Chicken Parmesan Sliders with a Simple Salad

Chicken Parmesan Sliders with a Simple Salad 3.40/5 (5 votes)

These little sliders are a snap to throw together, incredibly juicy, and full of flavor. Now, I will tell you, they are really ‘loose’ and ‘soft’. When you flip them be gentle. Then pop them in the oven to finish cooking and let that mozzarella cheese get nice and bubbly. Serve with this simple salad with leftover vinaigrette.

Chicken Parmesan Sliders



  • 8 slider buns
  • 1 1/2 pound ground chicken
  • 1 cup marinara sauce
  • 1 cup mozzarella cheese
  • 1/2 cup fresh basil
  • 1/2 cup marinara sauce


  1. Cut rolls in half and broil for about 3 minutes (cut side up) to brown. Remove from oven and reserve.
  2. Combine chicken and 1 cup marinara. Form into 8 patties similar in shape to your rolls.
  3. Preheat oven to 375.
  4. Brown the patties for about 2-3 minutes on each side in a non-stick skillet over medium high heat. Be very careful when moving/flipping the patties – they are very soft and fall apart easily.
  5. Carefully transfer the patties to a baking sheet and finish cooking in the oven for about 8 minutes. Add cheese each patty and let it melt – about 2 minutes. You may want to broil them if the cheese is not melting.
  6. Assemble your sliders: Place a basil leaf on the bottom half of each roll. Top with a chicken patty, 1 tablespoon of marinara sauce, and the roll’s top.

Nutritional Information

Serving Size 340g Calories 578 Fat 21 Sat Fat 7 Sodium 168 Carbs 28 Sugars 8 Fiber 3 Protein 62

Simple Side Salad



  • 3 cups baby mixed greens
  • 1 roma tomato, quartered
  • Vinaigrette (makes a double batch)
  • 2 tablespoons red wine vinegar
  • 2 teaspoon Dijon mustard
  • 1/2 teaspoon pepper
  • 1/2 teaspoon kosher salt
  • 2 clove garlic, pressed or minced
  • 6 tablespoons olive oil


  1. Combine vinaigrette and drizzle over greens.

Nutritional Information

Serving Size 222g Calories 192 Fat 11 Carbs 25 Fiber 7 Protein 4.5.


KID NOTE: Serve the sliders without basil. Instead of salad, serve fruit or carrots. 

VEGETARIAN TIP: Use sliced eggplant instead of chicken. Roast slices at 500 degrees for 25-30 minutes.

GLUTEN MODIFICATIONS:  Use gluten free bread.


  1. Ryka8 says:

    I added an egg and a little bit of panko crumbs since the recipe says they fall apart easily. I wish I had used more panko/breadcrumbs as it really does fall apart. This was pretty good, but I couldn’t tell what color the meat was with the sauce mixed in, so i kept thinking I had it under cooked as i was eating it.

  2. says:

    This was so delicious! I saw the above review that said it fell apart and added 2 eggs and a good little pile of panko and they stayed together beautifully. The kids loved it as well. And that salad dressing!! So good.

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