Chicken Parmesan Sliders
These are the ultimate crowd-pleaser—think of them as a giant, easy-to-slice version of a classic chicken parmesan sandwich but with that signature sweet and buttery Hawaiian roll twist.
Stop breading individual chicken cutlets! These Chicken Parm Sliders are the ultimate hosting hack. We’re making one giant chicken patty to fit the entire slab of Hawaiian rolls, meaning you get a perfect bite every time without the individual prep work.
I used a 24-pack for the photos, but if you’re just cooking for a cozy family night, I’ve included notes on how to scale this down to a 12-pack so nothing goes to waste
If you want that extra cheese pull, don't be shy with the mozzarella. I like to tuck a little extra under the chicken patty too, so it acts like 'glue' to keep the sliders together when you slice them!
Chicken Parmesan Sliders
Serving size: 3 sliders per person (6 people)
Prep time: 20 minutes | Cook time: 35-40 minutes
Ingredients:
- Party size Hawaiian rolls
- 2 lbs ground chicken
- 1/2 c panko bread crumbs
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 tsp onion powder
- 1 stick melted butter
- 8 oz mozzarella
- 1 jar marinara
- 2 tsp garlic powder
- 2 tsp parsley
Instructions
Slice the Hawaiian rolls in half. Melt the butter and add the garlic powder and parsley. Brush onto both halves of the rolls (using about half of the melted butter) and place in 350 degree oven for 15-20 minutes (browned slightly).
Mix garlic powder, salt, pepper, and Italian seasoning into ground chicken and then roll between 2 pieces of parchment paper until it’s the same size as the rolls. (Use cardboard holder for the hawaiian rolls to measure)
Get a low sided pan heated to medium heat, add olive oil and then add the chicken to the pan. Easiest way I have found to do this is to take the top piece of parchment off and flip the chicken into the pan using the bottom parchment paper. Cook on both sides 3 minutes.
Assemble by placing the chicken onto the rolls, top with marinara, mozzarella and then top with the other half of the hawaiian rolls. Melt the other half of the butter and add the remaining 1 tsp of garlic powder and parsley. Pour onto the rolls, brushing it around and add back into the oven for 15 minutes. Cover with aluminum foil if the tops are getting too brown. Slice and Enjoy!
Note: I would recommend using the entire 2 lbs of chicken, but I was only making this for my family and we didn’t need to eat 24 rolls 🤣- or use the original 12 pack and only use 1 lb of ground chicken.
