This is a sponsored post written by me on behalf of Albertsons. All opinions are 100% mine.
Everyone loves sheet pan chicken sliders! Choose your favorite flavor from chicken cheesesteak, fajita, teriyaki, and pesto, and then dig in!
When it comes to weeknight meals, chicken is at the top of most people’s lists. Today I’m changing things up and using chicken to make sliders for dinner! To please the entire family, I’m preparing these chicken sliders 4 ways. Everyone can grab their favorite flavor or try a little of everything!
When I pitched this dinner idea to my husband, all he asked was what flavors I was making. He was already into it. I went with some of our family favorites…
- Chickan Fajita sliders
- Pesto Chicken Sliders
- Chicken Cheesesteak Sliders
- Teriyaki Chicken Sliders
I offered to make chicken cordon bleu sliders, but Mike wasn’t on board. C’est la vie. Another post for another day.
Anyways, with the menu approved I headed off to our local Albertsons to pick up everything I needed to make my pulled chicken sliders. I love Albertsons stores’ exclusive brands like O Organics®, Open Nature®, Signature SELECT™, and Signature Farms®. I’m always looking to save money on our groceries, so having store brands I can trust to be high-quality for less is awesome! I don’t have to break the bank to give my family a nutritious home-cooked meal.
The O Organics line offers high-quality, non-GMO, and 100% USDA-certified organic products. The Open Nature line offers high-quality, minimally-process plant-based products free from 110 food additives. The Signature brands line has options for every meal and occasion including ready to eat, ready to heat, and cooking from scratch ingredients.
BONUS: For days when I’m tight on time, I can order online and pick up my groceries with Drive Up & Go™ after grabbing the kids from school or while running errands. Total time saver! Online ordering is available at all the Albertsons family of stores including Safeway, ACME, Jewel-Osco, Randalls, Shaw’s, Star Market, Tom Thumb, and Vons. In case you live in a different part of the country and need options to shop these affordable high-quality products.
Shredded Chicken Slider Ingredients
Buns: I like to use Hawaiian-style buns for these sliders. The little bit of sweetness is a nice compliment to any slider flavor. Butter buns and dinner rolls work great too. Just be sure to get small buns, we’re making sliders, not full-sized sandwiches.
Chicken: I went with chicken breasts so they’re easy to shred and work for each type of slider. I really like the Air Chilled O Organics boneless skinless chicken breasts. They taste great, hold their flavor, and are nice and tender. (See my tips below for other options.)
Toppings: A great slider always has a little something extra besides just meat on a bun. Cheese is a SUPER common topping along with veggies. I combined various veggies, cheeses, and sauces to make these 4 different sliders. My family LOVES having options.
Seasoned Butter: Butter and seasonings really finish off the sliders and gives them a golden top. Just brush on some melted butter and choose seasonings, herbs, poppy seeds, or sesame seeds that go with your sliders.
How to Make Chicken Sliders
The basics for chicken slider recipes start off the same. You cook the chicken, layer on buns, add toppings, put top buns on, and brush with seasoned butter.
Each of these slider recipes is listed individually below. You can easily double them to make one type of slider or to feed a crowd. I’m going to walk you through how to make all 4 flavors at one time. Ready?
- Start by preheating your oven to 425 degrees F.
- Prep your veggies by placing half of the sweet peppers and onion in one bowl and half in another bowl. Add 1 tablespoon of olive oil to each bowl. Sprinkle fajita seasoning over one set of veggies, and sprinkle garlic salt and Italian seasoning over the other veggies. Mix each bowl until coated.
- Then you’ll grab a half sheet pan. (You may need two depending on how big your pans are.) Lay the four chicken breasts down the center of the pan, side-by-side. Rub each breast with olive oil and season with salt and pepper. Season 1 breast with fajitas seasoning, season 2 breasts with garlic salt and Italian seasoning, and leave the fourth one as is.
- Now you’ll pour the fajita peppers and onions on one side of the chicken, and the Italian peppers and onions on the other side. Spread them out in the available space.
- Bake the chicken and veggies for 25 minutes. When everything is ready the chicken will have an internal temp of 165 degrees F, the juices will run clear, and the veggies will be tender. Remove the pan from your oven and let cool for 5-10 minutes.
- Turn oven down to 350 degrees F.
- Shred each chicken breast using 2 forks on its own plate or in different sections of your cutting board. Put the salt & pepper chicken in a mixing bowl and one of the Italian seasoned chicken breasts in another bowl. Add teriyaki sauce to the salt & pepper chicken, and add pesto to the other bowl. Mix each bowl up until the chicken is coated in sauce.
- Open up a 24-pack or two 12-packs of slider rolls. Break them apart into 6 roll sections. Cut the buns in half so you have tops and bottoms. Set the tops aside for now. Place the bun bottoms on a half sheet pan.
