Maple Chicken Bacon Sliders (Printable)

Sweet and savory sliders with juicy chicken, crispy bacon, and rich maple glaze, perfect for gatherings.

# 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 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

# Steps:

01 - Preheat oven to 400°F (200°C).
02 - Slice each chicken breast horizontally to create 6 even, small 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 golden and crispy, about 4–5 minutes per side. Transfer to paper towels to drain.
06 - Remove chicken from the marinade, reserving the remaining liquid. In the same skillet or on a grill pan, sear the fillets over medium-high heat for 3–4 minutes per side until fully cooked through. Set aside.
07 - Pour the reserved marinade into the skillet and simmer over medium heat for 2–3 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 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, a slice of bacon, a few rings of red onion, and the top bun. Serve immediately.

# Expert Tips:

01 -
  • The maple Dijon glaze hits that perfect sweet and savory balance that makes people close their eyes when they take the first bite.
  • Everything cooks in one skillet which means you get maximum flavor with minimum cleanup after your guests leave.
02 -
  • Never throw away the leftover marinade because boiling it into a glaze is where half the flavor comes from and skipping this step leaves the chicken tasting flat.
  • Cooking the bacon slowly from a cold pan gives you perfectly flat crispy strips instead of curled chewy messes.
03 -
  • Use a silicone brush to apply the reduced glaze because it coats evenly and does not tear the chicken the way a spoon sometimes can.
  • Let the chicken rest for two minutes after searing before adding the glaze so the juices redistribute and every bite stays moist.

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