Creamy Honey Mustard Chicken

This recipe for Creamy Honey Mustard Chicken is a weeknight meal game changer. Not only does this require only one skillet to make, because it looks so darn delicious in the pan, it can be brought to the table to serve. This is a meal everyone in the family will like. It has delicious, tender chicken, sweet honey, tangy dijon mustard, salty and crunchy bacon all brought together in a creamy delicious sauce.

Creamy Honey Mustard Chicken is absolutely delicious, but also quick enough to make, that it will become a regular for your weeknight meal plan.

I love anything labeled honey-mustard, so I knew this dish would be a winner as soon as I looked at the ingredients. In this dish, even though it calls for honey, it isn’t too overly sweet. It balances out nicely with the mustard. This sauce is made by simmering the ingredients in the same skillet in which we first cooked the bacon and the chicken. So, the base is already laden with amazing, deep, flavors.

I typically make Creamy Honey Mustard Chicken with either chicken breasts or chicken thighs, though my preference in this case is skinless, boneless breasts. Chicken breasts cook up quickly, so it is ideal when trying to get dinner on the table in a hurry. To make things even quicker, if I had made bacon earlier in the week, I would have cooked up extra and put it in the fridge. Then, I would have used a tablespoon or two of the bacon grease I have in a jar to cook this chicken in. That saves me time cooking the bacon on the night I make this. That is one of the benefits of making a meal plan a week ahead of time.

Creamy Honey Mustard Chicken is made from tender, juicy chicken, sweet honey and tangy mustard. Add in crunchy bacon and heavy cream and you have the makings of a family favorite!!

To make this dish, I usually pick my big cast iron skillet. If you do not have an iron skillet, any large skillet will do. You want to pick a pan big enough to hold the chicken, but one that also has enough space to simmer the sauce and chicken together for a bit. Start by cooking your bacon until crispy. Drain the bacon on a paper towel and leave only 1 or 2 tablespoons of bacon grease in the pan to cook the chicken.

Season your chicken with salt and pepper on both sides. Once the bacon has been cooked and removed from the skillet, add the chicken into the skillet and cook 4 to 5 minutes on each side. When the chicken has browned and is cooked through, remove it from the skillet and set it aside on a plate, covering with foil to keep warm while you prepare the sauce.

To the skillet, add 2 tablespoons of butter. Melt the butter and add in the sliced garlic and simmer for a few minutes, being careful not to burn the garlic. It will become bitter if you do. To the garlic add in the dijon mustard, honey and the chicken broth. Stir this around simmering for just a minute or two, make sure the honey and mustard have dissolved and then stir in the heavy cream and simmer on low.

Once the sauce has started to bubble, stir in half of the bacon, and place the chicken breasts back into the skillet, submerging them in the sauce. Make sure to turn the heat to medium-low when you add the chicken back to the skillet. Simmer the chicken in the sauce for 5-7 minutes. Sprinkle more cooked bacon on top of the chicken and garnish with chopped, fresh, basil

Creamy Honey Mustard Chicken is good enough to shoot to the top of your list of family favorites. I like to serve this with rice or noodles and it is perfect for company. If you like this flavorful chicken, I think you will love my Instant Pot Sweet-N-Sticky Chicken Thighs. These are packed with flavor and also ready in a jiffy.

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