- Add one type of chicken to each bottom bun section and spread out to the edges. Top the teriyaki chicken with pineapple slices. Top the pesto chicken with tomato slices and mozzarella cheese. Top the fajita chicken with fajita veggies and some of the Mexican cheese blend. Top the cheesesteak (Italian) chicken with Italian veggies and provolone cheese.
- Place the top buns on each set of sliders. Brush all the tops with melted butter. Top Teriyaki buns with sesame seeds. Top pesto buns with Italian seasoning, garlic salt, and grated Parmesan cheese. Top fajita buns with dried oregano. Top cheesesteak buns with garlic salt and dried parsley.
- Bake the sliders for 12-15 minutes until cheese is melted and tops are golden. Carefully remove them from the oven and cut them into individual sliders. Let the sliders rest for 5 minutes before serving.
Tips & Shortcuts for Chicken Sliders 4 Ways
Making all these sliders can seem a bit daunting just for dinner. I promise it’s SUPER easy. You prep, pre-cook, assemble, and then bake. But there are some shortcuts and make ahead steps you can do to make these sliders even easier!
- Use Pre-Cooked Chicken – I like baking the seasoning into the chicken breasts, but you can totally grab a rotisserie chicken from your local Albertsons and use it. You need about 4 cups of chicken total, one cup for each flavor. Then you’ll add the seasoning and sauces with the shredded rotisserie chicken and assemble.
- Prep Ahead of Time – You can 100% slice up your onions and peppers beforehand. You can even bake off the chicken and veggies, shred the chicken, and then store each component in a food storage container until you’re ready to assemble. This will shave 40 minutes off your prep and cooking time. Making it even easier to enjoy these little guys!
- Pre-Make the Sliders – You can prep the veggies and chicken ahead, or you can go so far as to make all the sliders beforehand! Make your sliders to the point of baking and then pop them in the fridge until you’re ready to bake. You’ll want to add 3-5 minutes of cooking time if you pre-make them.
- Swap Out the Peppers – I had mini sweet pepper in the fridge because my husband likes to snack on them. They take longer to clean and prep than regular bell peppers. You can totally change out for 1 red bell pepper and 1 green bell pepper. Seed and thinly slice the peppers and then put half of each color in each veggie bowl.
- Get Helpers – This may seem like a gimme, but extra hands make for less work. Grab your family, spouse, roommates, whoever, and have them assemble one or two of the sliders once you’ve done the prep work. Just tell them the toppings and get going.
- Dairy-Free Option – You can make all of these sliders dairy-free by skipping the cheese and swapping olive oil for butter. They’re just as delicious… but I do love a good cheese pull.
These Hawaiian roll chicken sliders were crazy good, you guys. Mike went back a couple of times for “just one more.” Total dinner win. I love how easy it was to make each flavor at the same time. It takes just as long to make one version as it does all four, so why not add a little variety to your mealtime?! I can even pack the leftovers for lunch the next day for a cook once-eat twice option.
And and and these sliders are perfect for snacking on during the big football game coming up next month. Really while watching any game be it football, baseball, basketball, hockey… there’s no wrong time to enjoy these sliders!
Want more SUPER easy chicken recipes?
- Crock Pot Chicken Thighs and Potatoes
- Cheesy Chicken Stuffed Shells
- Easy Seasoned Chicken Tacos
- Spinach & Chicken Alfredo Ravioli Bake
- No Roll Chicken Cordon Bleu
- Green Chile Chicken and Rice Casserole
- More appetizer recipes
Chicken Fajita Sliders
Ingredients
- 1 boneless skinless chicken breast
- 1 ½ tablespoons olive oil divided
- Salt & pepper
- 2 tablespoons fajita seasoning divided
- 8 mini sweet peppers cleaned and thinly sliced
- ½ small yellow onion peeled and thinly sliced
- 6 Hawaiian-style rolls
- 1 cup Mexican cheese blend shredded
- ½ tablespoon unsalted butter melted
- ½ teaspoon dried oregano
Instructions
- Preheat oven to 425 degrees F.
- Rub chicken with 1/2 tablespoon oil and season with salt and pepper. Rub with 1 tablespoon fajita seasoning and place on a sheet pan.
- Add onions and peppers to a mixing bowl. Drizzle with 1 tablespoon oil, and season with 1 tablespoon fajita seasoning, salt, and pepper. Spread out on baking sheet next to chicken.
- Bake for 25 minutes until chicken is cooked to 165 degrees F internal temp and the veggies are tender. Remove from oven and turn the heat down to 350 degrees F.
- Using two forks, shred chicken and mix together to spread seasoning.
