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

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 thick-cut 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

For Garnish
1 tbsp fresh parsley, chopped (for garnish)

Preparation

  1. Butterfly or pound the chicken breasts to an even thickness. Season both sides with salt and pepper.
  2. Chop the bacon, mince the garlic, and chop the mushrooms (if using).
  3. Measure out the chicken broth, heavy cream, Dijon mustard, whole-grain mustard (if using), and honey.
  4. Chop the fresh parsley for garnish and set aside.

Cooking

  1. Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook 5–7 minutes per side until golden and cooked through. Remove from skillet and keep warm.
  2. In the same skillet, add the chopped bacon and cook until crispy. Transfer to a paper towel-lined plate. Discard excess fat, leaving about 1 tablespoon in the pan.
  3. If using mushrooms, add them to the skillet and sauté for 2–3 minutes until softened.
  4. Add the garlic and cook for about 1 minute until fragrant.
  5. Pour in the chicken broth, scraping up any browned bits from the pan, and bring to a simmer.
  6. Stir in the heavy cream, Dijon mustard, whole-grain mustard (if using), and honey. Season with salt and pepper. Simmer 3–5 minutes until slightly thickened.
  7. Return the chicken to the skillet and spoon the sauce over the top. Simmer 2–3 minutes to heat through and coat the chicken.

Serving

  1. Plate the chicken and spoon extra sauce over the top.
  2. Sprinkle with crispy bacon and garnish with fresh parsley.
  3. Serve hot with mashed potatoes, rice, or steamed vegetables for a complete meal.

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.