This creamy honey mustard chicken with crispy turkey bacon is a perfect blend of tangy, sweet, and savory flavors. Tender chicken breasts cooked in a rich, velvety honey mustard sauce and topped with crunchy turkey bacon make for a comforting yet elegant meal that's quick and easy to prepare.
Ingredients
4 boneless, skinless chicken breasts (or thighs)
Salt & pepper to taste
1 tablespoon olive oil
4 slices turkey bacon, chopped
2 tablespoon Dijon mustard
1 ½ tablespoon honey
1 cup heavy cream (or half-and-half)
1 teaspoon garlic powder
½ teaspoon paprika (optional)
1 tablespoon fresh parsley or thyme (for garnish)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Crisp the turkey bacon: In a large skillet over medium heat, cook turkey bacon until crispy. Set aside on paper towels.
Cook chicken: Season chicken with salt, pepper, and paprika. In the same skillet with 1 tablespoon olive oil, sear chicken for 5–6 minutes per side until golden and cooked through. Remove and keep warm.
Make the sauce: Reduce heat to medium-low. Whisk together Dijon mustard, honey, garlic powder, and heavy cream in the skillet. Simmer for 3–4 minutes until slightly thickened.
Combine: Return chicken to the skillet, spoon sauce over the chicken, and let simmer for 2–3 minutes. Top with crispy turkey bacon and fresh herbs.
Serve: Pair with mashed potatoes, rice, or roasted vegetables for a complete meal.
Servings and Timing
This recipe serves 4 people. Prep time is about 10 minutes, and cooking takes roughly 25 to 30 minutes, making it a total of 35 to 40 minutes from start to finish.
Variations
For extra tang, I sometimes add a spoonful of whole grain mustard to the sauce.
To lighten it up, I swap heavy cream for half-and-half or a dairy-free cream alternative.
If I want more veggies, I add steamed broccoli or green beans on the side.
Using chicken thighs instead of breasts adds extra juiciness and flavor.
If I prefer, I can substitute turkey bacon with regular bacon or even pancetta for a richer taste.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm the chicken and sauce in a skillet over low heat, adding a splash of chicken broth or water if the sauce needs loosening. Avoid microwaving directly as it can sometimes dry out the chicken or separate the sauce.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs work wonderfully and stay juicy and flavorful. Adjust cooking time slightly if the thighs are thicker.
What can I use instead of turkey bacon?
You can use regular bacon, pancetta, or even omit the bacon altogether if you prefer a lighter dish.
Can I make this dairy-free?
Absolutely. I substitute the heavy cream with coconut cream or a dairy-free alternative like cashew cream, which still creates a nice creamy texture.
How do I make the sauce thicker?
Simmer the sauce a bit longer until it reaches your desired consistency. If it gets too thick, adding a splash of chicken broth helps loosen it up.
What sides go best with this dish?
Mashed potatoes, rice, roasted vegetables, steamed broccoli, or green beans are all excellent choices that complement the flavors well.
Conclusion
I really enjoy making this creamy honey mustard chicken with crispy turkey bacon because it’s both comforting and flavorful without requiring too much effort. The combination of creamy, sweet, tangy, and crispy elements makes it a winner every time I serve it. Whether for a weeknight dinner or a special occasion, this recipe is one I keep coming back to.
Recipe:
Creamy Honey Mustard Chicken with Crispy Turkey Bacon
- Total Time: 35-40 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
Tender chicken breasts cooked in a rich, creamy honey mustard sauce topped with crispy turkey bacon for a perfect blend of tangy, sweet, and savory flavors.
Ingredients
4 boneless, skinless chicken breasts (or thighs)
Salt & pepper to taste
1 tbsp olive oil
4 slices turkey bacon, chopped
2 tbsp Dijon mustard
1 ½ tbsp honey
1 cup heavy cream (or half-and-half)
1 tsp garlic powder
½ tsp paprika (optional)
1 tbsp fresh parsley or thyme (for garnish)
Instructions
- In a large skillet over medium heat, cook turkey bacon until crispy. Set aside on paper towels.
- Season chicken with salt, pepper, and paprika. In the same skillet with 1 tablespoon olive oil, sear chicken for 5–6 minutes per side until golden and cooked through. Remove and keep warm.
- Reduce heat to medium-low. Whisk together Dijon mustard, honey, garlic powder, and heavy cream in the skillet. Simmer for 3–4 minutes until slightly thickened.
- Return chicken to the skillet, spoon sauce over the chicken, and let simmer for 2–3 minutes.
- Top with crispy turkey bacon and fresh herbs.
- Serve with mashed potatoes, rice, or roasted vegetables.
Notes
For extra tang, add a spoonful of whole grain mustard to the sauce.
To lighten the dish, use half-and-half or a dairy-free cream alternative instead of heavy cream.
Add steamed broccoli or green beans for extra veggies.
Chicken thighs can be used instead of breasts for more juiciness.
Turkey bacon can be substituted with regular bacon or pancetta.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet with a splash of chicken broth or water; avoid microwaving to prevent drying.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Searing and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce and bacon
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 40g
- Cholesterol: 130mg
