This Creamy Honey Mustard Chicken with Bacon is packed with delicious flavour and made in one pan! Moist chicken is smothered in a honey mustard sauce and sprinkled with crispy bacon. This dish is easy to make and sure to please!
We love this recipe in our home. It hits all of spots! It’s deliciously creamy and satisfyingly balanced in flavours. Honey and mustard together are a combo we both love. Theyre one of those classic combos that are absolutely delicous!
This dish is also pretty healthy. Sure it has some bacon, but a little bacon is okay in our books, and the sauce is made without any heavy cream, so its a win for us!
How to make Creamy Honey Mustard Chicken with Bacon
Making this dish is pretty easy to do and cooked in one pan!
To start, I cook up my bacon in the the skillet. You can chop it up before hand or cook the slices whole and then chop them afterwards. Once it is cooked, I remove it and then use the fat left in the pan to cook the chicken cutlets.
The chicken cutlets take about 10 minutes or so to cook through (about 5 minutes on each side) but this will depend on the thickness of your chicken. I keep a meat thermometer handy and use it to let me know when they are ready. Once the chicken is cooked, I remove it from the pan.
Next I start making my sauce. I add a bit of butter to the pan and saute my onion. Once it is transluscent, I add dry white wine, chicken broth and stir them for a bit. Then in goes the milk, mustard and honey. I season with salt and pepper and stir everything until it begins to bubble and thicken.
Then I return the chicken to the pan and let it simmer for a few minutes. A sprinkle of bacon and chopped parsley and this dish is done and ready to please hungry tummies!
This chicken is delicious served with roasted veggies, a fresh salad, potatoes and rice. I often serve this over baked rice, which is so yummy as it absorbs all of the extra sauce. SO GOOD!
Hope you enjoy this dish as much as we do! Bon appetit!
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Creamy Honey Mustard Chicken with Bacon
2 strips of bacon
2 chicken breasts, cut in half lengthwise to make 4 chicken cutlets
1/2 teaspoon dry thyme
salt and pepper
2 tablespoons butter or olive oil
1/2 onion, finely diced
2 tablespoons flour
1/4 cup white wine, dry (can sub chicken broth instead)
1/2 cup chicken broth
1/2 cup milk
2 teaspoons Dijon mustard
1 tablespoon honey
fresh parsley, for garnish
- Slice bacon into smaller pieces and add to a skillet. Fry over medium-high heat until it is crispy. Remove the bacon from the pan and set aside. Leave the bacon fat in the pan.
- Season the chicken with the dry thyme, salt and pepper. Add it to the pan and cook over medium-high heat until it is cooked through and golden brown. This will take about 4-5 minutes on each side. Remove from the pan and set it aside.
- Add the butter to the pan and let it melt. Add the onion and saute until translucent. Add flour and stir to coat the onions. Add the white wine and chicken broth and stir for about 2 minutes. Add the milk, mustard and honey. Season with salt and pepper. Taste and adjust seasoning as neeed. Continue to stir until the sauce bubbles and thickens.
- Return the chicken to the pan and and let it simmer with the sauce for a couple of minutes. Sprinkle with the bacon and fresh parsley and serve.