Easy shredded Chicken Parmesan Sliders take only minutes to put together and are a great way to use leftover {or Rottiserie} chicken. From the crispy rolls to the melted cheese, this recipe is the perfect take on classic Chicken Parmesan.
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Chicken Parmesan Sliders
Can we agree that making Chicken Parmesan from scratch is delicious but also super time consuming?! While there is a time and place for recipes like that it doesn’t mean we have time every single night of the week. We just need to change our approach.
Chicken Parmesan Sliders have all of the amazing flavors that you expect from traditional chicken parm. The difference! They are ready in under 40 minutes from start to finish. You can also try this Chicken Parm Ravioli Bake!
They are perfect for dinner tonight, a holiday party or a game day recipe! Who doesn’t love individual sliders? Mini sandwiches are the perfect appetizer or serve with a side salad for a meal.
Ingredients Needed for this Recipe
- Shredded Chicken: Use leftover chicken, buy a Rotisserie chicken or bake and shred your own.
- Pizza Sauce: You can also use marinara but pizza sauce is thicker and holds up great on this slider.
- Cheese: Shredded cheese works good because it will melt into the pockets of the chicken. I love a combination of mozzarella and provolone cheese.
- Garlic Powder, Onion Powder & Parsley: You can find all of these spices in bread crumbs that would typically go on chicken parm, so this brings it into the dish.
- Parmesan Cheese: What is Chicken Parmesan without the Parm?
See recipe card for full information on ingredients and quantities.
Substitutions/Variations
Rolls- I prefer a savory roll but sweet Hawaiian rolls work great too. The important part is to have soft slider rolls. If you love Hawaiian sweet rolls be sure to also make this French Toast recipe!
Chicken- If you prefer to have breaded chicken, try using breaded chicken breasts or chicken nuggets. You could also use thawed frozen meatballs for the chicken and make meatball sliders. Or skip the protein and create cheese sliders.
Sauce- Use what you have on hand. If you have marinara sauce instead of pizza sauce go ahead and use it. To change things up you could also use a buffalo sauce and make buffalo chicken sliders.
How to Make Easy Chicken Parm Sliders
1. Cut the rolls in half using a serrated knife and place the bottom half of the rolls into a foil lined 9×13 baking pan or baking sheet. Top the bottom half of the slider buns with shredded chicken, making sure that each roll is covered.
2. Evenly distribute pizza sauce to the top of the shredded chicken. Sprinkle the cheese over the top of the chicken and pizza sauce.
3. Add the basil to the top of the cheese and place the top half of the rolls over the fillings.
4. Place the top of the rolls onto the fillings.
Combine the topping ingredients in a small bowl and brush the butter mixture over the tops of the rolls. Cover with aluminum foil.
5. Combine the topping ingredients in a small bowl and brush the butter mixture over the tops of the rolls. Cover with aluminum foil.
6. Bake for 25-30 minutes or until everything is heated through, the cheese is melted and the top is golden brown. Remove foil from the top of the rolls and continue to bake for an additional 3-5 minutes. Pull apart and serve warm.
Expert Tips:
- Buy shredded pre-cooked chicken from the grocery store to save time. You can purchase it in the meat section of the supermarket.
- Cut the rolls in half while they are still attached together and in one piece. If you cut each roll in half separately it will create extra work.
- Toast the bottom half of the rolls before adding the toppings to help prevent them from getting soggy. They will only take a few minutes but the toasting will create a great surface.
- Be sure to add the chicken before the sauce. If you add the sauce first the end result is sure to be soggy.
- Use a 1/2 teaspoon of Italian seasoning or dry basil in place of the fresh basil. If you don’t have fresh basil do not stress, dry seasoning works great too.
Storing and Freezing
Store: Leftovers should be stored in an airtight container in the refrigerator. They will last for 2-3 days.
Freeze: I wouldn’t suggest freezing Parmesan Chicken Sliders. This recipe is so quick and easy that you shouldn’t have to. If you freeze them you will run the risk of them getting soggy when they defrost.
It might also affect the fresh basil once it is frozen and then defrosted. So make them fresh and enjoy them warm for best results!
Recipe FAQs
It is important that the chicken is cooked before adding it to the Chicken Parm Sliders. That is why this recipe is so quick and why it is such a wonderful recipe for using leftover or Rotisserie chicken.
If the chicken wasn’t cooked before adding it then the sliders would take much longer to bake. The slider buns would also get too crispy before the chicken was finished cooking through.
I don’t recommend making these sliders ahead of time. They are best served warm and directly from the oven. The problem with making them ahead of time is that the bottom half of the rolls can tend to get soggy if they sit for too long.
If you absolutely needed to make them ahead then I would suggest toasting the bottom half of the rolls for about 5 minutes before adding the toppings.
The best thing to do to keep the Chicken Parm Sliders from getting soggy is to toast the bottom slider buns before adding any toppings.
It is also important that you serve them as soon as they come out of the oven. Not only do the warm Sliders taste so delicious but the cheese is nice and melty and it will keep the sauce from making the bread soggy. This is classic comfort food.
What goes great with these sliders? Try these recipes…
Did you try this recipe?
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Easy Shredded Chicken Parmesan Sliders
Ingredients
Sandwich
- 1 pkg dinner rolls {dozen}
- 12 oz chicken {shredded}
- ¾-1 cup pizza sauce {or marinara}
- 8 oz mozzarella cheese {shredded}
- 3 leaves basil {chopped}
Butter Topping
- 2 tbsp butter {melted}
- ¼ tsp garlic powder
- ⅛ tsp onion powder
- ½ tsp parsley flakes
- 2 tbsp Parmesan cheese {grated}
Instructions
- Preheat oven to 425°. Line a 9×13 baking pan with foil {leaving enough hanging over the edges to cover the rolls for baking}.
- Cut dinner rolls in half using a serrated knife. Place the bottom half of the rolls into the foil lined pan. Top the rolls with the shredded chicken {being sure that each roll is covered with chicken}. Add pizza sauce evenly over the top of the shredded chicken. Sprinkle shredded cheese over the top of the chicken and pizza sauce to cover. Finally, distribute the chopped basil over the top of the cheese and place the top half of the rolls onto the toppings.
- Combine the butter topping ingredients and brush {or spoon} over the top of the rolls. Using the foil overhang, cover the rolls with foil and bake for 25-30 minutes or until the filling is warm and the cheese is melted. Remove the foil from the top of the rolls and continue to bake for an additional 3-5 minutes.
- Remove from the oven, pull apart {or cut} and serve with your favorite side dish. Refrigerate leftovers and reheat in the oven for best results.
Video
Notes
- Use leftover, rotisserie or store bough pre cooked chicken to save on time.
- Toast the bottom half of the rolls before adding the toppings to help keep them from getting soggy.
- Be sure to add the chicken before the sauce. If you add the sauce first the end result is sure to be soggy.
- Add 1/2 teaspoon of Italian seasoning or dry basil in place of fresh basil.
- Use a mixture of mozzarella and provolone cheeses for an extra special taste.
Nutrition
