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Maple Chicken Bacon Sliders

Maple chicken bacon sliders are baked in a 9x13-inch dish with sharp cheddar, a tangy maple glaze, and buttery Hawaiian roll tops. The sliders come out warm and melty with lightly golden tops, ready to cut apart and serve.
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Prep Time 15 minutes
Cook Time 37 minutes
resting 10 minutes
Total Time 1 hour 2 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the chicken and bacon
  • 8 slices bacon
  • 1.5 lb chicken breasts boneless, skinless; sliced horizontally into 6 cutlets about 1/2 inch thick
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp vegetable oil
For the maple glaze
  • 0.33 cup pure maple syrup
  • 2 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
For assembling
  • 1 package (12-count, 12 oz) Hawaiian rolls
  • cooking spray
  • 6 slices sharp cheddar cheese cut in half
  • 2 tbsp unsalted butter melted

Equipment

  • 1 12-inch skillet
  • 1 small saucepan
  • 1 9x13-inch baking dish

Method
 

Cook the chicken and bacon
  1. Cook the bacon in a 12-inch skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp; transfer to a paper towel-lined plate.
  2. Pour off the bacon drippings and wipe the skillet clean.
  3. Add the vegetable oil to the skillet and heat over medium-high.
  4. Season the chicken with the salt and pepper, then cook in batches for 3 to 5 minutes per side, until the thickest part reaches 165°F; transfer to a plate.
  5. Rest the chicken for 5 minutes.
Make the maple glaze
  1. Whisk the maple syrup, Dijon mustard, and apple cider vinegar in a small saucepan; bring to a simmer over medium heat and cook for 2 to 3 minutes, stirring, until slightly thickened.
  2. Chop the chicken into bite-size pieces and crumble the bacon.
  3. Return the chicken and bacon to the skillet, pour in the glaze, and toss to coat.
Assemble and bake
  1. Heat the oven to 350°F and lightly coat a 9x13-inch baking dish with cooking spray.
  2. Slice the rolls horizontally as one slab and place the bottom half in the dish.
  3. Arrange half of the cheese over the roll bottoms, spread the chicken mixture evenly over the cheese, and top with the remaining cheese and roll tops.
  4. Brush the tops with melted butter.
  5. Cover the dish loosely with foil and bake for 10 minutes, then uncover and bake for 5 to 8 minutes, until the cheese is melted and the tops are lightly golden.
  6. Rest the sliders in the dish for 5 minutes before cutting apart and serving.

Notes

For the juiciest chicken, check that the thickest part reaches 165°F. Refrigerate leftovers for up to 3 days; freeze for up to 2 months and thaw before reheating. For a dairy-free swap, use dairy-free cheddar and butter.