HONEY MUSTARD CHICKEN WITH BACON

Juicy chicken smothered in a creamy honey mustard sauce – made even better with bacon! Honey Mustard Chicken is elegant enough for company, but easy enough to make for dinner any night of the week!

Sweet and creamy honey mustard sauce that takes LESS than 5 minutes to pull together, with minimal ingredients and maximum taste. Yesssss, I’m ALL about that simple quick flavour. It’s an unconditional love type situation I have with honey mustard. But then there’s THIS creamy honey mustard that compares to nothing else. Just staring at these pictures all over again…..well, oh em gee.

Honey Mustard Chicken is such a classic! Well, maybe not a classic classic. But you know, everyone has their own way of making it.

One issue I often have with recipes using chicken breast? They often turn out so dry. Unless you coat them in endless amounts of butter and cream, and even then you sometimes get a dry, almost-impossible-to-chew dinner.

Since you guys have been loving this Honey Mustard Chicken, Avocado + Bacon Salad, mostly writing in to tell me that salad hating husbands have now been converted to salad loving men (you’re welcome, by the way), I know in my heart of food hearts that it’s the combination of chicken → bacon → honey mustard → that has helped the transformations. So, I thought, what would happen if I turned that into the ultimate of comfort foods → throwing in a creamy sauce → for an epic dinner recipe that would rock our worlds and our senses?

Ingredients

• 1 tablespoon Oil
• 4 Chicken Breasts
• 1 1/2 ounces Bacon, smoked, roughly chopped
• 1 large Yellow Onion, chopped
• 2 cloves Garlic, minced
• 3/4 cup Chicken Broth
• 1 tablespoon Smooth Dijon Mustard
• 2 tablespoons Whole Grain Dijon Mustard
• Salt and Pepper, to taste
• 2 sprigs Rosemary
• 2-3 tablespoons Honey

Directions
Brown the Chicken:

1. Heat the oil in a wide skillet over medium-high. Place the chicken breasts in the hot pan and brown well on each side (it doesn’t have to be cooked through yet, just nicely browned). Remove from the pan and cover on a plate.

Sauté the Aromatics:

1. Bring the pan back up to medium-high heat (do not drain or wipe the pan! That’s delicious flavor in there!) and add the bacon. Cook for a minute, then stir in the onion and garlic. Sauté until softened, about 1 minute.

Deglaze the Pan:

1. Pour the chicken broth into the pan and bring to a boil, scratching the browned bits off the bottom. Stir in both mustards and season with salt and pepper.

Cook the Chicken:

1. Add both the rosemary sprigs and the chicken to the pan with the sauce and cover with a lid. Gently simmer for about 6-8 minutes (if you have very thick chicken pieces, it might take longer), turning the chicken once halfway through. Once the internal temperature of the thickest part of the chicken registers 165°F, remove it from the pan onto a clean serving platter and cover.

Finish the Sauce:

1. Bring the sauce to a boil, then cook until reduced by 1/3. Remove the rosemary and stir in the honey. Serve over the chicken.

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