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Chicken Parmesan Sliders

Chicken Parmesan Sliders with Roasted Broccoli

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Recipe Details


Chicken Parmesan meets sliders in this comforting mashup recipe. Chef Liz infuses forms ground chicken, Parmesan, and garlic into mini burgers and sears until golden. They're layered onto brioche slider buns with marinara and mozzarella and baked until the cheese is melted and the buns are toasted. On the side, there's broccoli, which Liz roasts with crushed red pepper for customizable zip, plus more Parmesan for good measure.


  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 750
  • Protein 50g
  • Total Carb 47g
  • Total Fat 47g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • brioche slider buns
    brioche slider buns
  • broccoli florets
    8 ounces
    broccoli florets
  • garlic
    2 cloves
  • Italian dried herb mix
    1 teaspoon
    Italian dried herb mix
  • tomato purée
    1 container
    tomato purée
  • crushed red pepper
    1/2 teaspoon
    crushed red pepper
  • grated Parmesan cheese
    1/2 ounce
    grated Parmesan cheese
  • ground chicken
    12 ounces
    ground chicken
  • shredded mozzarella cheese
    2 ounces
    shredded mozzarella cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheets
  • 12" large pan with lid

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Slice buns open horizontally, if they arrived whole. Rinse all produce. Cut broccoli into 1 inch–wide florets, if needed. Mince garlic. In a medium bowl, stir together Italian dried herb mix, ½ cup tomato purée, half of garlic, ¼ teaspoon salt, and black pepper as desired; set marinara aside for Step 5. Line 2 baking sheets with foil. Save remaining tomato purée for another recipe.

  2. Roast broccoli

    Roast broccoli

    On 1 prepared baking sheet, toss broccoli with up to half of crushed red pepper, 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper. Arrange in a single layer; roast until tender, about 10 minutes (move on to Step 3, but don't forget to come back!). Then, sprinkle over half of Parmesan; toss to coat. Continue roasting until Parmesan is melted and beginning to brown, 3-4 minutes more.

  3. Form chicken sliders

    Form chicken sliders

    While broccoli roasts, in a large bowl, combine remaining garlic, remaining Parmesan, ½ teaspoon salt, and black pepper as desired, then add chicken. Using your hands, mix well, then form into 6 balls, about 1½-inches thick.

  4. Cook chicken sliders

    Cook chicken sliders

    Heat 2 teaspoons olive oil in a large pan over medium-high heat. When oil is shimmering, add chicken sliders, then using a spatula, press to flatten to about ¾-inches thick. Sear, without flipping, until browned on bottom, 3-4 minutes. Flip sliders, cover pan, and continue searing until cooked through and no longer pink, 3-4 minutes more. Transfer sliders to a plate and set aside.

  5. Assemble and bake sliders

    Assemble and bake sliders

    While sliders cook, on 1 half of other prepared baking sheet, arrange bun bottoms cut-side up in a single layer. Sprinkle over half of mozzarella. Bake until cheese is melted, 2-3 minutes. Then, layer bun bottoms with chicken sliders, marinara, and remaining mozzarella, dividing evenly. Add bun tops, cut-side up, to baking sheet with sliders. Bake until bun tops are golden and cheese is melted, 2-3 minutes more.

  6. Plate chicken Parmesan sliders

    Plate chicken Parmesan sliders

    Close chicken Parmesan sliders and divide between serving plates. Serve with roasted broccoli alongside. Enjoy!

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