Name: Chicken Parmesan Sliders Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 12 Kings Hawaiian rolls; 1 pound chicken tenders, cooked; ½ cup marinara sauce; 8 slices provolone cheese; 8 ounces fresh mozzarella cheese, sliced; ¼ cup fresh basil, chopped; ¼ cup (57g) butter, melted; 1 teaspoon sea salt; 3 teaspoons garlic, minced; 1 tablespoon fresh parsley, finely chopped; 1 tablespoon grated parmesan cheese

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Introduction

These Chicken Parmesan Sliders are a delicious twist on a classic Italian favorite, served on soft Hawaiian rolls. Perfect for parties or a comforting dinner, they combine tender chicken, melted cheese, and savory marinara in every bite.

A close-up of a three-layer small sandwich held by a woman’s hand with a white marbled texture underneath on white parchment paper, the bottom layer is a golden biscuit with a soft crumb and a few green herb specks, the middle layer is a crispy brown fried chicken piece covered with bright red marinara sauce, and the top layer is melted white cheese with green herb bits, finished with another golden biscuit sprinkled with chopped green herbs on top; to the left, there is a small clear bowl with red marinara sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 King’s Hawaiian rolls
1 pound chicken tenders, cooked
½ cup marinara sauce
8 slices provolone cheese
8 ounces fresh mozzarella cheese, sliced
¼ cup fresh basil, chopped
¼ cup (57g) butter, melted
1 teaspoon sea salt
3 teaspoons garlic, minced
1 tablespoon fresh parsley, finely chopped
1 tablespoon grated parmesan cheese

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: Slice the Hawaiian rolls in half horizontally. Place the bottom halves in a prepared baking dish and set the tops aside.
Step 3: Layer the bottom buns with 6 slices of provolone cheese, followed by the cooked chicken tenders, marinara sauce, sliced mozzarella, and chopped basil.
Step 4: Cover the assembled sliders with the top halves of the rolls.
Step 5: In a small bowl, combine the melted butter, sea salt, minced garlic, fresh parsley, and grated parmesan cheese.
Step 6: Brush the tops of the rolls generously with the butter mixture.
Step 7: Cover the baking dish with foil and bake for 20 minutes, or until the cheese is hot and bubbly.
Step 8: Remove the foil and bake for an additional 5 minutes, or until the tops of the sliders turn golden brown.
Step 9: Remove from oven, slice the sliders apart, and serve warm.

Tips & Variations

Substitute cooked shredded chicken or grilled chicken breasts if tenders aren’t available.
Add red pepper flakes to the marinara for a spicy kick.
Use mozzarella pearls for a creamier texture instead of sliced mozzarella.
Top with extra fresh basil or a sprinkle of oregano after baking for added flavor.
Make sliders ahead of time and refrigerate before baking to save prep time.

Storage

Store leftover sliders in an airtight container in the refrigerator for up to 3 days. To reheat, wrap in foil and warm in a 350°F oven for about 10-15 minutes or until heated through. Avoid microwaving to keep the bread from becoming soggy.

How to Serve

A close-up of a small sandwich held by a woman's hand, featuring three main layers: at the bottom is a soft, golden-brown biscuit with a slightly crispy edge sprinkled with green herbs, above it is a thick layer of rich, red marinara sauce topped with a round, breaded chicken piece that looks crunchy and golden, and at the top is a layer of melted white cheese that stretches slightly as the biscuit top is lifted; the sandwich rests on white parchment paper with more biscuits blurred in the background, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken tenders for this recipe?

Yes, just be sure to fully thaw and cook the chicken tenders before assembling the sliders to ensure even heating and food safety.

Can I prepare these sliders ahead of time?

Absolutely! Assemble the sliders up to the butter brushing step, cover tightly, and refrigerate for up to 24 hours. Add the butter topping and bake as directed when ready to serve.