Every layer of these chicken artichoke sliders is irresistible: soft sweet rolls, a creamy chicken and spinach-artichoke filling, gooey melted cheese, and a fragrant herbed butter on top. I serve these on New Year’s Eve, but they’re perfect for game days, baby showers, or any time you need a crowd-pleasing appetizer that feels a little different.
I strongly recommend grating your own mozzarella and Parmesan for this recipe — it really improves the texture and flavor.
Table of Contents
- Ingredients and Tools You’ll Need
- How to Make Chicken Artichoke Sliders
- Serving & Storing
- More Appetizers For A Party
- Printable Recipe
Ingredients and Tools You’ll Need
If you’re short on time, pre-cooked chicken such as rotisserie or leftover grilled chicken works well — just chop it finely so it blends into the creamy filling. King’s Hawaiian slider rolls are my go-to, but homemade Hawaiian rolls are a lovely option if you have time. Use fresh (not frozen) spinach and shred cheeses yourself for the best result.
This recipe yields 12 sliders (about 2 sliders per person). To scale up, adjust the ingredient quantities as needed.
Equipment
- 9×13-inch casserole dish
- Aluminum foil
- Mixing bowls
- 10–12 inch skillet (cast iron preferred)
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 fresh spinach, coarsely chopped (about one 5–6 oz bag)
- 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 recommended)
- 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
How to Make Chicken Artichoke Sliders
Step One: Get Ready
Preheat the oven to 350°F. Line a 9×13-inch pan with parchment paper for easier cleanup.
Step Two: Marinate the Chicken
In a bowl, toss the diced chicken with 2 tablespoons olive oil, ½ teaspoon garlic salt, ½ teaspoon oregano, and ¼ teaspoon pepper. Let it sit while you prepare the filling.
Step Three: Cream Cheese Base
Beat the softened cream cheese with the sour cream until smooth. A hand mixer or stand mixer speeds this up. Set aside.
Step Four: Cook Everything
Heat a skillet over medium-high and cook the marinated chicken for 5–7 minutes, stirring until cooked through. Transfer to a plate.
In the same pan, add 1 tablespoon olive oil and sauté the chopped spinach and artichokes for 3–5 minutes until the spinach wilts.
Step Five: Mix It All Together
Return the chicken to the pan with the spinach and artichokes. Remove from heat and stir in the cream cheese mixture, ¾ cup of the mozzarella, ½ cup Parmesan, 1 ¼ teaspoon garlic salt, and ½ teaspoon pepper. Mix until evenly combined.
Step Six: Assembly Time
Using a long serrated knife, slice the 12 rolls in half horizontally, keeping them attached as one large tray of tops and bottoms. Place the bottom half in the prepared pan and spread the chicken mixture evenly over it. Sprinkle the remaining ¾ cup mozzarella on top, then place the roll tops back on.
Step Seven: Top With Butter
Whisk together the melted butter, ½ teaspoon oregano, ½ teaspoon garlic powder, ¼ teaspoon garlic salt, 2 tablespoons Parmesan, and 2 tablespoons minced parsley. Brush evenly over the roll tops.
Step Eight: Bake
Cover with foil and bake at 350°F for 20 minutes. Remove the foil and bake 3–5 more minutes until the tops are golden. Let cool a minute, then slice and serve warm.
Serving & Storing
Serve these sliders alongside other appetizers or a simple salad. They pair especially well with crispy fries or wings for a hearty spread.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes to regain crispness, or microwave for 1–2 minutes (the roll won’t stay as crisp).
Freezing is not ideal because the cream cheese-spinach filling can become watery and change texture. If you must freeze, wrap individually in plastic and freeze up to 1 month. Thaw overnight in the fridge and bake at 350°F for 15–20 minutes to reheat.
More Appetizers For A Party
- Pepperoni bread — budget-friendly and travel-ready for potlucks.
- Tomato tart with cheese — excellent in summer when tomatoes are at their best.
- Cast-iron skillet queso — a classic, crowd-pleasing dip.
Printable Recipe
Chicken Spinach Artichoke Sliders
Equipment
- 9×13-inch casserole dish
- Aluminum foil
- Mixing bowls
- 10–12 inch skillet
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 oz), drained and chopped
- 5 cups packed fresh spinach, chopped
- 1 ¼ teaspoon garlic salt
- ½ teaspoon coarsely ground pepper
- 1 ½ cups shredded mozzarella (divided)
- ½ cup grated Parmesan
Rolls and Topping
- 12 slider rolls (King’s Hawaiian preferred)
- ½ cup unsalted butter, melted
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ¼ teaspoon garlic salt
- 2 tablespoons grated Parmesan
- 2 tablespoons minced parsley
Instructions
- Prep: Preheat oven to 350°F. Line a 9×13-inch pan with parchment paper.
- Marinate the chicken: Toss diced chicken with 2 tbsp olive oil, ½ tsp garlic salt, ½ tsp oregano, and ¼ tsp pepper. Let sit while preparing other ingredients.
- Make cream cheese base: Beat softened cream cheese with sour cream until smooth; set aside.
- Cook the chicken: In a skillet over medium-high, cook marinated chicken 5–7 minutes until done. Transfer to a plate.
- Cook spinach and artichokes: In the same skillet, add 1 tbsp olive oil and sauté spinach and chopped artichokes 3–5 minutes until wilted.
- Combine filling: Return chicken to skillet. Off the heat, stir in the cream cheese mixture, ¾ cup mozzarella, ½ cup Parmesan, 1 ¼ tsp garlic salt, and ½ tsp pepper until combined.
- Assemble sliders: Slice the rolls horizontally as one sheet. Place bottom halves in the pan, spread the filling evenly, sprinkle remaining ¾ cup mozzarella, and set the top halves on.
- Topping: Whisk melted butter with oregano, garlic powder, garlic salt, 2 tbsp Parmesan, and parsley. Brush over roll tops.
- Bake: Cover with foil and bake 20 minutes. Remove foil and bake 3–5 more minutes until tops are golden. Let cool briefly, then cut and serve warm.
Notes
Freshly grated mozzarella and Parmesan give the best texture and flavor. The filling can be made a day ahead and refrigerated; assemble and bake the next day.