Name: Creamy Honey Mustard Chicken with Crispy Bacon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 6 slices bacon; 1 cup heavy cream; 3 tablespoons Dijon mustard; 2 tablespoons wholegrain mustard; 3 tablespoons honey; 2 cloves garlic, minced; 1 tablespoon olive oil; Salt and black pepper, to taste; Fresh parsley, chopped (for garnish)

Let Me Tell You About This Chicken (And a Bacon Story)

You know those recipes that just stick? This Creamy Honey Mustard Chicken with Crispy Bacon is mine. Honestly, it started as a last-minute ‘what’s left in the fridge’ situation on a rainy Tuesday, and now it’s a family classic. My sister claims she drives across town just for this (I think she mostly comes for my WiFi, but hey, the chicken gets her in the door). The first time I nailed the sauce—oh man, I actually did a little happy dance at the stove. And the smell of bacon crisping up? Well, that’s pretty much my idea of aromatherapy.

Why You’ll Love This (Even on a Weeknight)

I make this when I want something fancy but can’t be bothered with, you know, actual fanciness. My family goes a bit mad for it (except when I forget the bacon, which honestly only happened once and I haven’t lived it down). The sauce is the kind you end up swiping out of the pan with bread when you think no one’s watching. I used to worry about the mustard overpowering things, but with the honey? Magic. Also, if you’ve ever had boring, dry chicken—trust me, this is not that.

What You’ll Need (And What You Can Swap)

4 boneless chicken breasts (I sometimes use thighs if they’re on sale or just look better—actually, thighs stay juicier!)
6 rashers streaky bacon (Back bacon works too, or pancetta if you want to be posh. My grandmother swore by the local butcher’s, but supermarket stuff is fine.)
1/2 cup heavy cream (I’ve used half-and-half in a pinch, but it’s not quite as decadent.)
2 tablespoons Dijon mustard (Wholegrain is nice for texture—yellow mustard? Ehh, not my fave, but use what you like.)
2 tablespoons honey (I’ve tried maple syrup and, honestly, it was weirdly good.)
2 cloves garlic, minced (Or a spoonful of that jarred stuff. I won’t judge.)
1 small onion, finely chopped (Red onion if that’s all you’ve got.)
Olive oil, a glug (Butter also works. I’ve even combined both if I’m feeling reckless.)
Salt and pepper (Go heavy on the pepper, if you ask me.)
Fresh parsley (optional) (I never remember to buy it, but it does look nice.)

How To Make It (With Plenty of Wiggle Room)

Start with the bacon. Get it in a cold skillet, then turn the heat to medium. Let it crisp up—takes maybe 5-8 minutes. I always end up snacking on one strip, so maybe cook a little extra. Set it aside on kitchen paper.
Chicken time. Keep a bit of that bacon grease (because yum), and add a splash of olive oil if it looks dry. Season the chicken with salt and pepper, then brown it on both sides. Should take about 5 minutes per side, maybe more if they’re thick. Doesn’t have to be cooked through yet. Remove and keep warm. (I just chuck a plate over them.)
Onions and garlic. Toss them in the same pan, let them soften for a couple minutes. This is where I usually sneak a taste, just to check the bacon-y goodness has made it in.
Deglaze (fancy word, simple step). Splash in a tablespoon or so of water (or white wine if it’s open), scrape up the brown bits. Adds a tonne of flavor.
Sauce magic. Stir in the mustard and honey, mix until smooth. Pour in the cream, bring it to a gentle simmer. It might look a bit weird at first—don’t panic. It comes together, promise.
Chicken back in. Slide the chicken back into the pan, spoon the sauce over top. Simmer gently (lid on if you can find it) for another 10 minutes or so, until the chicken’s cooked through. Chop the bacon and sprinkle it over just before serving. Taste for seasoning (this is actually important—I’ve learned the hard way when it tasted too bland).
Garnish and serve. Sprinkle with parsley if you’re feeling fancy. Or not.

Little Notes (From Trial and Error)

If you try to rush the simmer, the chicken can get a bit tough. Actually, I find it works way better if you just let it do its thing.
Once, I added the bacon too early and it went kinda soggy—tasty, but not what I wanted.
The sauce thickens as it sits, so if you’re reheating, just add a splash of cream or water.
I sometimes add a handful of spinach at the end, just to pretend it’s healthy.

Experiments & Variations (Some Worked, Some… Eh)

I swapped chicken for pork chops once. Not bad, but I missed the juiciness of the chicken.
Added a teaspoon of smoked paprika—it gave a nice warmth.
Tried a vegan version with tofu and coconut cream. It was… interesting. Not my best.
Once tossed in roasted potatoes instead of serving on the side, and oof, carb heaven.

Equipment (Or What I Use When I’m Not Fancy)

Large frying pan or skillet—nonstick is easiest, but honestly, I’ve done this in a battered old saucepan and it works.
Sharp knife (I’ve used a bread knife in a pinch. Not ideal, but gets the job done.)
Cutting board—ideally two, but hey, just wash it between the chicken and veg.

Creamy Honey Mustard Chicken with Crispy Bacon

How to Store It (But Good Luck Having Leftovers)

This keeps in a sealed container in the fridge for about 2 days, though honestly, in my house it never lasts more than a day! If you do manage to hide some, it reheats nicely on the stove with a splash of cream or milk. Freezing? I’ve done it, but the sauce sometimes gets a bit split—still tastes fine, though.

What to Serve With (According to My Family)

We usually pile this over fluffy mashed potatoes, but rice or even pasta works. My mum insists on steamed green beans (she thinks they’re a palate cleanser, which is fair). And if there’s crusty bread around? That’s for sauce-mopping, end of story.

Things I’ve Learned (Sometimes the Hard Way)

Once tried to use low-fat cream—don’t. The sauce split and looked sad. Full-fat is the way.
Don’t crowd the pan with chicken or it steams instead of browns. I learned that after a soggy first attempt.
If you skip tasting the sauce at the end, you might miss that extra pinch of salt. Been there, done that.

Some Questions People Actually Ask Me

Can I make this ahead? Absolutely! I think it tastes better the next day, actually—just reheat gently and add a splash of cream if it’s too thick.
What mustard should I use? Dijon is my fave, but I’ve used English mustard (just a bit!) for extra punch. Not a fan of yellow, but use what you’ve got.
Can I skip the bacon? You can (vegetarians, I see you), but it won’t have that smoky kick. Maybe up the smoked paprika or add some sun-dried tomatoes?
Is this spicy? Not really, unless you go wild on the mustard. Add chili flakes if you want heat.
What’s the best side? Oh, mashed potatoes for sure. Or crusty bread—I’ve even seen someone try it over polenta, which sounds posh but was actually great.

One Last Thing (A Bit Off Topic…)

Did you know you can bake bacon in the oven? Game changer for cleanup, honestly. Also, if you’re looking to up your potato game, Bon Appétit’s mashed potato recipe is absolutely worth a peek.

Anyway, hope you love this Creamy Honey Mustard Chicken with Crispy Bacon as much as my family (and my WiFi-thieving sister) do. If it turns out weird, just blame the weather—works for me every time.