Honey Mustard BLT Chicken Sliders (Printable)

Juicy chicken with crispy bacon, lettuce, tomato, and honey mustard 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 - 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 Advice:

01 -
  • The honey mustard sauce balances smoky bacon and tender chicken in one perfect bite
  • Everything can be prepped ahead so you are actually hanging out with guests instead of stuck in the kitchen
  • Slider size means everyone can try without committing to a full sandwich
02 -
  • Slicing chicken immediately after baking lets all the juices escape onto the cutting board instead of staying in the meat
  • Overwhipping the sauce can cause it to separate and turn grainy so gentle folding is key
  • Soggy buns ruin sliders completely so toast them even if you think they seem fine
03 -
  • Pound the chicken to even thickness or you will end up with dry edges and undercooked centers
  • Let the chicken rest those full five minutes before slicing or you will lose all the moisture

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