Honey Mustard BLT Chicken Sliders (Print View)
Juicy chicken with crispy bacon, fresh veggies, and tangy honey mustard sauce on soft toasted buns. Perfect for parties or family dinner.
# 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
# Method:
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 - 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.
# Insider Tips:
01 -
- The honey mustard sauce strikes that perfect balance between sweet and tangy, and I promise you will want to put it on everything
- These sliders come together in under an hour but taste like you spent all afternoon in the kitchen
02 -
- Letting the chicken rest for those 5 minutes is not optional, otherwise all those juices will end up on your cutting board instead of in the slider
- The sauce can be made up to 3 days ahead and actually tastes better after the flavors have time to hang out together
03 -
- If your chicken breasts are thick, slice them horizontally before pounding to get the right thickness without overworking the meat
- The sauce doubles easily and keeps in the fridge for up to a week