Every layer of these chicken artichoke sliders is delicious. You’ve got sweet rolls, a creamy chicken filling, melted cheese, and an herbed butter. topping We serve these every New Year’s Eve but they’d be perfect for football, baby showers, or anytime you want a serve a crowd with something truly delicious and also a little different.
I really recommend grating your own mozzarella and Parmesan in this recipe, it makes a world of difference.
Table of Contents
Ingredients and Tools You’ll Need
If you’re short on time, use pre-cooked chicken like rotisserie or leftover grilled chicken. Just make sure to chop it well so it blends well with the creamy filling. The King’s Hawaiian rolls are the best for this, but I also serve these on homemade Hawaiian buns if I have the time. Make sure to use fresh spinach (not frozen) and shred your own cheese. Trust me it will make a difference.
This makes 12 sliders, with about 2 sliders per person. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.
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Equipment
- 9×13-inch casserole dish
- Aluminum foil
- Mixing Bowls
- 12 inch cast iron skillet
Ingredients
Chicken
- 1 ½ cups diced boneless skinless chicken breasts (about ¾ pound)
- 2 tablespoons olive oil
- ½ teaspoon garlic salt
- ½ teaspoon oregano
- ¼ teaspoon pepper
Spinach Mixture
- 8 ounces cream cheese (softened)
- ¼ cup sour cream
- 1 tablespoon olive oil
- 1 can artichoke hearts (14.5 ounces) (drained and chopped)
- 5 cups packed spinach (coarsely chopped, about 5-6 oz bag spinach)
- 1 ¼ teaspoon garlic salt
- ½ teaspoon coarsely ground pepper
- 1 ½ cups shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
Rolls and Topping
- 12 slider rolls or dinner rolls King’s Hawaiian brand preferred
- ½ cup unsalted butter melted
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ¼ teaspoon garlic salt
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons freshly minced parsley
How to Make Chicken Artichoke Sliders
Step One: Get Ready
Heat your oven to 350°F and line a 9×13 pan with parchment paper. Trust me on the parchment – cleanup is SO much easier.
Step Two: Marinate the Chicken
Toss your diced chicken (about ¾ pound) in a bowl with 2 tablespoons olive oil, ½ teaspoon garlic salt, ½ teaspoon oregano, and ¼ teaspoon pepper. Just let it sit there while you do the next step.
Step Three: Cream Cheese Base
Mix 8 ounces of softened cream cheese with ¼ cup sour cream until it’s smooth. Use a mixer if you have one – it makes life easier. Set this aside.
Step Four: Cook Everything
Heat up your skillet over medium-high heat and cook that marinated chicken for 5-7 minutes, stirring it around until it’s done. Move it to a plate.
In the same pan, add a tablespoon of olive oil, then throw in your chopped spinach and artichokes. Cook for 3-5 minutes until the spinach wilts down.
Step Five: Mix It All Together
Put the chicken back in the pan with the spinach stuff. Take it off the heat and stir in your cream cheese mixture, ¾ cup mozzarella, ½ cup Parmesan, 1¼ teaspoon garlic salt, and ½ teaspoon pepper. Mix until everything’s combined.
Step Six: Assembly Time
Cut your 12 slider rolls in half horizontally – keep them all connected like one big piece. Put the bottom half on your pan and spread all that chicken mixture on top. Sprinkle the remaining ¾ cup mozzarella over it, then put the top half back on.
Step Seven: Top With Butter
Mix ½ cup melted butter with ½ teaspoon oregano, ½ teaspoon garlic powder, ¼ teaspoon garlic salt, 2 tablespoons Parmesan, and 2 tablespoons fresh parsley. Brush this all over the tops.
Step Eight: Bake
Cover with foil and bake 20 minutes. Take the foil off and bake another 3-5 minutes until the tops are golden.
Let them cool for a minute, then cut and serve. These are REALLY good warm.
Serving & Storing
Serve these with all your favorite appetizers. Deep-fried buffalo wings, sweet potato fries, and my favorite carnitas nachos would all be great.
Put any extra sliders in a sealed container in the fridge for up to 3 days. Warm them in the oven at 350°F for around 10 minutes or in the microwave for 1-2 minutes, but they might not be as crispy.
These sliders don’t freeze well because the cream cheese and spinach mixture can get watery and change texture. If you still need to freeze them, wrap each slider in plastic wrap and put them in a freezer bag. They can be frozen for up to 1 month.
To reheat, thaw them in the fridge overnight and then bake at 350°F for 15-20 minutes.
More Appetizers For A Party
- Pepperoni bread is budget friendly, kid approved, and travel friendly.
- This tomato tart with cheese is the best in summer with fresh tomatoes. It looks fancy, but it’s not.
- For a good party dip, you have to make this cast iron skillet queso.
Printable Recipe
Chicken Spinach Artichoke Sliders
Equipment
- 9×13-inch casserole dish
- Aluminum foil
- Mixing Bowls
- 12 inch cast iron skillet
Ingredients
Chicken
- 1 ½ cups diced boneless skinless chicken breasts (about ¾ pound)
- 2 tablespoons olive oil
- ½ teaspoon garlic salt
- ½ teaspoon oregano
- ¼ teaspoon pepper
Spinach Mixture
- 8 ounces cream cheese (softened)
- ¼ cup sour cream
- 1 tablespoon olive oil
- 1 can artichoke hearts (14.5 ounces) (drained and chopped)
- 5 cups packed spinach (coarsely chopped, about 5-6 oz bag spinach)
- 1 ¼ teaspoon garlic salt
- ½ teaspoon coarsely ground pepper
- 1 ½ cups shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese
Rolls and Topping
- 12 slider rolls or dinner rolls King’s Hawaiian brand preferred
- ½ cup unsalted butter melted
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ¼ teaspoon garlic salt
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons freshly minced parsley
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Instructions
- Prep. Preheat the oven to 350°F. Then, line a 9×13-inch pan or 10×15-inch baking sheet with parchment paper.
- Marinate the chicken. In a medium-sized bowl, combine the diced chicken, 2 tablespoons olive oil, ½ teaspoon garlic salt, ½ teaspoon oregano, and ¼ teaspoon pepper. Let the chicken marinate at room temperature as you get the other ingredients ready.
- Prepare the cream cheese mixture. In a medium bowl, mix the softened cream cheese using a stand mixer with a paddle attachment or an electric mixer. Then, add the sour cream and mix it well. After that, set it aside.
- Cook the chicken. Heat a 10 or 12-inch skillet over medium-high heat. Then, add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked. Transfer the chicken to a large plate and set aside.
- Cook the spinach. In the same skillet, add 1 tablespoon olive oil. Add the chopped spinach and artichokes, and cook over medium heat until the spinach is wilted, about 3-5 minutes, stirring occasionally.
- Combine filling. Put the cooked chicken back in the skillet with the spinach and artichokes. Then, off the heat, mix in the cream cheese mixture, ¾ cup shredded mozzarella cheese, ½ cup grated Parmesan cheese, 1 ¼ teaspoon garlic salt, and ½ teaspoon coarsely ground pepper. Keep mixing until it's all combined evenly.
- Assemble sliders. Using a long serrated knife, cut the rolls in half horizontally, keeping the rolls together in one big piece. Place the bottom halves of the rolls on the prepared baking sheet. Spread the chicken and spinach mixture evenly over the bottom halves. Sprinkle the remaining ¾ cup shredded mozzarella cheese over the filling. Place the top halves of the rolls back in position.
- Prepare the topping. In a small bowl, whisk together the melted butter, ½ teaspoon oregano, ½ teaspoon garlic powder, ¼ teaspoon garlic salt, 2 tablespoons grated Parmesan cheese, and 2 tablespoons freshly minced parsley. Brush this mixture over the tops of the rolls.
- Bake. Cover the sliders with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 3-5 minutes or until the tops are golden brown. Carefully remove from the oven and, if desired, brush with additional garlic butter.
- Serve. Let the sliders cool for a couple of minutes before cutting and serving. Enjoy them warm and fresh.
Notes
Nutrition
Love,
