Garlic Knot Chicken Parmesan Sliders
Introduction
The moment these Garlic Knot Chicken Parmesan Sliders come out of the oven, your kitchen fills with an intoxicating, nostalgic aroma: warm garlic butter, bright tomato sauce, and molten mozzarella stretching with every gentle pull. Bite into one and you get a crisp, slightly chewy knot exterior giving way to tender, savory shredded chicken wrapped in tangy marinara and bubbling cheese — a contrast of textures that’s pure comfort. Each slider hits the familiar, homey notes of classic chicken parm and gives them a playful, handheld twist.
This recipe is perfect for cozy weekend brunches, game-day spreads, casual dinner parties, or as a crowd-pleasing appetizer when guests arrive hungry. It’s equally great for weeknight dinners when you want comfort without fuss. If you love garlic-and-cheese-forward dishes, try this alongside my creamy garlic parmesan chicken pasta recipe for an indulgent Italian-themed meal.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes (baking)
- Total Time: 25–30 minutes
- Servings: 4 (assuming 8 garlic knots; 2 sliders per person)
- Difficulty Level: Easy — assembly and bake
Nutrition Highlights
Estimated nutrition per serving (one-quarter of the batch — roughly two sliders). These are approximations calculated using standard values from USDA FoodData Central and common store nutrition labels; actual values will vary based on exact products used.
- Calories: ~692 kcal
- Protein: ~61 g
- Carbohydrates: ~46 g
- Fat: ~28 g
- Saturated fat: ~12–14 g
- Sodium: variable (moderate to high depending on garlic knots and marinara — check labels)
Notes on accuracy and sources: ingredient nutrition values were referenced against USDA FoodData Central entries for cooked chicken and cheeses, plus typical marinara and packaged garlic knot nutrition information. For food-safety and general dietary guidance, consult USDA and Mayo Clinic resources. These numbers are intended as reasonable estimates; adjust for specific brands or homemade alternatives.
Why You’ll Love It
- Irresistible aroma and flavor: the garlic-buttered knot plus melted cheese and tangy marinara hits savory-sweet notes that invite second helpings.
- Crowd-pleaser: sliders are handheld and shareable — perfect for parties, potlucks, and family dinners where people graze and chat.
- Quick and forgiving: assembly is straightforward and flexible. Use leftover rotisserie chicken or store-bought shredded chicken to speed things up.
- Comfort with a twist: all the satisfaction of chicken Parmesan made portable and casual, great for weeknight comfort when you want classic flavors without plating fuss.
Cooking Directions
Ingredients
- 1 pound cooked chicken, shredded (about 454 g)
- 1 cup marinara sauce (240 ml)
- 2 cups shredded mozzarella cheese (about 226 g)
- 1 package garlic knots (store-bought or homemade) — typically 8 knots
- 1/4 cup grated Parmesan cheese (about 22 g)
- Fresh basil leaves for garnish (optional)
Optional ingredients and substitutions:
- Swap mozzarella for provolone or fontina for a different melt and flavor.
- Use low-sodium marinara to reduce sodium.
- For a richer slider, mix 1–2 tablespoons of ricotta into the chicken mixture.
- For a lighter version, use part-skim mozzarella and whole-wheat garlic knots.
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment or lightly grease it.
- In a medium bowl, combine the shredded chicken with the marinara sauce until evenly coated. If your chicken is dry, a splash of reserved cooking broth or extra sauce helps keep it moist.
- Take each garlic knot and flatten it slightly with your palm or the back of a spoon to create a pocket for filling.
- Place a generous spoonful (about 2–3 tablespoons) of the chicken-marinara mixture on the lower half of each knot.
- Sprinkle a tablespoon or two of shredded mozzarella over the chicken on each knot.
- Fold the other half of the knot over to enclose the filling, pressing lightly so the top and bottom stick together.
- Arrange the assembled sliders seam-side down on the prepared baking sheet.
- Evenly sprinkle the tops with grated Parmesan cheese.
- Bake for 15–20 minutes, or until the cheese is melted and the tops are golden and bubbly. If desired, broil for the last 1–2 minutes to achieve a crisp, golden top — watch closely to avoid burning.
- Remove from the oven, garnish with fresh basil leaves, and let rest 2–3 minutes before serving.
Practical tips
- Avoid over-stuffing: too much filling can cause the sliders to burst or be messy to eat.
- Check doneness: cheese should be fully melted and filling hot. If using cold or refrigerated chicken, ensure it is heated through before serving.
- If using frozen garlic knots, bake them first according to package directions, then assemble and return to oven briefly to melt the cheese.
Best Pairings
- Classic side: crisp Caesar salad or a peppery arugula salad balances the richness.
- Dipping sauce: serve extra warm marinara or garlic-butter for dunking.
- Drinks: a bright, medium-bodied red like Chianti or a hoppy pale ale cuts through the cheese; for non-alcoholic, sparkling lemonade or iced tea complements the garlic and tomato flavors.
- Brunch idea: these sliders play nicely with scrambled eggs or a tomato-basil frittata.
