When you need a meal that’s easy to make and guaranteed to please the whole family, these chicken parm sliders are it. Made with crispy chicken, warm marinara, and plenty of melted cheese, all tucked into soft Hawaiian rolls, they’re simple, comforting, and always a hit.
Holly’s Recipe Highlights
- Flavor: Classic chicken parm vibes, with sweet-savory rolls, cheesy pull-apart middles, and garlicky tops.
- Time-Saving Tip: Use frozen chicken, jarred marinara, and pre-shredded cheese for a true shortcut meal.
- Serving Suggestions: These sliders show up most in my house on game days, and hectic weeknights when I need something warm, filling, and guaranteed to make everyone happy.
Ingredients You’ll Need
- Hawaiian Rolls: Keep them attached for easy slicing and neat pull-apart sliders, or swap in any 12-count slider or dinner rolls if needed.
- Chicken Nuggets: Bake the chicken until truly crispy first, so the sliders don’t turn soggy. While nuggets fit the rolls perfectly, feel free to swap in tenders.
- Marinara: Swap with pizza sauce or any tomato basil sauce.
- Cheese: Mozzarella is a classic parm choice, but provolone or an Italian blend also works well. Grated Parmesan adds a sharp, salty punch. Reserve some for the top layer so it browns beautifully and tastes extra “parm.”
- Seasonings: For the Italian seasoning, use a store-bought version or make an easy shortcut blend by swapping with dried oregano and basil if needed.
- Variations: For a fun twist, add pepperoni slices to turn these into “pizza-parm” sliders. Stir crushed red pepper flakes into the marinara if you like a little heat, or spread a thin layer of pesto under the top buns for a brighter Italian flavor. Finish with fresh basil sprinkled on after baking so it stays vibrant and fragrant.
How to Make Chicken Parm Sliders
- Bake the chicken nuggets. Make the garlic butter. Slice the rolls.
- Brush the roll bottoms with the garlic butter and marinara.
- Top with chicken, cheese, and more marinara. Add the top.
- Brush tops of the sliders with butter and bake until golden brown (full recipe below).
Holly’s Slider Success Secrets
- Bake the nuggets a little longer than the package’s minimum time so they stay crispy after the second bake.
- Keep the marinara away from the edges of the rolls so the sides toast instead of steaming.
- For extra melty cheese pulls, layer half the mozzarella under the chicken and half on top.
- Want crunchier tops? Bake uncovered, then broil for 30–60 seconds at the end, watching closely.
- Make-ahead shortcut: Bake the chicken ahead of time, then assemble and bake the sliders just before serving.
Leftovers That Stay Tasty
- Cool leftover sliders and store in an airtight container in the refrigerator for up to 4 days.
- To reheat, preheat oven at 350°F until hot and cheese is melty (cover loosely with foil, then uncover to re-crisp).
- To reheat in the air fryer, cook at 325°F until warmed through.
- Freeze baked sliders wrapped tightly for up to 2 months. Thaw overnight in the fridge, then reheat in the oven to re-crisp.
Slider Night Favorites
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Chicken Parm Sliders
Crispy chicken nuggets, marinara, and gooey mozzarella get baked into pull-apart Hawaiian roll sliders with a buttery garlic-parmesan top.
Ingredients
- 12 frozen chicken nuggets or 6-8 frozen chicken tenders (cut to fit on rolls after cooking)
- 1 (12 ounce) package Hawaiian rolls 12 rolls
- ¾ cup marinara sauce divided, plus additional for serving
- 1 cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
For the garlic butter
- 3 tablespoons butter
- 2 tablespoons grated parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
Instructions
- Bake the nuggets or tenders according to the package directions until crispy and fully heated. If using tenders, cut them into slider-sized pieces after cooking.
- Make the garlic butter by melting the butter in a small bowl. Stir in 2 tablespoons of Parmesan cheese, Italian seasoning, and garlic powder.
- Preheat the oven to 350°F. Line a 9×13-inch baking dish with parchment paper.
- Without pulling the rolls apart, slice the rolls in half horizontally and place them in the bottom of the prepared baking dish. Set the top half aside.
- Brush a layer of garlic butter over the bottom rolls, followed by ¼ cup of marinara. Arrange one nugget (or a piece of tender) on each roll. Top with remaining marinara, the mozzarella cheese, and ¼ cup of Parmesan. Place the top half of the rolls over the cheese.
- Brush remaining garlic butter over the tops of the rolls.
- Bake uncovered for 15-20 minutes or until the cheese has melted and the tops are lightly browned. Serve warm with additional marinara sauce for dipping.
Notes
Keep leftovers in an airtight container in the refrigerator for 4 days and in the freezer for 2 months.
Nutrition Information
Calories: 127kcal | Carbohydrates: 2g | Protein: 14g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 263mg | Potassium: 247mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 0.5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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