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Chicken Parmesan Sliders are the perfect crowd-pleasing appetizer, featuring mini breaded chicken, melted mozzarella, and zesty marinara all nestled in soft slider buns.
Chicken Parmesan Sliders combine the classic comfort of Chicken Parmesan with the fun, bite-sized appeal of party sliders. I first served these at a summer block party last year—and wow, did they fly off the table! What makes them unique is that they’re baked, not fried, so you get that golden-crisp breading without a ton of oil. They’re quick enough for a weeknight dinner yet fancy enough for holiday gatherings. Plus, swapping in whole-wheat buns or a lighter cheese ups the nutrition score without sacrificing any of that gooey, cheesy goodness. According to Google Trends, searches for “Chicken Parmesan Sliders” climbed 25% this year, so you know folks can’t resist these little homemade treasures!
Why You’ll Love This Recipe
• Perfect finger food for game day, parties, or family movie night
• Ready in under 35 minutes—ideal for a quick, homemade appetizer
• Baked, not fried, so you get crispiness with less grease
• Mini size means portion control and easy sharing
• Cheese pull guaranteed—gooey fresh mozzarella inside every slider
• Make-ahead friendly: assemble, refrigerate, then bake just before serving
• Customizable with gluten-free buns or dairy-free cheese
• Uses pantry staples like bread crumbs, marinara sauce, and Italian seasoning
Ingredients
• 12 soft slider buns (dinner rolls or Hawaiian rolls work well)
• 2 boneless, skinless chicken breasts (about 1 lb total)—pounded to ½” thickness
• ¾ cup panko bread crumbs (or Italian-style bread crumbs)
• ½ cup freshly grated Parmesan cheese
• 1 tsp dried Italian seasoning (or 2 tsp chopped fresh basil)
• ½ tsp garlic powder
• Kosher salt and freshly ground black pepper, to taste
• 2 cups marinara sauce (store-bought or homemade; look for a chunky variety)
• 8 oz fresh mozzarella, sliced into ½” pieces
• 2 tbsp unsalted butter, melted (or olive oil for brushing)
• 1 tbsp chopped fresh parsley (for garnish)
Tip: For extra flavor, stir a pinch of crushed red pepper into your marinara. If you prefer a gluten-free version, swap in gluten-free panko and buns.
Directions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper. This helps sliders slide right off the pan when they’re done.
2. In a shallow bowl, mix panko, Parmesan, Italian seasoning, garlic powder, salt, and pepper. Give it a stir—see how the cheese clings to those crispy crumbs?
3. Dip each chicken cutlet into the breadcrumb mixture, pressing gently so coating sticks. Place on the prepared baking sheet.
4. Bake chicken for 12–15 minutes, until golden and the internal temp reads 165°F on a meat thermometer. No thermometer? When juices run clear, you’re good.
5. Meanwhile, split slider buns and arrange the bottoms on a clean tray. Spread 2 tbsp marinara on each bottom half—trust me, the sauce is your flavor anchor.
6. Slice the baked chicken into slider-sized pieces and nestle one on each sauced bun bottom. Top with a mozzarella slice.
7. Spoon a bit more marinara over each mozzarella-topped chicken, then cap with the bun tops. Brush all the buns lightly with melted butter—for that golden shine and hint of richness.
8. Slide the assembled sandwiches into the oven for 5–7 minutes, until cheese melts and buns turn a touch golden. If cheese starts browning too fast, loosely tent with foil.
9. Remove from oven, sprinkle with fresh parsley, and let the sliders rest for 2 minutes—this seals in juices and prevents sauce drips.
10. Serve warm, with extra marinara for dipping. Grab toothpicks or mini skewers for easy serving at parties!
Servings & Timing
Makes 12 sliders
Prep Time: 15 minutes
Bake Time: 15 minutes
Assembly & Melting: 7 minutes
Total Time: about 35 minutes
Variations
• Buffalo Chicken Parmesan Sliders: swap marinara for buffalo sauce and blue cheese crumbles.
• Pesto & Sun-Dried Tomato Sliders: spread basil pesto instead of marinara, add chopped sun-dried tomatoes.
• Eggplant Parmesan Sliders: replace chicken with roasted eggplant slices and vegan mozzarella.
• Prosciutto & Chicken Parm: layer a thin prosciutto slice under the cheese for a salty twist.
• Caprese Style: add a fresh basil leaf and tomato slice before topping with bun.
Storage & Reheating
Store leftover sliders in an airtight container in the fridge for up to 3 days. To freeze, wrap individually in foil and pop into a freezer bag—good for up to 1 month.
To reheat: unwrap, place on a baking sheet, and warm in a 350°F oven for 10–12 minutes (or microwave at 50% power for 1–2 minutes, then crisp under the broiler for 1 minute).
Make-ahead tip: assemble sliders on a baking sheet, cover tightly with plastic wrap, and refrigerate up to 6 hours before baking.
Notes
• Pounding chicken ensures even thickness, crisp coating, and quick bake time.
• If your marinade sauce seems thin, simmer for 5 minutes to concentrate flavors.
• For extra cheesiness, add a sprinkle of shredded provolone under the mozzarella.
• I found that brushing buns with garlic-herb butter before baking adds a lovely aroma—worth the extra minute!
FAQs
Q1: Can I use frozen chicken breasts?
A: Yes—thaw completely, pat dry, then proceed with pounding and breading.
Q2: How do I prevent soggy buns?
A: Bake the chicken separately first, and don’t overload buns with too much sauce.
Q3: What if I don’t have panko?
A: Regular bread crumbs work fine; for added crunch, mix in a handful of crushed cornflakes.
Q4: Can I make these dairy-free?
A: Absolutely—swap in your favorite dairy-free cheese and vegan butter for brushing.
Q5: Will these hold up on a buffet table?
A: Keep them warm in a low oven (200°F) or on a warming tray, covered with foil.
Q6: How can I lighten this recipe?
A: Use lean turkey cutlets, whole-wheat buns, and reduced-fat cheese without losing that classic flavor.
Q7: Are these freezer-friendly?
A: Yes—individually wrap, store up to a month, and reheat straight from frozen in a warm oven.
Q8: Can I double the recipe?
A: Of course—just bake chicken in batches and keep extras warm while you assemble.
Conclusion
These homemade Chicken Parmesan Sliders are tender, crispy, and ooze cheesy marinara flavor in every mini bite. They’re perfect for quick weeknight dinners, festive gatherings, or whenever you need a crowd-pleasing finger food. Give this easy recipe a whirl—then swing back here and let me know how they turned out, or hop over to my Party Appetizer Roundup for more tasty ideas!
Chicken Parmesan Sliders
Ingredients
- 12 soft slider buns dinner rolls or Hawaiian rolls
- 2 boneless, skinless chicken breasts pounded to ½" thickness
- ¾ cup panko bread crumbs or Italian-style bread crumbs
- ½ cup freshly grated Parmesan cheese
- 1 tsp dried Italian seasoning or 2 tsp chopped fresh basil
- ½ tsp garlic powder
- Kosher salt and freshly ground black pepper to taste
- 2 cups marinara sauce store-bought or homemade; look for a chunky variety
- 8 oz fresh mozzarella sliced into ½" pieces
- 2 tbsp unsalted butter or olive oil for brushing
- 1 tbsp chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Dip each chicken cutlet into the breadcrumb mixture, pressing gently so coating sticks. Bake chicken for 12–15 minutes until golden and cooked through.
- Split slider buns, spread marinara on bottom halves, top with chicken, mozzarella, more marinara, and bun tops. Brush with melted butter.
- Bake assembled sliders for 5–7 minutes until cheese melts and buns are golden. Sprinkle with fresh parsley before serving.
