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Parm-Style Chicken Sliders

Parm-Style Chicken Sliders 1

We had company on Monday night – a friend of ours stopped by on her road trip. Over the past year, she has been to nearly every US state (and more countries than I care to count because I am green with envy!). I mean, how cool is that?!

The rational side (ahem, okay…the lazy side) of me thought, “Let’s just grab take-out…it’ll make the evening a little easier.” But, then I thought, “She probably hasn’t had many home-cooked meals this past year…make her something delicious, Nicole!”

Parm-Style Chicken Sliders 2

I came home from work and was able to do the prep and dicing involved in this recipe while Shea played in the kitchen, banging on pots and pans. I was pretty pumped over the recipe – it had quickly caught my eye in the latest issue of Cooking Light and there was no delay in adding it to the weekly menu.

All was going smoothly – patties patted, corn cooked, and then I went to toast the bun halves under the broiler and…I totally burned a lot of them. Black. Inedible. DONE. I stole a top and a bottom bun for pictures, but most of our sliders were on two bun bottoms. Oooooooooooops.

Parm-Style Chicken Sliders 3

Mr. P raved about these little Parm-Style Chicken Sliders and I am now a firm believer that ground chicken breast doesn’t have to be dry. These little gems were anything but dry…and ground chicken breast is 98% lean. A little pizza sauce (which I opted for over marinara for a little extra flavor) and Parmesan cheese really did the trick. The onion, garlic, and oregano certainly helped the cause, too.

As I was describing these sliders to my co-worker, she quickly said, “Are you going to post that recipe?!”

Of course, of course. I’m never able to keep our favorites off the blog for long. Enjoy!

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Parm-Style Chicken Sliders
Prep time: 
Cook time: 
Total time: 
Serves: 10 sliders
  • 2 tsp olive oil
  • 1 cup onion, chopped
  • 2 Tbsp fresh oregano, minced
  • 3 garlic cloves, minced
  • 1 lb ground chicken breast
  • 1 oz Parmesan cheese, grated (about ¼ cup)
  • 1 cup pizza sauce, divided
  • ¼ tsp black pepper
  • ¼ tsp crushed red pepper
  • Cooking spray
  • 10 slider buns, halved and toasted
  • 3 oz part-skim mozzarella cheese, shredded (about ¾ cup)
  • Fresh basil leaves
  1. Heat a small skillet over medium heat. Add oil to pan; swirl to coat. Once oil is hot, add onion and saute 3-4 minutes or until softened. Add oregano and garlic; sauté 2-3 minutes or until onion is tender and beginning to brown. Place onion mixture in a large bowl; cool slightly. Add chicken, Parmesan, ½ cup pizza sauce, black pepper and crusted red pepper to onion mixture. Mix well with hands. Shape chicken mixture into 10 (1/2-inch-thick) patties and place between small pieces of parchment paper; refrigerate for at least 10 minutes.
  2. Preheat broiler to high(550 F).
  3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 10 minutes or until cooking through, turning once.
  4. Arrange bottom halves of rolls on a baking sheet. Place 1 patty on each roll. Top each with 1 tablespoon remaining pizza sauce and 1 tablespoons cheese. Broil 90 seconds or until cheese melts. Top with basil and top halves of buns. Serve immediately.
Recipe from Cooking Light
Nutrition Information
Serving size: 1 slider Calories: 202 Fat: 5.7 Carbohydrates: 22.0 Sugar: 5.3 Sodium: 328 Fiber: 2.1 Protein: 17.7 Cholesterol: 31
Be well,


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  1. Biz
    July 23, 2015 / 11:55 am

    I can’t tell you how many times I’ve set off the smoke detector in our house by forgetting shit under the broiler! These look delish!

  2. Lizzie
    July 24, 2015 / 9:58 am

    Yes please!

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