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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 a small amount of the bacon fat in a skillet, discarding most of it. 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
Nutrition Disclaimer:
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.
I'm trying to eat healthy. Any idea about nutritional values for this recipe?
Just made this. Sooo good! ! Thank you for posting! Very easy instructions and thanks for the pictures 🙂
Looks delicious!!! Will be trying it tonight and let you know!! 🙂
Substitute white wine for some of the chicken broth. This is very similar to a pork chop recipe my mom always made, which uses white wine to complement the dijon mustard. It's divine!
This chicken is a huge hit in my house!!! Mmmmmm made it again tonight and we just can't get enough! So what my husband and I just downed a whole package of bacon..... DELICIOUS
I own chickens and believe me it's impossible to find sinless chickens. (wink. wink.) Going to try this out tonight!
What are the green bits in the picture of the finished dish?
That is just a sprinkling of chopped parsley for presentation
Correct! 🙂
Made this tonight for the in-laws. It was a hit! Wish I could figure out how to make it without making such a mess from the bacon, even though that's what made it taste sooo good. Thank you for sharing!
I used precooked bacon slices, chopped them and cooked for a short time just until they turned brown and did everything else according the recipe. There was just a bit of bacon grease in the pan, but plenty to cook the onions.....and no mess....but with all the bacon flavor and less grease.
My wife bought pre-cooked bacon so I also had to make-do. Because there wasn't very much grease I added avocado oil which turned out great. I love this recipe because even my kids will eat it!
I use a splash screen
Hi Pam,
I haven't made this yet but for the bacon so you don't make a mess I suggest you
Go to your corner deli, they always have already cooked bacon and ask for some bacon grease on the side ..... Splatter problem solved I do this all the time !!! I don't like Cookin bacon. Takes too long and too messy!!!
Bake your bacon instead! Same product, including the grease, but no spatter!
I lay whole slices of the raw bacon out on a baking sheet, put into a COLD oven and then set it to 400. It takes me 25-30 minutes for it to cook in my oven so after 25 minutes, just keep watching until it gets to the crispness that you like! Transfer onto paper towels to drain, then chop! There will be plenty of bacon grease to use in this recipe. HINT: Line your pan with tinfoil for easy clean-up! I never fry bacon on the stove anymore because it DOES make such a mess! (No need to flip the bacon over either while cooking)!
Great tips!
Cover the skilled with a lid while the bacon is cooking. Can do the same when cooking the onions. No change to flavor and stove stays clean.
Which Dijon mustard? Chardonnay or honey?
How do I determine if the chicken is sinless? 😉
Hahahahahahah!!! Had to go back and read the recipe! Love it!
I wondered this myself!!
This was delicious! I had to adapt it since I decided to cook it on a whim, but I think I was still true to the recipe. I am FODMAP intolerant so had to omit the onions, but I replaced it with about 1/4 cup fresh rosemary leaves. I only had a whole chicken so cut it up and coated with the mustard mix. I deglazed the pan with a bit of leftover white wine then threw everything into a pressure cooker for 25 mins. Absolutely delicious!! The sauce was really thin (like stock) but I ended up leaving it like that and serving it with rice and greens, which was great because they both soaked up the juices. There is so much flavour in the stock that I don't think you need to thicken it - to be honest I was prepared to drink it. :p Thanks for the recipe.
I'm confused. Am I using one skillet or two?
I agree Laura. I'm confused by it too
You just use the same one skillet, not 2 skillets.
Hi Julia, I love meals like this, sounds like it has so much flavor.
I love experimenting with different sauces with chicken. I'll have to give this one a try! Thanks for the recipe!
Looks fantastic!