Mustard Chicken with Bacon Recipe

chicken breasts in a skillet with sauce and sprigs of thyme.

Mustard Chicken with Bacon Recipe

Course: Main Course

Cuisine: Italian

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Calories: 612kcal

Author: Becky Hardin | The Cookie Rookie

This one pot mustard chicken recipe makes a great homemade meal for date night or any special occasion. Plus it's easy clean-up, which is always a bonus!

Step-by-step photos can be seen below the recipe card.

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Equipment

Cast Iron Skillet

Ingredients

¾ cup Dijon mustard divided
½ teaspoon smoked paprika
Kosher salt and freshly ground black pepper to taste
6 boneless, skinless chicken thighs (can sub chicken breasts)
6 slices 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

Instructions

Mix ½ cup of the Dijon, the paprika, and the salt and pepper to taste in a shallow bowl. Stir to combine.
¾ cup Dijon mustard, ½ teaspoon smoked paprika, Kosher salt and freshly ground black pepper
Fully coat each chicken thigh in the mustard mixture. If using chicken thighs be sure to get in all the nooks and folds.
6 boneless, skinless chicken thighs
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 so that it can come to room temperature.
Add the diced bacon to a large cast iron 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.
6 slices thick cut bacon
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!
1 cup dry white wine
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.
1 tablespoon whole-grain mustard, 3 tablespoons heavy cream, 6 sprigs 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.

Video

Notes

Adapted from My Paris Kitchen, by David Lebovitz.

Feel free to use your favorite kind of mustard!
Properly cooked chicken should register 165°F internally on an instant-read thermometer.

Storage: Store mustard chicken in an airtight container in the refrigerator for up to 3 days.

Nutrition