Creamy Honey Mustard Chicken With Crispy Bacon
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)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Prepare the Chicken:
Season the chicken breasts with salt, pepper, garlic powder, and onion powder on both sides.
Cook the Bacon:
In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon from the skillet, crumble it, and set it aside. Leave about 1 tablespoon of bacon grease in the skillet.
Sear the Chicken:
In the same skillet, add olive oil and butter over medium-high heat. Once melted and hot, add the seasoned chicken breasts. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature of 165°F or 74°C). Remove the chicken from the skillet and set aside.
Make the Creamy Sauce:
In the same skillet, lower the heat to medium. Add the heavy cream, honey, Dijon mustard, and apple cider vinegar (if using). Stir well to combine and scrape up any browned bits from the bottom of the pan. Let the sauce simmer for about 2-3 minutes until it thickens slightly.
Combine Chicken and Sauce:
Return the chicken breasts to the skillet, spoon the sauce over them, and let them simmer in the sauce for another 2-3 minutes to absorb the flavors.
Add Bacon:
Stir in the crispy bacon, reserving a little for garnishing later. Mix well to combine the bacon with the sauce.
Serve:
Serve the creamy honey mustard chicken on a plate, drizzled with extra sauce. Garnish with the reserved crumbled bacon and fresh chopped parsley for a pop of color.
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Servings: