcrumb mixture. Set aside. Repeat until all chicken pieces are coated with both mixtures.

Heat a skillet over medium heat. Once hot, drizzle with cooking oil. Add the breaded chicken breast. Cook until internal temperature reaches 165℉. Make sure to flip half way through cooking. Remove from heat once fully cooked.

While keeping all of the rolls intact, slice rolls open length wise.

Lightly grease a sheet pan. Place the bottom of the rolls onto the sheet pan.

Layer the rolls with a layer of breaded chicken (may have to cut chicken in order to fully cover the rolls), marinara sauce, and mozzarella cheese. Top with the top layer of the rolls.

In a small bowl, combine softened butter, basil, oregano, and garlic powder. Mix to fully combine.

Using a pastry brush, generously brush the compound butter over the top of the rolls.

Place rolls in the preheated oven and cook for 6 minutes.

Remove from oven. Let cool slightly. Cut sliders into individual servings. Optional: Serve with more marinara sauce on the side.

Enjoy!

I made these for supper tonight and we loved them! The parm coated chicken was so good , it stayed nice and juicy. Your recipes never disappoint.

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