Maple Chicken Bacon Sliders (Printable Version)

Sweet maple-glazed chicken paired with crispy bacon on toasted slider buns—ideal for gatherings.

# What You 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 salt

→ Buns & Toppings

10 - 6 slider buns
11 - 3 tablespoons mayonnaise
12 - 1 cup baby arugula or mixed greens
13 - 6 slices cheddar cheese (optional)
14 - 1 small red onion, thinly sliced
15 - Butter for toasting buns

# How To Make It:

01 - Preheat oven to 400°F (200°C).
02 - Slice each chicken breast horizontally to create 6 evenly sized small fillets.
03 - In a mixing bowl, whisk together maple syrup, Dijon mustard, soy sauce, olive oil, smoked paprika, black pepper, and salt until well combined.
04 - Add chicken fillets to the marinade, coating evenly. Let rest for 10 minutes at room temperature.
05 - In a large skillet over medium heat, cook bacon slices until evenly crispy. Transfer to paper towels to drain.
06 - Remove chicken from marinade, reserving the liquid. In the same skillet, sear each fillet 3 to 4 minutes per side until golden and cooked through. Set aside.
07 - Pour the reserved marinade into the skillet and simmer 2 to 3 minutes until slightly thickened. Brush the reduced glaze generously over each cooked chicken fillet.
08 - If using cheddar, place a slice on each glazed chicken fillet and broil for about 1 minute until melted and bubbly.
09 - Lightly brush cut sides of slider buns with butter. Toast in a skillet over medium heat until golden brown.
10 - Spread mayonnaise on the bottom buns. Layer with arugula, glazed chicken, crispy bacon, sliced red onion, and the top bun. Serve immediately.

# Helpful Hints:

01 -
  • The maple Dijon glaze creates this glossy, sticky coating that makes every bite feel indulgent without being overwhelmingly sweet.
  • They come together in about half an hour, which means you can pull them off for a weeknight dinner or a last minute party without stress.
02 -
  • Do not toss the leftover marinade because simmering it into a glaze is the step that transforms these from good sliders into unforgettable ones.
  • Start the bacon in a cold pan rather than a hot one because the fat renders slowly and the bacon cooks evenly without burning at the edges.
03 -
  • Use a silicone brush to apply the reduced glaze because it gives you even coverage and does not tear the chicken the way a spoon sometimes can.
  • Let the chicken rest for two minutes after searing before you brush on the glaze, because the surface firms up slightly and holds the glaze better.

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