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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.
Loved this!!! Doing Whole30 and wow was this tasty!! I served it with steamed broccoli and the sauce blended beautifully with both the chicken and the broccoli! I shared on my Facebook page because it was that good.
I am so glad you liked it! Broccoli is a great side dish for this chicken, and I am sure the sauce was really good with broccoli too!
Hi, can you add the macros? How many calories, carbs etc.
I read lots of positive reviews and that's why I made this. We did not enjoy this. Because we were hungry we both ate a portion of chicken breast. The recipe lacks something. I used very good mustard and followed the recipe as written. We were disappointed.
Did you forget to add bacon? Bacon + chicken in a mustard sauce should taste pretty good.
The mustard sauce chicken is seriously delicious thanks!
Thank you, Kim!
I make this chicken all the time. It is one of our family favorites. We do Whole 30 in our house and this is so easy to do with organic chicken broth or bone broth and Annie's dijon mustard (all whole 30 compliant). Anyway, it is a big hit and honestly the more sauce the better - i think we could drink it, it's so good! I use arrowroot as a thickener because we use extra chicken broth so we have more sauce - so very flavorful!
Karen, thank you for taking your time to leave such a thoughtful comment! So glad you liked it. I agree - the more sauce the better, makes the chicken breast more tender. Thank you for your tips on using the arrowroot as thickener!
I just made this and i love it the only problem i had was most of the mustard paste washed off in the chicken broth so i only got a tiny taste of it. I followed the recipe exactly any suggestions?
I’m a very good cook and read comments etc too,,It’s in the pan rn But this recipe sucks!
Made this for supper tonight. Delicious! Even my super picky husband said he liked it. I'll definitely make it again!
Its been a while since I made something that I genuinely thought was amazing... Until tonight when I made this! So freaking good!!! I did use a while thing of bacon though. No self control. Will totally make this again.
I made this for dinner tonight and immediately move it to my I'll Make That Again board on Pinterest. Served it with baked acorn squash and leftover mashed potatoes. The extra sauce was brilliant as gravy. Thanks for sharing this delicious recipe!
I made this tonight but added pasta and a little parm slices Oh boy... new favorite meal!
Oh so good and full of flavour! I used extra broth because I love lots of sauce and I love thinner sauces like this. The longer it cooked, the better it got. Will certainly be making it again...and again...and again...(also love the "cook in the bacon fat" bit. I like to eat healthy but find I eat less when things pack a big flavour like this so it evens out 😉 )
Thank you!
What can I use if I don't have chicken broth?
So, because my family & I wanted this over pasta, I added about a cup of 1/2 & 1/2 to make a cream sauce. I also used 2# boneless skinless chicken thighs. Once served, chicken was so tender, we cut it up with a fork and mixed all together. OMG!!! So delicious! Definitely a do-over!
I made this tonight with chicken thighs (boneless/skinless) and breasts and it was absolutely delicious! I will say though, the juice that cooked out of the breast madethe sauce really REALLY thin. I had to add some cornstarch, remove the chicken and high boil the sauce to reduce and thicken it. I will make this again,but will definitely be cutting the amount of broth.
Great recipe, but VERY rich. I would recommend serving with lemon on the side to cut the mustard favour. It still tasted great.
Thanks, Scott! Yes, this recipe has a very strong mustard flavor. It's great when served with simple, mildly seasoned side dishes: mashed potatoes, rice, green beans, spinach.