Chicken Parmesan Sliders
If you need a guaranteed win for Super Bowl Sunday (or honestly any party where you’re feeding people you love), these Chicken Parmesan Sliders are it. Cheesy, saucy, buttery, handheld perfection — and the best part? They’re incredibly easy thanks to a high-quality grocery store shortcut.
If you’ve been around here, you already know — I’ve got a slider for everybody’s taste. Some of my most-loved viral slider recipes include:
- Animal Sliders
- Whopper Sliders
- French Dip Roast Beef Sliders
- Chopped Turkey Sliders
- Sausage & Pepper Sliders
No matter who you’re rooting for on Super Bowl Sunday, sliders always win.
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👝 How to Store Leftovers
Store in an airtight container for 3-5 days and refrigerated.
🤔 Common Questions
Yes! You can fully assemble the sliders (up to the butter topping), cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, pop them straight into a 350°F oven and add an extra 5–10 minutes to ensure they’re heated through.
Absolutely. Any fully cooked breaded chicken cutlet or patty works here—frozen or fresh. Just make sure it’s cooked and crispy before assembling so the sliders don’t get soggy.
Chicken Parmesan Sliders (The Ultimate Super Bowl Crowd-Pleaser)
Ingredients
For the Sliders
- 1 package King’s Hawaiian rolls
- 5 fully cooked breaded chicken patties Tyson white meat chicken patties
- 6 slices deli-thin provolone cheese
- About 12 slices deli-sliced pepperoni sliced very thin
- amount may vary depending on the size of your deli slices — thin is key
- 4 –5 tablespoons marinara or pizza sauce
- I used Rao’s Pizza Arrabbiata, but any marinara works
- 8 oz fresh mozzarella shredded
For the Garlic Herb Butter
- 1 stick butter melted
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons Pecorino Romano cheese
- 1 tablespoon minced garlic jarred is fine
- 1 teaspoon Italian seasoning
- Salt & pepper to taste
Instructions
Cook the Chicken
- Bake the chicken patties according to the package directions until hot and crispy. Set aside.
Prep the Rolls
- Slice the King’s Hawaiian rolls in half horizontally, keeping them intact.
- Fun fact: you can bake these sliders right in the tray the rolls come in — perfect for transporting to a party. I placed mine on a foil-lined baking sheet because the rolls are buttery and I wanted the option to cover them easily.
Build the Layers
- Place the bottom half of the rolls in the tray.
- Add 6 slices of deli-thin provolone cheese.
- Layer on the thinly sliced deli pepperoni.
- Spread a thin layer of marinara sauce over the pepperoni (about 4–5 tablespoons total).
Add the Chicken
- Place 4 chicken patties evenly across the rolls. Cut the remaining patty in half and place the halves in the center so every slider gets chicken.
- Spoon a small dollop of marinara over each chicken patty.
Make the Garlic Herb Butter
- In a bowl, mix together the melted butter, parsley, Pecorino Romano, garlic, Italian seasoning, salt, and pepper.
- Drizzle a little of the butter sauce over the sauced chicken.
Cheese It Up
- Pile all 8 ounces of freshly shredded mozzarella evenly over the chicken.
Top & Bake
- Place the top buns on and pour the remaining garlic herb butter evenly over the rolls.
- Cover loosely with foil and bake at 350°F for about 20 minutes, until everything is hot and melty.
- Uncover for the last 5 minutes if you want lightly golden tops.
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