Chicken Parmesan Sliders
Chicken parmesan sliders stack crispy breaded chicken patties with marinara, pepperoni, and melted cheese on sweet Hawaiian rolls, finished with a garlic butter bake that creates a golden, bubbly exterior.
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Chicken parmesan sliders stack crispy breaded chicken patties with marinara, pepperoni, and melted cheese on sweet Hawaiian rolls, finished with a garlic butter bake that creates a golden, bubbly exterior.
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Preheat oven to 350°F (175°C). If not already cooked, bake chicken patties according to package directions.
Slice the entire slab of Hawaiian rolls in half horizontally, keeping the rolls connected.
Place the bottom half of the rolls in their original tray or a baking dish. Layer with provolone cheese, followed by pepperoni slices.
Spread a layer of arrabbiata sauce over the pepperoni.
Arrange the cooked chicken patties on top of the sauce. You may need to cut one patty in half to ensure full coverage.
Top the chicken patties with a little more sauce.
In a small bowl, prepare the garlic butter topping. Combine the melted butter, Italian seasoning, grated Pecorino Romano, minced garlic, and chopped fresh parsley. Stir to combine.
Drizzle a small amount of the garlic butter mixture over the chicken, then sprinkle evenly with shredded mozzarella cheese.
Place the top half of the rolls back on.
Pour the remaining garlic butter mixture over the top of the rolls, spreading it to cover them completely.
Place the sliders on a baking sheet and cover loosely with aluminum foil.
Bake for 15-20 minutes, or until the cheese is fully melted and the sliders are heated through. For a crispier top, you can remove the foil for the last 5 minutes of baking.
Remove from the oven, slice into individual sliders, and serve immediately.
Store cooled sliders in an airtight container for up to 3 days; reheat wrapped in foil at 350°F for 8–10 minutes.
The recipe calls for cooked chicken patties. Pre-cook them before assembling to ensure they're fully cooked before baking the assembled sliders.
Bake at 375°F for 12–15 minutes until the rolls are golden brown and the cheese is melted and bubbly.
Yes, assemble them, cover with foil, and refrigerate up to 4 hours before baking. Add a few extra minutes to the bake time if baking from cold.
Soft dinner rolls or brioche slider buns work well; avoid hard rolls as they won't create the same soft texture.
Yes, omit the pepperoni for a traditional chicken parmesan slider, or swap in Italian meats like soppressata or prosciutto.
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