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.
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?
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.
This. This is what happened ↑↑↑↑↑↑↑↑.
How To Make Creamy Honey Mustard Chicken With Crispy Bacon
- 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.
- 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.
- 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.
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.
THEN, top with the crispy bacon pieces and HOHMYGOSH eat it straight out of the pan because HELLO NO PATIENCE!
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
- 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
- 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!
Nutritional information is based per serve, including cream.
More Honey Mustard Recipes?
Delicious Honey Mustard Salmon In Foil
Crispy Honey Mustard Chicken & Potatoes (One Pan)
Honey Mustard Chicken, Avocado + Bacon Salad
We loved this. I used Dijon mustard because that all I had and it still turned out great!
Great recipe and easy to prepare. It has a ton of flavor and everyone enjoyed!
Wow i have never been so excited to tray a recipe before!
Let me know how it turned out!
Tricia Schultz says
I am curious, has anyone tried this recipe substituting the honey for a low carb option? Such as Stevia?
I feel silly because no one else seems to be experiencing this but my milk curdled instantly. What did I do wrong?
Hannah Bagley says
Your pan was probably too hot when you put the milk in.
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!
That’s wonderful Stephanie!
Megan Patterson says
Is the cream the same as heavy whipping cream?
Yes! Thanks for choosing one of my recipes! Enjoy your chicken! XO
Honey Mustard chicken was amazing,everyone loved it. I also added dijon mustard as well as the wholegrain, truly a piece of heaven
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.
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!
Ellen Manalo says
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.
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!
This was so GOOD!! My family loved it! Will definitely be making it again.
Bea Bouy says
This was so GOOD! I love quick and easy weeknight supper recipes. I did double sauce!
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.
YAY! That sounds fantastic! I am so glad that he loved it! Thanks so much for sharing!
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!
Yes, those sound great! I am glad that we have similar tastes! Enjoy this chicken!
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!
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!
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.
Is the cream in this recipe like heavy whipp in cream or something different?
I made this and me and my hubby loved it!!! So flavorful. Thank you!
I tried to find whole-grain mustard. Could only find ground mustard or those little balls. Is it the little balls?
Yes! Teri that’s perfect!
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!
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!
Nothing is better then honey mustard and chicken and then you added bacon?! I’m IN!!! Thanks for the recipe!
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!
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!!
I would like to make this for supper tonight, do you think this would work in a crockpot?
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.
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.
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!! ?
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
Scott Groth says
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
Thoughts on coconut milk sub….too sweet?
Hi Carolyn. I haven’t tried it myself but the coconut milk flavour may clash with the mustard. You will need to try it 🙂
What is cream in this? Is it like heavy cream?
This was absolutely delicious. Served over mixed grains and veg. The sauce is addicting. Will make again!!
Kim @ What's That Smell? says
This was fantastic!
What is cream?
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!
Rebecca Dorr says
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.
This is one of the best recipes I’ve ever made! Absolutely loved it and will make it again and again. Thanks for sharing!
You’re very welcome Fern! Thank you for your feedback!
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!
Hi Tricia! I’d suggest all almond milk (1 1/3 cup)! I hope you enjoy it!
What side dishes dishes did you make with this?
Trying this tonight
We normally have this with mashed potatoes! Although rice would also be yummy!
I make this with rice or pasta! Both are equally incredible.
Thanks, Karina. These recipes look Devine. Can’t wait to try!
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!!!!
Hi – Can Regular Yellow Mustard Be Used Instead Of Whole Grain?
Hi Callin. I find yellow mustard stronger in taste compared to whole grain, but you can definitely try it!
Simon from Sweden says
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!
I’m so happy to hear that Simon!!!
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,
Hi Sara. You can try to cut the honey but I cannot guarantee the outcome of the taste 🙂
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. =)
This looks like a great recipe! Do you know what the nutritional facts would be without the cream and using almond milk? 🙂
Can you freeze this meal for later?????
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!
Chris Kent says
I have subscribed but cannot open recipes as I have done previously?..
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!