Chicken Parmesan is a fork-and-knife situation. These sliders are not. Crispy chicken, tangy marinara, gooey mozzarella, all tucked into buttery garlic-topped Hawaiian rolls. Pull apart. Eat with your hands. No plates required.
Makes 12 sliders (serves 4-6).
Step-by-Step Instructions
Preheat & Cook Chicken
Preheat oven to 375°F (190°C). Cook chicken tenders according to package directions (or bake fresh cutlets at 400°F for 15-20 minutes).
Prep Buns
Without separating individual rolls, slice the entire block of buns horizontally (like a top and bottom slab).
Place bottom bun slab in a 9×13 baking dish.
Assemble Sliders
Arrange cooked chicken tenders on bottom buns (cut to fit if needed).
Spoon marinara sauce over chicken. Sprinkle with mozzarella and Parmesan.
Place top bun slab over the cheese.
Garlic Butter
Mix melted butter, garlic, and parsley. Brush generously over the tops of the buns.
Bake
Cover with foil. Bake 15 minutes.
Remove foil. Bake 5-10 more minutes until cheese is melted and buns are golden.
Serve
Sprinkle with fresh basil. Pull apart. Eat immediately. Don’t share.
Summary
Prep Time: 10 min | Cook Time: 25 min | Total: 35 min
Yield: 12 sliders | Difficulty: Easy
Storage Notes
Fridge: 3 days. Reheat: Cover with foil and bake at 350°F for 10-12 minutes. Avoid microwaving — buns get rubbery. These sliders are best fresh but leftovers still hit.
