Honey Mustard BLT Chicken Sliders Recipe: Sweet, Tangy & Savory Dish

I still remember the first time I made these Honey Mustard BLT Chicken Sliders — they disappeared faster than I could grab a second one.

There’s just something magical about juicy chicken, smoky bacon, and tangy-sweet honey mustard all tucked into buttery slider buns. The combination is pure comfort food, but it’s also fun to make.

I love how easy they are, yet they look like something from a gourmet menu. Every time I serve them, I can’t help but feel a little proud watching everyone go back for seconds.

Honey Mustard BLT Chicken Sliders Recipe

Ingredients

Here’s what I use to make these sliders taste their absolute best — and why each choice matters.

For the Chicken

1 lb chicken tenders (you can use thighs or breasts, but tenders cook faster and stay juicy)
1 tbsp blackened seasoning (gives a smoky, slightly spicy flavor)
1 tbsp oil (helps the seasoning stick and prevents sticking to the pan)

For the Sliders

12 Hawaiian slider buns (their sweetness pairs perfectly with the savory filling)
3 tbsp mayonnaise (adds creaminess to balance the tangy mustard)
4 tbsp honey mustard (I use Sweet Baby Ray’s Golden Mustard for a rich, tangy-sweet punch)
8 slices bacon, cooked until crispy (for that salty crunch)
6 slices colby jack cheese, halved (mild and melty, perfect for sliders)
6 leaves lettuce (for freshness and crunch)
½ red onion, thinly sliced (optional, for a sharp bite)
2 roma tomatoes, thinly sliced (adds juiciness and color)

For the Butter Topping

3 tbsp butter, melted (for richness and shine)
1 clove garlic, minced (adds aroma and flavor)
1 tbsp fresh parsley, chopped (brightens the flavor and look)

Note: This recipe makes several servings — enough for about 12 sliders.

Variations

These sliders are so versatile, you can adapt them to fit any taste or diet.

Dairy-Free: Use a dairy-free cheese alternative or skip the cheese altogether.
Spicy Kick: Add hot sauce to the honey mustard or sprinkle cayenne pepper on the chicken.
Vegetarian: Swap the chicken for crispy tofu or a vegetarian chicken substitute.
Gluten-Free: Use gluten-free slider buns to make it celiac-friendly.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Equipment You Need

Mixing Bowl – to season the chicken evenly.
Skillet or Grill – for cooking the chicken until perfectly juicy.
Baking Sheet – to toast the buns and assemble sliders.
Serrated Knife – for cleanly slicing slider buns.
Basting Brush – for spreading the garlic butter topping.

How to Make Honey Mustard BLT Chicken Sliders?

Making these sliders is quick and straightforward. A little prep work and you’ll have them ready in no time.

Season and Cook the Chicken

I start by tossing the chicken tenders with blackened seasoning in a bowl so they’re coated on all sides. Then I heat oil in a skillet over medium-high heat and cook each piece for about 3 minutes per side. If I have the grill going, I sometimes use that instead for a smokier flavor.

Prepare the Veggies and Garlic Butter

While the chicken cooks, I slice the lettuce, tomatoes, and onions so they’re ready for assembly. I also melt the butter and stir in garlic and parsley — this little mixture gives the buns an amazing flavor boost.

Toast the Slider Buns

I slice the Hawaiian slider buns in half horizontally and place them cut-side up on a baking sheet. A quick broil until they’re golden gives them the perfect crunch to hold the fillings without getting soggy.

Assemble the Sliders

On the bottom half of each bun, I spread a little mayonnaise, then layer on a piece of chicken, a spoonful of honey mustard, a slice of cheese, and crispy bacon. Lettuce, tomato, and onion go on top for freshness.

Add the Butter Topping

I brush the garlic butter mixture over the top buns, then put the whole tray under the broiler for about 1–2 minutes so the cheese melts and the tops get shiny.

Serve Hot

Once everything is warm and melty, I pop the buttery tops on, slice them apart, and serve right away.

Additional Tips for Making this Recipe Better

Here are a few tricks I’ve picked up from making these many times.

I always cook the bacon ahead so I can focus on assembling without rushing.
If I’m serving a crowd, I keep the cooked chicken warm in the oven until ready to assemble.
I like to use freshly grated cheese — it melts smoother than pre-sliced.
When broiling, I watch closely — it only takes seconds to go from perfect to burnt.

How to Serve Honey Mustard BLT Chicken Sliders?

I like to place the sliders on a big wooden board or platter so they look inviting. A sprinkle of fresh parsley over the top adds color. A side bowl of extra honey mustard makes dipping irresistible.

For sides, sweet potato fries, coleslaw, or a crisp salad work perfectly. If it’s a casual gathering, I pair them with iced tea or lemonade; for something fancier, a chilled white wine works wonders.

Nutritional Information

For one slider, here’s the approximate breakdown:

Calories: 280
Protein: 14g
Carbohydrates: 19g
Fat: 17g

Make Ahead and Storage

Make Ahead: I often cook the chicken and bacon earlier in the day, then assemble and toast the sliders just before serving. This keeps them fresh and the buns crisp.
Storage: Leftover chicken can be stored in an airtight container in the fridge for up to 3 days.
Freezing: The cooked chicken can be frozen for up to 1 month. I thaw it overnight in the fridge before reheating and assembling fresh sliders.
Reheating: Warm the chicken in a skillet over medium heat and toast fresh buns before serving to bring back that just-made texture.

Why You’ll Love This Recipe?

These sliders are the kind of recipe you’ll want to make over and over. Here’s why.

Packed with Flavor: Every bite is a mix of juicy chicken, smoky bacon, and tangy-sweet mustard.
Quick and Easy: Ready in just 30 minutes with minimal prep.
Great for Any Occasion: Works for parties, family dinners, or game day.
Endlessly Customizable: Change the protein, toppings, or spice level to suit your taste.
Works Year-Round: Grill them in summer or make them in the oven when it’s cold outside.

Ash Tyrrell