The TikTok famous “marry me” flavors just got the slider treatment! Sun-dried tomatoes, basil, and that addictive creamy sauce make these irresistible little bites.
We couldn’t resist jumping on this viral recipe trend, and honestly, we’re obsessed. These sliders combine everything that makes the original Marry Me Chicken so addictive – but in mini burger form.
The ground chicken stays incredibly juicy, while that dreamy mayo mixture with sun-dried tomatoes and basil will have you licking your fingers. Make these for game day, date night, and casual dinners, and they disappear every single time. You’re about to understand why everyone’s going crazy for this ridiculous flavor combination.
🔪 What You’ll Need
For the Aioli
- Mayonnaise (avocado mayo recommended)
- Sun-dried tomatoes, drained and chopped
- Freshly grated Parmesan cheese
- Fresh basil, chopped
- Italian seasoning
- Garlic, minced
For the chicken Sliders
- Ground chicken
- Sun-dried tomatoes, chopped
- Parmesan cheese
- Italian seasoning
- Garlic powder
- Salt and black pepper
- Olive oil
- Mozzarella cheese
- Brioche buns
- Arugula
Tools
- Mixing bowls
- Cast-iron skillet or heavy-bottom pan
- Spatula
- Measuring spoons
- Pint glass (optional, for cutting cheese rounds)
📝 How to Make Marry Me Chicken Sliders
1. Mix the Aioli
In a small bowl, combine mayonnaise, sun-dried tomatoes, Parmesan, basil, Italian seasoning, and garlic. Stir until smooth. Pulse in your food processor a few times to break up any larger clumps. Chill in the fridge until ready to use.
2. Form the Patties
In a large bowl, gently mix ground chicken with sun-dried tomatoes, Parmesan, seasoning, garlic powder, salt, and pepper. Form into even slider-sized patties without overworking.
3. Cook the Sliders
Heat oil in a skillet over medium-high heat. Cook patties for 4 to 5 minutes per side, until golden brown and cooked through, 165°F internal temp with an instant-read thermometer.
4. Melt the Cheese
Top each patty with the mozzarella cheese slices during the last minute or two of cooking. Cover the skillet to melt.
5. Assemble
Place each patty on a brioche bun. Spread aioli on the top of the slider buns, then add arugula over the chicken on the bottom half of the rolls and top. Serve hot.
🔄 Substitutions & Variations
- Cheese Swaps: Try provolone, Muenster, Swiss, or sliced Parmesan.
- Protein Options: Ground turkey, veal, or beef also works well.
- Buns: Use potato rolls or ciabatta minis for sturdier sliders.
💡 Meat Nerd Tips
- Moisture matters: Sun-dried tomatoes add flavor and help ground chicken stay juicy.
- Use cast iron: It sears better than nonstick for a golden, flavorful crust.
- Temp check: Ground chicken should hit 165°F. Always use an instant thermometer for accurate results.
- Don’t overmix: Gently mix the chicken to keep the patties tender.
- Toast the buns: A quick skillet toast with melted butter adds texture and flavor.
- Make ahead: Like all of our aiolis, the flavor improves with time — prep it a day early.
- Splatter smart: Use a splatter screen when pan-frying to cut down on cleanup.
🍽️ Serving Suggestions
- Serve as a party appetizer or main with Caesar salad or roasted potatoes.
- Pair with a crisp Italian white wine or an ice-cold lager.
🧊 Leftovers & Storage
Leftover Patties: Store in an airtight container in the refridgerator for up to 5 days.
- Freezer: Freeze cooked patties for up to 6 months. Reheat in an air fryer for the best results.
- Aioli: Keep refrigerated separately in an airtight container for up to 5 days.
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
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)!
Prevent your screen from going to sleep
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Mixing Bowls
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Cast-iron skillet or heavy-bottom pan
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Spatula
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Measuring spoons
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Pint glass (optional, for cutting cheese rounds)
Make the sauce:
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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.
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Alternatively, Pulse all of the ingredients in your food processor a few times to break up any larger clumps.
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Cover and place in the fridge until ready to use.
Prep the chicken sliders:
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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.
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Mix until just combined.
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Form the mixture into 8 slider sized patties.
Cook the sliders:
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In a cast iron skillet, add the olive oil and heat to medium high heat.
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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.
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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:
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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.
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Place a handful of arugula on top of each patty and then place the top bun over the arugula to hold it in place.
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Serve immediately.
- 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.
❓FAQs
A creamy chicken dish with sun-dried tomatoes, garlic, and herbs. It’s said to be proposal-worthy.
Yes — bake at 400°F for 18–20 minutes. Add cheese at the end to melt.
Absolutely. Cook patties in advance, then reheat in a skillet or oven. Assemble just before serving.
Go with crispy fries, roasted vegetables, or a fresh Italian-style salad.
Yes, stir red pepper flakes or chopped Calabrian chiles into the aioli.
