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You are here: Home / Recipes / Creamy Honey Mustard Chicken With Crispy Bacon

By Karina 70 Comments Filed Under: Chicken

Creamy Honey Mustard Chicken With Crispy Bacon

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A deliciously Creamy Honey Mustard Chicken with crispy bacon pieces will become your new favourite dinner — WITH dairy free options!

Sweet and creamy honey mustard sauce that takes LESS than 5 minutes to pull together, with minimal ingredients and maximum taste. Yesssss, I’m ALL about that simple quick flavour. It’s an unconditional love type situation I have with honey mustard. But then there’s THIS creamy honey mustard that compares to nothing else. Just staring at these pictures all over again…..well, oh em gee.

A deliciously Creamy Honey Mustard Chicken with crispy bacon pieces will become your new favourite dinner -- flour less and low carb WITH dairy free options! | https://cafedelites.com

Since you guys have been loving this Honey Mustard Chicken, Avocado + Bacon Salad, mostly writing in to tell me that salad hating husbands have now been converted to salad loving men (you’re welcome, by the way), I know in my heart of food hearts that it’s the combination of chicken → bacon → honey mustard → that has helped the transformations. So, I thought, what would happen if I turned that into the ultimate of comfort foods → throwing in a creamy sauce → for an epic dinner recipe that would rock our worlds and our senses?

Creamy Honey Mustard Chicken With Bacon | https://cafedelites.com

I took this recipe, made a few changes, and developed the best creamy honey mustard chicken I’ve ever tried. IN my life time. Most recipes I’ve tried in the past call for 1 teaspoon of honey and 1 teaspoon of mustard in a whole entire pan of cream (in my world, that’s about the size of 2 pin-heads going into a haystack). What is that amount supposed to do? My taste buds are forever searching around for HONEY and MUSTARD flavours, coming up with only an infinitesimal trace. Ugh.

Not this sauce, friends. This sauce will have you weak at the knees, drinking it straight from the pan and good luck to anyone else that’s too slow not to come up with that idea first because now there’s none left. Type of thing.

Creamy Honey Mustard Chicken With Bacon | https://cafedelites.com

This. This is what happened ↑↑↑↑↑↑↑↑.

How To Make Creamy Honey Mustard Chicken With Crispy Bacon

  1. First, we coat the chicken in said sauce. I’ve used both breasts AND thighs in this recipe. Both work. You can use either. Again, you’re welcome.
  2. While the chicken is sitting in the most perfect honey mustard creation, the bacon is fried until crispy, leaving behind it’s flavourful oil to fry the chicken in. Chicken fried in bacon fat. Mmmmmm. Once again, you’re welcome.
  3. You CAN leave the bacon in the pan at this point and fry the chicken WITH the bacon….however, I transfer it out to sear the chicken on their own, because I don’t like the smoky flavour the bacon adds into the creamy sauce in the end. Bacon fat? Yes. Bacon pieces? No.

Creamy Honey Mustard Chicken With Bacon | https://cafedelites.com

THEN, the sauce goes in. For this recipe and for the sake of the best, creamiest flavour, I pour in 1/3 cup of light or reduced fat cream. Now, you can replace this with milk of your choice (skim, 2% fat OR full fat — even almond milk works too since we are thickening it at the end with some cornstarch). BUT I personally love the small addition of cream to add that unmistakeable creamy flavour.

A deliciously Creamy Honey Mustard Chicken with crispy bacon pieces will become your new favourite dinner -- flour less and low carb WITH dairy free options! | https://cafedelites.com

THEN, top with the crispy bacon pieces and HOHMYGOSH eat it straight out of the pan because HELLO NO PATIENCE!

Creamy Honey Mustard Chicken With Bacon | https://cafedelites.com

I mean. DO YOU SEE THE THICK CREAMY HONEY MUSTARD IN THERE? ↑ GAH!

Creamy Honey Mustard Chicken With Crispy Bacon

Creamy Honey Mustard Chicken With Crispy Bacon

A deliciously Creamy Honey Mustard Chicken with crispy bacon pieces will become your new favourite dinner, with dairy free options!AN ORIGIANL CAFE DELITES RECIPE
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Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Serves: 5

Ingredients

  • 1/3 cup honey
  • 3 level tablespoons whole grain mustard
  • 1 1/2 tablespoons minced garlic, (or 3-4 cloves crushed garlic)
  • 1 tablespoon olive oil
  • Salt to season
  • 5 skinless and boneless chicken breasts (or chicken thighs)
  • 1/2 cup diced bacon, trimmed of rind and fat (I used 4 small bacon rashers)
  • 1/3 cup cream (light or reduced fat) *SEE NOTES FOR SUBSTITUTION OPTIONS
  • 1 cup milk (skim, 2% or full fat - almond milk may be used for a dairy free option)
  • 1 teaspoon cornstarch (corn flour) mixed with 1 tablespoon water
  • 2 tablespoon chopped fresh parsley

