Description
A flavorful and comforting Mustard Chicken with Bacon recipe that combines Dijon mustard, smoky bacon, and creamy wine sauce for a rich and satisfying meal. Perfectly seared chicken thighs are marinated in a tangy mustard blend, cooked with crispy bacon, and simmered in a creamy white wine sauce with fresh thyme.
Ingredients
Scale
Marinade
- ¾ cup Dijon mustard (divided)
- ½ teaspoon smoked paprika
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Main Ingredients
- 6 boneless, skinless chicken thighs (can substitute chicken breasts)
- 6 slices thick cut bacon (diced)
- 1 cup dry white wine (Sauvignon Blanc recommended)
- 1 tablespoon whole-grain mustard
- 3 tablespoons heavy cream
- 6 sprigs fresh thyme
Instructions
- Prepare the Marinade: In a shallow bowl, mix ½ cup of the Dijon mustard, smoked paprika, kosher salt, and freshly ground black pepper until well combined.
- Coat the Chicken: Fully coat each chicken thigh in the prepared mustard mixture, making sure to get into all the nooks and folds for full flavor.
- Marinate: Place the coated chicken in two large ziplock bags and refrigerate for a minimum of 2 hours to allow the flavors to meld. This step can be skipped if pressed for time but marinating improves taste.
- Bring Chicken to Room Temperature: Before cooking, remove the chicken from the fridge and let it sit out so it comes to room temperature, ensuring even cooking.
- Cook the Bacon: In a large cast iron skillet over medium-high heat, add the diced bacon. Stir frequently and cook until the bacon is fully crispy. Once done, transfer to a paper towel-lined plate to drain excess grease. Leave the bacon grease in the skillet for cooking the chicken.
- Sear the Chicken: Place the marinated chicken in the hot skillet with the bacon grease and brown each side for 4-5 minutes. The chicken doesn’t need to be fully cooked at this stage. Remove the chicken from the skillet and set aside with the bacon.
- Deglaze the Pan: Pour the white wine into the skillet and use a wooden spatula to scrape up the browned bits from the bottom of the pan; these bits add rich flavor to the sauce.
- Make the Sauce: Whisk in the remaining ¼ cup Dijon mustard, the whole-grain mustard, and the heavy cream into the wine. Return the chicken and bacon to the skillet, then add the fresh thyme sprigs.
- Simmer and Finish Cooking: Reduce the heat to low and let the chicken cook gently for 15-20 minutes, or until the chicken is fully cooked through and the sauce has thickened and reduced to your preferred consistency.
Notes
- Marinating the chicken overnight enhances the flavor even more.
- You can substitute chicken breasts for thighs, but cooking time may vary slightly.
- Using a cast iron skillet helps achieve a good sear and adds depth of flavor.
- Choose a dry white wine like Sauvignon Blanc to complement the mustard and cream sauce.
- For a lower fat option, reduce or omit the heavy cream and use a lighter alternative.
