Bacon Mustard Chicken
Bacon Mustard Chicken! The other night, we had some chicken in our fridge that needed to be cooked before it went bad. Since I’m a big fan of one-pot meals and the bacon mustard chicken meal was created! The smell that will fill your house when you are cooking this will be amazing!
I have picky eaters at my house, and when we had leftovers, I was so surprised when my 17-year-old came home for lunch with her friends and ate the rest of the chicken! This is perfect for a family weeknight dinner but is so incredible that you could serve it at a dinner party.
- 3/4 cup Dijon mustard
- 1 teaspoon smoked paprika
- salt and pepper, to taste
- 6 boneless skinless chicken pieces
- 8 sliced thick cut bacon, diced
- 2 potatoes, sliced
- 1/4 cup white wine vinegar
- 3/4 cup chicken broth
- 1/4 cup heavy cream
- In a small bowl, mix together Dijon mustard, paprika, salt, and pepper to taste. Stir to combine.
- Fully coat each of the chicken pieces in the mustard mixture. Place the coated chicken in a large Ziploc bag and put into the fridge for at least an hour.
- When your ready to cook, set out the chicken so it can get to room temperature.
- On a medium heat, place a large skillet on the stove and add the bacon and potatoes. Stir while it's cooking, and continue until done. Remove potatoes and bacon from pan onto a plate covered with paper towels. Leave the bacon grease in the skillet.
- Add the chicken to the skillet and brown each side for 5 to 6 minutes. The chicken doesn't need to be all the way done. Remove from the pan and set aside with the bacon.
- Lower the heat to low. Add the vinegar to the pan and scrape the bottom with a wooden spatula. After you get all the goodness scraped up from the pan, whisk in the chicken broth, and heavy cream.
- Add back in the chicken, potatoes, and bacon. Let cook for 15 to 20 minutes or until the chicken is fully cooked and the sauce has reduced.