Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 8 slices of thick-cut smoked bacon
- 1/3 cup pure maple syrup (preferably Grade A for that rich, caramel sweetness)
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 8 slider buns or small brioche buns, split
- 2 tablespoons unsalted butter, softened
- Optional: handful of fresh arugula or baby spinach for a peppery crunch
- Optional: thin slices of sharp cheddar or gouda cheese
If you’re short on bacon, pancetta makes a lovely substitute, and if chicken breasts feel a little dry to you, tender chicken thighs work beautifully here — they soak up the maple glaze even better. For a dairy-free version, swap butter for olive oil and skip the cheese or try a plant-based alternative.
Instructions
- Begin by preheating your oven to 375°F (190°C). This is the perfect temperature to crisp the bacon just right and keep the chicken juicy.
- Pat the chicken breasts dry with kitchen paper. This little step helps the seasoning stick and encourages a lovely golden crust.
- In a small bowl, mix together the smoked paprika, garlic powder, salt, and pepper. Rub this spice blend evenly over each chicken breast. I often think of this step like painting — just enough to add colour and character, not to smother.
- Lay the bacon slices on a baking sheet lined with parchment paper. Pop them in the oven for about 10 minutes until they start to crisp but aren’t fully done. Remove and set aside.
- In the same oven, place the spiced chicken breasts on a separate baking tray and roast for 20-25 minutes, or until the internal temperature hits 165°F (74°C). I like to use a meat thermometer here — it’s the best way to avoid drying out the chicken.
- While the chicken roasts, whisk together the maple syrup and Dijon mustard in a small bowl. This glaze is where the magic happens — sweet with a subtle tanginess that lifts the whole sandwich.
- Once the chicken is cooked, brush it generously with the maple mustard glaze. Return to the oven for another 5 minutes to let the glaze caramelize slightly. Keep an eye on it; that golden sheen is your signal.
- Meanwhile, melt the butter and lightly toast the slider buns on a skillet until they are warm and golden. This adds a lovely buttery crunch that contrasts beautifully with the tender chicken.
- To assemble, place a chicken breast on the bottom half of each bun, top with two slices of crisp bacon, a few leaves of arugula or spinach if using, and a slice of cheese if you fancy. Crown with the top bun.
- Serve immediately, preferably with a pot of tea or a chilled cider, and watch as everyone reaches for seconds!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
