These Chicken Parmesan Sliders are baked to golden perfection, loaded with melty mozzarella, and perfect as quick, cheesy finger food for parties or weeknight dinners.
I first whipped up these Chicken Parmesan Sliders at a summer potluck—and they vanished within minutes. Imagine bite-size sandwiches featuring breaded chicken cutlets, tangy marinara sauce, and gooey cheese, all snug inside soft Hawaiian rolls. By baking instead of frying, we keep things lighter without skimping on that satisfying crunch. Plus, with lean chicken breast and a sprinkle of fresh basil, it’s a mini appetizer that feels indulgent and wholesome. You know what? They’re a real crowd-pleaser, whether it’s game day, family movie night, or a casual gathering under the stars.
Why You’ll Love These Chicken Parmesan Sliders
- Quick prep—ready in about 40 minutes from pantry to party platter
- Baked, not fried, for less oil and fewer kitchen spills
- Perfect finger food: no plates or forks required
- Crowd-favorite appetizer for game day, bridal showers, or backyard BBQs
- Kid-approved mini sandwiches that double as easy lunchboxes
- Uses simple, homemade or store-bought marinara sauce for flexibility
- Customizable—swap cheeses or add herbs to match your mood
- Make-ahead friendly: prep components early, bake just before guests arrive
- Under 250 calories per slider when sized appropriately
- Feeds a crowd—makes a dozen sliders in one go
Ingredients for Chicken Parmesan Sliders
- 1½ pounds boneless, skinless chicken breasts (about 2 large), pounded to ½-inch thickness
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup panko breadcrumbs (or whole wheat panko for extra fiber)
- ½ cup grated Parmesan cheese (freshly grated yields best flavor)
- 2 large eggs, beaten
- 12 slider buns or Hawaiian rolls (look for soft, split-top style)
- 1½ cups marinara sauce (homemade or store-bought like Rao’s or DeLallo)
- 8 ounces fresh mozzarella cheese, sliced or shredded
- 2 tablespoons olive oil (for brushing tops)
- Fresh basil leaves, for garnish (optional)
- Cooking spray (to grease baking sheet or skillet)
- Tip: If you prefer a spicy kick, stir a pinch of red pepper flakes into the marinara sauce.
Directions for Chicken Parmesan Sliders
- Preheat your oven to 400°F and line a baking sheet with parchment or spray lightly. This keeps cleanup quick—trust me, it’s a game changer.
- Season the pounded chicken breasts with garlic powder, oregano, salt, and pepper. You’ll smell that herby aroma as soon as you start seasoning.
- Set up a dredging station: one shallow bowl with beaten eggs, another with panko breadcrumbs mixed with Parmesan. Dip each chicken piece first in egg, then press into crumbs for an even coating.
- Place the breaded chicken on the prepared sheet. Drizzle or spray a little olive oil over each piece—this helps them crisp up like they’ve been deep-fried.
- Bake for 12–15 minutes, flipping halfway, until the coating is golden brown and chicken reaches 165°F. A meat thermometer is your best friend here.
- While chicken bakes, split the slider buns and arrange the bottom halves on a second sheet pan. Spoon a tablespoon of marinara sauce onto each bun.
- Remove chicken from the oven, cut into slider-friendly pieces if needed, and nestle one piece on each sauced bun. Top with mozzarella and a smear more sauce if you like things extra saucy.
- Slide the assembled sliders back into the oven under the broiler for 2–3 minutes, watching closely until the cheese bubbles and edges just begin to brown.
- Brush the top buns with olive oil, place them on the sliders, and garnish with fresh basil. Let stand 2 minutes so flavors settle—then dig in!
- Tip: If you’re juggling multiple dishes, keep assembled sliders on a low rack while other items finish cooking; they stay warm without over-browning.
Servings & Timing for Chicken Parmesan Sliders
- Makes 12 sliders (serves 6–8 as an appetizer or 4 hungry teens)
- Prep Time: 20 minutes (pounding, dredging, and bun prep)
- Bake Time: 15–18 minutes (including broiler)
- Total Time: ~40 minutes from start to ooey-gooey finish
Variations on Chicken Parmesan Sliders
- Swap chicken for breaded eggplant slices for a vegetarian twist.
- Stir pesto into marinara for a bright, herby flavor.
- Add a smear of garlic butter to the buns before toasting for extra richness.
