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5.0 from 27 votes

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

Perfect for any time of day, this recipe delivers great flavor effortlessly.

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

Ingredients

  • olive oil
  • 4 slices bacon I used spoiltpig unsmoked bacon, diced
  • salt
  • 6 chicken thighs with the skin left on
  • 1 onion finely chopped
  • 0.25 tsp sweet paprika
  • 2 tbsp gluten free whole grain mustard
  • 1.5 cups (360ml) hot chicken stock
  • 1/4 cup (60ml) heavy cream

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

  • Feel free to use skinless chicken thighs if you prefer a few less calories.
  • You can skip the browning step if you are short on time. It is worth doing though.
  • Brown chicken thighs ahead of time and keep in the fridge freezer till needed.
  • If not low carb  you can coat the chicken thighs in cornstarch before browning them.
  • I used a whole grain mustard for this, but you can use a different mustard if you prefer.
  • Add a little heat to your Mustard Sauce with some chili.
  • Add a little more heavy cream if you like more sauce.