These chicken parmesan sliders bring the bold flavors of the classic comfort dish into easy, shareable sandwiches. Perfect for parties, game day, or a quick weeknight dinner, they’re simple to assemble and always a crowd-pleaser.
It’s slider time! Our family loves sliders — we started with ham and cheese sliders and quickly added cheeseburger and roast beef versions to our rotation. They’re quick to make and even quicker to disappear.
These chicken parmesan sliders are crispy, cheesy, and easy enough for a weeknight. They deliver all the elements you want from chicken parmesan — crunchy breaded chicken, tangy marinara, and melty cheese — wrapped up in soft Hawaiian rolls.
What are chicken parmesan sliders?
Chicken parmesan sliders take the favorite restaurant meal and shrink it down into shareable sandwiches. You get crispy breaded chicken, rich marinara, and plenty of melted cheese, all on soft slider buns. They’re ideal for casual gatherings, movie nights, or a family dinner when you want comfort food without the fuss.
Because they’re easy to portion and serve, sliders are great for entertaining — and they’re quick enough to make any night of the week.
How to make my chicken parm sliders
To keep these sliders quick without sacrificing flavor, I use a few convenient shortcuts: frozen or deli breaded chicken tenders, store-bought marinara, and pre-packaged Hawaiian rolls. The result is a delicious, no-fuss meal.
Ingredients you’ll need
For about 24 sliders:
- 26-ounce bag frozen breaded chicken tenders
- 24 King’s Hawaiian rolls (two 12-count packages)
- 1 teaspoon Italian seasoning, divided
- 2 cups marinara sauce
- 2–4 ounces shredded Parmesan cheese
- 3–4 ounces sliced provolone
- 6 ounces fresh mozzarella
- 0.5 ounce fresh basil
- 3 tablespoons salted butter, melted
I often use Perdue Crispy Chicken Strips because they crisp nicely in the air fryer and are a good size for sliders. You can swap in homemade air-fryer chicken tenders or deli chicken tenders if you prefer. I recommend avoiding tiny nuggets — they don’t match the texture of the sandwich as well.
Any jarred marinara you like will work, though I sometimes keep a quick homemade marinara in the freezer to use here. Using a mix of Parmesan, provolone, and fresh mozzarella gives layered flavor and a great melty texture. Fresh basil adds a bright finish — a small touch that makes a big difference.
Making this recipe
1. Cook the breaded chicken tenders according to package directions, either in the oven or in an air fryer, until they’re hot and crispy. Let cool a few minutes before handling.
2. While the chicken cooks, slice the Hawaiian rolls horizontally with a serrated knife and place the bottoms in a lightly greased 9×13-inch pan or on a rimmed baking sheet.
3. Cut the tenders into bite-size pieces and toss them with half of the Italian seasoning.
4. Spread about half of the marinara across the cut sides of the rolls (both tops and bottoms). Layer sliced provolone on the bottoms, then arrange the chopped chicken over the cheese and spoon more marinara on top to taste.
5. Stack basil leaves, roll them tightly, and slice into thin ribbons (chiffonade). Scatter basil over the chicken.
6. Tear fresh mozzarella into pieces and distribute over the chicken, then sprinkle on the shredded Parmesan. Add the roll tops.
7. Mix melted butter with the remaining Italian seasoning and brush it over the tops of the rolls. Cover loosely with foil and bake at 350°F for 20–25 minutes, until the cheese melts. Remove the foil for the last 5–10 minutes to let the tops turn golden brown.
8. Serve warm with extra marinara for dipping, if desired.
Reheating tips
Store leftovers in the refrigerator for up to 2 days. Reheat wrapped loosely in foil in the air fryer at 350°F for 5–10 minutes, or warm in a 350°F oven for about 10 minutes until heated through. The foil keeps the buns from over-browning while the inside reheats.
Frequently asked questions
Yes. For a closer chicken Parmesan texture, breaded tenders are preferred, but shredded rotisserie chicken works well and speeds things up. Substitute the cooked tenders with the shredded rotisserie meat.
Absolutely. If your deli offers cooked breaded tenders, they’re a great shortcut. You’ll need about 1.5 pounds to replace the frozen bag.
Chopping tenders into bite-size pieces makes the sliders easier to slice and eat and helps them fit the rolls more evenly. If you prefer, you can leave them whole.
Shredded mozzarella will work, but fresh mozzarella adds a creamier texture and more flavor if you have it on hand.
Chicken Parmesan Sliders
Ingredients
- 26 ounces frozen breaded chicken tenders
- 2 packages King’s Hawaiian rolls (12 count each)
- 1 teaspoon Italian seasoning, divided
- 2 cups marinara sauce
- 2–4 ounces shredded Parmesan cheese
- 3–4 ounces sliced provolone
- 6 ounces fresh mozzarella
- 0.5 ounce fresh basil
- 3 tablespoons salted butter, melted
Instructions
- Cook the chicken tenders according to package directions in the oven or air fryer until crispy. Let cool a few minutes.
- Preheat the oven to 350°F. Slice the Hawaiian rolls in half horizontally and place the bottoms in a greased 9×13-inch pan or on a rimmed baking sheet.
- Cut the tenders into bite-size pieces and toss with half the Italian seasoning.
- Spread about a cup of marinara across the cut sides of the rolls (tops and bottoms). Layer provolone on the bottoms, add the chicken, and spoon more marinara on top.
- Chiffonade the basil and sprinkle over the chicken. Tear fresh mozzarella into pieces and add, then sprinkle shredded Parmesan over the sliders.
- Place the roll tops on the sliders. Mix melted butter with remaining Italian seasoning and brush over the tops.
- Cover loosely with foil and bake 20–25 minutes until the cheese melts. Remove foil for the last 5–10 minutes so the tops brown. Serve with extra marinara for dipping if desired.
Notes
Nutrition
Nutrition information is an estimate and should be used as a guideline.