Skillet Chicken and Bacon In A Creamy Mustard Sauce {Gluten-Free}
User Reviews
5
Skillet Chicken and Bacon In A Creamy Mustard Sauce {Gluten-Free}
Description
The recipe involves browning diced bacon in an ovenproof skillet, setting it aside, and then coating chicken thighs in a salt and corn flour mixture before browning them in the same skillet. After removing the chicken, onions are gently sautéed, then combined with bacon, mustard, paprika, and salt. Hot chicken stock is poured in and the cream stirred in off the heat before the chicken is returned to the pan.
Transferred to a preheated oven, the dish bakes for 35 to 40 minutes until the chicken is fully cooked and tender. The flavor profile balances the tang of whole grain mustard and paprika with the richness of cream and bacon, creating a hearty, comforting sauce with a smooth texture.
This dish can be served over pasta or with fresh bread to soak up the sauce, making it suitable for a filling lunch or dinner. Variations include using skinless chicken thighs or adding chili for heat. The sauce can be made creamier by adjusting the amount of heavy cream.
Chicken can be browned ahead of time and stored in the fridge or freezer. Skipping the browning step is possible but browning adds flavor and texture. Corn flour coating helps develop a light crust on the chicken during browning.
Ingredients
- olive oil
- 4 Bacon I used spoiltpig unsmoked bacon, diced, slices
- salt
- 6 chicken thigh with skin
- 1 onion finely chopped
- 0.25 tsp paprika sweet
- 2 tbsp whole grain mustard gluten free
- 1.5 cups chicken stock hot, 360ml
- 1/4 cup heavy cream 60ml
Instructions
- Preheat the oven to fan assisted 160C / 180 C / 350F / gas 4.
- Heat 1 tsp oil in an oven ready skillet and cook bacon pieces until done. Remove bacon and set aside.
- Mix together the corn flour and salt and coat each piece chicken in the flour mixture.
- Add 2 tsp olive oil to the same skillet, then add the chicken pieces and brown them for a couple of mins on each side, remove and set aside
- Add another tbsp of olive oil in to the skillet and sauté the onions for about 5 mins till soft.
- Add the bacon, mustard, paprika and salt, and mix until well combined.
- Stir in the hot chicken stock, and then switch off the heat before mixing in the double cream and adding the chicken.
- Transfer the skillet to the hot oven and bake for 35-40 mins until the chicken is cooked through, adjust seasoning and serve with pasta or bread.
Notes
- Use skinless chicken thighs to reduce calories if desired.
- Browning the chicken is recommended for flavor but can be skipped to save time.
- Pre-browned chicken thighs can be stored in the fridge or freezer until needed.
- Coating the chicken in corn flour before browning helps achieve a better crust.
- Whole grain mustard is used here, but other mustards can substitute according to preference.
- Add chili to the mustard sauce if you prefer a spicier flavor.
- Adjust the cream quantity to increase the sauce's richness and thickness as desired.
User Reviews
Overall Rating
5
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