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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 Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Appetizer
Cuisine: American
Keyword: Football, Spinach, spinach artichoke sliders
Servings: 6 people
Calories: 833kcal
Author: Katie

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

Instructions

  • Prep. Preheat the oven to 350°F. Then, line a 9x13-inch pan or 10x15-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.

Nutrition

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