The idea for Creamy Honey Mustard Chicken With Crispy Bacon came to me on a chilly Sunday afternoon. I had just come inside from tending the herb garden out back—parsley was growing like wild! My husband had been chopping wood, and the smell of oak lingered in the house. That evening, with the wind rattling the windows, I wanted to make something that warmed us from the inside out—something creamy, a little sweet, and deeply comforting.
This recipe reminded me of a dish my mother once made when company came over. She never called it anything fancy—just “that mustard chicken”—but I still remember how she’d whisk together cream and mustard with such care. The kitchen would fill with a rich, buttery aroma, and she’d always toss in a bit of bacon for good measure, saying, “A little salt never hurt a soul.”
I’ve since adapted that memory into this Creamy Honey Mustard Chicken with Crispy Bacon. It’s quick enough for a weeknight, yet rich enough for guests. I make it often when my grown kids visit or when the neighbors drop in with a bottle of wine.
And I’ll tell you something—this sauce clings to everything in the most delicious way. Mop it up with crusty bread or spoon it over rice, and it’s like sitting down to a warm hug on a plate.
Short Description
Tender chicken breasts smothered in a creamy honey mustard sauce with crispy bacon bits and fresh herbs—this dish is a flavorful balance of sweet, tangy, and savory.
Key Ingredients
- 4 boneless, skinless chicken breasts
- 4 slices of bacon, cooked until crispy and crumbled
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup heavy cream
- ⅓ cup honey
- ⅓ cup Dijon mustard
- 1 tablespoon apple cider vinegar (optional, for extra tang)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Tools Needed
- Large skillet (preferably cast iron or stainless steel)
- Tongs or spatula
- Measuring cups and spoons
- Cutting board and knife
- Paper towels
Cooking Instructions
Step 1: Prepare the Chicken
Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, garlic powder, and onion powder.
Step 2: Cook the Bacon
In a large skillet over medium heat, cook the bacon slices until crispy. Remove them from the skillet and let them drain on paper towels. Crumble once cool and set aside. Leave about 1 tablespoon of bacon grease in the skillet for flavor.
Step 3: Sear the Chicken
Raise the heat to medium-high. Add olive oil and butter to the skillet with the bacon grease. Once hot, add the seasoned chicken.
Cook for about 6–7 minutes per side, or until golden and fully cooked (internal temp of 165°F/74°C). Remove from the skillet and keep warm.
Step 4: Make the Creamy Sauce
Lower heat to medium. Pour in the heavy cream, honey, Dijon mustard, and apple cider vinegar (if using). Stir well, scraping up any browned bits from the skillet. Let simmer for 2–3 minutes until slightly thickened.
Step 5: Combine Chicken and Sauce
Return the cooked chicken to the skillet. Spoon the sauce over each piece and let them simmer for 2–3 minutes to soak in the flavor.
Step 6: Add Bacon
Stir in most of the crumbled bacon, saving some for garnish. Mix until bacon is evenly distributed.
Step 7: Serve
Plate the chicken, drizzle with extra sauce, and top with the remaining bacon and fresh chopped parsley. Serve hot alongside mashed potatoes, roasted veggies, or rice.
Why You’ll Love This Recipe
– Comforting and family-friendly
– Sweet, tangy, and savory all in one
– Easy enough for busy weeknights
– Delicious leftovers (if there are any!)
– Pairs well with many sides
Mistakes to Avoid & Solutions
Mistake 1: Overcooking the chicken
Solution: Use a meat thermometer. Remove the chicken as soon as it hits 165°F.
Mistake 2: Sauce breaking or curdling
Solution: Lower the heat before adding cream. Don’t boil; a gentle simmer is enough.
Mistake 3: Using low-fat cream
Solution: Stick to heavy cream. It gives the sauce body and prevents separation.
Mistake 4: Skipping the bacon grease
Solution: That tablespoon adds depth. If you discard it, the flavor won’t be as rich.
Mistake 5: Sauce too thin
Solution: Let it simmer longer or add 1 teaspoon of cornstarch mixed with cold water.