Instructions

  • In a large, shallow dish, combine the honey, mustard, garlic, oil and salt to taste (not too much salt if serving with bacon as the bacon will add a salty flavour when served). Coat chicken evenly in the sauce. Set aside.
  • Heat a nonstick pan (or skillet) over medium heat. Fry bacon until crispy; transfer to a plate. To the same pan, sear chicken fillets on each side in the oil left over from the bacon until just beginning to brown (about 3 minutes per side -- not completely cooked through as we will finish them in the sauce).
  • Add any remaining honey mustard sauce into the pan along with the cream and milk. Bring to a simmer while stirring occasionally to mix the favours through the sauce (about 3 minutes), until the chicken is cooked through. Transfer the chicken to a warm plate.
  • Pour the cornstarch mixture into the centre of the pan, mixing it through the sauce until it thickens. Place chicken back into the pan; coat with the sauce. Top with the bacon and garnish with parsley.
  • Serve over steamed / roasted vegetables for lower cal options. Also great with pasta, rice or mashed potatoes!

Notes

*Replace the cream with milk of your choice. Just make sure you LOVE the flavour of the milk you are using as it will impact the flavour of your sauce! I recommend skim, 2% or full fat. You can also use almond milk for a dairy free option.
Nutritional information is based per serve, including cream.

Nutrition

Calories: 327kcal | Carbohydrates: 20g | Protein: 25g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 100mg | Sodium: 186mg | Potassium: 533mg | Sugar: 21g | Vitamin A: 480IU | Vitamin C: 4.9mg | Calcium: 81mg | Iron: 0.7mg

More Honey Mustard Recipes?

Delicious Honey Mustard Salmon In Foil

Garlic Butter Honey Mustard Salmon In Foil is a quick and easy salmon recipe, leaving you with no pans to wash and a juicy salmon for your dinner table! | cafedelites.com

Crispy Honey Mustard Chicken & Potatoes (One Pan)

Honey Mustard Chicken & Potatoes is all made in one pan! Juicy, succulent chicken pieces are cooked in the best honey mustard sauce, surrounded by green beans and potatoes for a complete meal! | https://cafedelites.com

Honey Mustard Chicken, Avocado + Bacon Salad

A deliciously Creamy Honey Mustard Chicken with crispy bacon pieces will become your new favourite dinner -- flour less and low carb WITH dairy free options! | https://cafedelites.com
A deliciously Creamy Honey Mustard Chicken with crispy bacon pieces will become your new favourite dinner -- flour less and low carb WITH dairy free options! | https://cafedelites.com
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Reader Interactions

Comments

  1. Casie says

    June 10, 2020 at 9:08 am

    5 stars
    We loved this. I used Dijon mustard because that all I had and it still turned out great!

    Reply
  2. Julie says

    October 11, 2019 at 1:11 am

    5 stars
    Great recipe and easy to prepare. It has a ton of flavor and everyone enjoyed!

    Reply
  3. Autumn says

    September 29, 2019 at 6:33 am

    Wow i have never been so excited to tray a recipe before!

    Reply
    • Karina says

      September 30, 2019 at 8:14 am

      Let me know how it turned out!

      Reply
  4. Tricia Schultz says

    February 07, 2019 at 12:20 pm

    I am curious, has anyone tried this recipe substituting the honey for a low carb option? Such as Stevia?

    Reply
  5. Kristin says

    January 12, 2019 at 10:02 am

    I feel silly because no one else seems to be experiencing this but my milk curdled instantly. What did I do wrong?

    Reply
    • Hannah Bagley says

      March 31, 2020 at 7:04 am

      Your pan was probably too hot when you put the milk in.

      Reply
  6. Stephanie says

    January 06, 2019 at 1:22 pm

    5 stars
    I tried this today and my kids loved it! I have one that is brutally honest, and he told me I have to make it often. The only thing I had to change was using a little evaporated milk and water in place of regular milk because I was out.

    Thanks for the recipe!

    Reply
    • Karina says

      January 08, 2019 at 10:57 pm

      That’s wonderful Stephanie!

      Reply
  7. Megan Patterson says

    November 26, 2018 at 2:38 am

    Is the cream the same as heavy whipping cream?

