Chicken Artichoke Sliders

These mini sandwiches pack a flavorful punch, combining tender chicken, creamy spinach artichoke mix, and melted cheese all nestled between soft, sweet rolls. Perfect for appetizers or a light meal, these Spinach Artichoke Sliders are sure to be a hit.

A key to success? Grate your own mozzarella and Parmesan cheese. It’s a simple step that makes a world of difference in taste and texture.

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



  • 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


  • Prep. Preheat the oven to 350 degrees Fahrenheit. Line a 9×13 pan or 10×15 baking sheet with parchment paper.
  • Marinate Chicken. Combine diced chicken, oil, garlic salt, oregano, and pepper in a medium-sized bowl and let marinate at room temperature for a few minutes.
    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.
  • Combine cream cheese and sour cream. Beat softened cream cheese in a stand mixer with a paddle attachment or using an electric mixer in a medium-sized bowl. Add in sour cream and mix until combined and set 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 Chicken. Using a 10 or 12-inch skillet, cook prepared diced chicken on medium-high heat for 5-7 minutes until cooked through. Transfer the cooked chicken onto a large plate and set aside.
    Cooked, diced chicken breast pieces in a stainless steel skillet on a white marble surface
  • Cook Spinach. Add 1 tablespoon oil to the empty skillet. Cook chopped spinach and chopped artichokes on medium heat until spinach is wilted, about 3-5 minutes, stirring occasionally for even cooking.
    The same skillet now with cooked chopped spinach and artichoke hearts mixed in, creating a colorful blend of greens and yellows.
  • Assemble Filling. Return chicken to the skillet and mix in. Off heat mix in reserved cream cheese mixture, ¾ cup shredded mozzarella cheese, ½ cup parmesan cheese, garlic salt, and pepper until evenly combined.
    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 in formation. Spread the artichoke mix evenly over the bottom half of the rolls. Spread the remaining ¾ cup mozzarella cheese over the artichoke mix and return the top half of the rolls to their original position, placing over the artichoke mix and cheese.
    A baking sheet with parchment paper showing the spinach and artichoke mixture spread out, topped with a layer of shredded mozzarella cheese.
  • Make Topping. In a small bowl, whisk together the melted butter, garlic powder, oregano, garlic salt, parmesan, and parsley and brush over the top 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."
  • Top and Bake. Place the rolls in prepared 9×13 pan or 10×15 baking sheet. Brush the tops with the garlic butter mixture. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 3-5 minutes. Check at 3 minutes for desired browning on the rolls and bake longer if desired. Carefully remove from the oven, brush with additional garlic butter, and serve.
    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.


I highly recommend freshly grated mozzarella and parmesan cheese.  It is faster to buy them already shredded, but the flavor and melting capability are better freshly grated.
Check the rolls at 3 minutes without the foil, they brown quickly and remove from oven if desired if you don’t want them too browned.
 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.

Sliders have become my little obsession lately. They’re like the perfect bite that doesn’t make you choose between having a snack or a full meal – it’s the best of both worlds.

The first time I made these, I was a bit nervous. See, my folks are the kind of people who think a meal isn’t complete without a hefty portion of meat and potatoes, and here I was, trying to sneak in some greens in the form of a… sandwich?

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.

But these are a home run. The creamy artichoke and spinach meld with the chicken in a way that makes you forget you’re actually getting your veggies in. Now, it’s a staple for game days, quick dinners, and casual parties with friends.

Homemade Slider Tips

  • Chicken Prep: If you’re short on time, go ahead and use pre-cooked chicken like rotisserie or leftover grilled chicken. Just make sure to give it a good chop so it blends well with the creamy filling
  • Don’t Overbake: Keep a close eye on the oven during the final minutes of baking. The tops can go from perfectly golden to overdone quite quickly. If they’re browning too fast, tent the rolls with foil to protect them.
  • Cheese Matters: It’s worth repeating that fresh is best when it comes to 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.
  • Fresh Herbs: 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.

Key Ingredients and Tools

To make these sliders a hit, you’ll want to pay special attention to a few key ingredients. They bring the flavors and textures that set this dish apart.

  • King’s Hawaiian Rolls. Their unique sweetness complements the savory filling, and you’ll find them in the bread aisle.
  • Artichoke Hearts. These are usually in the canned vegetable aisle, and they add a slightly tangy, earthy flavor that’s hard to replace.
  • Fresh Spinach. It wilts down and blends into the filling, offering a subtle, earthy taste. 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.

These ingredients are common, but choosing the right ones makes all the difference in your sliders. Freshness and quality here translate to better flavor and texture in the final product.

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

Here’s a list of essential tools that will help ensure your Chicken Spinach Artichoke Sliders come out perfectly:

  • Skillet. A good non-stick skillet is key for cooking your chicken and wilting the spinach without sticking.
  • Stand Mixer or Hand Mixer. Creaming the cheese to the right consistency is much easier with one of these mixers.
  • Serrated Knife. This will help you cut the rolls without squashing them, maintaining their shape for a nice presentation.
  • 9×13 Pan or 10×15 Baking Sheet. The size of the pan ensures that the sliders bake evenly and come out with the perfect crust.
  • Parchment Paper. Using parchment paper makes for easier cleanup and prevents the sliders from sticking to the pan.
  • Aluminum Foil. This is used to cover the sliders, keeping the moisture in and preventing the tops from burning.
  • Pastry Brush. For evenly applying the garlic butter topping, a pastry brush is your best friend.

Having the right tools on hand will make the cooking process smoother and help you achieve the best results with your sliders.

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.

Serving Suggestions

Serve with a big chopped salad, sweet potato fries, and a cookie tray.

Troubleshooting and Help

Can I use frozen spinach instead of fresh?

Absolutely, just make sure to thaw it completely and squeeze out all the excess water so it doesn’t make your sliders soggy.

What if I can’t find King’s Hawaiian rolls?

No worries, any sweet dinner rolls will do the trick. The sweetness complements the savory filling nicely, but if you prefer, you can use plain homemade slider buns.

What’s the best cheese to use if I don’t have mozzarella?

Any good melting cheese will work. Provolone or Monterey Jack are great alternatives.

Feel free to ask if you’ve got more questions; happy to help you nail this recipe!

Storing Leftovers

These actually make surprisingly good leftovers. You would think the rolls would get soggy, but they don’t!

In the fridge:

  • Let the sliders cool down completely after baking.
  • Place them in an airtight container or wrap them tightly with plastic wrap.
  • Stick them in the refrigerator, and they’ll be good for 3-4 days.

In the freezer:

  • Cool the sliders completely first.
  • Wrap each slider individually in plastic wrap, then put them all into a freezer bag or airtight container.
  • Label the bag with the date, and they’ll last in the freezer for up to 2 months.

To reheat:

  • If they’re refrigerated, just warm them in the oven at 350°F for about 10 minutes or until heated through.
  • If frozen, you can thaw them in the fridge overnight and then reheat, or pop them straight into the oven at 350°F for about 20 minutes.

Just remember, cream cheese doesn’t always freeze and thaw the prettiest, so they might be a bit more crumbly after freezing, but they’ll still taste great.

More Company-Ready Appetizer Recipes

Pair your sliders with one or two of these and there will be plenty things your guests will love!

These sliders are perfect for any occasion and sure to be a hit with whoever you share them with. Remember to grab fresh ingredients, take your time with the prep, and don’t be afraid to make it your own. I hope this recipe becomes a new favorite in your home just like it is in mine. Happy cooking and enjoy your meal!

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.

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