Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
20 Mins
Total Time
30 Mins
Serves 4 (serving size: 2 sliders)

These Italian-style sliders put a summery spin on Chicken Parmesan. 

How to Make It

Step 1

Heat a medium skillet over medium heat. Add oil to pan; swirl to coat. Add onion, oregano, and garlic; sauté 3 minutes or until softened. Place onion mixture in a large bowl; cool slightly. Add chicken, Parmesan, 1/2 cup marinara, salt, and peppers to onion mixture. Mix well with hands. Shape into 8 (1/2-inch-thick) patties. Refrigerate 10 minutes.

Step 2

Preheat broiler to high.

Step 3

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 10 minutes or until done, turning once.

Step 4

Arrange bottom halves of rolls on a baking sheet. Place 1 patty on each roll. Top each with 1 tablespoon remaining marinara and 1 1/2 tablespoons cheese. Broil 90 seconds or until cheese melts. Top with basil and top halves of buns.

Ratings & Reviews


January 30, 2016
These were very good but I opted to grill them and they were somewhat hard to stay together (too wet) when I flipped them over.  Next time I'd use a grill pan instead of putting them directly on the grill and maybe use a bit less sauce in the meat mixture.

So delish & fun!

January 05, 2016
These little sliders were super fun to eat, and really delicious.  Can't wait to make them again!

Great for a weeknight

November 03, 2015
Easy, quick and great for a weeknight. I only made 2 and with full size buns.


August 30, 2015
These are tasty - though the quality of your bottled marinara is going to make the dish. We made 4 regular-sized burgers and served with a Caesar salad on the side.


August 18, 2015
As one reviewer wrote, these turned out a bit wet, but it didn't ruin the recipe for me - I actually really liked these. I made them as full-sized burgers instead of sliders.

Too much marinara

August 02, 2015
These have great flavor, but one word of caution...1/2 cup marinara makes the mixture way too wet.  I had to add some panko to get it to the right consistency.  Next time I will add the marinara a little at a time.