Chicken Parmesan Sliders

After our success with Italian Turkey Sliders in our house, I decided to give another slider recipe a try on our family. When I happened upon this delicious Chicken Parmesan Slider, I just knew that it would be a winner. A simple chicken patty coated in a panko coating , laced with sesame seeds and Parmesan cheese, smeared with ricotta,  sauced with fresh tomatoes, and a little basil layer on the bottom…well, what is not to love?  I guarantee this is a slider you will want to create in your home too.

I made fast work of these by creating a breading station and then threw them on our griddle that I oiled lightly with olive oil. I could fit eight of these easily on the griddle, making fast and easy work for a quick weeknight meal. These easy sliders can be served with lemon roasted green beans, homemade oven fries, or just a bag of store-bought french fries.

My children enjoyed these minus the ricotta and sauce on the side. These can easily be customized to your own taste and condiment choices. However you top them, these burgers are delicious and fun!


Chicken Parmesan Sliders


2 tablespoons olive oil, plus some for drizzling
2 garlic cloves, finely chopped
1 pint cherry tomatoes
salt and pepper
1/2 cup sweet basil
1 1/2 lbs ground chicken
2 tablespoons freshly chopped thyme for chicken
Salt and pepper
1 cup panko
4 tablespoons sesame seeds
1/2 cup shredded parmesan cheese
1/4 cup flat leaf parsley, very finely chopped
Ricotta cheese (optional)
8 slider rolls, such as brioche dinner rollsor 8 ciabatta rolls, split


In a small pot with tight fitting lid heat two tablespoons of olive oil, over medium heat.  Add garlic and stir 2 minutes then add tomatoes and cover pot.  Cook tomatoes, shaking the pot occasionally, until tomatoes burst, 8-10 minutes. Mash up sauce with wooden spoon and season tomatoes with salt and pepper. Thicken, uncovered for 2-3 minutes and turn off heat.

Meanwhile, season chicken with thyme, salt and pepper. In a separate dish, combine panko crumbs with sesame seeds, Parmesan cheese, parsley. Form 8 small patties 3 inches wide and coat in breadcrumbs, gently pressing patties into crumbs to make them stick. Heat a drizzle of oil in a large, shallow non-stick skillet or on a non-stick griddle plan over medium to medium-high heat. Cook patties to golden brown and cooked through, about 3-4  minutes on each side.

Place a spoonful of ricotta on bun bottom. Drizzle cheese with a touch of olive oil and season with salt and pepper. Top soft cheese with a basil leaf, then the patties, then some sauce and bun tops.

Prep Time: 15 minutes

Total Time: 30 minutes

Serving Size: 4

Recipe Source: Adapted from Rachael Ray Show

Published August 29, 2011 by:

Amy Allen Clark is the founder of You can read all about her here.

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