Maple Chicken Bacon Sliders (Printable)
Sweet maple-glazed chicken with crispy bacon on toasted slider buns—ready in 35 minutes.
# What You'll Need:
→ Meats
01 - 2 large boneless, skinless chicken breasts
02 - 6 slices thick-cut bacon
→ Marinade & Glaze
03 - 1/4 cup pure maple syrup
04 - 2 tablespoons Dijon mustard
05 - 1 tablespoon soy sauce
06 - 1 tablespoon olive oil
07 - 1/2 teaspoon smoked paprika
08 - 1/4 teaspoon ground black pepper
09 - 1/2 teaspoon kosher salt
→ Buns & Toppings
10 - 6 slider buns
11 - 3 tablespoons mayonnaise
12 - 1 cup baby arugula or mixed greens
13 - 6 slices cheddar cheese
14 - 1 small red onion, thinly sliced
15 - Butter for toasting buns
# How-To Steps:
01 - Preheat oven to 400°F (200°C).
02 - Slice each chicken breast horizontally to create 6 even, smaller fillets.
03 - In a mixing bowl, whisk together the maple syrup, Dijon mustard, soy sauce, olive oil, smoked paprika, black pepper, and salt until well combined.
04 - Add the chicken fillets to the marinade, turning to coat evenly. Let rest for 10 minutes at room temperature.
05 - In a large skillet over medium heat, cook the bacon slices until crisp on both sides. Transfer to a plate lined with paper towels to drain.
06 - Remove the chicken from the marinade, reserving the remaining liquid. In the same skillet over medium-high heat, pan-sear each fillet for 3 to 4 minutes per side until cooked through and golden. Transfer to a plate.
07 - Pour the reserved marinade into the skillet and simmer for 2 to 3 minutes until slightly thickened. Brush the reduced glaze generously over each cooked chicken fillet.
08 - Place a slice of cheddar cheese on each glazed chicken fillet and broil for about 1 minute until melted and bubbling.
09 - Lightly brush the cut sides of each slider bun with butter. Toast in a skillet over medium heat until golden brown.
10 - Spread a thin layer of mayonnaise on each bottom bun. Layer with arugula, a glazed chicken fillet, crispy bacon, sliced red onion, and the top bun. Serve immediately.
# Expert Advice:
01 -
- The maple Dijon glaze tastes like something from a fancy restaurant but comes together with pantry staples.
- Crispy bacon and juicy chicken in every single bite makes these disappear faster than anything else on the table.
02 -
- Do not toss the leftover marinade because reducing it in the pan creates the best glaze you will ever taste on chicken.
- Toasting the buns with butter is the step most people skip and it completely changes the texture from soggy to perfect.
03 -
- Let the chicken rest for two minutes after searing before adding cheese so the juices redistribute and stay inside.
- Use a silicone brush for the glaze because it coats more evenly and does not soak up all your precious sauce.