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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.
Sliced the chicken breasts so the mustard sauce soaked in more then oven cooked them for a little while , Added extra stock as above for extra sauce. A pinch of garlic if you like but as always taste as you go. Love this recipe. Its so versatile. Added a chopped be;; pepper and some parsley< all down to taste. Thank you 🙂
You're very welcome! I am so glad you enjoyed this recipe! Great idea to slice the chicken so that every chicken bite is coated with the sauce. The addition of bell pepper sounds so good!
Love this recipe. The taste is fabulous. I made 10 servings today and finishing them off in the crockpot. I used 4 cups of broth so I could cover the chicken. Now I have to go out and buy more containers for freezing.
So glad you liked this recipe! 🙂 .
Can this recipe be adapted for a crock or instant pot?
Have not made this in a slow cooker or instant pot yet!
Wonderful. Enjoyed by all. A keeper.
Thank you! 🙂
Huge hit in my house... Even my picky eater. Great recipe!!!
Thank you, Sara! So nice to read comments like yours 🙂
Hi, sounds great ! I am going to try this tonight using boneless skinless chicken thighs as that is al i have. Any idea on the nutritional info? Im doing Keto and Im diabetic so nutrition is important. MaybeI missed it somewhere?
I just updated this recipe with the nutritional info.
This is absolutely delicious and really easy to make. I use a little more chicken broth so I have quite a bit of sauce. Also throw in several cloves of minced garlic and sliced mushrooms if I have them. So good with mashed potatoes. For my friends whose carb intake is limited, I make mashed cauliflower or steam broccoli. Cannot go wrong with this recipe. It works great made ahead and heated up. I always think I will eat the leftovers for lunch but they usually are gone by 10 am!!
Thank you, Carol, for stopping by and leaving your wonderful comment! Like you, I love a lot of sauce with my chicken as well as lots of garlic. 🙂 Mashed potatoes are a perfect side dish with this chicken! What a great idea to serve mashed cauliflower instead of mashed potatoes. Yes, one can never go wrong with steamed broccoli as a side dish, either.
Absolutely loved it, was easy to make too! The big test is if my son likes it but he usually does! Thank you!
Thank you, so glad you liked it! Enjoy! 🙂
This looks nice, I've never cooked chicken with mustard before. I think I will try it soon.
Enjoy! Chicken and mustard go really well together!
Made this last night and it was DELISH! We all loved it. I added fresh chopped garlic with the onions. I will be making this again. Thanks for the recipe!
You're very welcome! So glad you liked it! Great idea to add freshly chopped garlic with the onions.
Hello! What’s a good vegetable side to this?
Roasted asparagus, green beans, or mashed potatoes.
I cooked it for the first time about a month ago. It was fairly easy but took about 1/2 hour. I used 2 chicken breasts for that evening and froze the other 2 from another time. It was so delicious. The sauce was divine along with the bacon. I baked some tiny potatoes in olive oil and ranch dressing with garlic and celery salt . Served right along with the chicken and asparagus. It was elegant enough to serve guests for dinner. You’ll be the talk of the town.
Thank you Kathleen for your amazing feedback! Great suggestions on side dishes: asparagus and baked tiny potatoes!
1st time on commented on a recipe I made but I just had to say this was fantastic .
Thank you! So glad to hear that! 🙂
We love this recipe and have made it a couple of times, thanks! The flavors are wonderful. I always seem to make a mess when cooking it though, I wonder if anyone has tried to make it in the Instant Pot? I might get brave and try it that way. 🙂
Thank you! I am so glad you like this recipe! I have never made it in instant pot, unfortunately.
I just made this for lunch. The sauce is absolutely delishious! Such a simple -to-make recipe too.
Thank you! 🙂 So glad you liked this recipe!
Hi wanting to make this tonight what would you serve it with? Rice or mash?
Both rice and mashed potatoes are great side dishes! You can also serve scalloped potatoes, or roasted asparagus, or cooked green beans.