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)

Preparing the Chicken
Season 2 large chicken breasts (butterflied or pounded thin) on both sides with salt and pepper to taste. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat until the butter is melted and lightly bubbling. Add the chicken and cook for about 4–5 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate and set aside, keeping it warm.

Cooking the Bacon and Aromatics
In the same skillet, add 4–5 strips of thick-cut bacon, chopped, and cook over medium heat until crispy and the fat has rendered. Stir in 2 cloves minced garlic and cook for about 30 seconds until fragrant. If using, add ½ cup chopped mushrooms and cook for 3–4 minutes until softened and lightly browned.

Building the Sauce
Pour in ½ cup chicken broth, scraping up any browned bits from the bottom of the pan to build flavor. Add ½ cup heavy cream, 2 tablespoons Dijon mustard, 1 tablespoon whole grain mustard (optional), and 2 tablespoons honey, stirring until the sauce is smooth and well combined. Let it simmer gently for a few minutes until slightly thickened, then season with salt and pepper to taste.

Finishing the Dish
Return the cooked chicken to the skillet, spooning the sauce over the top. Let it simmer for another 2–3 minutes so the chicken is heated through and absorbs some of the sauce.

Serving
Transfer the chicken to plates and spoon the bacon mustard cream sauce generously over the top. Finish with 1 tablespoon fresh chopped parsley for a fresh, bright contrast, and serve immediately.