Chicken Sliders Recipe with Honey Butter Glaze

I still remember the first time I made these for a Friday night movie marathon. I was staring at a container of leftover roasted chicken and a half empty bag of rolls, wondering if I could make something better than a sad, cold sandwich.

The kitchen started smelling like toasted garlic and sweet honey, and suddenly, my kids were hovering by the oven like heat seeking missiles.

That first bite was a revelation. The bottom of the roll stayed sturdy while the top had this incredible, thin honey crust that actually made a sound when I bit into it. It has since become my favorite "I have nothing in the fridge" meal that actually tastes like a high end appetizer.

We are skipping the heavy mayo and expensive gourmet cheeses today. I have figured out how to use Greek yogurt and basic provolone to get that velvety melt without the grease.

You are going to love how these come together in under 40 minutes. It's a forgiving dish that welcomes whatever chicken you have on hand, whether it's from a rotisserie bird or a quick batch of poached breasts. Trust me, the secret is all in the glaze.

Why This Batch Stays Perfectly Crispy

Lactic Acid Tenderization: The Greek yogurt breaks down protein fibers in the chicken, keeping it juicy even during the second bake.

Sugary Maillard Reaction: Honey in the butter glaze speeds up browning, creating a thin, crackly crust on the bread.

Hygroscopic Balance: Using Greek yogurt instead of mayo prevents the rolls from absorbing excess oil and turning mushy.

Comparing Cook Times and Textures

If you want a chicken sliders recipe that feels special but costs less than a takeout pizza, the rotisserie method is your best friend. It saves a massive amount of time and guarantees the meat won't be dry after its trip through the oven.

Key Specs for This Sliders Recipe

When you are trying to get dinner on the table, precision matters. I have found that a standard 9x13 pan is the sweet spot for a 12 count pack of rolls because it keeps them snug, which prevents the edges from drying out.

You'll want to aim for a 350°F oven temperature to melt the cheese without scorching the honey glaze.

The chicken should be shredded fairly fine. If the chunks are too big, the sliders will fall apart the moment you try to pull them away from the pack. I like to use two forks to get that "pulled" texture which holds the yogurt sauce much better than cubed chicken.

Selecting Your Fresh Slider Components

For the Protein and Base

• 12 count Hawaiian Sweet Rolls: Why this? The high sugar content helps the crust brown beautifully. (Substitute: Slider buns)
• 3 cups shredded chicken breast: Why this? Pre cooked meat ensures a fast 20 minute bake. (Substitute: Canned chicken, drained)
• 6 slices provolone cheese: Why this? Provolone has a mild tang that won't overpower the sauce. (Substitute: White cheddar)
• 1/2 cup thinly sliced red onions: (Substitute: Scallions)

For the Zesty Sauce and Glaze

• 1/4 cup plain Greek yogurt: Why this? Provides moisture without the oily separation of mayo. (Substitute: Sour cream)
• 1 tbsp Dijon mustard: (Substitute: Yellow mustard)
• 1 tsp fresh lemon juice: (Substitute: Apple cider vinegar)
• 1/2 tsp garlic powder: (Substitute: Onion powder)
• 1/4 tsp cracked black pepper: (Substitute: White pepper)
• 2 tbsp unsalted butter, melted: (Substitute: Salted butter)
• 1 tsp honey: (Substitute: Maple syrup)
• 1 tbsp fresh parsley, minced: (Substitute: 1 tsp dried parsley)
• 1 tsp everything bagel seasoning: (Substitute: Sesame seeds)

Tools Required for the Perfect Bake

You don't need a professional kitchen for this. A good serrated knife is probably the most important tool here because it allows you to slice the entire block of rolls in one clean motion. If you use a straight edge knife, you'll likely crush the soft bread.

A silicone pastry brush is also a lifesaver for the glaze. It lets you push that honey butter into the nooks and crannies between the rolls, which is where the best flavor hides. If you don't have one, a large spoon will work, but you'll need to be careful not to dump all the glaze in one spot.

Easy step-by-step Assembly Guide

1. Preparing the Foundations

Preheat your oven to 350°F. Slice the entire 12 count Hawaiian Sweet Rolls pack in half horizontally without separating the individual buns. Note: Keeping them connected makes assembly much faster and keeps the filling inside.

