Classic Chicken Spinach Sliders

I’ve been making these chicken spinach sliders on repeat lately, and they’ve become my go-to for easy weeknight dinners and game day gatherings. The combination of tender chicken, garlicky spinach, and melty monterey jack cheese tucked into soft honey wheat rolls is seriously addictive. They come together in about 30 minutes, and I love that I can prep them ahead and just pop them in the oven when I’m ready to eat.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2650
• Protein: 110-125 g
• Fat: 110-125 g
• Carbohydrates: 210-230 g

Ingredients

For the sliders:

• 12 honey wheat rolls (I prefer King Arthur for the best texture)
• 12 chicken strips (cut into 3-inch lengths to fit the rolls)
• 1.5 tbsp butter
• 1/2 tsp salt
• 1/4 tsp pepper

For the cheesy spread:

• 2 tsp olive oil (I like Bertolli for a mild flavor)
• 1.5 tbsp garlic, minced
• 3 cups spinach (stems removed and roughly chopped)
• 6 oz cream cheese (room temperature, about 70°F)
• 1.25 cups monterey jack, shredded
• 1/4 tsp red pepper flakes
• 1 tsp fresh lemon juice

Step 1: Prepare the Chicken and Toast the Rolls

• 12 chicken strips
• 1.5 tbsp butter
• 1/2 tsp salt
• 1/4 tsp pepper
• 12 honey wheat rolls

Pat the chicken strips dry with paper towels, then season with salt and pepper on both sides.

Heat butter in a large skillet over medium-high heat until foaming, then add the seasoned chicken strips in a single layer.

Cook for 3-4 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).

Transfer to a plate to rest while you prepare the spinach mixture.

While the chicken cooks, slice the honey wheat rolls horizontally and lightly toast them cut-side up in a 400°F oven for 2-3 minutes until just golden—this prevents them from getting soggy when filled.

Step 2: Build the Creamy Spinach Filling

• 2 tsp olive oil
• 1.5 tbsp garlic, minced
• 3 cups spinach
• 6 oz cream cheese
• 1.25 cups monterey jack, shredded
• 1/4 tsp red pepper flakes
• 1 tsp fresh lemon juice

In the same skillet (don't wash it—those browned bits add flavor), heat olive oil over medium heat and add the minced garlic.

Cook for 30 seconds until fragrant, then add the chopped spinach and cook for 2 minutes, stirring occasionally, until wilted and any excess moisture has evaporated.

Reduce heat to low and add the room-temperature cream cheese, breaking it into chunks as you stir.

Once the cream cheese begins to soften, add the shredded Monterey Jack, red pepper flakes, and fresh lemon juice, stirring constantly until everything is melted and combined into a smooth, creamy mixture (about 2-3 minutes).

I like to taste the filling at this point and adjust the seasonings—sometimes a pinch more salt makes all the difference in bringing out the spinach flavor.

Step 3: Assemble and Serve the Sliders

• creamy spinach filling from Step 2
• cooked chicken from Step 1
• toasted rolls from Step 1

Spread a generous spoonful of the creamy spinach mixture from Step 2 onto the bottom half of each toasted roll.

Place one piece of cooked chicken from Step 1 on top of the spinach filling, then cap with the top half of the roll.

Serve immediately while the filling is still warm and the rolls are fresh—the combination of warm chicken, creamy cheese, and soft bread is best enjoyed right away.

Classic Chicken Spinach Sliders

Delicious Classic Chicken Spinach Sliders recipe with step-by-step instructions.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 12 sliders

Calories: 2525

Ingredients Method

Ingredients

  

For the sliders:

• 12 honey wheat rolls (I prefer King Arthur for the best texture)
• 12 chicken strips (cut into 3-inch lengths to fit the rolls)
• 1.5 tbsp butter
• 1/2 tsp salt
• 1/4 tsp pepper

For the cheesy spread:

• 2 tsp olive oil (I like Bertolli for a mild flavor)
• 1.5 tbsp garlic, minced
• 3 cups spinach (stems removed and roughly chopped)
• 6 oz cream cheese (room temperature, about 70°F)
• 1.25 cups monterey jack, shredded
• 1/4 tsp red pepper flakes
• 1 tsp fresh lemon juice

Method

 

1. Pat the chicken strips dry with paper towels, then season with salt and pepper on both sides. Heat butter in a large skillet over medium-high heat until foaming, then add the seasoned chicken strips in a single layer. Cook for 3-4 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Transfer to a plate to rest while you prepare the spinach mixture. While the chicken cooks, slice the honey wheat rolls horizontally and lightly toast them cut-side up in a 400°F oven for 2-3 minutes until just golden—this prevents them from getting soggy when filled.
2. In the same skillet (don't wash it—those browned bits add flavor), heat olive oil over medium heat and add the minced garlic. Cook for 30 seconds until fragrant, then add the chopped spinach and cook for 2 minutes, stirring occasionally, until wilted and any excess moisture has evaporated. Reduce heat to low and add the room-temperature cream cheese, breaking it into chunks as you stir. Once the cream cheese begins to soften, add the shredded Monterey Jack, red pepper flakes, and fresh lemon juice, stirring constantly until everything is melted and combined into a smooth, creamy mixture (about 2-3 minutes). I like to taste the filling at this point and adjust the seasonings—sometimes a pinch more salt makes all the difference in bringing out the spinach flavor.
3. Spread a generous spoonful of the creamy spinach mixture from Step 2 onto the bottom half of each toasted roll. Place one piece of cooked chicken from Step 1 on top of the spinach filling, then cap with the top half of the roll. Serve immediately while the filling is still warm and the rolls are fresh—the combination of warm chicken, creamy cheese, and soft bread is best enjoyed right away.