Chicken Parm Sliders Chicken Parm Sliders

Chicken Parm Sliders

These Chicken Parm Sliders make for a quick Italian-inspired dish that are perfect for parties! Pair crispy chicken, with buttery sweet rolls and the robust flavors of Pasta Jay's Classic Marinara for a delicious, filling and hassle free bite! 


  • 12 slider rolls
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, chopped
  • 1/2 cup grated Parmesan
  • Kosher salt and freshly ground black pepper
  • 3 small boneless skinless chicken breasts (about 1 1/4 pounds)
  • 2 cups all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups Italian seasoned breadcrumbs
  • Vegetable oil, for frying
  • 1 cup Pasta Jay's Classic Marinara, warmed, plus more for serving
  • 6 ounces sliced fresh mozzarella
  • Fresh basil leaves, for serving

How To Make

STEP 1: Preheat the oven to 400 degrees F.

STEP 2: Line a baking sheet with parchment. Split the slider rolls in half. Place the bottoms cut-side up on the prepared baking sheet and the tops cut-side down.

STEP 3: Melt the butter in a small skillet over medium-low heat. Add the garlic and cook until softened but not colored, 1 to 2 minutes. Brush the garlic butter on the cut sides of the bottom rolls and the tops of the top rolls. Sprinkle all with 1/4 cup Parmesan. Season with salt and pepper. Bake until the edges are golden and the cheese is crisp, about 5 minutes.

STEP 4: Slice the chicken breasts in half lengthwise to make 6 thinner cutlets, then cut each cutlet in half crosswise to make 12 bun-size pieces of chicken. Season with salt and pepper. Spread the flour in a shallow bowl, beat the eggs in a second shallow bowl and spread the breadcrumbs in a third. Dredge each chicken piece first in the flour, then in the eggs and then in the breadcrumbs.

STEP 5: Heat about 1/2 inch of vegetable oil in a large nonstick skillet over medium heat. Test the oil by dropping in a few breadcrumbs; when the oil sizzles, it's ready. Cook the chicken in batches, until the coating is crisp and browned and the chicken is just cooked through, about 2 minutes per side. Drain on a wire rack in a baking sheet.

STEP 6: Remove the bun tops from the baking sheet. Spoon half of the marinara in the indent of each bun bottom and top with a piece of chicken. Top with the remaining marinara and the sliced mozzarella. Sprinkle with the remaining 1/4 cup Parmesan.

STEP 7: Bake until the cheese is melted and bubbly, about 5 minutes. Add a basil leaf or two to each slider before topping with the buns. Serve immediately.


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