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Skillet Chicken and Bacon In A Creamy Mustard Sauce {Gluten-Free}
5 from 27 votes

Skillet Chicken and Bacon In A Creamy Mustard Sauce {Gluten-Free}

This skillet chicken and bacon dish features browned chicken thighs cooked with diced bacon in a creamy mustard sauce that includes whole grain mustard, paprika, chicken stock, and heavy cream. The chicken is first coated lightly with seasoned corn flour before browning, then baked in the sauce until tender. The creamy and savory sauce complements the rich, crisp bacon and juicy chicken, making it suitable to serve with pasta or bread.

Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins
Servings: 2 -3
Course: Dinner
Cuisine: American, Keto

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

    Cup of Yum
  1. Preheat the oven to fan assisted 160C / 180 C / 350F / gas 4.
  2. Heat 1 tsp oil in an oven ready skillet and cook bacon pieces until done. Remove bacon and set aside.
  3. Mix together the corn flour and salt and coat each piece chicken in the flour mixture.
  4. 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
  5. Add another tbsp of olive oil in to the skillet and sauté the onions for about 5 mins till soft.
  6. Add the bacon, mustard, paprika and salt, and mix until well combined.
  7. Stir in the hot chicken stock, and then switch off the heat before mixing in the double cream and adding the chicken.
  8. 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.