Honey Mustard BLT Chicken Sliders (Printable View)
Juicy chicken with crispy bacon, fresh veggies, and tangy honey mustard sauce on toasted slider buns.
# What You’ll Need:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Honey Mustard Sauce
07 - 3 tablespoons mayonnaise
08 - 2 tablespoons Dijon mustard
09 - 1 tablespoon honey
10 - 1 teaspoon lemon juice
11 - Pinch of salt
→ Sliders
12 - 8 slider buns, halved
13 - 8 slices cooked bacon
14 - 1 large tomato, thinly sliced
15 - 1 cup shredded iceberg lettuce
16 - 2 tablespoons unsalted butter, melted
# Cooking Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Place chicken breasts between two sheets of plastic wrap and pound to even 1/2-inch thickness.
03 - Rub chicken with olive oil, smoked paprika, garlic powder, salt, and black pepper.
04 - Bake chicken on the prepared sheet for 15-18 minutes, or until cooked through. Let rest 5 minutes, then slice into slider-sized pieces.
05 - While chicken cooks, whisk together mayonnaise, Dijon mustard, honey, lemon juice, and a pinch of salt to make the honey mustard sauce.
06 - Cook bacon in a skillet over medium heat until crisp. Drain on paper towels.
07 - Brush slider buns with melted butter and toast, cut side down, in a pan or oven until golden.
08 - Spread honey mustard sauce on the bottom half of each bun. Layer with lettuce, sliced chicken, tomato, and bacon. Top with the remaining bun halves.
09 - Serve immediately, securing each slider with a toothpick if desired.
# Expert Tips:
01 -
- The honey mustard sauce hits that perfect sweet tangy balance that makes everyone reach for seconds
- Everything can be prepped ahead so you are actually hanging out with your guests instead of stuck in the kitchen
02 -
- Letting the chicken rest before slicing keeps all those juices inside instead of running onto your cutting board
- Room temperature sauce spreads so much easier than cold sauce straight from the fridge
03 -
- Pat the tomato slices dry with paper towels so your buns do not get soggy
- Use a sharp serrated knife to slice through everything cleanly without squishing the sliders