- If you want a full one-pan comfort menu, try pairing with this one-pan garlic parmesan chicken pasta for a saucy sibling dish.
Storing Leftovers
- Room temperature: Do not leave assembled pastry- or dairy-rich sliders at room temperature for more than 2 hours (USDA food safety guideline).
- Refrigeration: Store cooled sliders in an airtight container for up to 3–4 days.
- Freezer: Individually wrap sliders in plastic wrap and place in a freezer-safe bag or container for best quality up to 2 months. Reheat from frozen in a 350°F (175°C) oven for 15–25 minutes, or thaw in the fridge overnight and reheat until warmed through.
- Reheating tip: cover with foil for most of the reheating time to prevent excessive browning, then uncover for the last few minutes to re-crisp.
Chef’s Advice
- Use warm, shredded chicken and room-temperature cheese for faster melting and even heating.
- Choose garlic knots with good texture: slightly crusty exterior and a soft interior will crisp up beautifully in the oven. If your knots are very soft, a brief pre-bake (5–7 minutes) helps.
- Balance salt: Parmesan and pre-made knots can be salty. Taste your marinara and adjust additional salt accordingly.
- Fresh herbs: add fresh basil or a sprinkle of chopped parsley after baking for brightness and color.
- Texture cue: when the top cheese is bubbling and the knot edges are lightly golden, sliders are ready — no need to overbake.
Creative Twists
- Buffalo Chicken Parmesan Sliders: Toss shredded chicken in buffalo sauce instead of marinara; use blue cheese crumbles or ranch drizzle and finish with a celery slaw on the side.
- Vegetarian: Replace chicken with seasoned and roasted eggplant slices or shredded, seasoned jackfruit, and use a plant-based mozzarella for a vegan option if you choose vegan knots.
- Pesto & Sun-Dried Tomato: Mix a tablespoon of basil pesto into the chicken mixture and add chopped sun-dried tomatoes for an herbaceous, tangy variation.
- Gluten-free: Use certified gluten-free garlic knots or split gluten-free rolls. Check all labels for hidden gluten.
- Extra-crispy: Brush knot tops with a garlic-butter-parsley mix before baking for an extra glossy, flavorful crust.
Recipe Q&A
Q: Can I use leftover rotisserie chicken?
A: Absolutely — rotisserie chicken is ideal and saves time. Just shred and combine with marinara as directed.
Q: What if my garlic knots are small or large?
A: Adjust filling amounts: smaller knots get about 1–2 tablespoons of filling; larger ones may need 3–4 tablespoons. Avoid overfilling to keep them intact.
Q: Are these freezer-safe after baking?
A: Yes. Cool completely, then wrap and freeze up to 2 months. Reheat from frozen in a preheated oven until warmed through.
Q: How can I make them less salty?
A: Use low-sodium marinara and check the sodium content on garlic knot packaging. Reduce or omit added Parmesan if necessary and add fresh herbs for flavor.
Q: Can I assemble ahead of time?
A: You can assemble and refrigerate (covered) for up to 24 hours before baking. If assembling ahead, add the Parmesan right before baking to prevent sogginess.
Conclusion
If you try these Garlic Knot Chicken Parmesan Sliders, I’d love to hear how they turned out — share photos and tweaks in the comments so others can try your version. For another fun take on chicken parm sliders, see this inspired take on Garlic Knot Chicken Parmesan Sandwiches – Host The Toast, and for a different saucy slider idea, check out CHICKEN VODKA PARM SLIDERS – Inside Nana’s Kitchen. Enjoy, and happy baking!
Print
Garlic Knot Chicken Parmesan Sliders
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Traditional
Description
Delicious handheld sliders made with garlic knot dough, savory shredded chicken, marinara sauce, and melted cheese, perfect for any occasion.
Ingredients
- 1 pound cooked chicken, shredded (about 454 g)
- 1 cup marinara sauce (240 ml)
- 2 cups shredded mozzarella cheese (about 226 g)
- 1 package garlic knots (store-bought or homemade) — typically 8 knots
- 1/4 cup grated Parmesan cheese (about 22 g)
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment or lightly grease it.
- In a medium bowl, combine the shredded chicken with the marinara sauce until evenly coated.
- Flatten each garlic knot slightly to create a pocket for filling.
- Place a generous spoonful (about 2–3 tablespoons) of the chicken-marinara mixture on the lower half of each knot.
- Sprinkle shredded mozzarella over the chicken on each knot.
- Fold the other half of the knot over to enclose the filling, pressing lightly.
- Arrange the assembled sliders seam-side down on the prepared baking sheet.
- Evenly sprinkle the tops with grated Parmesan cheese.
- Bake for 15–20 minutes, or until the cheese is melted and the tops are golden.
- Garnish with fresh basil leaves and let rest 2–3 minutes before serving.
Notes
Use leftover rotisserie chicken for convenience; avoid over-stuffing the sliders to prevent bursting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 sliders
- Calories: 692
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 61g
- Cholesterol: 85mg
