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Chicken Parmesan Sliders

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DISCLAIMER:  This article may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

In this delightful and healthy Chicken Parmesan Sliders recipe, tender, juicy chicken breasts swim in marinara and are smothered with cheese and then nestled inside a soft, buttery, garlicky bun.  The result is big chicken parmesan flavor in an itty bitty sandwich!

Healthy Chicken Parmesan Sliders

Chicken Parmesan Sliders

Author: Heidi Boortz
Servings : 6

Ingredients

Buns

  • 2 Tbsp active dry yeast instant works too
  • 1/2 cup water warm
  • 1/2 cup unsalted butter softened
  • 2 Tbsp unsalted butter softened
  • 1/4 cup honey
  • 3 egg
  • 1 cup milk or buttermilk, lukewarm
  • 5 1/2 cups 100% whole wheat flour
  • 1 1/2 tsp salt
  • 2 tsp garlic powder

Sliders

  • 3 boneless, skinless chicken breast 1.5-2 lbs total weight
  • 1 jar marinara no sugar listed in ingredients
  • 1 1/2 cup mozzarella grated

Instructions

Buns

  • Add warm water, warm milk, 1/2 c. softened butter, honey, and eggs to a bowl of a stand mixer. Add 5 c. flour and salt. Add yeast to the center. Affix mixer with dough hook. Mix on speed 1 for 5-7 minutes or until dough ball forms and cleans the sides of the bowl. Note: add more flour, 1-2 Tbsp. at a time, if the dough is too sticky and doesn’t form a ball. 
 Do not remove dough from bowl.
  • Cover bowl with clean dish towel and let rise 45 minutes. Remove towel. Turn mixer to speed 1 just for 10-15 seconds to "punch" dough down.
  • Turn dough out onto a cutting surface. Divide dough evenly in 24 pieces. Roll each piece into a ball, and place in 2 greased 13X9 pans (12 in each). Cover again with towel. Preheat oven to 350 while buns are rising. Let rise 30 minutes.
  • Bake buns 20-25 minutes at 350 or until golden. Reserve 12 buns for another use (wrap tightly in plastic and freeze, if desired).

Sliders

  • Bring a large pot of water to a boil. Add chicken. Boil 20 minutes or until chicken is completely done, no pink remaining. Drain chicken. Shred with two forks. (See notes.)
  • Mix shredded chicken with marinara and scoop it onto the bottom halves of the buns in the baking dish. Top with mozzarella. Top with buns.
  • Return sliders to oven and cook 10 minutes or until cheese is melted. Brush remaining melted butter over the tops of the sliders and sprinkle with garlic powder.

Notes

To knead the dough without a stand mixer, add ingredients to a bowl in the order listed.  Mix as much as you can with a large spoon, then once you can't mix it with a spoon anymore, turn dough out onto a lightly floured work surface and knead 20-30 times by hand.  Return to bowl, cover with clean dish towel, and let rise 45 minutes.  Turn dough out and knead 4-5 times, then follow the remaining instructions above.
If you have an Instant Pot®, you can use that to cook the chicken instead.  Add chicken breasts and 1 cup water to the insert.  Fit with lid, turn to seal, and cook on manual > high > 20 minutes.  You can quick release the pressure or natural release, your choice.
If you have a stand mixer, you can shred the chicken very easily.  Once they're cooked, add the whole breasts to the bowl of a stand mixer.  Fit mixer with paddle.  Turn to low speed and allow the mixer to run 1-2 minutes.  Your chicken breasts should be nice and shredded.  If there are still large chunks, allow it to mix on low another half minute or so.
Tried this recipe?Let us know how it was!
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