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.
Not finished yet, but smells amazing, I thinking of making some orzo with it to
absorb some of the sauce. Thanks, because I bought the Costco size of Dijon mustard and was wondering how to use it.
I’m making this tonight. I never completely follow a recipe so I’ve made some changes. I did, however, use all the ingredients listed in the recommended amounts. I’m not a fan of frying and also not of cook-remove-cook-remove etc. I fried the bacon which I cut by snipping it into the pieces with scissors and when it was about half cooked, I added the onion. I lined the bottom of a casserole dish with sliced mushrooms and when the bacon & onion mixture was done, I spread that over the uncooked mushrooms. I browned 4 chicken breasts in the frying pan using the olive oil and then transferred them to the casserole dish. I spread the mustard mixture to which I added Parmesan cheese, over the chicken breasts. I boiled the chicken broth in the fry pan scraping the bottom and sides until about half was evaporated (I think this is called a roux). I ladled the roux into the casserole dish being careful to not get it on the mustard. I’m baking it in a 300 F degree oven for 45 minutes. I plan to turn the chicken it over and spread the rest of the mustard mixture on the other side and bake for another 15 or so minutes. I will use a meat thermometer to check for temperature before I remove it from the oven. I can’t decide if I want broccoli or cauliflower as a side dish with it. Thanks for the recipe.
The sauce wasn’t as thick as the picture. Next time I will add cream. Very flavorful though.
Made this tonight and loved it! I will definitely make it again. Delicious
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!
What to do now with all the left overs?, how to you keep the chicken moist?
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.