    Reply
    • Karina says

      November 27, 2018 at 7:39 pm

      Yes! Thanks for choosing one of my recipes! Enjoy your chicken! XO

      Reply
      • Mia says

        July 03, 2019 at 9:21 pm

        Honey Mustard chicken was amazing,everyone loved it. I also added dijon mustard as well as the wholegrain, truly a piece of heaven

        Reply
  8. Linda says

    October 08, 2018 at 12:18 am

    5 stars
    This dish was absolutely amazing. You are right! Wanted to eat the whole thing. Never thought of making a honey mustard dish before. Definitely will be making this regularly. Thank you.

    Reply
  9. Iván says

    September 12, 2018 at 10:08 pm

    5 stars
    I put chili powder, garlic powder and white pepper in the sauce to give it a bit of oomph, and I served the whole thing over a garlic risotto. It was pretty good to say the least, not suitable for vampires though!

    Reply
  10. Ellen Manalo says

    July 20, 2018 at 2:13 pm

    Greetings from the Philippines! I cannot find whole grain mustard in my local grocery store, do you think I can use Dijon mustard? I have left over after cooking your Swedish meatballs. Thanks for replying, Karina.

    Reply
    • Karina says

      July 20, 2018 at 3:48 pm

      MMM! Dijon mustard does sound good but it will leave the meatballs with another taste. You are welcome to try it though! Let me know what you think! Enjoy!

      Reply
  11. Veronica says

    May 10, 2018 at 3:25 am

    5 stars
    This was so GOOD!! My family loved it! Will definitely be making it again.

    Reply
  12. Bea Bouy says

    March 12, 2018 at 4:21 am

    5 stars
    This was so GOOD! I love quick and easy weeknight supper recipes. I did double sauce!

    Reply
  13. Eileen says

    February 25, 2018 at 2:58 pm

    5 stars
    I made this tonight for my picky hubby. I was shocked that he loved it!!! I was worried there would not be enough sauce but here was plenty. I bought thin sliced chicken so I only cooked two minutes each side. Will be adding to our evening rotation as it was quick and easy so make. Thanks for a winning recipe.

    Reply
    • Karina says

      February 26, 2018 at 3:49 am

      YAY! That sounds fantastic! I am so glad that he loved it! Thanks so much for sharing!

      Reply
  14. Billy says

    February 21, 2018 at 4:23 am

    5 stars
    I love honey mustard, probably one of my favorite condiments and ingredients to add to a dish. Do you have a favorite brand of mustard you usually go to? I love whole grain, but also don’t mind fine ground. Thanks for sharing!

    Reply
    • Karina says

      February 23, 2018 at 4:10 pm

      Yes, those sound great! I am glad that we have similar tastes! Enjoy this chicken!

      Reply
  15. Cat says

    February 19, 2018 at 12:32 pm

    Hi Karina,

    I made this recipe tonight and you are right, the sauce is amazing! My chicken turned out a little chewy though… It seemed like it took much longer to cook than what you said in the recipe. Could you explain this step for me in other words so I can see what I did wrong? Thanks!

    Reply
    • Karina says

      February 23, 2018 at 4:04 pm

      I am so glad the sauce came out amazing! I am happy to help with the chicken. Sometimes over cooking chicken or if the chicken was frozen it may tend to cook like that. I love using a meat thermometer and getting my meat at the exact temperature and then taking it out right away. It will still continue to cook or bake as it is outside of the oven. Hope that helps! Thanks so much for follwoing along with me!

      Reply
  16. Tara says

    December 19, 2017 at 2:01 pm

    This looks fantastic! Can’t wait to try it. When I say the Pin, I didn’t think it would be low carb, but oh yes! Thanks for sharing.

    Reply
  17. Lexie says

    November 27, 2017 at 3:15 am

    Is the cream in this recipe like heavy whipp in cream or something different?

    Reply
  18. Brooke says

    October 16, 2017 at 12:40 pm

    5 stars
    I made this and me and my hubby loved it!!! So flavorful. Thank you!

    Reply
  19. Teri says

    October 13, 2017 at 11:05 am

    I tried to find whole-grain mustard. Could only find ground mustard or those little balls. Is it the little balls?

    Reply
    • Karina says

      October 25, 2017 at 9:29 pm

      Yes! Teri that’s perfect!

      Reply
  20. Alexa says

    September 01, 2017 at 10:16 am

    4 stars
    We made this tonight- yum!! Question though… my sauce turned like a medium brown color (much darker than your picture). Has this ever happened to you? Not sure if there was maybe too much heat or too much bacon grease? Delicious flavor though!

