Savory Maple Chicken Bacon Sliders Easy Homemade Dinner Recipe

Name: Savory Maple Chicken Bacon Sliders
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 large boneless, skinless chicken breasts (about 1 lb / 450g); 6 slices thick-cut bacon; ⅓ cup (80 ml) pure maple syrup; 1 tablespoon Dijon mustard; 1 teaspoon garlic powder; Salt and freshly cracked black pepper, to taste; 8 small slider buns (soft Hawaiian rolls recommended); 2 tablespoons melted butter; Optional toppings: lettuce, sliced pickles, mayo

Posted on January 23, 2026

Kennedy Ward

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There was this one weeknight when I stared at my fridge, half-expecting dinner to magically appear. Spoiler: it didn’t. But what I did have was some chicken, bacon, and a bottle of maple syrup that I’d been meaning to use up. Fast forward 30 minutes, and I was happily biting into these sweet-and-savory maple chicken bacon sliders that felt way fancier than they actually were.

I’ve made these sliders more times than I can count now, and honestly, they’re one of my go-to easy dinner recipes. They hit that perfect spot between cozy comfort food and a little something special, without needing to wrestle with complicated steps or weird ingredients. If you love the combo of smoky bacon and sweet maple but want it in slider form (because sliders = fun), you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Okay, real talk—this savory maple chicken bacon sliders recipe has completely rewired my idea of what a quick dinner can be.

Super quick and fuss-free: From fridge to table in about 30 minutes. Perfect for those “what’s for dinner” moments when you’re short on time but still want something delicious.
Flavor explosion: That sweet maple glaze paired with crispy bacon and juicy chicken? Honestly, it’s party-in-your-mouth good every single time.
Kid-approved: I’ve fed these to my picky niece (who usually snubs anything new) and she devoured them. Bonus: you can sneak in some greens if you want.
Perfect for gatherings: Whether it’s a casual game night or impromptu get-together, these sliders disappear fast. Everyone loves finger food, right?
Easy to customize: Want to swap chicken for turkey? Or add some cheese? Totally doable without losing the magic.

Honestly, these sliders make me feel like a kitchen rockstar without breaking a sweat. If you want a dinner recipe that’s both impressive and easy, you’re in the right place.

What Ingredients You’ll Need

Here’s what I love about this ingredient list: you probably have most of these hanging out in your kitchen already. Plus, I’ve broken them down so you know what each does—makes cooking feel less like guesswork.

Chicken breasts (2 large, about 1 lb / 450g): I use boneless, skinless for easy slicing. You can also swap for thighs if you want juicier meat.
Bacon strips (6 slices): Thick-cut is my fave for that perfect crispy chew. The smoky saltiness is key here.
Maple syrup (⅓ cup / 80ml): The sweet star of the show. I always go for pure maple syrup—not the pancake syrup imposters.
Dijon mustard (1 tablespoon): Adds a little tang and depth—trust me, it balances the sweetness beautifully.
Garlic powder (1 teaspoon): Because garlic makes everything better.
Salt & pepper: To taste. I prefer kosher salt and freshly cracked black pepper for max flavor.
Slider buns (8 small buns): I usually go for soft Hawaiian rolls because they hold up well and add a little extra sweetness that pairs perfectly with the maple glaze.
Butter (2 tablespoons, melted): For toasting the buns. Nothing fancy, but it makes a huge difference.
Optional toppings: Lettuce, sliced pickles, or a smear of mayo. I like to keep it simple, but feel free to get creative!

Quick note: if you don’t have Dijon mustard, a little yellow mustard works in a pinch, though it’s less smooth. Also, if you want to make this gluten-free, just swap the slider buns for your favorite GF rolls.

Equipment Needed

You don’t need a fancy kitchen to make these savory maple chicken bacon sliders—I’ve made them with the most basic setup and they still turned out amazing.

