Honey Mustard Chicken with Bacon
This Honey Mustard Chicken with Bacon is exra juicy and has the best sauce – easy enough for a quick weeknight dinner, but elegant enough for company, too.
Servings: 4 servings
Calories: 361kcal
Ingredients
- 1 tablespoon oil
- 4 boneless, skinless chicken breasts
- salt and pepper to taste
- 1 ½ ounces thick-cut bacon diced
- 1 small yellow onion chopped (about ⅔ cup)
- 2 cloves garlic minced
- ¾ cup chicken broth
- 1 tablespoon smooth Dijon mustard
- 2 tablespoons whole grain Dijon mustard
- 2 sprigs fresh rosemary
- 2 tablespoons honey or more to taste
Instructions
- Brown chicken: Heat oil in a wide skillet over medium-high. Add chicken breasts and sear/brown well on each side (it doesn’t have to be cooked through yet, just nicely browned), seasoning lightly with salt and pepper as it cooks. Remove from skillet and cover on a plate.1 tablespoon oil, 4 boneless, skinless chicken breasts, salt and pepper
- Sauté aromatics: Bring pan back up to medium-high heat (do not drain or wipe! That’s delicious flavor in there!) and add bacon. Cook for a minute, then reduce the heat to medium and stir in the onion. Sauté until starting to soften, about 4 minutes. Stir in the garlic and cook for one more minute.1 ½ ounces thick-cut bacon, 1 small yellow onion, 2 cloves garlic
- Deglaze pan: Pour chicken broth (OR white wine) into skillet and bring to a boil, scratching any browned bits off the bottom. Stir in both mustards and season with salt and pepper.¾ cup chicken broth, 1 tablespoon smooth Dijon mustard, 2 tablespoons whole grain Dijon mustard, salt and pepper
- Cook chicken: Add rosemary sprigs and seared chicken to skillet with sauce and cover with a lid. Gently simmer for about 6-10 minutes (exact time depends on size of chicken breasts), turning chicken once halfway through. Once internal temperature of chicken registers 165°F (74°C) at thickest part, remove chicken to a clean serving plate and cover.2 sprigs fresh rosemary
- Finish sauce: Bring sauce to a boil, then cook at a vigorous simmer until reduced by half. Remove rosemary and stir in honey. Serve over chicken.2 tablespoons honey
Notes
- Mustard: I like using both whole grain and smooth Dijon mustard. Feel free to use only smooth if you don’t like the graininess.
- Honey: A mild, runny honey works best for this recipe. It should complement the dish, not overpower it.
- Chicken broth/wine: Either use ¾ cup chicken broth, or ½ cup white wine and ¼ cup chicken broth. I personally love it with wine, but I know it’s not everybody’s thing, so the recipe is perfectly delicious with just chicken broth, too.
- Rosemary: If you don’t keep fresh on hand, feel free to use ¼ teaspoon dried. Thyme can also be used in place of the rosemary – either 4 sprigs fresh or ¼ teaspoon dried.
- Only sear the chicken at first, but don’t cook it through. This is to get the outside of the chicken nicely golden brown to add so much additional flavor to the sauce, but the chicken doesn’t dry out. Just set the browned chicken breasts aside on a plate and cover them with foil until you’ve got the sauce ready.
Nutrition
Serving: 1serving | Calories: 361kcal | Carbohydrates: 13g | Protein: 51g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 150mg | Sodium: 649mg | Potassium: 959mg | Fiber: 1g | Sugar: 10g | Vitamin A: 82IU | Vitamin C: 8mg | Calcium: 27mg | Iron: 1mg