Creamy Honey Mustard Chicken with Crispy Bacon
This creamy Dijon chicken with crispy bacon is a flavorful, hearty dish featuring tender chicken breasts smothered in a rich mustard sauce, perfect for weeknight dinners.
This creamy Dijon chicken with crispy bacon is a hearty and flavorful dish that’s perfect for weeknight dinners. Tender, golden-brown chicken breasts are cooked to perfection and smothered in a rich, velvety sauce made with Dijon mustard, whole grain mustard, honey, and heavy cream. The addition of crispy bacon adds a savory, smoky touch, while optional mushrooms bring an earthy depth to the dish. Finished with a sprinkle of fresh parsley for a burst of color and freshness, this dish pairs beautifully with mashed potatoes, steamed vegetables, or rice for a comforting, satisfying meal.
Servings
2
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
60 minutes
Ingredients
For the Chicken
2 large chicken breasts (butterflied or pounded thin)
Salt and pepper, to taste
1 tbsp olive oil
1 tbsp butter
For the Sauce
4-5 strips of bacon, chopped
2 cloves garlic, minced
1/2 cup chopped mushrooms (optional)
1/2 cup chicken broth
1/2 cup heavy cream
2 tbsp Dijon mustard
1 tbsp whole grain mustard (optional, for texture)
2 tbsp honey
Salt and pepper, to taste
1 tbsp fresh parsley, chopped (for garnish)
Instructions
Prepare the Chicken: Season both sides of the chicken breasts with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Cook the chicken breasts for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside, keeping it warm.
Cook the Bacon: In the same skillet, add the chopped bacon. Cook until crispy, then transfer the bacon to a paper towel-lined plate. Discard excess bacon fat, leaving about 1 tablespoon in the skillet.
Make the Sauce: In the same skillet, add the optional chopped mushrooms for a few minutes. Add minced garlic and sauté for 1 minute until fragrant. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom. Stir in the heavy cream, Dijon mustard, whole grain mustard (if using), and honey. Season with salt and pepper to taste. Simmer for 3-5 minutes, or until the sauce thickens slightly.
Combine: Return the chicken breasts to the skillet, spooning the sauce over the top. Let the chicken simmer in the sauce for 2-3 minutes to soak up the flavors.
Serve: Top the chicken with crispy bacon pieces and garnish with chopped parsley. Serve hot with mashed potatoes, steamed vegetables, or rice.
Season both sides of the chicken breasts with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Cook the chicken breasts for about 5-7 minutes on each side, or until golden brown and cooked through.
Remove the chicken from the skillet and set aside, keeping it warm.
In the same skillet, add the chopped bacon. Cook until crispy, then transfer the bacon to a paper towel-lined plate. Discard excess bacon fat, leaving about 1 tablespoon in the skillet.
In the same skillet, add the optional chopped mushrooms for a few minutes. Add minced garlic and sauté for 1 minute until fragrant.
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom.
Stir in the heavy cream, Dijon mustard, whole grain mustard (if using), and honey.
Season with salt and pepper to taste. Simmer for 3-5 minutes, or until the sauce thickens slightly.
Return the chicken breasts to the skillet, spooning the sauce over the top. Let the chicken simmer in the sauce for 2-3 minutes to soak up the flavors.
Top the chicken with crispy bacon pieces and garnish with chopped parsley.