Large skillet or frying pan: For cooking the chicken and bacon. Non-stick or cast iron both work great.
Baking sheet: To toast those buns (or you can use the skillet).
Mixing bowl: For whisking the maple glaze together.
Sharp knife: For slicing the chicken and buns.
Tongs or spatula: For flipping bacon and chicken without losing your cool.
Measuring cups and spoons: Because eyeballing can be fun but not always reliable.

Pro tip: If you have a grill pan, it adds a nice char to the chicken, but totally optional. I’ve made these on a simple electric stove and they still taste like a million bucks.

How to Make It: Step-by-Step

Alright, let’s make these sliders! I’m walking you through exactly how I do it, with all the little tips I’ve picked up.

Preheat and prep (5 minutes)
Preheat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper for easy cleanup. Get your skillet heating over medium.
Cook the bacon (8-10 minutes)
Place bacon strips in the skillet without overlapping. Cook until crispy, flipping once. Transfer to a paper towel-lined plate to drain. Leave about a tablespoon of bacon fat in the pan (or drain excess if there’s too much).
Prepare the maple glaze (2 minutes)
In a small bowl, whisk together the maple syrup, Dijon mustard, garlic powder, salt, and pepper until smooth. Set aside.
Cook the chicken (10-12 minutes)
Season chicken breasts with salt and pepper. Add them to the skillet with the bacon fat and cook about 5-6 minutes per side, until cooked through and golden. Internal temp should hit 165°F (74°C). Remove and let rest for 5 minutes.
Slice and glaze the chicken (3 minutes)
Slice chicken into thin strips or chunks. Toss gently in the maple glaze until well coated but not swimming. The glaze should be sticky and shiny, clinging to every bite.
Toast the buns (5 minutes)
Brush the insides of slider buns with melted butter. Place on the baking sheet, cut side up, and toast in the oven until golden and slightly crispy, about 5 minutes.
Assemble the sliders (3 minutes)
Layer the glazed chicken on the bottom bun, add two bacon strips (or crumble if you prefer), and any optional toppings like lettuce or pickles. Cap with the top bun.
Serve and enjoy!
These sliders are best warm, so dig in right away. Expect sticky fingers and satisfied smiles.

Quick note: If the glaze gets too thick as it cools, just warm it a tiny bit in the microwave before tossing the chicken again.

My Best Tips & Techniques

Okay, here’s where I share everything I’ve learned from making these sliders way too many times…

Don’t skip resting the chicken. I know it’s tempting to slice right away, but resting keeps the juices locked in so your sliders aren’t dry.
Use thick-cut bacon. Thin bacon tends to get lost in the slider, but thick-cut adds that perfect chewy contrast.
Maple syrup matters. I’ve tried cheap pancake syrups before, and they just don’t have that rich, complex flavor. Splurge a little here—you won’t regret it.
Toast the buns. Seriously, it transforms the texture and keeps them from getting soggy under the glaze.
Mix the glaze just before use. The mustard and syrup can separate if left sitting too long.
Don’t over-sauce. You want sticky, not swimming. Toss gently and taste as you go.
Pro tip: If you want a little extra crunch, add thinly sliced red onion or a handful of crispy fried onions on top.

And one last thing—don’t be afraid to tweak the balance of maple and mustard to your taste. I usually add a splash more maple for extra sweetness.

Ways to Mix It Up

Once you nail the basic savory maple chicken bacon sliders, here’s where you can get creative. I’ve tried all these, and they all work.

Spicy Kick: Add a teaspoon of hot sauce or cayenne pepper to the maple glaze for a sweet-heat combo that wakes up your taste buds.
Cheesy Goodness: Melt a slice of sharp cheddar or pepper jack on the chicken before assembling. I’m obsessed with the gooey texture it adds.
BBQ Twist: Swap the maple syrup for your favorite barbecue sauce and skip the mustard. It’s smoky, tangy, and still finger-licking good.
Herb Freshness: Toss in chopped fresh rosemary or thyme into the glaze for an earthy, aromatic vibe.
Avocado Smash: Add a dollop of smashed avocado or guacamole on the slider for creaminess and a pop of color.
Swap the Meat: Use shredded rotisserie chicken or ground turkey if that’s what you have on hand. Adjust cooking times accordingly.

