Maple Chicken & Bacon Sliders

This maple chicken and bacon slider recipe transforms ordinary ingredients into a sweet-savory sensation that's become my go-to for casual entertaining. The combination of maple-glazed chicken and crispy bacon creates irresistible mini sandwiches that disappear almost instantly whenever I serve them.

I first made these sliders for a last-minute game day gathering when I needed something quick yet impressive. They were such a hit that they've now become requested at nearly every family function, and my nephew even asked for them at his graduation party.

Ingredients

• Boneless skinless chicken breasts provides the perfect protein base that absorbs the maple glaze beautifully
• Maple syrup real maple syrup adds authentic sweetness and creates a caramelized exterior on the chicken
• Dijon mustard adds tanginess that balances the sweetness of the maple syrup
• Olive oil helps prevent sticking and creates a nice sear on the chicken
• Bacon adds smoky flavor and crispy texture contrast
• Slider buns look for brioche buns for extra richness
• Arugula the peppery bite cuts through the sweetness of the maple glaze
• Salt and pepper enhances all the flavors

Step-by-Step Instructions

Preheat the Oven

Set your oven to 400°F and allow it to fully preheat while you prepare the other ingredients. This ensures even cooking of the chicken after it's been seared.

Season the Chicken

Generously season both sides of the chicken breasts with salt and pepper. Be thorough as this is your first layer of flavor building.

Prepare the Glaze

Combine maple syrup and Dijon mustard in a small bowl, whisking until completely smooth. This simple glaze will transform ordinary chicken into something extraordinary.

Sear the Chicken

Heat olive oil in a large oven-safe skillet until shimmering but not smoking. Place the seasoned chicken breasts in the hot skillet and cook undisturbed for 3-4 minutes until a golden crust forms. Flip and repeat on the second side.

Glaze and Finish Cooking

Brush the chicken generously with the maple-Dijon mixture, making sure to coat all sides. Transfer the entire skillet to the preheated oven and bake for 10 minutes or until the chicken reaches an internal temperature of 165°F.

Cook the Bacon

While the chicken bakes, use the same skillet you seared the chicken in to cook the bacon until perfectly crispy. The residual flavor from the chicken enhances the bacon. Once done, transfer to paper towels to drain excess fat.

Slice the Chicken

Allow the chicken to rest for 5 minutes after removing from the oven. Then slice into portions that fit your slider buns. The thickness matters for texture and ease of eating.

Assemble the Sliders

Build each slider by placing a small handful of arugula on the bottom bun. Top with sliced chicken, then a piece of bacon, and finally the top bun. Serve immediately while still warm.

Bookmark

The maple syrup is truly the star ingredient in this recipe. I discovered its magic when I accidentally used twice the amount called for in the original recipe. Instead of ruining the dish, it created this amazing caramelized exterior on the chicken that everyone went crazy for. Now I always keep a bottle of high quality maple syrup in my pantry specifically for these sliders.

Make-Ahead Options

These sliders work beautifully for meal prep. You can cook the chicken and bacon up to two days in advance, store them separately in the refrigerator, and then simply reheat and assemble when ready to serve. To reheat, place the chicken in a 350°F oven for about 10 minutes until warmed through. The bacon can be quickly crisped up in a skillet or microwave.

Perfect Pairings

These maple chicken sliders pair wonderfully with crisp sides that balance their sweetness. A tangy coleslaw made with apple cider vinegar dressing complements them perfectly. For a more substantial meal, serve with sweet potato fries or a light green salad dressed with lemon vinaigrette. For beverages, try a crisp hard cider or sparkling apple juice to echo the sweet notes in the glaze.

Customization Ideas

While this recipe is delicious as written, it's also incredibly versatile. Try adding a slice of sharp cheddar cheese on top of the hot chicken so it melts slightly. For a spicier version, mix some cayenne or chipotle powder into the maple glaze. You can also swap the arugula for spinach or butter lettuce depending on your preference, or add thin slices of granny smith apple for a fresh crunch.

Recipe Q&A

→ Can I use different meat for these sliders?

Yes! While chicken works wonderfully with the maple glaze, you can substitute with turkey breast, pork loin, or even beef patties. Just adjust cooking times accordingly to ensure your chosen protein is cooked to the proper temperature.

→ How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C). If you don't have a meat thermometer, cut into the thickest part - the meat should be completely white with no pink areas, and the juices should run clear.

→ Can I make these sliders in advance?

Absolutely! You can prepare the chicken and bacon up to a day ahead. Store them separately in the refrigerator, then assemble and reheat in a 350°F oven for about 10 minutes before serving. Add the arugula just before serving to keep it fresh.

→ What sides pair well with these sliders?

These sliders pair wonderfully with sweet potato fries, a light coleslaw, potato chips, or a simple green salad. The sweetness of the maple complements both savory and fresh sides.

→ How can I make these sliders spicier?

To add heat, mix cayenne pepper into the maple-Dijon glaze as mentioned in the notes. You could also add sliced jalapeños to the assembled sliders or incorporate hot sauce into the glaze for an extra kick.

→ What's the best way to reheat leftover sliders?

For best results, disassemble the sliders and reheat the chicken separately in a 350°F oven for 5-7 minutes until warmed through. The bacon can be reheated in a skillet or microwave until crisp. Then reassemble with fresh arugula for the best texture and flavor.