Coming up with crowd-pleasing dinner ideas that satisfy both kids and adults can feel like an endless challenge. Between after-school activities, work deadlines, and the usual evening rush, finding recipes that are both tasty and manageable to prepare often seems impossible.
That’s where this honey mustard chicken with bacon comes in – it’s a reliable weeknight winner that combines simple ingredients into something truly delicious. The sweet-tangy sauce and crispy bacon make it appealing to picky eaters, while being easy enough to pull together even on your busiest days.
Why You’ll Love This Honey Mustard Chicken
- Quick weeknight dinner – Ready in just 30-45 minutes, this chicken dish fits perfectly into your busy schedule when you need a satisfying meal without spending hours in the kitchen.
- One-pan recipe – Everything cooks in a single skillet, which means less cleanup and more time to enjoy your evening.
- Flavor-packed sauce – The combination of two types of mustard, honey, and bacon creates a rich, savory-sweet sauce that makes ordinary chicken breast extraordinary.
- Basic ingredients – Most of these ingredients are probably already in your kitchen, making this an easy recipe to whip up without a special grocery store trip.
- Family-friendly meal – The sweet and tangy flavors appeal to both adults and kids, making this a reliable choice for family dinners.
What Kind of Chicken Should I Use?
For this honey mustard recipe, boneless skinless chicken breasts are the way to go, though you could swap in chicken thighs if that’s what you prefer. If you’re using breasts, try to pick ones that are similar in size so they cook evenly – those giant chicken breasts you sometimes see at the store might need to be cut in half horizontally to cook properly. Fresh chicken is great, but if you’re working with frozen, just make sure it’s completely thawed and patted dry with paper towels before cooking. A good tip is to let your chicken sit out for about 20 minutes before cooking – room temperature chicken will cook more evenly than cold chicken straight from the fridge.
Options for Substitutions
This honey mustard chicken recipe is pretty adaptable – here are some handy swaps if you need them:
- Chicken breasts: You can easily use chicken thighs instead – they’re actually more forgiving and stay juicier. Just cook them for about 2-3 minutes longer per side.
- Bacon: Regular bacon works if you can’t find thick-cut. Turkey bacon is also an option for a lighter version, though you might want to add a touch more oil since it’s leaner.
- Dijon mustards: If you only have one type of Dijon, that’s totally fine – use 3 tablespoons of whatever you’ve got. Yellow mustard isn’t a great substitute here as it will change the flavor too much.
- Fresh rosemary: Out of fresh rosemary? Use 1 teaspoon dried rosemary instead, or try fresh thyme as an alternative.
- Honey: Maple syrup or agave nectar can work in place of honey. Start with a bit less as they tend to be sweeter.
- Chicken stock: Vegetable stock or even water with a chicken bouillon cube will work in a pinch. You could even use white wine for half the stock amount if you want to fancy it up.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking honey mustard chicken is preventing the sauce from burning – honey can quickly caramelize and turn bitter if the heat is too high, so keep it at medium-low when adding the honey-mustard mixture. Another common mistake is overcrowding the pan when searing the chicken breasts, which prevents proper browning and leads to steaming instead – work in batches if needed to get that perfect golden crust. To ensure the bacon adds the right flavor without becoming chewy, cook it until crispy before removing it from the pan, then use those delicious drippings along with the oil to cook your chicken. For the juiciest result, let your chicken rest for 5-10 minutes after cooking, and if your sauce becomes too thick, simply thin it out with a splash of extra chicken stock.
What to Serve With Honey Mustard Chicken?
This saucy chicken dish pairs perfectly with simple sides that can soak up all that delicious honey mustard sauce! Rice or mashed potatoes are my go-to choices since they’re great for catching every bit of the sauce. For some green on your plate, roasted Brussels sprouts or steamed broccoli work really well with the sweet and tangy flavors of the chicken. If you want to keep things light, a mixed green salad dressed with a simple vinaigrette balances out the richness of the bacon and honey mustard sauce. And don’t forget some crusty bread on the side – you’ll definitely want something to mop up any extra sauce from your plate!
Storage Instructions
Keep Fresh: Let your honey mustard chicken cool down, then place it in an airtight container in the fridge. It’ll stay good for up to 4 days, and the flavors actually get even better as they meld together! The sauce keeps the chicken nice and moist, making it perfect for leftovers.
Freeze: This dish freezes really well! Put it in a freezer-safe container or bag, making sure to include the sauce, and it’ll keep for up to 3 months. Just remember to label it with the date so you know when you made it.
Warm Up: When you’re ready to enjoy your leftovers, gently heat them in the microwave in 30-second intervals, or warm them up in a covered pan on the stove over medium-low heat. Add a splash of chicken stock if the sauce seems too thick. The bacon might not be as crispy as when first cooked, but it’ll still be tasty!
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 700-800
- Protein: 70-75 g
- Fat: 30-35 g
- Carbohydrates: 30-35 g
Ingredients
- 1 tablespoon oil
- 4 boneless, skinless chicken breasts
- 1 1/2 ounces diced thick-cut bacon
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 3/4 cup chicken stock
- 1 tablespoon creamy dijon mustard
- 2 tablespoons whole grain dijon mustard
- Salt and pepper, to taste
- 2 sprigs fresh rosemary
- 2 tablespoons honey (adjust to taste)
Step 1: Brown the Chicken
Begin by heating oil in a wide skillet over medium-high heat.
Place the chicken breasts in the skillet and sear them, browning well on each side.
The goal is to achieve a nice golden color, rather than cooking them through completely at this stage.
Remove the browned chicken from the skillet and place it on a plate.
Cover to keep warm.
Step 2: Sauté the Aromatics
Return the pan to medium-high heat, retaining all the flavorful bits left from browning the chicken.
Add bacon to the skillet and cook for about a minute.
Next, stir in the onion and garlic, and sauté until the aromatics are softened, which should take about 1 minute.
This step builds a rich, flavorful base for your sauce.
Step 3: Deglaze the Pan
Pour chicken broth or white wine into the skillet, bringing the liquid to a boil.
As the liquid heats, use a spatula to scrape up all the browned bits from the bottom of the skillet, incorporating them into the sauce.
Stir in both types of mustard, and season with salt and pepper to taste.
Step 4: Cook the Chicken in Sauce
Add rosemary sprigs and the seared chicken breasts back into the skillet, making sure they are nestled into the sauce.
Cover the skillet with a lid, and gently simmer the chicken for about 6-10 minutes, depending on the size of the chicken breasts.
Turn the chicken once halfway through cooking.
The chicken is done when it reaches an internal temperature of 165°F (74°C) at the thickest part.
Once cooked, transfer the chicken to a clean serving plate and cover to keep warm.
Step 5: Finish the Sauce
Bring the remaining sauce in the skillet to a boil.
Cook it down until it is reduced by half, allowing it to thicken and concentrate in flavor.
Remove the rosemary sprigs, then stir in the honey to add a touch of sweetness.
Pour this rich, flavorful sauce over the chicken for a wonderfully aromatic dish.
