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Honey Mustard BLT Chicken Sliders

Juicy seasoned chicken breast, crispy bacon, fresh lettuce, and tomato stacked on a toasted brioche bun and drenched in homemade creamy honey mustard sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 sliders
Course: Appetizer, Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 2 large boneless skinless chicken breasts cut into 12 small pieces
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
Honey Mustard Sauce
  • 0.5 cup mayonnaise
  • 3 tbsp Dijon mustard
  • 3 tbsp honey
  • 1 tsp apple cider vinegar
  • 0.25 tsp garlic powder
  • 1 tbsp fresh parsley chopped (optional)
Slider Assembly
  • 12 brioche slider buns
  • 2 tbsp butter melted
  • 8 slices thick-cut bacon cooked crispy and halved
  • 1 large beefsteak tomato sliced thin
  • 1 small head green leaf lettuce torn into pieces

Equipment

  • Large Skillet or Cast Iron Pan
  • Mixing bowls
  • Cutting Board
  • Knife
  • Baking sheet (optional, for bacon)

Method
 

  1. In a bowl, whisk together mayo, Dijon mustard, honey, apple cider vinegar, garlic powder, salt, pepper, and parsley. Refrigerate sauce until needed.
  2. Cook bacon in a skillet or oven until crispy. Drain on paper towels and cut slices in half.
  3. Slice chicken breasts horizontally into thinner cutlets, then cut into slider-sized pieces. Toss with olive oil, garlic powder, smoked paprika, onion powder, salt, and pepper.
  4. Heat a large skillet over medium-high heat. Sear chicken pieces for 3-4 minutes per side until golden brown and cooked through (165°F). Set aside.
  5. Brush cut sides of brioche buns with melted butter and toast in a skillet over medium heat until golden brown.
  6. Assemble sliders: Place lettuce on the bottom bun, followed by a tomato slice, warm chicken piece, a generous drizzle of honey mustard sauce, and two bacon halves.
  7. Top with the toasted bun crown and secure with a toothpick if desired. Serve immediately.

Notes

Putting the lettuce on the bottom bun first creates a barrier that prevents the juices from the tomato and chicken from making the bread soggy.