- Use gluten-free breadcrumbs and buns to keep things allergy-friendly.
- Layer thin prosciutto under the mozzarella for an Italian deli flair.
- Mix Italian sausage crumbles into the sauce for a meat-lover’s version.
Storage & Reheating Chicken Parmesan Sliders
Keep leftover sliders in an airtight container in the fridge for up to 3 days. For best results, separate the toppers (buns) from the chicken and reheat the chicken in a 350°F oven for 5–7 minutes—this brings back the crisp crust. Pop on the buns for 1–2 minutes under the broiler or in the toaster, then reassemble. To freeze, wrap individual sliders in foil and store in a freezer bag for up to one month; bake straight from frozen at 350°F for 15–18 minutes.
Make-ahead tip: Assemble everything except the final broil step, cover the tray, and refrigerate for up to 8 hours. When guests arrive, slide under the broiler for that just-baked magic.
Notes on Chicken Parmesan Sliders
I’ve learned that resting the breaded chicken 5 minutes before baking helps the crumbs adhere better—no crumb casualties on the pan. Also, keeping sliders slightly apart avoids soggy bottoms. For a flavor boost, stir fresh minced garlic into your marinara or swap in smoked mozzarella. If your broiler runs hot, move the rack down one notch so the cheese melts instead of blackening.
FAQs about Chicken Parmesan Sliders
Q: Can I use leftover chicken Parmesan?
A: Absolutely—slice your leftover cutlets to slider size, then proceed with assembly and broiling.
Q: How do I prevent the buns from getting soggy?
A: Spoon sauce onto the chicken, not directly on the buns, and toast the rolls lightly before assembling.
Q: Is there a dairy-free version?
A: Try a vegan cheese alternative and brush crusts with olive oil instead of cheese-mixed breadcrumbs.
Q: Can I air-fry these sliders?
A: Yes, air fry at 375°F for 10–12 minutes, flipping once—then broil with cheese for 1–2 minutes.
Q: What if I don’t have panko?
A: Regular Italian breadcrumbs work fine—just add a little extra Parmesan for crispness.
Q: Can I make these gluten-free?
A: Use gluten-free buns and breadcrumbs, and double-check your marinara sauce label.
Q: What wine pairs well?
A: A medium-bodied Chianti or a crisp Pinot Grigio complements the tangy tomato and cheese.
Q: How spicy are these sliders?
A: They’re mild but you can kick things up with hot pepper flakes or a drizzle of sriracha.
Conclusion
These Chicken Parmesan Sliders bring together all the cozy flavors of a classic Italian-inspired meal in mini, party-ready form. They bake up quickly, play well in both casual and festive gatherings, and vanish fast—trust me, you’ll hear the applause in the empty pan. Give them a whirl, drop a comment below, or tag me on Instagram with your cheesy creations!
Chicken Parmesan Sliders
Ingredients
- 1½ pounds boneless, skinless chicken breasts pounded to ½-inch thickness
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup panko breadcrumbs (or whole wheat panko for extra fiber)
- ½ cup grated Parmesan cheese (freshly grated yields best flavor)
- 2 large eggs beaten
- 12 slider buns or Hawaiian rolls (look for soft, split-top style)
- 1½ cups marinara sauce homemade or store-bought like Rao’s or DeLallo
- 8 ounces fresh mozzarella cheese sliced or shredded
- 2 tablespoons olive oil (for brushing tops)
- Fresh basil leaves for garnish (optional)
- Cooking spray (to grease baking sheet or skillet)
- Red pepper flakes (for a spicy kick)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment or spray lightly.
- Season the pounded chicken breasts with garlic powder, oregano, salt, and pepper.
- Set up a dredging station with beaten eggs in one bowl and panko breadcrumbs mixed with Parmesan in another. Dip each chicken piece in egg then coat with breadcrumbs.
- Place the breaded chicken on the prepared sheet, drizzle with olive oil, and bake for 12–15 minutes until golden brown and cooked through.
- Split the slider buns, spoon marinara sauce on the bottom halves, add a piece of chicken, top with mozzarella, and more sauce if desired.
- Broil the assembled sliders for 2–3 minutes until the cheese bubbles and browns slightly. Brush the top buns with olive oil, place on sliders, and garnish with basil.
- Let the sliders stand for 2 minutes to settle, then dig in! Enjoy your delicious Chicken Parmesan Sliders.
