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
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. 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
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.

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.
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.

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.
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.


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.