·

Chicken Artichoke Sliders

From the creamy filling to the melty cheese to the herbed butter brushed on top, every layer of these chicken artichoke sliders is delicious.

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.

Chicken Spinach Artichoke Sliders

A delicious twist on sliders that's perfect for a party. It's also a nice thing to a pair with soup or salad for a cozy night in.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Serving Size 6 people

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

Want To Save This For Later?

I’m email you a link so you can find it when you need it.

You'll join my email list which you will love. And if you don't, unsubscribe in one click. ❤️

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.
    Raw diced chicken breast seasoned with herbs in a clear glass bowl next to a gray spatula, on a white marble surface with a striped blue and white towel to the side.
  • 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.
    A clear glass bowl containing softened cream cheese with a pair of metal hand mixer beaters lying next to it on a white marble countertop.
  • 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.
    Cooked, diced chicken breast pieces in a stainless steel skillet on a white marble surface
  • 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.
    The same skillet now with cooked chopped spinach and artichoke hearts mixed in, creating a colorful blend of greens and yellows.
  • 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.
    Creamy spinach and artichoke mixture in the skillet with chunks of chicken visible, indicating the filling is ready for the sliders.
  • Assemble Sliders. Using a long serrated knife, cut the rolls in half horizontally, keeping the rolls together. 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.
    A baking sheet with parchment paper showing the spinach and artichoke mixture spread out, topped with a layer of shredded mozzarella cheese.
  • 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.
    The same baking sheet now with Hawaiian rolls placed on top of the mixture, followed by an image of the rolls brushed with garlic butter and parsley topping."
  • 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.
    A close-up of the baked chicken spinach artichoke sliders, showing the golden-brown tops of the rolls with a parsley and Parmesan cheese topping.
  • Serve. Let the sliders cool for a couple of minutes before cutting and serving. Enjoy them warm and fresh.

Notes

I highly recommend freshly grated mozzarella and parmesan cheese.  Pre-shredded cheese often has anti-caking agents that can affect how it melts. Grating your own cheese right before you use it will give you that irresistible melt and richer flavor.
Let the chicken marinate while you prepare other ingredients for enhanced flavor.
Melty cheese doesn’t last long.  I recommend waiting a couple of minutes after removing from the oven for an easier time cutting the rolls and then serving while warm and fresh.
The filling can be made a day in advance and then assembled into the rolls, brushed with butter, and baked the next day. The filling can also be spread into the rolls the day before and covered with foil, then brushed with butter and baked the next day.
If you have access to fresh herbs, use them! Fresh oregano can add a more vibrant flavor to both the chicken marinade and the garlic butter topping.
Calories: 833kcal | Carbohydrates: 49g | Protein: 29g | Fat: 59g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 2015mg | Potassium: 492mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4337IU | Vitamin C: 21mg | Calcium: 478mg | Iron: 5mg

More Tips:

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.

Spread the filling evenly across the bottom halves of the rolls so each slider is packed with flavor in every bite.

A side view of a single chicken spinach artichoke slider, displaying the fluffy texture of the roll and the rich, cheesy spinach artichoke filling spilling out from the sides.

Keep an eye on the sliders during the last few minutes of baking. Rolls can brown quickly, so check them at 3 minutes to make sure they don’t get too dark.

Cool for a couple of minutes after baking. This helps the filling set a bit, making it easier to cut and serve without losing the cheesy goodness.

Serving Suggestions

Serve these with all your favorite apps. Deep-fried buffalo wings, sweet potato fries, and my favorite carnitas nachos would all be great.

What You’ll Need

King’s Hawaiian Rolls. Their unique sweetness complements the savory filling, and you’ll find them in the bread aisle. (I also serve these on homemade Hawaiian buns if I have the time.)

Artichoke Hearts. These are usually in the canned vegetable aisle.

Ingredients for chicken spinach artichoke sliders neatly arranged on a marble countertop, including diced chicken, chopped spinach, artichoke hearts, cheeses, and a pack of Hawaiian rolls ready for assembly

Fresh Spinach. It wilts down and blends into the filling. It’s so much easier to work with than frozen. Look for it in the produce section.

Cream Cheese. This adds the creamy texture essential for the filling; find it in the dairy aisle.

Freshly Grated Mozzarella Cheese. It melts better than pre-shredded and is crucial for that gooey cheese pull.

Stand Mixer or Electric Mixer. Using a mixer helps achieve a smooth and creamy consistency for the cream cheese mixture, which is essential for even spreading.

9×13 Pan or 10×15 Baking Sheet. The pan size makes sure that the sliders bake evenly and come out with the perfect crust.

Pastry Brush. A pastry brush is your best friend for evenly applying the garlic butter topping.

Storing Instructions

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.

These are such a great choice for get-togethers. They’re easy to make, using simple ingredients, and the result is absolutely delicious. Everyone will want the recipe.

I really hope this recipe becomes a new favorite in your home, just like it is in mine.

A melty cheese pull from a freshly baked chicken spinach artichoke slider, showcasing the gooey cheese and creamy filling between golden-brown, toasted Hawaiian rolls.
picture of smiling female

By Katie Shaw

Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating