Chicken Parmesan Sliders

3 ready to eat Parmesan Chicken Sliders on a white plate

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These Chicken Parmesan Sliders layer crispy chicken, rich marinara, and gooey cheese on soft buns for an easy dinner or game day bite everyone will reach for.

Prep Time10

Cook Time30

Total Time40

Servings: Servings

Calories: 320kcal

Ingredients

12 Hawaiian Rolls
1 pound fully cooked chicken tenders
2 cups marinara sauce I use Raos
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
2 tablespoons butter melted
1 teaspoon garlic salt
1/2 teaspoon Italian seasoning

Instructions

Preheat the oven to 375˚F.
If frozen, cook the chicken tenders per package directions. If refrigerated, reheat in oven or air fryer to crisp.
Once warm, chop chicken tenders into bite sized pieces.
Make the garlic butter glaze by whisking together the melted butter, garlic salt, Italian seasoning, and parmesan cheese.
Split the Hawaiian rolls horizontally using a long bread knife. Lay the bottoms cut side up, and the tops next to them cut side down on a baking sheet.
Layer the chicken tenders on the cut side of the bottom half of the rolls. Top with shredded mozzarella cheese. Then spoon the marinara sauce over the top.
Brush the garlic butter glaze over the top of the rolls.
Bake in the oven for 12-15 minutes, or until the cheese has melted and the roll tops are golden brown.
Remove from oven and use a spatula to place the tops back on the rolls. Garnish with fresh chopped parsley if desired.
Serve immediately. Enjoy!

Notes

Do they get soggy? I've had conversations with a number of readers on this and wanted to give you my best tips here!

I recommend serving these sliders immediately so they don't get soggy!.
One trick you can do to help guard against soggy bottoms, is to actually melt the cheese over the cut side of the bottom of the rolls. Then pile on the chicken sauce, etc. This creates a little extra barrier between the sauce and the bread.
If you are making these for a party, or somewhere they will sit out, I recommend just leaving the sauce out, and serving it on the side for dipping. This ensures that you don't end up with soggy sandwiches, even if they aren't eaten right away.

Nutrition