Honey Mustard BLT Chicken Sliders turn a familiar sandwich into a warm, saucy meal built for sharing. Each soft brioche roll holds juicy seasoned chicken, melted cheese, crisp bacon, lettuce, tomato, red onion, and a tangy homemade honey mustard sauce. Brushed with garlic-herb butter, the toasted buns make every bite taste like something from your favorite casual restaurant.
These sliders are ready in about 35 minutes and easy to scale for game day, cookouts, family dinners, or weekend gatherings. Serve them hot from the tray, or prepare the components ahead and assemble just before eating.
Why You’ll Love These Chicken Sliders
- Made for sharing: One batch makes 12 sliders or six satisfying servings.
- Big flavor: Smoky chicken, bacon, cheese, and honey mustard create a sweet-savory balance.
- Flexible cooking: Cook the chicken in a skillet or use the grill during warmer weather.
- Easy preparation: Several components can be made in advance.
- Customizable: Adjust the spice, cheese, vegetables, and sauce for your crowd.
If you need healthy dinner recipes for a crowd, pair the sliders with a large chopped salad, grilled vegetables, or fresh fruit. The sandwiches feel indulgent, but lean chicken and plenty of crisp vegetables keep the plate balanced.
Ingredients
The recipe makes 12 small sliders. Plan on two sliders per adult serving, or one per person when they are part of a larger party spread.
For the seasoned chicken
- 1 1/2 pounds boneless, skinless chicken tenders
- 1 tablespoon olive or avocado oil
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper, optional
For the homemade honey mustard
- 1/3 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- Pinch of salt
For assembling the sliders
- 12 brioche slider rolls
- 6 slices mild cheddar, provolone, or Colby Jack cheese, halved
- 8 strips bacon, cooked until crisp
- 2 Roma tomatoes, thinly sliced
- 1 1/2 cups finely shredded green leaf or iceberg lettuce
- 1/4 small red onion, very thinly sliced
For the garlic-herb butter
- 3 tablespoons unsalted butter, melted
- 1 garlic clove, finely grated
- 1 tablespoon chopped fresh parsley
How to Make Honey Mustard BLT Chicken Sliders
- Make the sauce. Whisk the Dijon mustard, honey, mayonnaise, apple cider vinegar, and salt until smooth. Refrigerate while you prepare the remaining ingredients.
- Season the chicken. Pat the chicken dry. Toss it with the oil, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne.
- Cook the chicken. Heat a large skillet or grill over medium-high heat. Cook the tenders for about 3–4 minutes per side, until browned and the centers reach 165°F (74°C). Rest for five minutes, then cut any large pieces to fit the rolls.
- Toast the rolls. Heat the broiler. Split the rolls and arrange both halves cut-side up on a rimmed baking sheet. Broil for 1–2 minutes until lightly golden. Watch carefully because brioche browns quickly.
- Add chicken and cheese. Spread a small spoonful of honey mustard over each bottom roll. Add chicken and cheese, then return the uncovered bottoms to the broiler for about one minute, just until the cheese melts.
- Add the BLT toppings. Layer the bacon, tomato, red onion, and lettuce over the chicken. Drizzle with more honey mustard.
- Finish the buns. Mix the melted butter, garlic, and parsley. Brush it over the roll tops, place them on the sliders, and separate with a serrated knife. Serve immediately with extra sauce.
Skillet or Grill Instructions
A heavy skillet gives the chicken a flavorful browned crust and works in every season. Leave space between the tenders so they sear instead of steaming, cooking in two batches if necessary.
For summer dinner recipes BBQ style, preheat the grill to medium-high and oil the grates. Grill the tenders for 3–4 minutes per side, checking the thickest piece for doneness. This method adds smoky flavor and makes the recipe especially useful among grilling recipes for a crowd.
Make-Ahead and Meal Prep Tips
The honey mustard can be refrigerated in a sealed jar for up to five days. You can also cook the bacon, slice the vegetables, season the chicken, and mix the garlic butter one day ahead. Store every component separately so the lettuce stays crisp and the buns remain dry.
For yummy chicken meal prep, portion cooked chicken, bacon, sliced vegetables, and sauce into separate containers. Reheat only the chicken before building the sliders. This keeps the texture fresh and lets everyone assemble lunch or dinner when ready.
