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
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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.
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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.
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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.
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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.
Love this recipe! Have made it several times and it’s a hit in our family. Whole30 approved too! Thanks
Hi Julia! This is a really delicious dish and it’s totally Paleo which I’m always searching for. I was wondering if you’ve ever tried making a creamier sauce by adding coconut milk/cream?
hi Julia! my husband and I loved this recipe but my husband REALLY loved it! This is a keeper for sure. This is pretty much a Paleo house so this was a perfect recipe for that.
Absolutely delicious!!! So glad I made it tonight!
I tried this tonight. The taste was fine. I foll9wed the recipe for the mustard sauce, however it turned out a pinch thin. I may try adding some heavy cream to the sauce. I will also try the suggestion of adding the onions to the bacon when it is half cooked as my bacon did not cook the rest of the way in the last step.
Sorry, don’t know what I did wrong but it turned out awful.
I plan on trying this very soon. 30 minute prep time is perfect.
Can we bake this dish?