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Crispy chicken, marinara, melted cheese, and hot honey baked on soft Hawaiian rolls make these Hot Honey Chicken Parmesan Sliders a great option for dinners, parties, or game days.
If you like Chicken Parmesan, you will love this unique twist on the classic comfort food dish. This meal is easy to make, feeds a crowd, and uses simple shortcuts to deliver quality results.
These sliders take the best parts of chicken parmesan (crispy chicken, melty cheese, and warm marinara sauce) and add hot honey to take them to the next level. They’re great for a busy weeknight dinner or for weekend comfort food vibes!
Why These Sliders Work
The balance here comes from contrast. The chicken stays crisp under the sauce, the rolls soak up just enough flavor, and the hot honey adds warmth without overpowering the classic chicken parmesan base. Baking them on a single tray keeps the cheese gooey and the tops golden, making serving simple and stress-free.
Ingredients and Notes
- Breaded Chicken: You need a 24 oz bag of breaded chicken breasts or tenders. Cook them first, so they stay crispy inside the sandwich.
- Hawaiian Rolls: A standard 12-count package is perfect. Do not separate the rolls individually; keep them attached as a slab.
- Marinara Sauce: The recipe calls for 1 cup of Rao’s marinara sauce. A high-quality sauce makes a big difference here since there are few ingredients.
- Cheese: Use shredded mozzarella for the melt and shredded parmesan for the saltiness.
- Hot Honey: You can buy this pre-made (like Mike’s Hot Honey) or make a quick version by heating honey with chili flakes.
- Butter Topping: This mixture includes salted butter, minced garlic, crushed red pepper, chopped basil, and more cheese. It creates a golden, flavorful crust on the buns.
How To Make Chicken Parmesan Sliders
Bake breaded chicken, layer it on soft rolls with marinara, cheese, and hot honey, then finish with a seasoned butter topping and bake until golden and melty.
- Make Topping: Place the ½ cup salted butter in a medium microwave-safe bowl. Heat for about 45 seconds until fully melted. Whisk in the 2 minced garlic cloves, ½ teaspoon crushed red pepper, 1 tablespoon chopped basil, ¼ cup shredded parmesan, ¼ cup shredded mozzarella, ½ teaspoon salt, and ½ teaspoon pepper. Set this aside.
- Slice Rolls: Use a bread knife to slice the slab of 12 Hawaiian rolls in half horizontally. Place the bottom slab in a 9×13-inch baking pan with nonstick spray.
- Fill: Arrange the cooked chicken breasts evenly over the bottom rolls. Spoon the 1 cup of marinara sauce over the chicken. Sprinkle with ½ cup of shredded Parmesan and ½ cup of shredded mozzarella. Drizzle hot honey over the filling to your preference.
- Top and Brush: Place the top slab of the rolls over the filling. Brush the prepared butter mixture evenly over the tops of the rolls. Make sure the garlic and herbs are spread out.
- Bake: Bake for 20 to 25 minutes in a preheated 375°F oven. You want the tops to turn golden brown and the cheese to melt completely. Remove from the oven. Drizzle with additional hot honey if desired and serve warm.
Top Reipe Tips
- Use thick marinara to avoid soggy rolls.
- Brush the butter mixture all the way to the edges for even browning.
- Let the sliders rest for five minutes after baking so they slice cleanly.
Make it a Meal
Try this Rotini Pasta Salad or Cucumber and Radish Salad with Fresh Dill for a completely cozy meal.
Hot Honey Chicken Parmesan Sliders
Equipment
- Measuring cups & spoons
- Liquid measuring cup
- Medium mixing bowl
- whisk
- 9×13-inch pan
- Bread knife
- pastry brush
Ingredients
Sliders
- 24 oz bag of breaded chicken breasts, cooked as per package directions
- 12 count Hawaiian rolls
- 1 cup Rao’s marinara sauce
- ½ cup parmesan cheese, shredded
- ½ cup mozzarella cheese, shredded
- Hot honey to taste
Topping
- ½ cup salted butter
- 2 cloves garlic, minced
- ½ teaspoon crushed red pepper
- 1 tablespoon chopped basil
- ¼ cup parmesan cheese, shredded
- ¼ cup mozzarella cheese, shredded
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Cook the chicken breasts according to the package directions. Set aside.24 oz bag of breaded chicken breasts
- Preheat the oven to 375°F. Spray a 9×13-inch baking pan with nonstick spray, then set it aside.
- Place the butter in a medium microwave-safe bowl. Heat for about 45 seconds until fully melted.½ cup salted butter
- Whisk in the garlic, crushed red pepper, basil, both cheeses, salt, and pepper. Set aside.2 cloves garlic, ½ teaspoon crushed red pepper, 1 tablespoon chopped basil, ¼ cup parmesan cheese, ¼ cup mozzarella cheese, ½ teaspoon salt, ½ teaspoon pepper
- Use a bread knife to slice the Hawaiian rolls in half horizontally. Place the bottom halves in the prepared pan.12 count Hawaiian rolls
- Arrange the cooked chicken breasts evenly over the rolls.
- Spoon the marinara over the chicken. Sprinkle first with the shredded parmesan, then the shredded mozzarella.1 cup Rao’s marinara sauce
- Drizzle hot honey over the sliders to your preference.Hot honey to taste
- Place the top halves of the rolls over the filling.
- Brush the butter mixture evenly over the tops of the rolls.
- Bake for 20 to 25 minutes until the tops turn golden brown and the cheese melts.
- Remove from the oven and drizzle with additional hot honey if desired. Serve warm.
Notes
Storage & Reheating
- Refrigerator: These are best eaten fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: To crisp the bread back up, reheat the sliders in the oven at 350°F or in an air fryer. Microwaving will make the bread tough.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQs
You can make these a few hours ahead of time. Assemble and cover with foil, and store in the fridge until you are ready to bake them.
Be sure to pre-cook the chicken and do not use too much marinara sauce.
It has a mild spice to it. You can use as much or as little as you would like.
These were amazing! A fun, easy recipe for when hosting a party. I will make these again for sure. Loved the buttery topping!