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:
If you want a delicious creamy sauce for your chicken that has not cream, try this Bacon and Mustard Chicken. Moist, tender chicken coated with an amazing sauce!
- 1/3 cup Dijon mustard
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 8 strips bacon uncooked, chopped
- 1 cup onion chopped
- 1 tablespoon olive oil
- 2 lb chicken breasts , boneless, skinless
- 1 1/2 cups chicken broth
- 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 1/2 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.
I made this tonight, and it was a hit! However, the prep time is really not accurate. I takes at least 5 minutes to assemble the ingredients and slather the chicken with the mustard mixture. Cutting the bacon into pieces and chopping the onion takes quite a bit of time too. Then cook and remove, cook and remove, cook and remove is time consuming. Gotta say it was really good though. The only thing I did differently was to thicken the sauce during the last few minutes with a tablespoonful of fine breadcrumbs. Also, the picture showed a green herb in the sauce, it wasn’t mentioned in the recipe, so I just sprinkled in some parsley flakes. I will make this again and allow much more time.
Delicious meal! I took the advice of one of the other commentators and added a splash of white wine and heavy cream. Everyone in the family loved it, even the kids! I’m making it again tonight but gonna use chicken thighs- I’m sure it will taste just as good as the first time. Thanks so much for the recipe!!
You are very welcome! Glad you liked the recipe! The addition of white wine and heavy cream sounds delicious!
This looks awesome, but is the nutritional info correct? Seems like an awful lot of calories and protein and fat for one piece of chicken (even with the bacon, etc).
I wondered the same thing. Maybe that’s with all of the bacon grease left behind. I’m not using bacon grease and using turkey bacon, so I think the calorie and fat count will be much lower.
I was thinking maybe the whole dish?
The calorie count is per 1 serving.
I think the confusion comes in with what is being called a serving. When I make 2 pounds of chicken, I expect it to produce more than only 3 servings. I think there’s a real disconnect between amount of chicken used and servings it makes and, therefore, calories, etc., per serving.