These French onion chicken cutlet sliders are what happens when I take my giant crispy chicken cutlet and give it the full French onion soup treatment. We’re talking caramelized onions, bubbly Gruyère and Parmesan, toasted Hawaiian rolls and cold, creamy French onion dip. And yes, there’s hot beef broth on the side for dunking. Crispy, cheesy, creamy, brothy. YES.
If you’ve made my original Ground Chicken Cutlet, you already know the method: one pound of ground chicken, one giant cutlet and panko that gets thoroughly coated with avocado oil before it hits the oven. Here, I season the chicken with beef bouillon, Worcestershire and Dijon and shape it to fit a whole slab of slider rolls. Slice after assembling and you have 12 little sandwiches ready for game day or dinner with friends.
Why You’ll Love These French Onion Chicken Cutlet Sliders
- One giant cutlet. You bread one large piece of chicken instead of making 12 individual cutlets.
- All the French onion goodness. Sweet, jammy onions, nutty cheese and savory broth bring those cozy soup flavors into a crispy sandwich.
- Hot chicken, cold dip. That creamy contrast is one of my favorite parts. Add the dip right before serving.
- Easy shortcuts. Prepared French onion dip and a batch of caramelized onions made ahead keep assembly simple.
- Made for dunking. The broth stays on the side so you get to decide when that crunchy bite meets the broth.
Ingredient Notes
Ground chicken and the breading
Use 1 pound of ground chicken and mix just until the seasonings are incorporated. Flour helps with shaping, egg helps the panko stick, and avocado oil spray gives the breading its oven-fried crunch. Full coverage matters more than measuring out the flour and panko. Don’t leave dry patches!
Beef bouillon, Worcestershire and Dijon
I use 1 tablespoon beef bouillon paste and 1/4 teaspoon kosher salt in the chicken. Bouillon is already salty, so this is not the place for an extra handful of salt. Worcestershire, Dijon, garlic powder, onion powder and dried thyme round out the savory flavor.
For the dipping broth, mix beef bouillon paste with hot water according to your package directions. Different products have different concentrations, so follow your specific jar.
Caramelized onions
You need about 1 cup of already-caramelized onions. Think deeply golden, sweet and jammy. I love making a batch ahead; you can find my slow-cooker caramelized onion tips and video tutorial in my French Onion Chicken Parm post. The slider timing assumes your onions are ready to go.
Gruyère and Parmesan
Gruyère gives us that classic bubbly French onion soup topping, and Parmesan adds another savory layer. Grate them fresh for the best melt. The onions go on the crispy cutlet first, then both cheeses go on top.
French onion dip and Hawaiian rolls
Grab your favorite prepared French onion dip; Heluva Good! or Daisy are optional examples. Keep it cold until assembly. Slice the 12-count package of Hawaiian rolls horizontally, keeping two connected slabs, and toast the cut sides. That little bit of crunch helps the bread hold up to the dip and hot chicken.
How to Make the Sliders
Season the chicken, then press it into a thin, even rectangle on generously floured parchment. Lightly flour the top, brush with egg, cover with panko and thoroughly spray with avocado oil. Use a second piece of parchment to flip it, then repeat the egg, panko and oil on the other side.
Transfer off the parchment onto a lightly oiled sheet pan. Bake at 450°F convection for 15 minutes, checking that the thickest part reaches 165°F, then broil for 4–5 minutes, watching closely. Add the caramelized onions and cheeses and broil briefly until bubbly. Layer the cheesy cutlet onto toasted rolls spread with cold dip, close, slice and serve with hot broth. The full recipe is below.
Tips That Matter
- Keep it thin and even. Shape the cutlet roughly to your roll slab, without leaving a thick mound in the center. Thickness affects cooking time, so use a thermometer.
- Really hydrate the panko. This is the key to my ground chicken cutlet method. Spray both sides thoroughly rather than giving them a quick mist.
- Use parchment for the flip. It supports the cutlet while you turn it. Transfer the chicken off the parchment before baking and broiling.
- Watch the broiler. Broilers vary; check early and keep an eye on both the breading and the cheese.
- Assemble just before serving. Toasted rolls help, but letting the dip sit on the bread for hours will soften it.
- Dunk as you eat. Keep the broth in little bowls on the side. We worked for that crispy coating!
Substitutions and Swaps
- Ground turkey: An option with this same cutlet method. Cook it to 165°F as well.
- Cheese: Swiss or Emmental can stand in for Gruyère, though Gruyère is my first choice for that French onion flavor.
