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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.
The sauce wasn’t as thick as the picture. Next time I will add cream. Very flavorful though.
Made this tonight and loved it! I will definitely make it again. Delicious
I made this tonight, and it was a hit! However, the prep time is really not accurate. I takes at least 5 minutes to assemble the ingredients and slather the chicken with the mustard mixture. Cutting the bacon into pieces and chopping the onion takes quite a bit of time too. Then cook and remove, cook and remove, cook and remove is time consuming. Gotta say it was really good though. The only thing I did differently was to thicken the sauce during the last few minutes with a tablespoonful of fine breadcrumbs. Also, the picture showed a green herb in the sauce, it wasn’t mentioned in the recipe, so I just sprinkled in some parsley flakes. I will make this again and allow much more time.
I also think it depends on who is making the dish, took me a few minutes longer, but daughter made it within 35 minutes. It was delish.
Delicious meal! I took the advice of one of the other commentators and added a splash of white wine and heavy cream. Everyone in the family loved it, even the kids! I’m making it again tonight but gonna use chicken thighs- I’m sure it will taste just as good as the first time. Thanks so much for the recipe!!
You are very welcome! Glad you liked the recipe! The addition of white wine and heavy cream sounds delicious!
What to do now with all the left overs?, how to you keep the chicken moist?
This looks awesome, but is the nutritional info correct? Seems like an awful lot of calories and protein and fat for one piece of chicken (even with the bacon, etc).
I wondered the same thing. Maybe that's with all of the bacon grease left behind. I'm not using bacon grease and using turkey bacon, so I think the calorie and fat count will be much lower.
I was thinking maybe the whole dish?
The calorie count is per 1 serving.
I think the confusion comes in with what is being called a serving. When I make 2 pounds of chicken, I expect it to produce more than only 3 servings. I think there's a real disconnect between amount of chicken used and servings it makes and, therefore, calories, etc., per serving.
I made this recipe exactly as written and it was good. I found the bacon overpowering and couldn’t taste the Dijon so I added more Dijon. In the end it tasted like a yummy bacon sauce. I’d cut the bacon down and not use the rendered bacon fat at all to give the mustard a chance to be tasted.
I am glad you enjoyed this recipe! Thank you for your feedback and your tips!
I made this tonight. It was really good and flavorful. I didn't have chicken broth so I had to use beef broth, which made it a little too salty even without adding extra salt. I did also have to make a roux to thicken it some but I will definitely be making this again!(with low sodium chcoken broth)
Thank you for sharing such helpful feedback! I am glad you enjoyed this recipe! 🙂
Hi, is chicken broth a soup, or gravy?
Chicken broth has a consistency of thin soup, so yes, I would describe it as a thin soup. When you mix the chicken broth with the rest of the ingredients in this recipe, the consistency of the resulting sauce becomes more like gravy.
Super yummy! So good.
Enjoy!
I have made this several times and it always turns out delicious! I'm not sure what Christina tried, but she missed something because this recipe tastes great! Give it a try, you won't be disappointed!
I'm sorry to say this, but this just wasn't good. Mine looked nothing like yours. I even had to add cornstarch and water to thicken it because there was so much chicken broth. It probably should'vebeen reduced.. The taste just was not there. I'm not an amateur cook either. I won't make it again.
What do you serve with this?
Mashed potatoes or roasted potatoes. Also, you can serve this over rice. Oven-roasted asparagus or broccoli will work well, too.
This was outstanding. One thing though is that I halved the bacon to cut down on grease. After cooking the chicken , I took the sauce out of the pan and blended it to make a smooth liquid sauce to pour over the chicken. I also took 1/2 cup of the sauce and mixed it with a 1/2 cup of water to cook my 1 cup of rice for the meal. It was a nice tie in with the chicken!
So glad you enjoyed this recipe! And, thank you for sharing your feedback! What a great idea to use some of the sauce + water for cooking the rice. The rice must've been so flavorful!
Delicious and Simple! I added a splash of heavy cream and white wine ... and I’m in food heaven! Thanks So Much for sharing
I am so happy you liked this recipe! The addition of heavy cream and white wine sounds delicious!
So EZ & such Delicious Comfort Food. THank you. I also added some garlic in, but not much, and might try adding some sundried tomatoes in next time.
Andrea, I am so glad you enjoyed this recipe! 🙂
I feel sorry to leave such a bad review but this recipe is not good. I made the recipe as is and am also a seasoned cook. The chicken looked pale and unappetizing. There is too much chicken broth, the end result is pale chicken swimming in a soupy broth. I’m not sure if chicken broth should be added at all. I ended up taking the liquid and adding lots of flour to thicken it up and adding it over the chicken but again does not look appetizing.