Creamy Honey Mustard Chicken With Crispy Bacon
User Reviews
4.6
Creamy Honey Mustard Chicken With Crispy Bacon
Description
This recipe first marinates chicken with honey, mustard, garlic, oil, and salt, allowing the flavors to infuse the meat without overpowering it—especially as bacon adds saltiness during cooking. Bacon is fried until crispy, imparting a smoky, salty element.
The chicken is seared briefly to develop a light browning and then simmered in the pan with cream and milk, which creates a silky sauce marrying the honey mustard with the richness of dairy and bacon. The dish is thickened by stirring in a cornstarch mixture, giving the sauce a pleasant cling to the chicken. Fresh parsley garnish adds a pop of color and mild herbaceousness.
Variations in dairy are possible: light cream, reduced fat, and even almond milk can be used depending on dietary needs. The dish suits a main course paired with rice, potatoes, or steamed vegetables for a comforting meal with layers of flavor from the sweet, tangy, and smoky components.
Ingredients
- ⅓ cup honey
- 3 tablespoons whole grain mustard level tablespoons
- 1 ½ tablespoons garlic minced, or 3-4 cloves crushed garlic
- 1 tablespoon olive oil
- 1 pinch salt to season
- 5 chicken breast or chicken thighs, skinless, boneless
- ½ cup Bacon trimmed of rind and fat, I used 4 small bacon rashers, diced
- ⅓ cup cream light or reduced fat, see notes for substitution options.
- 1 cup milk skim, 2% or full fat - almond milk may be used for a dairy free option
- 1 teaspoon cornstarch corn flour mixed with 1 tablespoon water
- 2 tablespoon parsley chopped, fresh
Instructions
- In a large, shallow dish, combine the honey, mustard, garlic, oil and salt to taste (not too much salt if serving with bacon as the bacon will add a salty flavour when served). Coat chicken evenly in the sauce. Set aside.
- Heat a nonstick pan (or skillet) over medium heat. Fry bacon until crispy; transfer to a plate. To the same pan, sear chicken fillets on each side in the oil left over from the bacon until just beginning to brown (about 3 minutes per side -- not completely cooked through as we will finish them in the sauce).
- Add any remaining honey mustard sauce into the pan along with the cream and milk. Bring to a simmer while stirring occasionally to mix the favours through the sauce (about 3 minutes), until the chicken is cooked through. Transfer the chicken to a warm plate.
- Pour the cornstarch mixture into the centre of the pan, mixing it through the sauce until it thickens. Place chicken back into the pan; coat with the sauce. Top with the bacon and garnish with parsley.
- Serve over steamed / roasted vegetables for lower cal options. Also great with pasta, rice or mashed potatoes!
Notes
- You can substitute the cream with milk or almond milk; ensure you enjoy the milk’s flavor as it affects the sauce’s taste.
- Cooked bacon adds saltiness, so adjust added salt accordingly in the marinade and sauce.
- Using cornstarch slurry helps create the sauce’s thickness without lumps.
- This recipe’s nutritional info is per serving, considering the cream used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 345 kcal
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 32g | 64% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 96mg | 32% |
| Sodium | 736mg | 31% |
| Potassium | 550mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 488IU | 10% |
| Vitamin C | 4mg | 4% |
| Calcium | 90mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