- Slice rolls in half to you have tops and bottoms. Place bottoms on a clean baking sheet. Layer chicken onto roll bottoms, top with veggies, and then with shredded Mexican cheese blend.
- Add bun tops and brush with melted butter. Sprinkle dried oregano over top of buns.
- Bake for 12-15 minutes until cheese is melted and tops are golden. Remove from oven and cut apart into individual sliders before serving warm.
Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Pesto Chicken Sliders
Ingredients
- 1 boneless skinless chicken breast
- ½ tablespoon olive oil
- Salt & pepper
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic salt
- ¼ cup basil pesto
- 6 Hawaiian-style rolls
- 3 slices tomato cut in half
- 1 cup mozzarella cheese shredded
- ½ tablespoon unsalted butter melted
- ½ teaspoon Italian seasoning
- ¼ teaspoon garlic salt
- 1 tablespoon Parmesan cheese grated
Instructions
- Preheat oven to 425 degrees F.
- Rub chicken with 1/2 tablespoon oil and season with salt, pepper, Italian seasoning, and garlic salt. Place on a sheet pan.
- Bake for 25 minutes until chicken is cooked to 165 degrees F internal temp and the veggies are tender. Remove from oven and turn the heat down to 350 degrees F.
- Using two forks, shred chicken and mix together to spread seasoning. Place in a bowl and mix in pesto until chicken is well coated.
- Slice rolls in half to you have tops and bottoms. Place bottoms on a clean baking sheet. Layer chicken onto roll bottoms, top with tomatoes, and then with shredded mozzarella cheese.
- Add bun tops and brush with melted butter. Sprinkle Italian seasoning, garlic salt, and Parmesan over top of buns.
- Bake for 12-15 minutes until cheese is melted and tops are golden. Remove from oven and cut apart into individual sliders before serving warm.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Chicken Cheesesteak Sliders
Ingredients
- 1 boneless skinless chicken breast
- 1 ½ tablespoons olive oil divided
- Salt & pepper
- 2 teaspoons Italian seasoning divided
- 1 teaspoon garlic salt divided
- 8 mini sweet peppers cleaned and thinly sliced
- ½ small yellow onion peeled and thinly sliced
- 1 cup button mushrooms sliced (optional)
- 6 Hawaiian-style rolls
- 6 slices provolone cheese
- ½ tablespoon unsalted butter melted
- ½ teaspoon dried parsley
- ¼ teaspoon garlic salt
Instructions
- Preheat oven to 425 degrees F.
- Rub chicken with 1/2 tablespoon oil and season with salt and pepper. Rub with 1 teaspoon Italian seasoning, 1/2 teaspoon garlic salt, and place on a sheet pan.
- Add onions and peppers (and mushrooms if using) to a mixing bowl. Drizzle with 1 tablespoon oil, and season with 1 teaspoon Italian seasoning, 1/2 teaspoon garlic salt, and pepper. Spread out on baking sheet next to chicken.
- Bake for 25 minutes until chicken is cooked to 165 degrees F internal temp and the veggies are tender. Remove from oven and turn the heat down to 350 degrees F.
- Using two forks, shred chicken and mix together to spread seasoning.
- Slice rolls in half to you have tops and bottoms. Place bottoms on a clean baking sheet. Layer chicken onto roll bottoms, top with veggies, and then with provolone slices.
- Add bun tops and brush with melted butter. Sprinkle dried parsley and garlic salt over top of buns.
- Bake for 12-15 minutes until cheese is melted and tops are golden. Remove from oven and cut apart into individual sliders before serving warm.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Teriyaki Chicken Sliders
Ingredients
- 1 boneless skinless chicken breast
- ½ tablespoon olive oil
- Salt & pepper
- ¼ cup teriyaki marinade
- 6 Hawaiian-style rolls
- 3 canned pineapple slices drained, cut in half
- ¼ cup green onion thinly sliced (green parts only)
- 6 slices Monterey Jack cheese (optional)
- ½ tablespoon unsalted butter melted
- ½ teaspoon sesame seeds
Instructions
- Preheat oven to 425 degrees F.
- Rub chicken with 1/2 tablespoon oil and season with salt and pepper, and place on a sheet pan.
- Bake for 25 minutes until chicken is cooked to 165 degrees F internal temp and the veggies are tender. Remove from oven and turn the heat down to 350 degrees F.
- Using two forks, shred chicken.
- Slice rolls in half to you have tops and bottoms. Place bottoms on a clean baking sheet. Layer chicken onto roll bottoms and top with pineapple slices. (Top pineapple with green onions and then cheese if using.)
- Add bun tops and brush with melted butter. Sprinkle sesame seeds over top of buns.
- Bake for 12-15 minutes until cheese is melted and tops are golden. Remove from oven and cut apart into individual sliders before serving warm.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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