Chicken Parm Sliders
Posts may contain affiliate links, meaning that I may earn a commission if you use a link provided.
Easy chicken parm sliders with chicken nuggets, marinara sauce, and mozzarella cheese piled on sweet Hawaiian rolls and baked to perfection with a buttery parmesan garlic topping.
Fans of chicken parmesan will love these quick and easy chicken parmesan sliders with chicken nuggets!
Made with crispy chicken nuggets, jarred sauce, and sliced or shredded mozzarella, these Chicken Parm Sliders are easy to make and ridiculously delicious. A perfect meal for busy weeknights!
While a casserole dish works just fine (as shown in the photos), I’ve found that using a baking sheet helps get the bottoms extra crispy—no soggy buns here.
Plus, sliders are fun to eat as well—who doesn’t love a mini sandwich? I have always had a weak spot for miniature foods, so my Italian sliders recipe, Cuban sliders, Philly cheesesteak sliders, and these chicken parm sliders with nuggets are pretty much perfection in my eyes.
Why you will love this recipe
- Quick and Easy: Beginner-friendly steps using a handful of simple ingredients.
- Classic Flavor: Tastes like a bite-size version of a chicken parm sub.
- Crispy Bottoms: Baking on a sheet pan keeps the buns from getting soggy.
- Versatile: Serve as a main dish, party appetizer, or game-day snack.
- Customizable: Great with different cheeses or sauces.
Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
You will start by gathering your ingredients. For this recipe, you will need:
- Chicken nuggets – I used Frozen Tyson nuggets but you can use your favorite brand. Just make sure to cook them fully before assembling.
- Slider buns – I use Kings Hawaiian Sweet Rolls for all my slider recipes. Similar sized dinner rolls would work too.
- Marinara sauce – Use your favorite jarred marinara or homemade sauce.
- Mozzarella cheese – Sliced cheese helps create a barrier between the sauce and the bun, keeping the bottoms from getting soggy. But shredded works too, use what you have. Either option will results in delicious melty cheese.
- Butter mixture – A quick mix of butter, garlic powder, Italian seasoning, and parmesan adds big flavor to the bun tops. I used unsalted butter but you can use whatever you have on hand.
How to make chicken nugget parmesan sliders
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Toast bottom buns: Use a serrated knife to slice the Hawiian rolls, separating the tops and bottoms of the slider rolls. Keep each half intact—don’t pull the rolls apart. Place the bottom buns on a parchment-lined baking sheet. Brush with garlic butter and bake for 5–6 minutes to lightly crisp.
Assemble sliders: Cover the bottom buns completely with mozzarella slices to help seal them and prevent sogginess from the sauce. Spoon marinara over the cheese slices, place a cooked chicken nugget on each bun, and add the remaining sauce and cheese on top.
Add top buns: Place the top buns on, brush with remaining melted butter, and sprinkle with parmesan.
Bake and finish: Cover with foil and bake until the cheese is melted and sliders are warmed through. Uncover for the last few minutes to toast the tops.
Pull or slice apart and enjoy!
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Let chicken parm sliders get to room temperature before storing.
- Reheat in a 350℉ oven or air fryer until warmed through.
- These sliders are best fresh, but you can freeze them tightly wrapped in foil for up to 1 month.
Tips from my Kitchen
- While a 9 x 13 baking dish can be used, I have found that a sheet pan is better at keeping the bottom of the buns crispy.
- Pre-toast the bottom buns to help prevent sogginess.
- Use sliced cheese if possible. Cover the bottom buns completely with the cheese slices to help seal them and prevent sogginess from the sauce.
- Don’t skip the foil—this helps the cheese melt without drying out the bread.
- Let sliders cool slightly before slicing to make cleaner cuts.
Chicken Nugget Slider Variations
- Spicy Kick: Add a little heat to your sliders by mixing some red pepper flakes or hot sauce into the marinara sauce before assembling. It’s perfect for those who crave a spicy twist on the classic.
- Meat Lover’s Dream: If you want to up the meatiness, add crispy bacon or slices of pepperoni on top of the chicken nuggets before adding the marinara and cheese.
- Chicken Tenders: Crispy chicken tenders can be used in place of nuggets if that’s what you have on hand. You will need about 6 tenders, depending on the size.
- Meatball Sliders: Replace the chicken nuggets with mini meatballs.
- Buffalo Chicken Parm Sliders: Use buffalo chicken nuggets or toss the nuggets in buffalo sauce.
- Provolone: A great alternative or addition to mozzarella. Try a few slices for extra flavor depth.
- Herb Garnish: Sprinkle chopped fresh basil or a pinch of oregano on top after baking for extra flavor and a fresh finish.
More kid-friendly recipes
- Pepperoni bread
- Candy grapes
- Easy tater tot casserole
- Marshmallow cream cheese fruit dip
- Monster cookie energy balls
Chicken Parm Sliders with Chicken Nuggets
Ingredients
- 12 chicken nuggets, prepared according to package instructions
- 12 Hawaiian rolls, (12 oz package)
- 1 cup marinara sauce, divided
- 12 slices mozzarella cheese, or 2 cups shredded, divided
- ¼ cup butter
- 2 Tablespoons grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Instructions
- Preheat oven to 350℉. Line a sheet pan with parchment paper.
- Using a large serrated knife, slice through slider rolls to separate the top of the rolls from the bottoms. Do not separate the individual buns. Place bottom halves in your pan.
- Melt butter in a small bowl in the microwave or in a small saucepan. Stir in garlic powder, Italian seasoning, and 1 tablespoon of the parmesan. Brush some of the garlic butter onto the bottom buns, reserving the rest for the tops of the buns.
- Bake the bottom buns for 5-6 minutes, until slightly crispy.
- Remove from oven and layer with 6 slices of mozzarella cheese (or 1 cup shredded), then 1/2 cup marinara sauce. Place a chicken nugget on each bun, then spoon remaining marinara over the top. Finish with remaining mozzarella.
- Place top half of rolls on. Brush with remaining butter mixture and sprinkle with remaining tablespoon of parmesan.
- Cover with tin foil and bake for 16-18 minutes, or until cheese is melted and sliders are warmed through. Uncover and bake another 5 minutes until tops are golden brown.
- Allow to rest for 5 minutes. Slice into individual sliders and serve with extra marinara on the side, if desired.
Notes
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @crayonsandcravings and follow on Pinterest @crayonsandcravings for even more!
This recipe was originally posted on 6/30/19. It was updated 1/12/25 with new photos and an improved recipe.
Love this, simple and looks delicious! This is the perfect recipe for kids to help make (or even make on their own if they are old enough to safely use a knife and oven.) My kids are decent cooks but struggle to know when meats are fully cooked yet.
This was a HUGE hit with my family. It’s a keeper for sure.
What a great mid-week dinner idea, I love how easy it is and more importantly, how delicious it looks! Cannot wait to try it!
Wow delicious! Love the method to slice the buns while keeping them together for cooking. Looks so easy!
I was looking for a new chicken recipe when I found your website with these amazing chicken parm sliders. Your recipe is a keeper. I cannot wait to try your recipe! Thanks for sharing!
Such a simple recipe!! Love this dish