Honey Mustard BLT Chicken Sliders (Printable)

Tender spiced chicken with crispy bacon, fresh veggies, and sweet 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

# Directions:

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.

# Helpful Tips:

01 -
  • These sliders disappear faster than anything else Ive ever served at gatherings
  • The homemade honey mustard sauce is shockingly simple but tastes restaurant quality
  • Everything can be prepped ahead so you are actually hanging out with people instead of stuck in the kitchen
02 -
  • Slicing the chicken against the grain after it rests makes every bite tender instead of chewy
  • Letting the chicken rest for those full 5 minutes keeps all the juices inside where they belong
  • The honey mustard sauce can be made two days ahead and actually gets better as it sits
03 -
  • If your chicken breasts are huge you can slice them horizontally before pounding to get the right thickness
  • Room temperature chicken cooks more evenly so take it out of the fridge 20 minutes before you start

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