This One Pot Mustard Chicken and Bacon Skillet made with white wine and cream is such an easy romantic DELICIOUS meal! Full of flavor and fool-proof!
I’d be lying if I said I haven’t been feeling a bit of burnout lately. Summer for bloggers isn’t the best. No one wants to turn on a stove and people have better things to do than be on the internet. I’m happy for us all in that respect, but it makes cranking away new recipes every week a bit tough sometimes. So today’s recipe is a favorite from one of my very favorite cookbooks, My Paris Kitchen, from one of my favorites David Lebovitz. I made slight changes, but nothing major. This recipe is all David Lebovitz and he is a genius! It’s a winner every dang time, and this sauce is SO VERY CRAVE WORTHY. Making it washed away all the burnout and made me want to get creative in the kitchen again. SO, let’s all celebrate and eat this One Pot Mustard Chicken and Bacon Skillet, shall we?
This Mustard Chicken and Bacon Skillet has it all. Crispy bacon, WINE, heavy cream, juicy chicken, and two kinds of tangy mustard. Divine. It’s the perfect weeknight meal year round, especially when you need to pull yourself out of a funk. It’s just so dang delicious!
Before we know it our kitchens will be filled with Christmas cookies, and then New Years cocktails, and then Easter hams. The years go on and on, but favorite recipes remain the same. This is one of mine. I hope your family loves this One Pot Mustard Chicken and Bacon Skillet as much as we do! Thank you David Lebovitz for sharing your Paris Kitchen with us. Click HERE to find out where to get your own copy. You won’t regret it!
10 minPrep Time
35 minCook Time
45 minTotal Time
- 3/4 cup Dijon mustard, divided
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
- 6 boneless skinless chicken thighs (or breasts), whichever is your favorite
- 6 sliced thick cut bacon, diced
- 1 cup dry white wine, I used Sauvignon Blanc
- 1 tablespoon whole grain mustard
- 3 tablespoons heavy cream
- 6 sprigs fresh thyme
- Mix 1/2 cup of the dijon, the paprika, and the salt and pepper to taste in a shallow bowl. Stir to combine.
- Fully coat each chicken thigh in the mustard mixture. If using chicken thighs be sure to get in all the nooks and folds. Place the coated chicken in 2 large ziplock bags and place in the fridge for a minimum of 2 hours. (you can skip this step but the longer it marinates the better!)
- When ready to cook, remove the chicken from the fridge and set aside.
- Add the diced bacon to a large skillet over medium/high heat. Stir as it cooks, until fully crispy and done. I like mine extra crispy, but cook to your favorite level of doneness. Set aside and allow to drain on a paper towel. Leave the bacon grease in the skillet.
- Place the chicken in the empty pan and brown each side for 4-5 minutes. The chicken doesn't need to be all the way done. Remove from the pan and set aside with the bacon.
- Add the wine to the pan and scrape the bottom with a wooden spatula. That's where all the good flavor lives!
- Whisk in the remaining dijon, the whole grain mustard, and the heavy cream. Add back in the chicken, bacon and toss in the fresh thyme.
- Reduce the heat to low and cook for 15-20 minutes or until the chicken is fully cooked and the sauce is reduced to your liking.
- Serve and enjoy!