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Easy Chicken Parmesan Sliders Recipe

Easy Chicken Parmesan Sliders

Prepared breaded chicken, marinara, mozzarella, and Parmesan are baked inside Hawaiian sweet rolls for a fast, cheesy appetizer. A garlic-herb butter topping gives the rolls golden, savory flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 12-count package Hawaiian sweet rolls
  • 12 ounces Frozen breaded chicken tenders or chicken nuggets, cooked according to package directions
  • 1 cup Marinara or pizza sauce, divided
  • 1 1/2 cups Shredded mozzarella cheese
  • 1/4 cup Finely grated Parmesan cheese
Topping
  • 4 tablespoons Unsalted butter, melted
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Garlic powder
  • 1 tablespoon Chopped fresh parsley, optional
  • 2 tablespoons Additional grated Parmesan, optional

Method
 

Step-by-Step
  1. Heat the oven to 375°F. Line a baking sheet or 9-by-13-inch baking dish with parchment, or lightly grease the dish.
  2. Bake the frozen breaded chicken according to the package directions until crisp and fully heated. If using homemade chicken, cook until the thickest portion reaches 165°F.
  3. Without separating the rolls, slice the entire slab horizontally. Place the bottom half in the prepared baking dish.
  4. Spread about 1/2 cup of marinara over the roll bottoms. Arrange the cooked chicken tenders over the sauce, cutting them to fit if necessary.
  5. Spoon the remaining marinara over the chicken, then sprinkle evenly with the mozzarella and 1/4 cup Parmesan. Place the roll tops over the filling.
  6. Stir together the melted butter, Italian seasoning, garlic powder, parsley, and optional additional Parmesan. Brush the mixture evenly over the roll tops.
  7. Cover the dish loosely with foil and bake for 15 minutes. Remove the foil and continue baking for 5 to 10 minutes, until the cheese is melted and the tops are golden.
  8. Let the sliders rest for 5 minutes before separating them. Serve warm with extra marinara for dipping.

Notes

Keep the Hawaiian rolls connected while assembling and baking so the sliders stay moist and preparation is faster. Use thick marinara rather than watery sauce to help prevent soggy bottoms. Refrigerate leftovers and reheat until hot.