    Reply
  21. Jasmine says

    July 06, 2017 at 9:04 am

    4 stars
    Tried this tonight. Father accidentally picked up bone in chicken breasts though. Seemed like it took forever to cook through, not sure if that’s why. Great flavor but couldn’t really get the sauce to thicken (perhaps from the extended cook time? Not sure). Regardless, boyfriend approved!

    Reply
  22. Janette says

    May 28, 2017 at 4:26 am

    Nothing is better then honey mustard and chicken and then you added bacon?! I’m IN!!! Thanks for the recipe!

    Reply
  23. Laura says

    May 18, 2017 at 10:30 am

    5 stars
    Cooked this tonight. Only difference I made was I used chicken legs and cooked those in a dutch oven. I also doubled the sauce as we are all sauce lovers. I was asked to make this again and SOON!

    Reply
  24. Shannon says

    April 26, 2017 at 8:05 pm

    5 stars
    Wow! Really great recipe! I cooked as is then turned it into a casserole-layered cooked rice, cooked broccoli and carrots, chicken, sauce and then the bacon. Just heated up on a busy evening and clean plates All around! Thanks for a great recipe!!

    Reply
  25. Stephanie says

    March 23, 2017 at 2:51 am

    I would like to make this for supper tonight, do you think this would work in a crockpot?

    Reply
    • Karina says

      March 23, 2017 at 6:26 am

      Hi Stephanie. Great question! I’m not sure I’ve never tried it in a crock pot. You could try it but I’m afraid the flavour will be diluted some what.

      Reply
  26. Karina says

    January 29, 2017 at 4:41 am

    5 stars
    Five stars for this wonderful and easy recipe. Every member of my family loved it. The sauce is to die for. I used two heaping tablespoons of mascarpone instead of the cream and thus avoided using the starch. The recipe goes on my favorites list.

    Reply
  27. Kris says

    December 29, 2016 at 11:57 am

    5 stars
    Made this tonight and used cheap chicken thighs. Served seasoned roasted cauliflower as our side and toasted sourdough bread with bread dip. Amazing flavour. Hubs said to keep this in the rotation. Fed a famille of 5 for less than $5 and still had leftovers for hubs lunch tomorrow!! ?

    Reply
  28. Sabrina says

    December 13, 2016 at 5:08 am

    I’m in! Agree on the extra honey + mustard, it’s still not too much when considering the portions. This looks wonderful, thank you for sharing this

    Reply
  29. Scott Groth says

    December 11, 2016 at 7:58 am

    Hi Karina:
    I love your recipe for Creamy Honey Mustard Chicken! I’m putting together a recipe roundup and would like to feature your recipe link with the image. We will not repost the recipe and will also link the image to your site as well. Please let me know if this is ok- thanks! Scott

    Reply
  30. CAROLYN says

    December 10, 2016 at 11:52 pm

    Thoughts on coconut milk sub….too sweet?

    Reply
    • Karina says

      December 12, 2016 at 12:04 pm

      Hi Carolyn. I haven’t tried it myself but the coconut milk flavour may clash with the mustard. You will need to try it 🙂

      Reply
  31. Jessica says

    December 06, 2016 at 1:03 pm

    What is cream in this? Is it like heavy cream?

    Reply
  32. Laura says

    November 09, 2016 at 4:07 am

    5 stars
    This was absolutely delicious. Served over mixed grains and veg. The sauce is addicting. Will make again!!

    Thank yoi

    Reply
  33. Kim @ What's That Smell? says

    November 02, 2016 at 10:10 am

    5 stars
    This was fantastic!

    Reply
  34. Shelby says

    October 13, 2016 at 12:09 am

    What is cream?

    Reply
  35. Melissa says

    September 29, 2016 at 6:07 am

    5 stars
    I made this using unsweetened cashew milk and it was delicious! I thought the cashew milk might be a better choice as it is creamier than almond milk, but I’m sure it is delicious both ways. Thanks for sharing this recipe!

    Reply
  36. Rebecca Dorr says

    September 24, 2016 at 9:58 pm

    5 stars
    My granddaughter-in-law made this for supper last night and it was wonderfully delicious, Since we are not fans of a strong mustard flavor, she used my prepared hoiney mustard sauce. This chicken was so good, I ate the last piece this morning with scrambled eggs for breakfast.

    Reply
  37. Fern says

    September 16, 2016 at 9:23 am

    This is one of the best recipes I’ve ever made! Absolutely loved it and will make it again and again. Thanks for sharing!

    Reply
    • Karina says

      September 16, 2016 at 9:29 am

      You’re very welcome Fern! Thank you for your feedback!

