These chicken sliders come together in 30 minutes and serve four people with almost no cleanup. The whole point is the two-ingredient mustard-mayo spread — spicy brown mustard and full-fat mayo stirred together — which does more work than any complicated sauce. Brioche or potato buns, seared chicken, arugula, and tomato round it out.
Smart swaps
- Spicy brown mustard: This is the ingredient worth buying specifically — it has a sharper, slightly earthy bite that yellow mustard can’t replicate. Gulden’s is widely available and works great.
- Brioche or potato buns: Either works. Brioche is a little richer; potato buns are sturdier and hold up better if you’re assembling a big batch and they sit for a few minutes.
- Baby arugula: Butter lettuce is a fine swap if you want something milder, but you’ll lose the peppery contrast that makes the spread pop.
- Mayonnaise: Full-fat gives you the creamiest spread. Greek yogurt works as a lighter substitute but thins out slightly, so use a little less.
Before you start
The one thing that matters most here is slicing the chicken thin and even before it hits the pan. Thick, uneven fillets mean some pieces are overcooked and dry before others reach 165°F (74°C) internal — the safe temperature for poultry, no exceptions. Aim for fillets no thicker than half an inch. If your chicken breasts are large, butterfly them first, then slice. A hot pan with the oil already shimmering before the chicken goes in is what gives you that golden sear rather than a pale, steamed result.
Common problems and fixes
- Spread soaks into the bun and makes it soggy: Apply the mustard-mayo to the cut sides of the buns right before serving, not ahead of time. If you’re making a big batch, keep the spread in a bowl and let people add it themselves.
- Chicken turns rubbery: This almost always means it cooked too long. Pull it off the heat as soon as it hits 165°F internally and let it rest — carryover heat will finish the job.
- Sliders fall apart when picked up: Too much filling is usually the culprit. One fillet per bun, one tomato slice, a small handful of arugula. Stacking more doesn’t make them better — it just makes them messy.
- Mustard-mayo tastes flat: Spicy brown mustard varies by brand. If yours is mild, add a small pinch of kosher salt to the spread and stir — it sharpens the flavor without adding more mustard.
- Buns get crushed under the weight of fillings: Toast the cut sides of the buns in a dry skillet for 60–90 seconds before assembling. It takes almost no extra time and makes a real structural difference, especially if you’re plating a tray for a group.
Keeping and reheating
Store cooked chicken fillets separately from the buns and toppings — assembled sliders do not keep well. Chicken goes into an airtight container in the fridge and is good for up to 3 days. To reheat, put the fillets in a covered skillet over medium-low heat with a splash of water for about 2–3 minutes per side until warmed through and back at 165°F internally. The microwave works in a pinch but dries the chicken out fast, so cover it and use 30-second bursts. Buns are best fresh; if they’ve been sitting, a quick 60-second toast in a dry pan brings them back. The mustard-mayo spread keeps in the fridge for up to 5 days in a sealed jar.
Spicy Brown Mustard Mayo Chicken Sliders
Ingredients
- 2 tablespoons spicy brown mustard Preferably a brand with a strong horseradish note
- 4 tablespoons mayonnaise Full-fat for creaminess
- 1 pound chicken breast Organic, boneless, and skinless, sliced into thin fillets
- 8 pieces slider buns Brioche or potato buns for a tender texture
- 1 cup baby arugula Fresh and peppery
- 8 slices tomato Vine-ripened for sweetness
- 1 tablespoon olive oil Extra virgin
- ½ teaspoon ground black pepper Freshly ground
- ½ teaspoon kosher salt
Instructions
- In a small mixing bowl, combine 2 tablespoons of spicy brown mustard with 4 tablespoons of mayonnaise. Stir until smooth and set aside.
- Season the chicken breast fillets with kosher salt and freshly ground black pepper.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat (approximately 190°C or 375°F). Sauté the chicken fillets for about 3-4 minutes on each side or until golden brown and cooked through.
- Transfer cooked chicken to a cutting board and let rest for a couple of minutes before assembling.
- Spread the mustard-mayo mixture generously on both halves of each slider bun.
- Layer the sliders starting with a handful of baby arugula, a chicken fillet, and a slice of tomato. Cap with the top bun.
- Serve immediately, allowing the vibrant colors and aromas to shine.
Notes
Nutrition
Your questions, answered
Can I grill the chicken instead of pan-searing it?
Yes — grilling works well and adds a light smokiness that pairs nicely with the mustard spread. Brush the fillets with olive oil, grill over medium-high heat for 3–4 minutes per side, and confirm they reach 165°F (74°C) internally before pulling them off.
How do I scale this up for a party without standing at the stove forever?
Cook the chicken fillets in batches and transfer them to a sheet pan in a 200°F (93°C) oven to keep warm while you finish the rest. The mustard-mayo can be made up to two days ahead and refrigerated, so the only real work on the day is the chicken.
Can I use chicken thighs instead of chicken breast?
Boneless, skinless thighs are a solid swap and stay juicier than breast meat, especially if the sliders sit for a few minutes before eating. They still need to reach 165°F (74°C) internally — don’t pull them early.
How spicy is this recipe?
Mild to medium — the mayo softens the mustard’s heat considerably. If you want more kick, add pickled jalapeño slices to each slider or increase the mustard-to-mayo ratio slightly.
Can I make the chicken ahead and assemble later?
The chicken can be cooked up to a day ahead and refrigerated. Reheat it before assembling — cold chicken on a slider makes the whole thing feel flat, and you need to confirm it returns to 165°F (74°C) before serving.
Do I need to use slider buns specifically, or can I use regular burger buns?
Standard burger buns are too big for one chicken fillet and throw off the filling-to-bread ratio. If slider buns aren’t available, cut a regular potato bun in half horizontally and then halve each piece — it’s not perfect but it works.
What to cook next
- White Castle Chicken Ring Sliders
- Wendy’s Grilled Chicken Remake
- Pretzel Bacon Pub Chicken
- Sweet Chili Chicken Burger