Chicken with Bacon and Mustard Sauce - an absolute comfort food! In this recipe, chicken breast is moist, tender, and flavorful because it's smothered in the most delicious sauce ever!
This bacon and mustard chicken is one of my most favorite ways to cook chicken breast. It's easy and always a popular recipe with everybody who tries it!
Ingredients you'll need for bacon and mustard chicken recipe:
Dijon mustard
paprika
salt
pepper
bacon
onion
olive oil
chicken breasts
chicken broth
This whole dinner takes only 30 minutes to make!
How to make bacon and mustard chicken (step-by-step photos):
First, make the simple mustard sauce by mixing Dijon mustard with paprika, salt and pepper. Spread the mustard sauce over 3 chicken breasts and set them aside:
In a large skillet cook chopped bacon just until browned:
Remove the bacon and add the chopped onions to the same skillet with bacon fat and cook until softened:
Remove the onion from the skillet, and cook chicken breasts just a little bit on each side (you'll continue cooking them in the next step):
Finally, add the rest of the ingredients to the skillet, add back the bacon, cooked onions, and the chicken, and cook for 20 minutes until chicken is done:
Chicken with Bacon Mustard Sauce
Ingredients
- ⅓ cup Dijon mustard
- ¼ teaspoon paprika
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 8 strips bacon uncooked, chopped
- 1 cup onion chopped
- 1 tablespoon olive oil
- 2 lb chicken breasts , boneless, skinless
- 1 ½ cups chicken broth
Instructions
- Combine Dijon mustard, paprika, salt and pepper in a small bowl, to make a paste. Spread the paste evenly on both sides of chicken breasts. Set aside.
- In a large skillet, cook chopped bacon on medium-high heat just until it starts to brown. Remove to a plate, leaving bacon fat in a skillet. To the same skillet, add chopped onion and cook in bacon fat until softened. Remove to the same plate, with bacon.
- Add 1 tablespoon olive oil to the same, now empty, hot skillet. Cook chicken breast (with mustard paste on it), on medium heat, about 1.5 minutes on each side. The chicken will not be done as you will continue cooking it in the next step. Remove chicken to a plate.
- To the same skillet, add 1 and ½ cups chicken broth, bring to boil, scraping the bottom of the pan. Add back bacon and onions, mix well. Add back the chicken breast, reduce the heat to low-medium and cook for about 15-20 minutes, turning chicken once, until chicken breast is fully cooked and no longer pink in the center.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
This was delicious!
I did make a couple of my own edits to our taste: Reduced the chicken stock to 3/4 C, increased the paprika to 1/2 tsp, added a can of coconut crème and also 4 cloves of crushed garlic.
I’ve never thought to use Dijon this way! Thank you for sharing this recipe, now I have something new to add to the rotation that everyone in my house will eat!
I made roasted potatoes to have with this and the sauce was amazing on those, too
I love the changes you made! Love the addition of coconut crème - that sounds so good with the Mustard sauce. Roasted potatoes are an excellent side dish! Thank you so much for taking the time to share such a positive and detailed comment - I really appreciate it!
Very good! I was out of chicken broth, so I used roasted garlic broth, instead. I also added 1/4 cup of heavy cream just before serving. I omitted the salt and used pre-cooked bacon slices that I chopped. I will definitely make it again!
Debbie, I love your changes! Roasted garlic broth sounds delicious! Thank you for sharing your feedback and the 5-star review! 🙂
Is the nutrition information for the recipe as a whol or per chicken breast/ serving?
This recipe makes 3 servings so the nutritional information is per one serving.
This was delicious!
I did make a couple of my own edits to our taste: Reduced the chicken stock to 3/4 C, increased the paprika to 1/2 tsp, added a can of coconut crème and also 4 cloves of crushed garlic.
I’ve never thought to use Dijon this way! Thank you for sharing this recipe, now I have something new to add to the rotation that everyone in my house will eat!
I made roasted potatoes to have with this and the sauce was amazing on those, too
Cooked this tonight and had way too much salt . No need for the 1/4 teaspoon on the chicken as you get salt from the stock and the bacon . Won’t use salt and make sure it’s a reduced salt stock next time
Trish, thank you for the feedback - very helpful!
Made this for my family, they loved it. And omg leftovers were even better. I paired this chicken with heavy cream mashed potatoes and steamed broccoli
So glad you enjoyed this recipe!