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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 made this tonight. It was delicious!
Glad you liked it! 🙂
This sounds so yummy! Do you happen to know if chicken stock can be used in place of broth?
I made this last night and loved it. Here's what I did...I only had stone ground mustard which makes an appearance difference...it kind of made the sauce look a little broken but the flavor was still great! I had read where others said it took much longer to cook and I had considered splitting my chicken breasts but it wasn't necessary ... My chicken breasts were not too thick so the cooking time was perfect. I added chunks of zucchini to the mix toward the end of the cooking and it was delicious...I only added zucchini because it was sitting there on my counter needing to be used. LOL AND at the end, I added heavy cream to the sauce which mellowed the mustard and gave it a rich flavor. I served it over spaghetti noodles. Cut the chicken on the diagonal and laid it on top. Really delicious!!
Has anyone ever added a little bit of honey to the sauce? I thought about trying it, but chikened out lol
Do you think I could slice or cube the chicken breasts to shorten cooking time?
This looks yummy and fairly simple! I have one hand in a cast so the Hubs is cooking while I coach 😉 What do you think about adding fresh mushrooms and green beans to this?...in the interest of "one pot" dinners and well, that's what's in my fridge! I also appreciate that your ingredients all follow my anti~inflammatory diet. Thanks <3
Hi Melissa! I hope your hand is healing well. Fresh mushrooms and green beans would be great here!
This recipe is incredible! Made as posted, except I used turkey bacon so had to add a little oil to the pan because turkey bacon doesn't create grease.
Thank you, Christina! Happy to hear you liked the recipe! Good to know it works with the turkey bacon.
This was delicious!! I've made a dish similar to this one before, but the addition of the chicken broth made the chicken so tender and juicy!! Hubby loved it as well! Thanks for sharing!
Thank you, Jessica! I am glad you liked it! Yes, adding the broth makes the chicken breasts, which do have a tendency to dry out fast, juicy and tender!
I loooove this realatively low carb dish!!! I make it often! It may sound like many steps, but once you're making it, it's a breeze!
5 {grateful} Stars!
Thank you! So glad you've been enjoying this dish! Yes, this is a pretty easy recipe, I just tend to be very detailed in my instructions sometimes so it looks like it has many steps. 🙂
This sounds great and perfect for my family! I was wondering if you could make it in a pressure cooker such as an InstantPot? Thanks!
Thank you, Sandy, for stopping by! Never used a pressure cooker, so cannot really advise you here. 🙂
There are herbs in the picture that aren't in your recipe. Is it tarragon? (That's what it looks like!)
No, I did not use tarragon. The green herb you see on the picture is just chopped fresh parsley, for garnish.
Easy & terrific. The flavor is awesome!
Thank you! 🙂
This was delicious! I don't normally like mustard, but I really loved this dish. I made it just like your recipe, but added mushrooms when I put the chicken back to cook for 15 mins. Thank you for sharing, and I appreciate the time you took to add the pictures!
Thank you, and I am so glad you liked the recipe! The addition of mushrooms sounds delicious! And thank you for taking your time to leave a comment! 🙂
We tried this recipe tonight and printed it out so we can make it again. Love it! Thank you!
Thank you! I am so glad you liked the recipe enough to make it again! 🙂 🙂 🙂
Can this recipe be used with regular mustard? I do not have dijon and am trying to avoid going to the store. Thank you 🙂
I haven't tried it with other types of mustard, but it will probably work just fine, there are so many other strong flavors involved in this recipe (bacon, chicken, chicken broth), that using different kinds of mustard will alter the flavor only somewhat, not by much. I do prefer Dijon mustard. 🙂