Chicken Sliders with Creamy Marinara Sauce

Preheat the oven to 375F degrees.
Season the chicken thighs with Salt and Black Pepper and set aside.
Working in a large skillet (that has a lid) set over medium high heat, add the olive oil and heat until the oil shimmers.
Carefully add the seasoned chicken thighs to the skillet.
Brown the chicken thighs on both sides.
Once browned, remove the chicken from the pan and set aside. (The chicken will still be raw, you will continue to cook it in the sauce, later.)
Now, add the onions to the pan and sauté them until they are softened, using the onions to deglaze the pan (about 3 minutes)
Add the browned chicken thighs to the skillet along with Rao’s Mascarpone Marinara Sauce. (Add the pepperoncini here if you desire.)
Cover the skillet and place in the oven to allow the chicken to braise until tender. (approximately 20 minutes)
Once the chicken is cooked and tender, remove the pan from the oven and carefully shred the chicken using two forks and stir to fully combine with the sauce.
Arrange the slider bun bottoms on a baking tray. (Reserve the bun tops.)
Top each bun bottom with 3 tbsp of the shredded chicken mixture.
Sprinkle the chicken with the grated Provolone cheese.
Bake until the Provolone cheese is melted. (about 2 minutes)
Carefully remove the tray from the oven.
Top the sliders and arrange on a serving platter.