Garlic Knot Chicken Parm Sliders

There’s something irresistible about the smell of warm garlic and melted cheese filling the kitchen — that first deep inhale hits the part of your brain that remembers family dinners, cozy game nights, and the kind of comfort you can taste. These Garlic Knot Chicken Parm Sliders marry pillowy garlic-knotted rolls with tender shredded chicken, bright marinara, and gooey mozzarella: crunchy edges, a soft center, and a rich, tangy tomato-cheese hug with every bite.

This recipe is perfect for casual gatherings, weeknight comfort, game-day grazing, or a festive appetizer tray. If you love garlic-forward, cheesy mains, you might also enjoy my twist on pasta in this creamy garlic parmesan orzo with chicken & broccoli, which channels similar flavors in a saucy bowl.

At a Glance

Prep Time: 10 minutes
Cook Time: 15 minutes (baking time)
Total Time: 25 minutes
Servings: 6 (2 sliders per person; yields 12 sliders)
Difficulty Level: Easy — great for cooks of any level

Nutrition Highlights

Nutrition estimates per serving (2 sliders). These are approximate values calculated using typical portion sizes and USDA FoodData Central reference values; actual numbers vary by brand and exact portions. For general food-safety guidance, CDC recommendations on storage and leftovers were considered.

Calories: ~410 kcal
Protein: ~19 g
Carbohydrates: ~40 g
Fat: ~18 g
Saturated Fat: ~7 g
Fiber: ~2 g
Sugars: ~5 g
Sodium: ~900 mg (varies widely with dough, marinara, and cheese)
Cholesterol: ~70 mg

Why You’ll Love It

Irresistible aroma and texture: Garlic-buttered knots crisp on the outside and stay soft inside; melted mozzarella and warm marinara create a classic comforting mouthfeel.
Crowd-pleasing and shareable: Perfect for parties and potlucks — guests can grab a slider or two.
Quick and flexible: Uses cooked chicken and ready-made garlic knots to cut active time to under 30 minutes.
Nostalgic with a twist: Familiar chicken parm flavors served in a handheld, fun format — great for game day, family movie night, or an easy weeknight upgrade.

Step-by-Step Instructions

Ingredients (precise quantities)

2 cups cooked chicken, shredded (about 10 ounces / 280–300 g cooked chicken breast)
1 cup marinara sauce (about 240 g)
1 cup shredded mozzarella cheese (about 100–120 g)
12 garlic knots (from refrigerated dough or homemade; about 12 small rolls)
1 tablespoon olive oil (for brushing tops)
1/2 teaspoon garlic powder (for extra garlic punch; optional)
2 tablespoons fresh parsley, chopped (for garnish)

Optional ingredients & substitutions

Use 1/2 cup grated Parmesan for a saltier, nuttier finish.
Swap shredded mozzarella for part provolone for a slightly sharper flavor.
Make it spicy: add 1/4 teaspoon red pepper flakes to the chicken-marinara mix.
For low-carb: use small low-carb rolls or large portobello slices as “bases.”
For rotisserie convenience: use shredded rotisserie chicken to save time.

Method & Process

Preheat the oven to 375°F (190°C).
In a bowl, mix the shredded chicken with the marinara sauce and half of the mozzarella cheese. Stir gently to combine; avoid overmixing so the chicken stays tender.
Cut the garlic knots in half horizontally and place the bottom halves on a baking sheet, buttered or lined with parchment.
Spoon the chicken-and-marinara mixture evenly atop the garlic knot bottoms.
Sprinkle the remaining mozzarella cheese over the filling, then place the top halves of the garlic knots on each sandwich.
Brush the tops with olive oil and lightly sprinkle garlic powder (if using) for an extra garlic hit.
Bake in the preheated oven for about 15 minutes, or until cheese is melted, filling is heated through, and tops are golden. Check one slider’s center with a kitchen thermometer — the filling should register at least 165°F if you’re reheating previously cooked chicken to ensure safety.
Remove from the oven, garnish with chopped parsley, and serve hot.

