Spicy Vodka Sauce Chicken Parm Sliders Tips, FAQ & printable recipe

Tips for success

For the crispiest chicken, avoid crowding the skillet when frying. If the medallions touch, they steam instead of crisp.

Use a wide pan and cook in batches if necessary. After frying, place them on a wire rack set over a baking sheet to keep the bottoms from getting soggy.

The vodka sauce can be made ahead and reheated gently. When broiling, keep the sliders on the top rack but watch them closely — the sugar in the brioche and the cheese can burn quickly.

If your broiler runs hot, reduce the time to 3 minutes and rotate the baking sheet halfway through.

Variations

• Mild Vodka Sauce: Omit the red pepper flakes for a classic vodka sauce that is creamy and mild. Add a pinch of black pepper for warmth without heat.
• Spicy Honey Drizzle: After broiling, drizzle the sliders with a little honey mixed with red pepper flakes for a sweet-spicy contrast that complements the rich sauce.
• Turkey Medallions: Use crispy panko turkey medallions instead of chicken for a leaner option. Cook to an internal temperature of 165°F (74°C).
• Add Prosciutto: Layer a thin slice of prosciutto under the chicken before adding the sauce for a salty, savory boost that pairs beautifully with the creamy vodka sauce.

Storage and make-ahead

Fridge

Store leftover sliders in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze assembled but unbaked sliders for up to 2 months. Thaw overnight in the refrigerator, then broil as directed, adding 2 minutes to the broiling time.

Reheat

Reheat leftover sliders in a toaster oven at 350°F (175°C) for 5-7 minutes, or until heated through and the cheese is bubbly again.

Store leftover sliders in an airtight container in the refrigerator for up to 3 days. The brioche may soften, but the flavors will still be delicious. Reheat in a toaster oven or under the broiler to revive the crispness.

The spicy vodka sauce can be made up to 2 days ahead and stored in the refrigerator. Assemble the sliders just before broiling to keep the brioche from getting soggy. The garlic butter can also be prepared in advance.

Serving ideas

Serve the sliders hot, straight from the broiler, with the extra vodka sauce on the side for dipping.

They are perfect for a casual dinner with a simple green salad or roasted vegetables. The rich, spicy sauce pairs well with a crisp, cold beer or a sparkling water with lemon.

For a party, arrange the sliders on a platter and let guests help themselves. They are best eaten within 10 minutes of broiling, while the cheese is still stretchy.

If serving later, keep them warm in a low oven (200°F) for up to 30 minutes, but the brioche may soften.

Frequently asked questions

Recipe card

Spicy Vodka Sauce Chicken Parm Sliders

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 1 cup heavy cream
• 2 tbsp tomato paste
• 1 splash vodka
• 1 tsp red pepper flakes
• 12 crispy panko chicken medallions
• 12 brioche slider rolls
• 2 tbsp garlic butter, melted
• 8 oz fresh mozzarella, sliced
• 2 tbsp basil pesto

Instructions

1. In a small saucepan over medium heat, combine the heavy cream, tomato paste, vodka, and red pepper flakes. Whisk until the tomato paste is fully incorporated and the sauce is smooth. Bring to a gentle simmer, then reduce the heat to low and let it cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly and turns a velvety orange-red.
2. Heat a large skillet over medium-high heat with a shallow layer of oil. Add the crispy panko chicken medallions in a single batch and cook for 2 to 3 minutes per side, until golden brown and heated through. The medallions are already cooked, so this step is about crisping and warming them. Transfer to a paper towel-lined plate.
3. Preheat the broiler to high. Split the brioche slider rolls in half and place them cut-side up on a baking sheet. Brush the cut sides generously with the melted garlic butter. Broil for 1 to 2 minutes, until the edges are lightly toasted and golden.
4. Place one crispy chicken medallion on each bottom half of the toasted brioche rolls. Spoon about 2 tablespoons of the spicy vodka sauce over each chicken piece, spreading it to cover. Top with slices of fresh mozzarella, dividing evenly among the sliders.
5. Place the assembled sliders under the broiler. Broil at 425°F (220°C) for 4 minutes, until the mozzarella is melted, bubbling, and blistered in spots. The edges of the chicken may char slightly. Remove from the broiler carefully.
6. Drizzle the basil pesto over the bubbling mozzarella on each slider. Cap with the top halves of the brioche rolls. Press down gently so the sliders hold together.
7. Serve the sliders hot, with extra vodka sauce on the side if desired. The contrast of crispy chicken, creamy spicy sauce, and blistered mozzarella makes every bite irresistible.

Contains: gluten, milk, tree nuts, eggs

Estimated nutrition per serving

Calories

680

Protein

32 g

Carbohydrates

38 g

Fat

44 g

Automatic estimate from the ingredient list, not laboratory-verified.