This post may contain affiliate links. Please read our disclosure policy.

Chicken Parmesan Sliders are easy enough for a weeknight dinner or perfect for a game-day party.

Made with crispy breaded chicken tenders piled onto a buttery slider bun, topped with marinara and gooey provolone cheese, and then slathered in a garlic herb butter and baked to perfection. 

Try my Baked Club Sliders and Pesto Chicken Sliders next!

Stacked two chicken parmesan sliders
Pin this recipe for later!Pin This

Why I Love This Recipe

  • Easy to Make – Using store bought breaded chicken tenders is the smartest shortcut!
  • Perfect for Dipping – I love to serve chicken parm sliders with a bowl of the marinara sauce for easy dipping.
  • Chicken Parmesan Flavor – Combining crispy breaded chicken with marinara sauce and melted cheese gives the flavor of chicken parmesan but in fun, easy to eat slider form!

Ingredients You’ll Need

A few store-bought shortcuts (like buying breaded chicken tenders and using jarred marinara sauce), make this recipe extra easy to make.

  • Large Breaded Chicken Tenders – Cooked chicken tenders from the grocery store deli, frozen aisle, homemade, or from your favorite fast food restaurant will all work well! You can even use frozen chicken nuggets in place of the chicken tenders.
  • Slider Buns – Use the buns that are sold as a sheet, like the Hawaiian rolls.
  • Melted Butter – You’ll mix melted butter with garlic and simple spices to brush on the sliders.
  • Minced Garlic – I like to use freshly minced garlic, but you can even swap in garlic powder.
  • Grated Parmesan Cheese – This will be used both in the seasoned melted butter and sprinkled on top of the chicken.
  • Jarred Marinara Sauce – Any of your favorite jarred marinara sauce will work for this recipe. A spicy arrabbiata sauce would give a nice spicy twist!
  • Sliced Provolone Cheese – Provolone gives a slightly sharper flavor profile than mozzarella, but mozzarella slices or smoked provolone would also work for this recipe. 

How To Make Chicken Parmesan Sliders

See the recipe card below for full, detailed instructions

This recipe only takes a few minutes to prep and is ready to serve in only about 30 minutes.

Prep – Start by getting the oven preheating, greasing a 9×13” pan with cooking spray, and slicing the buns in half horizontally so you’re left with two sheets. Place the bottom half of the sheet in the greased pan.

Butter brushed on slilder rolls.

Garlic Butter – Mix together the melted butter, garlic, and spices, along with some of the parmesan cheese then brush about half of the mixture onto the bottom of the buns.

Sliced provolone cheese on half of slider rolls.
Chopped chicken tenders on top of slider base.

Toast Buns – Bake the bottom of the sliders for just a few minutes to lightly toast then top with half of the provolone cheese slices and chopped chicken tenders.

Marinara and chicken on sliders
More cheese on slider rolls.
Tops of slider buns brushed with melted butter.

Finish Assembling – Top each slider with a tablespoon or two of the marinara sauce then the remaining provolone slices and parmesan cheese. Place on the top buns and brush the outside with the remaining garlic butter.

Bake – Bake the sliders, covered with foil, for about 15 minutes before removing the foil and baking for another 5 minutes until golden brown. 

Cheese pull as slider is lifted out of a baking dish.

Serve – Sprinkle the chicken parmesan sliders with fresh parsley and serve with the leftover marinara for dipping. 

Serving Suggestions and Variations


These sliders are best the day of as they will tend to get soggy as they sit. Any leftovers can be wrapped in plastic wrap and stored in the fridge for 2-3 days. Reheat wrapped in foil in a 325℉ oven until heated through.

Expert Tips

  • Cover with Foil – Covering the sliders with foil for the first half of baking helps prevent the tops from getting too brown and burnt.
  • To Double this Recipe – Place two packages of rolls side by side in a 9×13” baking dish and double the remaining ingredients then follow the recipe as normal.
  • Shredded vs Sliced Cheese – I like to use sliced cheese because it melts well and is easy to just lay over the chicken. If you use pre-shredded cheese from the bag, be aware that it doesn’t melt quite as well as slices due to the anti-caking agent that is added to shredded cheese.
Dipping a chicken parmesan slider in marinara.

More Slider Recipes


Chicken Parmesan Sliders

Chicken Parmesan Sliders are quick and easy using crispy breaded chicken tenders, gooey cheese, marinara and garlicky-buttery slider buns.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 sliders


  • 6-8 large chicken tenders cooked according to package directions and chopped
  • 1 12 count package slider buns
  • 1/2 cup salted butter melted
  • 2 cloves garlic minced
  • 1/2 teaspoon onion powder
  • 1 teaspoon italian seasoning
  • 1/3 cup grated parmesan cheese divided
  • Your favorite jarred marinara sauce
  • 16 slices provolone
  • Chopped fresh parsley for garnish
Save this recipe
Get this sent to your inbox, plus get new recipes from us every week!


  • Preheat oven to 350℉. Lightly spray a 9”x13” pan with nonstick spray.
  • Slice the package of buns in half horizontally, without breaking them apart. Place the bottom half of the buns in the prepared 9×13” pan.
  • In a small bowl, mix together the melted butter, garlic, onion powder, italian seasoning and 2 tablespoons of the parmesan cheese.
  • Brush ½ of the butter mixture onto the bottom buns and bake in the oven for 5 minutes, until it starts to brown and get crispy; remove from the oven.
  • Place 8 slices of provolone on the bottom half, overlapping if necessary.
  • Place the chopped chicken tenders in an even layer across the bottom buns.
  • Top each slider with 1-2 tablespoons of sauce. Top with remaining slices of provolone and sprinkle with remaining parmesan cheese. Place on the top buns and brush the outside with the remaining garlic butter.
  • Bake covered with foil for 15 minutes, remove foil and bake for another 5 minutes until the top is golden brown.
  • Remove from the oven and sprinkle with fresh chopped parsley. Serve immediately with leftover marinara.

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

Free Email Series
5 Secrets to Dinnertime Sanity
Free email series with tested, tasted & terrific dinner recipes!

You Might Also Like

5 from 1 vote (1 rating without comment)

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.