Marry Me Chicken Sliders Recipe
These Marry Me Chicken Sliders are everything you love about the viral creamy chicken dish - packed into juicy, cheesy handheld bites with all those addictive sun-dried tomato and basil flavors, making it the perfect party food. Get ready for some serious compliments (and maybe a proposal or two)!
Servings: 8 servings
Equipment
- Mixing Bowls
- Cast-iron skillet or heavy-bottom pan
- Spatula
- Measuring spoons
- Pint glass (optional, for cutting cheese rounds)
Ingredients
- ½ cup mayonnaise we use avocado mayo
- 1 cup sun dried tomatoes drained and chopped, divided
- 4 tablespoons freshly grated parmesan cheese divided
- 2 tablespoons fresh basil chopped
- 1 teaspoon Italian seasoning divided
- 2 cloves garlic minced
- 1 pound ground chicken
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 4 brioche buns
- 4 slices mozzarella cheese
- Arugula
Instructions
Make the sauce:
- In a small bowl, combine the mayonnaise, ½ cup of the of the sundried tomatoes, 2 tablespoons parmesan cheese, ½ teaspoon Italian seasoning, chopped basil, and garlic, and stir until combined.
- Alternatively, Pulse all of the ingredients in your food processor a few times to break up any larger clumps.
- Cover and place in the fridge until ready to use.
Prep the chicken sliders:
- In a large bowl add the ground chicken, remaining ½ cup sun dried tomatoes, garlic powder, remaining ½ teaspoon Italian seasoning, salt, and pepper to a large bowl.
- Mix until just combined.
- Form the mixture into 8 slider sized patties.
Cook the sliders:
- In a cast iron skillet, add the olive oil and heat to medium high heat.
- Working in batches, place the slider patties in the skillet and cook for 4-5 minutes per side until reaching an internal temperature of 165 degrees.
- In the last minute of two of the patties cook time, add a slice of mozzarella cheese to each patty and cover to melt.
Assemble and serve:
- Assemble your sliders by placing a patty on top of each bottom bun, then spread a spoonful of the mayo mixture on the flat side of each top bun.
- Place a handful of arugula on top of each patty and then place the top bun over the arugula to hold it in place.
- Serve immediately.
Notes
- Don't Overmix the Chicken: Mix the ground chicken just until combined to keep the patties tender. Overmixing creates tough, dense burgers.
- Make the Sauce Ahead: The mayo mixture gets better after sitting in the fridge for 30+ minutes as the flavors meld together. Can be made up to 2 days ahead.
- Pat Patties Thin: Form patties slightly larger than your buns and make a small indent in the center - they'll shrink and puff up as they cook.
- Use a Thermometer: Ground chicken must reach 165°F for safety. Don't guess - use an instant-read thermometer.
- Toast Those Buns: Lightly toast the brioche buns cut-side down in the same skillet after cooking the patties for extra flavor and to prevent soggy bottoms.
- Cheese Hack: Use a pint glass to cut perfect cheese circles that fit your patties exactly.
- Storage: Cooked patties keep in the fridge for 3 days. Store sauce separately and assemble sliders fresh.
- Make It Spicy: Add a pinch of red pepper flakes to the mayo mixture for extra kick.
- Scaling Up: Recipe easily doubles for parties - just cook patties in batches to avoid overcrowding.
- Get Hitched: Want to guarantee a marriage proposal? Add crispy bacon on top of the sliders.