2. Constructing the Flavor Layers

In a medium bowl, stir together 3 cups shredded chicken breast, 1/4 cup plain Greek yogurt, 1 tbsp Dijon mustard, 1 tsp lemon juice, 1/2 tsp garlic powder, and 1/4 tsp pepper. Mix until the chicken is fully coated and velvety.

3. Layering the Components

Place the bottom half of the rolls in a 9x13 baking dish. Lay 3 slices of provolone across the bread, then spread the chicken mixture evenly over the cheese. This bottom layer of cheese acts as a moisture barrier for the bread.

4. Adding the Zest

Scatter 1/2 cup thinly sliced red onions over the chicken. Top with the remaining 3 slices of provolone cheese until the chicken is mostly covered.

5. Sealing the Top

Place the top half of the rolls over the cheese. Press down firmly but gently with your palms to ensure the layers are settled and stable for the bake.

6. Mixing the Glaze

Whisk together 2 tbsp melted unsalted butter, 1 tsp honey, 1 tbsp minced fresh parsley, and 1 tsp everything bagel seasoning. The honey should be completely dissolved into the butter.

7. Applying the Finish

Brush the butter mixture generously over the tops of the rolls. Ensure you get the glaze into the cracks so the butter sizzles down the sides of the bread.

8. Executing the Perfect Bake

Cover the dish with foil and bake for 10 minutes. Remove the foil and bake for another 10 minutes until the tops are golden and the cheese is bubbling.

Troubleshooting Your Slider Texture Issues

Preventing the Soggy Bottom

If the bottom of your sliders feels wet, it is usually because the chicken was too warm when mixed or the yogurt was a low-fat variety that released water. Always use room temperature or cold chicken and full fat yogurt for the best stability.

Rescuing Over Browned Tops

The honey in the glaze is delicious but can burn quickly. If you see the tops getting dark before the 20 minute mark, simply lay the foil back over the top loosely. This stops the direct heat from caramelizing the sugars too further.

Common Mistakes Checklist

• ✓ Don't skip the lemon juice; the acid cuts through the heavy butter.
• ✓ Use a serrated knife to slice the rolls to prevent squishing the bread.
• ✓ Let the sliders sit for 5 minutes after baking so the cheese sets.
• ✓ Avoid pre shredded cheese if possible; slices provide a better moisture barrier.
• ✓ Pat the red onions dry if they are particularly juicy after slicing.

Budget Variations and Smart Swaps

To scale this down for a solo lunch, just cut the pack of rolls in half and use 1.5 cups of chicken. You can even beat one egg and use half of it in the sauce if you want a richer, more "bound" texture, though the yogurt does a great job on its own.

If you are doubling the recipe for a party, use two pans rather than one giant one to ensure the middle sliders actually get hot.

Chef's Tip: If you want a buffalo chicken sliders recipe, just swap the Dijon mustard for 2 tablespoons of Frank's RedHot and use blue cheese crumbles instead of provolone.

Debunking Kitchen Myths

The idea that you must use mayonnaise for a juicy slider is a total myth. Greek yogurt actually holds up better under high heat and does not "break" into oil like mayo does. Also, you don't need to butter the bottom of the pan; the natural sugars in the Hawaiian rolls will toast and release just fine without extra grease.

Storing and Reheating Your Leftovers

Store any extra sliders in an airtight container in the fridge for up to 3 days. I don't recommend freezing them once they are fully assembled, as the bread texture changes significantly upon thawing. If you must freeze, freeze the shredded chicken mixture separately.

To reheat, avoid the microwave as it makes the bread rubbery and tough. Instead, pop them in the toaster oven at 325°F for 8 minutes to bring back that crunch. For a zero waste tip, toss any leftover red onions and parsley into a Chicken Stew recipe the next night.

Delicious Sides to Serve With Sliders

These sliders are quite rich, so I usually pair them with a crisp green salad or some air-fried sweet potato fries. The tang of the yogurt sauce pairs perfectly with the savory notes of a Skillet Chicken with recipe if you're doing a big multi dish spread.

If you are looking for more comfort food options for a potluck, they go incredibly well alongside a Homemade Chicken Noodle Casserole recipe. The contrast between the handheld, crispy sliders and a creamy casserole makes for a great variety for guests. Just remember to let the sliders be the star of the show by serving them warm right out of the oven.