Serving and Pairing Suggestions
– Serve over mashed potatoes, rice, or buttered noodles
– Pair with roasted green beans, asparagus, or glazed carrots
– Add a green side salad with vinaigrette to balance the richness
– Serve family-style with warm dinner rolls to soak up extra sauce
– Pairs well with a chilled glass of Chardonnay or sparkling apple cider
Storage and Reheating Tips
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating (stovetop): Reheat gently in a skillet over low heat. Add a splash of cream if the sauce thickened too much.
Reheating (microwave): Cover loosely and heat in 30-second bursts, stirring in between.
Freezing: Not recommended, as the cream sauce may separate.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work great. Just sear them a few minutes longer to ensure they’re cooked through.
2. Is Dijon mustard a must?
Dijon gives it the signature tang, but you can sub with whole grain or yellow mustard for different flavor tones.
3. How can I make it dairy-free?
Try using canned full-fat coconut milk in place of heavy cream. The flavor will change, but it stays rich and creamy.
4. What’s a good vegetarian version?
Pan-sear tofu slices or thick-cut cauliflower steaks and follow the same sauce steps, skipping the bacon or using vegan bacon.
5. Can I make the sauce ahead of time?
Yes! Make and store it in the fridge for up to 3 days. Reheat gently before serving.
Tips & Tricks
– Pound chicken breasts to even thickness so they cook evenly.
– Let the meat rest before slicing to retain juices.
– Add a splash of white wine to the sauce for a more elegant twist.
– Craving a little heat? A pinch of red pepper flakes balances the sweet mustard flavor.
– Use a silicone spatula to scrape every last drop of sauce from the pan.
Recipe Variations
1. Spicy Maple Mustard Chicken
Swap honey for maple syrup
Add ½ teaspoon smoked paprika and ¼ teaspoon cayenne
Serve with roasted sweet potatoes
2. Creamy Herb Mustard Chicken
Add 1 teaspoon dried thyme or tarragon to the sauce
Mix in sautéed mushrooms or baby spinach for extra body
3. Lemon-Dijon Chicken
Replace apple cider vinegar with 2 teaspoons fresh lemon juice
Add lemon zest to the sauce for brightness
Garnish with thin lemon slices and parsley
Final Thoughts
Every time I make this dish, I think of how something simple can feel so special. It’s rich but not heavy, sweet but not sugary, and the sauce is so flavorful it practically asks to be shared. I love serving this when guests visit, watching their faces light up as they take the first bite. It’s recipes like this that remind me why I started sharing my cooking in the first place.
It’s not just about the ingredients or the steps—it’s about the memories stirred with every spoonful. This Creamy Honey Mustard Chicken with Crispy Bacon has found its place in my family’s story, and I hope it finds a place in yours too.
Let me know if you’d like a printable version or a Pinterest pin design to go with it!
Creamy Honey Mustard Chicken With Crispy Bacon
Print ThisIngredients
- 4 boneless, skinless chicken breasts
- 4 slices of bacon, cooked until crispy and crumbled
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup heavy cream
- ⅓ cup honey
- ⅓ cup Dijon mustard
- 1 tablespoon apple cider vinegar (optional, for extra tang)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Prepare the Chicken
Pat the chicken dry and season both sides with salt, pepper, garlic powder, and onion powder.
Step 2: Cook the Bacon
Cook the bacon in a skillet over medium heat until crispy. Remove and crumble. Leave about 1 tablespoon of bacon grease in the skillet.
Step 3: Sear the Chicken
Heat the skillet to medium-high. Add olive oil and butter. Cook the chicken for 6–7 minutes on each side, until fully cooked (165°F/74°C). Remove and keep warm.
Step 4: Make the Sauce
Reduce heat to medium. Add heavy cream, honey, Dijon mustard, and apple cider vinegar. Stir and simmer for 2–3 minutes.
Step 5: Combine Chicken and Sauce
Return chicken to the skillet and spoon sauce over it. Simmer for 2–3 minutes.
Step 6: Add Bacon
Stir in most of the crumbled bacon, saving some for garnish.
Step 7: Serve
Plate the chicken, drizzle with extra sauce, and top with remaining bacon and parsley. Serve with mashed potatoes, veggies, or rice.
