By Becky Hardin
Published Aug 15, 2016
<img loading=“lazy” src=“https://www.thecookierookie.com/wp-content/uploads/2016/08/mustard-chicken-with-bacon-pinterest-800x1200.png" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Keyword: bacon
Description: Easy mustard chicken with bacon in a skillet. - 3”>
Mustard Chicken and bacon together in one skillet make the perfect meal! This Dijon mustard chicken recipe is so simple and only requires one pot. It’s made with white wine and cream for the most amazing flavor. Full of flavor and foolproof!
Why We Love This Mustard Chicken Recipe
This Mustard Chicken thighs recipe has it all. Crispy bacon, wine, heavy cream, juicy chicken, and two kinds of tangy mustard. Divine! It’s the perfect romantic meal to make at home , especially when you need to pull yourself out of a funk. It’s just so dang delicious!
Variations on Mustard Chicken Thighs
This dish has a great balanced flavor. However, you can really use any kind of mustard you like. I love the balance of spicy Dijon and pungent whole grain, but spicy brown or yellow mustard will also work.
If you’re not a fan of bacon, you can leave it out or try using pancetta instead. To make this dish spicier, try swapping out the paprika for cayenne pepper.
How to Store and Reheat
Store leftover mustard chicken in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave in 30-second increments until warmed through.
I do not recommend freezing this recipe, as the cream will separate and create an unpleasant texture as it thaws.
Serving Suggestions
If you’re looking for some side dish ideas, try our Savory Mashed Sweet Potatoes , Grilled Corn Salad , Garlic Roasted Asparagus , or just add some brown rice and roasted veggies !
More Skillet Chicken Recipes To Try
- Chicken Dijon in White Wine Sauce
- Prosciutto Wrapped Chicken in Sherry Cream Sauce
- French Onion Chicken Skillet
- Chicken with Mushroom Cream Sauce
- Honey Mustard Chicken
- Creamy Basil Chicken Skillet
- Lemon Chicken with White Wine
- Tuscan Chicken in Parmesan Cream Sauce
- 40 Clove Garlic Chicken
5-Star Review
“Absolutely delicious. Probably the best chicken recipe I have ever made.” – Michael
Ingredients1x2x3x
- ▢ 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
Video
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.
Equipment
- Cast Iron Skillet
Becky’s Tips
- Feel free to use your favorite kind of mustard!
- Properly cooked chicken should register 165°F internally on an instant-read thermometer.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Mustard Chicken Step by Step
Make the Marinade: Mix ½ cup of Dijon mustard, ½ teaspoon of smoked paprika, and salt and pepper to taste in a shallow bowl. Stir to combine.
Coat the Chicken: Fully coat 6 boneless, skinless chicken thighs in the mustard mixture. If using chicken thighs be sure to get in all the nooks and folds.
Marinate the Chicken: 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.
Cook the Bacon: Add 6 slices of thick-cut 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.
Brown the Chicken: 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: Add 1 cup of dry white wine to the pan and scrape the bottom with a wooden spatula. That’s where all the good flavor lives!
Make the Sauce: Whisk in the remaining ¼ cup of Dijon, 1 tablespoon of whole grain mustard, and 3 tablespoons of heavy cream. Add back in the chicken bacon, and toss in 6 sprigs of fresh thyme.
Cook the Chicken Through: 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.
Mustard Chicken with Bacon Recipe
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
- Feel free to use your favorite kind of mustard!
- Properly cooked chicken should register 165°F internally on an instant-read thermometer.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