      Reply
  38. Tricia says

    September 13, 2016 at 12:55 am

    Trying this recipe tonight. My daughter can’t have dairy so I am using almond milk. My question is do I substitute the 1 cup almond milk for the 1/3 cup cream or do I use 1 1/3 cups of the almond milk? Can’t wait to try this and for my house to smell like bacon!

    Reply
    • Karina says

      September 13, 2016 at 4:29 pm

      Hi Tricia! I’d suggest all almond milk (1 1/3 cup)! I hope you enjoy it!

      Reply
  39. Melinda says

    August 25, 2016 at 2:53 am

    What side dishes dishes did you make with this?

    Trying this tonight

    Reply
    • Karina says

      August 25, 2016 at 3:43 pm

      We normally have this with mashed potatoes! Although rice would also be yummy!

      Reply
    • Karina says

      September 01, 2016 at 7:05 am

      I make this with rice or pasta! Both are equally incredible.

      Reply
  40. Sharon says

    August 20, 2016 at 12:00 am

    5 stars
    Thanks, Karina. These recipes look Devine. Can’t wait to try!

    Reply
  41. Eisset says

    August 19, 2016 at 10:35 pm

    5 stars
    5 ⭐️⭐️⭐️⭐️⭐️

    Reply
  42. Eisset says

    August 19, 2016 at 10:33 pm

    4 stars
    I made this incredible and delicious recipe two days ago. Karina muchas gracias?!!! Soooo simple and so flavorful. I am from Puerto Rico and love to cook and try different things. I didn’t have parsley, but had mushrooms which we love and the final product was delicioso?? my husband also love it. These Puertorricans ???? are loving your recipes!!! Can’t wait to try more?? GOD bless!!!!

    Reply
  43. Callin says

    August 12, 2016 at 7:20 am

    Hi – Can Regular Yellow Mustard Be Used Instead Of Whole Grain?

    Reply
    • Karina says

      August 13, 2016 at 12:19 pm

      Hi Callin. I find yellow mustard stronger in taste compared to whole grain, but you can definitely try it!

      Reply
  44. Simon from Sweden says

    August 11, 2016 at 2:33 am

    4 stars
    Cooked this dish for the first time earlier today and was pleasantly surprised! We swedes are not accustomed with that kind of sweetnes in our food, but this sure was great!

    Reply
    • Karina says

      August 11, 2016 at 8:29 am

      I’m so happy to hear that Simon!!!

      Reply
  45. Sara says

    August 09, 2016 at 9:42 pm

    I need to cut the carbs of this recipe. For those of you who have made this, can I get by with less honey? I use only full fat when I bake or cook,

    Reply
    • Karina says

      August 11, 2016 at 8:30 am

      Hi Sara. You can try to cut the honey but I cannot guarantee the outcome of the taste 🙂

      Reply
  46. Lindsey says

    August 09, 2016 at 8:17 am

    5 stars
    Whenever I see a recipe I’m interested in cooking, I always scan the comments to see the thoughts of someone who actually made the dish. If I can’t find any, I usually move on, because I absolutely HATE it when I go out to get the ingredients for a new recipe and spend the time making it, only to have it be a flop. With this recipe, I decided to take the risk and make it anyway, because the pictures just looked so good. I was NOT disappointed. This dish was easy enough and positively delicious. My very picky boyfriend absolutely loved it and wanted the recipe (I’m not giving it to him because I have always wanted to have a “secret” recipe that he loved, haha). Thank you for this amazing chicken dish. We ate the entire pan! He already has big plans for us to make this again and make sandwiches out of the chicken on big brioche buns. =)

    Reply
  47. Marie says

    August 08, 2016 at 9:11 am

    This looks like a great recipe! Do you know what the nutritional facts would be without the cream and using almond milk? 🙂

    Reply
  48. Nedz81 says

    August 07, 2016 at 11:47 am

    Can you freeze this meal for later?????

    Reply
  49. Olga says

    August 06, 2016 at 2:47 am

    Do you eat this along with pasta or mashed potatoes or use it as a gravy for those? which do you perfer and which way?

    thanks, im thinking of making it today!

    Reply
  50. Chris Kent says

    June 25, 2016 at 10:27 am

    I have subscribed but cannot open recipes as I have done previously?..

    Reply
    • Karina says

      June 25, 2016 at 10:28 am

      You should see a Read More option just below the first image. Tap or click on that to open the full page 🙂 I hope that helps Chris!

      Reply

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Welcome! My name is Karina and this is my internet kitchen hang-out. A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Life is too short for bland and boring. …

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