Easy chicken parm sliders made with crispy chicken nuggets, marinara sauce, and gooey mozzarella on sweet Hawaiian rolls, baked until golden and finished with a buttery garlic-parmesan topping.
If you love chicken parmesan, these chicken parm sliders made with chicken nuggets are a fast, family-friendly twist on the classic. They use store-bought nuggets and jarred marinara for convenience, while still delivering the comforting flavors of a chicken parmesan sandwich in bite-sized form.
These sliders are simple to assemble: crisped chicken nuggets, marinara, and sliced or shredded mozzarella layered on split Hawaiian rolls, then baked with a garlic butter and parmesan topping. They’re ideal for busy weeknights, parties, or game-day snacks.
Though a 9×13 baking dish works, baking on a sheet pan helps the bottoms get pleasantly crispy rather than soggy—one small trick that makes a big difference.
Why you will love this recipe
- Quick and easy: Minimal prep and simple ingredients make this beginner-friendly.
- Classic flavor: All the elements of chicken parmesan in a portable slider.
- Crispy bottoms: A sheet pan helps keep the rolls from getting soggy.
- Versatile: Serve as a main, appetizer, or party snack.
- Customizable: Swap cheeses, add heat, or use tenders instead of nuggets.
Ingredients
Below are the key ingredients and helpful notes. Full measurements and step-by-step instructions are available in the recipe card further down.
Gather these staples before you start:
- Chicken nuggets: Use your preferred brand and cook them according to package directions before assembling.
- Slider buns: Sweet Hawaiian rolls work great, but any similar small dinner rolls will do.
- Marinara sauce: Jarred or homemade, divided for layering.
- Mozzarella cheese: Sliced mozzarella helps create a barrier between sauce and bun to reduce sogginess, though shredded works fine too.
- Butter mixture: Melted butter combined with garlic powder, Italian seasoning, and grated Parmesan to brush on the tops and bottoms of the rolls.
How to make chicken nugget parmesan sliders
A quick overview of the steps follows. See the printable recipe card below for exact measurements and cook times.
1. Prep and toast bottoms: Slice the rolls horizontally with a serrated knife, keeping the top and bottom halves intact. Place the bottom halves on a parchment-lined sheet pan. Brush with some of the garlic-butter mixture and bake 5–6 minutes to lightly crisp.
2. Layer cheese and sauce: Cover the bottom buns with mozzarella slices (or a layer of shredded mozzarella) to help seal them. Spoon marinara over the cheese.
3. Add nuggets and more sauce: Place a cooked chicken nugget on each bun, spoon a bit more marinara on top, and finish with additional cheese.
4. Top and bake: Place the top half of the rolls on the assembled sliders. Brush with remaining butter mixture and sprinkle with parmesan. Cover with foil and bake until cheese is melted and sliders are heated through. Remove foil and bake a few minutes more to brown the tops.
Let the pan rest briefly, then pull or slice apart and serve. Offer extra marinara on the side for dipping.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Allow sliders to cool to room temperature before refrigerating.
- Reheat in a 350°F oven or in an air fryer until warmed through.
- For longer storage, wrap tightly in foil and freeze for up to one month; thaw and reheat before serving.
Tips from my kitchen
- Use a sheet pan to help the bottoms crisp instead of steaming.
- Pre-toasting the bottom buns helps avoid soggy bread.
- Use full slices of cheese to fully cover the bottom buns and create a barrier against the marinara.
- Keep the sliders covered with foil while baking so the cheese melts evenly without drying the bread.
- Let sliders rest a few minutes before cutting to get cleaner slices.
Chicken nugget slider variations
- Spicy kick: Stir red pepper flakes or hot sauce into the marinara.
- Meat lover’s: Add crispy bacon or pepperoni slices on top of each nugget before adding sauce and cheese.
- Chicken tenders: Swap nuggets for tenders if you prefer—use about 6 tenders depending on size.
- Meatball sliders: Replace nuggets with small meatballs for a different take.
- Buffalo twist: Toss nuggets in buffalo sauce or use buffalo-flavored nuggets, then top with a milder cheese to balance the heat.
- Cheese swaps: Provolone makes a great alternative or addition for extra flavor.
- Fresh herbs: Garnish with chopped basil or a pinch of oregano after baking for brightness.
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
Author: Jaclyn
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 the slider rolls to separate tops from bottoms, keeping each half intact. Place the bottom halves in the pan.
-
Melt the butter and stir in garlic powder, Italian seasoning, and 1 tablespoon of the parmesan. Brush some of the mixture onto the bottom buns, reserving the rest for the tops.
-
Bake the bottom buns 5–6 minutes until slightly crisp.
-
Remove from oven and layer with 6 slices of mozzarella (or 1 cup shredded), then ½ cup marinara. Place a cooked nugget on each bun, spoon remaining marinara over the top, and finish with remaining mozzarella.
-
Place the top half of the rolls on, brush with the remaining butter mixture, and sprinkle with the last tablespoon of parmesan.
-
Cover with foil and bake 16–18 minutes, or until cheese is melted and sliders are heated through. Uncover and bake 3–5 more minutes until tops are golden brown.
-
Allow to rest 5 minutes. Slice into individual sliders and serve, offering extra marinara if desired.
Notes
Cover the bottom buns fully with cheese slices to help prevent sogginess from the marinara.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer at 350°F until warm.
Nutrition
Did You Make This Recipe?
Share your version on Instagram and Pinterest to show how you customized it.
This recipe was originally posted on 6/30/19 and updated with new photos and an improved method.
