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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.
Wow! Absolutely delicious. My entire family enjoyed this chicken with bacon mustard sauce.
Excellent and extremely tasty....will definitely make again
Love this recipe! Have made it several times and it’s a hit in our family. Whole30 approved too! Thanks
Hi Julia! This is a really delicious dish and it’s totally Paleo which I’m always searching for. I was wondering if you’ve ever tried making a creamier sauce by adding coconut milk/cream?
hi Julia! my husband and I loved this recipe but my husband REALLY loved it! This is a keeper for sure. This is pretty much a Paleo house so this was a perfect recipe for that.
Absolutely delicious!!! So glad I made it tonight!
I tried this tonight. The taste was fine. I foll9wed the recipe for the mustard sauce, however it turned out a pinch thin. I may try adding some heavy cream to the sauce. I will also try the suggestion of adding the onions to the bacon when it is half cooked as my bacon did not cook the rest of the way in the last step.
Sorry, don't know what I did wrong but it turned out awful.
I plan on trying this very soon. 30 minute prep time is perfect.
Can we bake this dish?
Fab recipe. So easy to follow too! thanks
Yum! That looks delicious!
OMG, this is hands down one of my families favorite meals! I've been making it for years. The flavors are perfect and although I tweaked how I cooked the chicken (baked it in the oven then added the sauce on top) it's still one of my most used recipes!
Not finished yet, but smells amazing, I thinking of making some orzo with it to
absorb some of the sauce. Thanks, because I bought the Costco size of Dijon mustard and was wondering how to use it.
My kids are really picky.. does it have a strong mustardy taste or is that lost a bit with the rendering and spices?
This recipe doesn't have a strong mustardy taste at all. It's all blended together with the chicken broth, bacon flavor, and the juices from the chicken breasts themselves. I hope you like it!
I’m making this tonight. I never completely follow a recipe so I’ve made some changes. I did, however, use all the ingredients listed in the recommended amounts. I’m not a fan of frying and also not of cook-remove-cook-remove etc. I fried the bacon which I cut by snipping it into the pieces with scissors and when it was about half cooked, I added the onion. I lined the bottom of a casserole dish with sliced mushrooms and when the bacon & onion mixture was done, I spread that over the uncooked mushrooms. I browned 4 chicken breasts in the frying pan using the olive oil and then transferred them to the casserole dish. I spread the mustard mixture to which I added Parmesan cheese, over the chicken breasts. I boiled the chicken broth in the fry pan scraping the bottom and sides until about half was evaporated (I think this is called a roux). I ladled the roux into the casserole dish being careful to not get it on the mustard. I’m baking it in a 300 F degree oven for 45 minutes. I plan to turn the chicken it over and spread the rest of the mustard mixture on the other side and bake for another 15 or so minutes. I will use a meat thermometer to check for temperature before I remove it from the oven. I can’t decide if I want broccoli or cauliflower as a side dish with it. Thanks for the recipe.
A 'roux' is when you melt butter and then mix plain flour into it prior to addind any kind of liquid.