Fully assembled sliders are best served immediately. If you need to transport them, leave off the lettuce and tomato until serving time. Those wet ingredients can make the bottom buns soggy.
Serving Ideas for a Crowd
Arrange the sliders on a large platter with extra honey mustard, pickles, and crunchy vegetables. They work as an amazing dinner with oven fries and coleslaw, or as part of a party table with corn salad, potato wedges, and watermelon.
The bold chicken-and-bacon combination also fits hearty or “manly dinner” searches, but the customizable toppings make it genuinely crowd-friendly. For restaurant specials ideas, serve three sliders in a basket with seasoned fries and a small cup of sauce.
Easy Variations
- Milder sliders: Omit the cayenne and use sweet paprika.
- Spicy sliders: Add hot sauce to the honey mustard or sliced jalapeños to the sandwiches.
- Lighter sauce: Replace the mayonnaise with plain Greek yogurt.
- Extra tang: Add dill pickles or quick-pickled red onions.
- Different cheese: Try pepper Jack, Swiss, mozzarella, or smoked Gouda.
You can also turn leftovers into cold sandwiches for dinner. Chill the cooked chicken completely, slice it thinly, and assemble on fresh rolls without broiling. Keep the honey mustard on the side until serving.
Storage and Reheating
Store cooked chicken and bacon in airtight containers in the refrigerator for up to four days. Keep fresh toppings, sauce, and rolls separate. Reheat the chicken in a covered skillet with a teaspoon of water or in the microwave until hot throughout.
If sliders are already assembled without lettuce and tomato, wrap them loosely in foil and warm at 325°F (165°C) for 8–10 minutes. Add the fresh toppings after reheating. Freezing fully assembled BLT sliders is not recommended, but the cooked chicken can be frozen for up to two months.
Approximate Nutrition
One serving of two sliders contains approximately 510 calories, 35 grams of protein, 43 grams of carbohydrates, and 23 grams of fat. The exact values depend on the rolls, cheese, bacon, and amount of sauce used.
Frequently Asked Questions
Can I use chicken breasts instead of tenders?
Yes. Slice chicken breasts into strips of even thickness so they cook quickly. Boneless chicken thighs also work and stay especially juicy.
Can I prepare the sliders several hours ahead?
Cook the chicken and bacon ahead, but wait to assemble until close to serving. Add lettuce and tomato last to prevent soggy buns.
What is the best cheese for chicken sliders?
Mild cheddar, provolone, and Colby Jack melt well without overpowering the honey mustard. Pepper Jack is an excellent choice if your crowd enjoys heat.
Are these sliders good for a men’s favorite dinner menu?
They are a hearty choice for any hungry crowd. Serve them with fries, grilled corn, or potato salad, and let guests add extra bacon, pickles, or hot sauce.
A Shareable Dinner Everyone Can Customize
These Honey Mustard BLT Chicken Sliders combine juicy chicken, smoky bacon, fresh vegetables, melted cheese, and tangy-sweet sauce in one easy handheld meal. The recipe is fast enough for a weeknight but impressive enough for a party. Set out the toppings, keep extra sauce nearby, and let everyone build the slider that tastes best to them.
Honey Mustard BLT Chicken Sliders
Ingredients
Equipment
Method
- Whisk the Dijon mustard, honey, mayonnaise, apple cider vinegar, and salt until smooth. Refrigerate while preparing the sliders.
- Pat the chicken dry. Toss with the oil, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and optional cayenne.
- Heat a large skillet or grill over medium-high heat. Cook the chicken for 3 to 4 minutes per side until browned and the thickest pieces reach 165°F (74°C). Rest for 5 minutes.
- Heat the broiler. Split the rolls and arrange both halves cut-side up on a rimmed baking sheet. Broil for 1 to 2 minutes until lightly golden.
- Spread honey mustard over each bottom roll. Add chicken and cheese, then broil for about 1 minute until the cheese melts.
- Layer on the bacon, tomato, red onion, and lettuce. Drizzle with more honey mustard.
- Mix the melted butter, garlic, and parsley. Brush over the roll tops, place them on the sliders, separate with a serrated knife, and serve immediately.
Notes
- Omit cayenne for mild sliders.
- Cook the chicken to an internal temperature of 165°F (74°C).
- Prepare the sauce and toppings ahead, but assemble close to serving so the buns stay crisp.
- Store cooked chicken and bacon separately in the refrigerator for up to 4 days.