- Rolls: Soft slider rolls or potato rolls work, too. Shape the chicken to fit your bread.
- Dip: Use whichever prepared French onion dip you enjoy.
- Gluten-free option: Use gluten-free flour, panko and rolls, and check the bouillon, Worcestershire, mustard and dip labels as well.
Make-Ahead, Storage and Reheating
Make ahead: Prep the caramelized onions ahead of time and refrigerate or freeze them. Thaw frozen onions in the refrigerator before using. Wait to toast the rolls and assemble until you’re ready to eat.
Storage: Refrigerate leftovers promptly in airtight containers and use within 3–4 days. Store the chicken separately from the rolls, dip and broth whenever possible so the breading stays as crisp as it can.
Reheating: Reheat the chicken in a 400°F oven or an air fryer until hot and crisp, with the center reaching 165°F. The timing depends on the size of your pieces. Heat the broth separately, then assemble with toasted rolls and cold dip. The microwave works for warming, but it won’t bring back that crunch.
What to Serve with Chicken Cutlet Sliders
I would put these out with a big green salad, crunchy slaw or pickles to balance the cheese and creamy dip. For another fun sandwich using this method, try my McChicken Sandwiches with Spicy Pickle Ranch. But honestly, a platter of these ground chicken sliders and little bowls of hot broth already feels like a very good dinner situation.
French Onion Chicken Cutlet Sliders Recipe
French Onion Chicken Cutlet Sliders
Ingredients
For the French Onion Chicken Cutlet
- 1 lb ground chicken
- 1 tablespoon beef bouillon paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon kosher salt
- Freshly cracked black pepper to taste
For Breading
- All-purpose flour as needed for dusting and shaping
- 2 large eggs whisked
- Panko breadcrumbs as needed to fully coat
- Avocado oil spray enough to fully hydrate the breadcrumbs and grease the pan
For the Sliders
- 1 package Hawaiian sweet rolls 12-count
- 1 cup caramelized onions
- 4-5 oz Gruyère cheese freshly grated
- 1/4 cup Parmesan cheese finely grated
- Prepared French onion dip to taste (optional examples: Heluva Good! or Daisy)
- Butter or avocado oil for toasting the rolls
- Fresh thyme optional
- Freshly cracked black pepper for finishing
For the Brothy Dip
- Beef bouillon paste according to package directions
- Hot water according to bouillon package directions
Directions
- Preheat the oven to 450°F convection. In a bowl, combine 1 lb ground chicken, 1 tablespoon beef bouillon paste, 2 teaspoons Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1/4 teaspoon kosher salt and freshly cracked black pepper. Mix just until combined.
- Lay a large sheet of parchment on your work surface and generously dust with flour. Using floured hands, press the chicken into a very thin, even rectangle roughly the same size and shape as the slab of Hawaiian rolls. Lightly flour the top surface.
- Brush the entire top surface with whisked egg. Completely cover with panko, gently pressing so it adheres. Generously spray with avocado oil until the breadcrumbs are fully hydrated, not just lightly misted.
- Place a second large sheet of parchment over the chicken and carefully flip the entire cutlet. Peel away the parchment from the now-exposed side. Brush with egg, fully coat with panko, press gently and generously spray with avocado oil until fully hydrated.
- Lightly spray or brush a large sheet pan with avocado oil. Carefully transfer the cutlet off the parchment onto the prepared pan. Bake at 450°F convection for 15 minutes, or until cooked through; check that the thickest part reaches 165°F and allow additional baking time if needed.
- Switch to broil and broil for 4–5 minutes, watching closely, until deeply golden and crispy. Broilers vary, so check early.
- Spread about 1 cup caramelized onions evenly over the crispy cutlet. Top with 4–5 oz freshly grated Gruyère and 1/4 cup finely grated Parmesan. Broil briefly until the cheese is melted, bubbly and beginning to brown, watching closely.
- Slice the Hawaiian rolls horizontally through the middle, keeping the top and bottom slabs intact. Lightly butter or oil the cut sides and toast until golden.
- Spread a generous layer of cold prepared French onion dip over the toasted bottom slab. Carefully place the cheesy chicken cutlet on top. Finish with fresh thyme, if using, and freshly cracked black pepper. Add the top slab and slice into 12 sliders.
- Combine beef bouillon paste with hot water according to the package directions for your specific bouillon. Pour the hot broth into small bowls or ramekins and serve alongside the sliders. Dunk as you eat to keep the breading crisp until each bite.
Rate & Review
WHAT DID YOU THINK OF THIS RECIPE?