Easy Sheet Pan Buffalo Chicken Sliders (Print version)
Spicy, cheesy buffalo chicken sliders baked on one sheet pan with soft rolls and garlic butter tops.
# Ingredients:
For the buffalo chicken filling
01 -
3 cups (420 g) cooked shredded chicken
02 -
1/2 cup (120 ml) buffalo wing sauce
03 -
1/4 cup (60 ml) ranch dressing
04 -
2 oz (55 g) cream cheese, softened
05 -
1/2 teaspoon garlic powder
06 -
1/4 teaspoon black pepper
For the sliders
07 -
12 connected Hawaiian sweet rolls or slider rolls
08 -
2 cups (225 g) shredded Monterey Jack cheese, divided
09 -
2 tablespoons thinly sliced green onions, plus more for serving
For the butter topping
10 -
4 tablespoons (55 g) unsalted butter, melted
11 -
1/2 teaspoon garlic powder
12 -
1 tablespoon chopped fresh parsley or chives
13 -
1 tablespoon grated Parmesan cheese, optional
# Instructions:
01 -
Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper.
02 -
In a bowl, stir together the shredded chicken, buffalo sauce, ranch dressing, softened cream cheese, garlic powder, and black pepper until creamy and evenly coated.
03 -
Slice the connected rolls in half horizontally. Place the bottom slab on the prepared sheet pan and bake for 4-5 minutes to lightly toast the surface.
04 -
Sprinkle 1 cup of cheese over the bottom rolls. Spread the buffalo chicken filling evenly over the cheese, then top with the remaining cheese and green onions. Add the top slab of rolls.
05 -
Mix the melted butter, garlic powder, parsley, and Parmesan if using. Brush the mixture evenly over the tops of the rolls.
06 -
Cover loosely with foil and bake for 12 minutes, until the filling is hot and the cheese begins to melt.
07 -
Remove the foil and bake 6-8 minutes more, until the tops are golden and the cheese is fully melted. Rest for 5 minutes, then slice into 12 sliders and serve warm.
# Good to know:
01 -
Best served warm while the cheese is melted.
02 -
Use fully cooked chicken for this recipe.
03 -
For a milder filling, replace 2 tablespoons of buffalo sauce with ranch dressing.