Dietary adaptations? No problem. For dairy-free, swap butter for olive oil when toasting buns. For a gluten-free option, pick your favorite gluten-free slider buns. I haven’t tried a vegan version yet, but I imagine maple-glazed tofu with tempeh bacon could be a fun experiment.

Serving Ideas & Storage

These savory maple chicken bacon sliders are great warm or at room temperature. I usually slice open a warm slider and spread a little extra butter on the bun—it’s comfort food at its finest.

For breakfast, pair them with scrambled eggs. For snack time, add some crunchy pickles or a smear of spicy mayo. And if you want to impress guests, toast the sliders and serve with a side of sweet potato fries or a fresh green salad.

Storage is straightforward:

Room temperature: Store in an airtight container for up to 2 days. They get a little softer but still taste great.
Refrigerator: Keep covered for up to 4 days. Reheat in the oven or toaster oven to bring back some crispness.
Freezer: Wrap sliders tightly in foil or plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.

Pro tip: If your sliders get a bit soggy after storing, a quick toast in a hot skillet or toaster oven brings them back to life.

Nutritional Info & Health Benefits

I’m not a nutritionist, but here’s what I can tell you about why I feel good about eating these sliders.

Per slider (approx.)	Amount
Calories	~250
Protein	15g
Carbohydrates	20g
Fat	12g
Fiber	1g

The protein comes from the chicken and bacon, which helps keep you full longer than typical fast food sliders. The natural sweetness of the maple syrup means less added sugar compared to many sauces. Plus, the slider buns add carbs for energy, making this a balanced little meal.

Keep in mind these do contain gluten, dairy (from butter), and pork. For a lighter option, try smaller buns or swap bacon for turkey bacon.

Final Thoughts

So that’s my savory maple chicken bacon sliders recipe! I know I’ve gone on about it, but when you find a dinner recipe that’s this easy and tasty, you just want to shout it from the rooftops.

This has become my go-to for busy weeknights, casual parties, and whenever I want to impress without the stress. I hope you love it as much as my family does. Every time I make these, someone asks for the recipe, and now you have it.

Make it your own! Try the variations, swap ingredients based on what you have, add your favorite mix-ins. That’s how the best recipes evolve.

If you make this, I’d love to hear how it turns out! Drop a comment below and let me know what you think. Snap a picture and tag me on Instagram @maplechickenbacon—trust me, I get genuinely excited seeing your versions.

Happy cooking! Hope your kitchen smells as incredible as mine does right now.

FAQs

Q: Can I use chicken thighs instead of breasts?

A: Totally! Chicken thighs are juicier and add a bit more flavor. Just adjust cooking time to about 6-7 minutes per side since they’re thicker. I actually love thighs for this recipe when I’m craving extra tenderness.

Q: How do I know when the chicken is done?

A: The safest bet is using a meat thermometer—it should read 165°F (74°C) in the thickest part. If you don’t have one, cut into the center; the juices should run clear, and the meat shouldn’t be pink.

Q: Can I make these sliders ahead of time?

A: Yes! You can prep the chicken and glaze a day in advance, then assemble and toast buns right before serving. If you want fully assembled sliders, store them wrapped in the fridge and reheat gently in the oven.

Q: What’s the best way to reheat leftovers?

A: For the best texture, reheat sliders in a preheated oven at 350°F (175°C) for 10-12 minutes. This keeps the buns from getting soggy and crisps the bacon back up.

Q: Can I substitute turkey bacon for regular bacon?

A: Absolutely! Turkey bacon is leaner and cooks faster, so watch the skillet carefully. The flavor is a bit milder, but the maple glaze helps keep that sweet-savory balance.

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