Practical tips

If your garlic knots are large, you can make 8 sliders instead of 12; adjust nutrition and serving counts accordingly.
If making ahead: assemble but don’t bake; refrigerate and bake just before serving for the crispiest tops.
Avoid soggy bottoms: briefly toast the knot bottoms for 2–3 minutes before adding the filling if your dough is very soft.
Use a thermometer when reheating chicken to ensure safe internal temperature (165°F / 74°C), per CDC guidance.

Serve It Up

Classic platter: Arrange sliders on a wooden board, garnish with parsley, and serve with extra warm marinara for dipping.
With sides: Pair with a crisp green salad or simple Caesar and oven-roasted potatoes to round out a meal.
Casual snack: Serve alongside kettle chips and pickles for an easy party spread.
Brunch twist: Offer alongside scrambled eggs and a pot of coffee or tea for a hearty weekend brunch.
Comfort combo: If you like garlic-parmesan sides, try pairing with these garlic-forward potatoes for a meal that doubles down on flavor: garlic parmesan chicken potatoes.

Keeping it Fresh

Room temperature: Not recommended to leave these sliders out for more than 2 hours (1 hour if ambient temperature is above 90°F) — follow CDC guidelines for perishable foods.
Refrigeration: Store in an airtight container in the fridge for up to 3–4 days. Reheat in a 350°F oven for 8–10 minutes or until heated through to keep the bread from becoming too soggy.
Freezer: Assemble without baking (wrap tightly) and freeze up to 1–2 months for best quality. Thaw overnight in the refrigerator before baking. Once baked, freezing is possible but texture loss is likely; reheat gently to preserve texture.

Pro Tips & Tricks

Use slightly drier marinara: a very watery sauce can make sliders soggy; simmer briefly to reduce if needed.
Cheese layering: placing some cheese inside the filling and a little on top helps bind everything and produce gooey pull-apart results.
Roll choice: if you make garlic knots from scratch, lightly underbake them before assembling — they’ll finish in the oven without over-browning.
Even heating: place sliders on a rimmed baking sheet; cover loosely with foil for the first 10 minutes if tops brown too quickly, then remove foil to finish browning.
Flavor boost: fold a teaspoon of fresh basil into the chicken-marinara mix for a bright note.

Fun Flavor Ideas

Spicy Arrabbiata: Use a spicy arrabbiata sauce in place of marinara and add thin slices of pickled jalapeño for heat.
Pesto-Parm Twist: Mix 1/4 cup basil pesto into the chicken before assembling and swap half of the mozzarella for provolone.
BBQ Chicken Parm: Replace marinara with smoky BBQ sauce and add red onion slices; finish with a sprinkle of cheddar for a Southern fusion.
Vegetarian: Swap shredded chicken for seasoned shredded hearts of palm or roasted mushrooms and increase the cheese.
Gluten-free: Use gluten-free rolls (store-bought or homemade) and check marinara/no-sugar-added labels.

Recipe Q&A

Q: Can I use frozen cooked chicken?
A: Yes — thaw fully and pat dry before shredding to avoid excess moisture.

Q: How do I stop the bottoms from getting soggy?
A: Toast the bottom halves for 2–3 minutes before building the slider or use thicker rolls/knots.

Q: Can I make this ahead for a party?
A: Assemble and refrigerate (unbaked) for up to 24 hours; bake just before serving for best texture.

Q: Is there a lighter option?
A: Use low-fat mozzarella, whole-grain or lower-calorie rolls, and lean shredded chicken; serve with a large salad to balance portions.

Q: What’s a good way to reheat leftovers?
A: Reheat in a 350°F oven for 8–12 minutes (covered for first half to avoid browning) or use an air fryer at 320°F for 5–7 minutes for crisp edges.

Conclusion

Ready to bring warm, cheesy comfort to your next gathering? These Garlic Knot Chicken Parm Sliders are easy to assemble, full of craveable flavor, and endlessly adaptable — try a twist, serve them with a bright salad, and share the results with friends and family. For inspiration from other creators playing with garlic-knot sandwiches and slider-style parm, check out this take on Garlic Knot Chicken Parmesan Sandwiches – Host The Toast and this playful slider variation from CHICKEN VODKA PARM SLIDERS – Inside Nana’s Kitchen.

If you make these, drop a comment with your favorite variation — I love seeing photos and swaps from readers!