Masters of kitchen
If you’re craving a comforting, flavorful chicken dish that’s easy enough for a weeknight but impressive enough for guests, this Creamy Honey Mustard Chicken With Crispy Bacon is your new go-to.
It’s the perfect blend of sweet, tangy, creamy, and smoky—a flavor combo that just works. The sauce is rich without being heavy, the chicken is juicy and golden, and the bacon? It adds that irresistible crunch and savory bite.
Best of all, it comes together in a single skillet with simple ingredients you probably already have in your kitchen. Whether you’re feeding picky eaters or cooking for a cozy night in, this dish will hit the spot every time.
What Is Creamy Honey Mustard Chicken?
At its core, this dish is all about balance: savory seared chicken smothered in a silky sauce made from honey, mustard, garlic, and cream, then topped with crispy bacon.
Honey mustard sauce has long been a favorite for dipping and glazing, but here, it becomes the star of the meal—infused with depth and creaminess that makes it feel indulgent.
The addition of bacon sets this version apart, giving it a smoky, bold finish. It’s incredibly versatile too. Want to keep it low-carb? Use less honey or a sugar-free substitute. Looking for a dinner that pleases the whole family? This one’s a crowd-pleaser from kids to adults.
Ingredients Breakdown: Flavor by Component
Each component of this dish brings something essential to the table:
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Chicken: Boneless, skinless chicken breasts or thighs work beautifully. Thighs tend to be juicier and more forgiving, while breasts give a leaner bite.
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Honey: Adds that signature touch of sweetness. Raw or pure honey is best—skip the artificial stuff.
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Mustard: Dijon gives a sharp, tangy kick that balances the sweetness. Yellow mustard offers a milder, nostalgic flavor. A mix of both works great too!
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Cream: Heavy cream is key to the luscious sauce. You can sub with half-and-half for a lighter version, but full-fat cream gives the best texture.
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Garlic: A few minced cloves round out the flavor with a savory edge.
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Bacon: Use thick-cut bacon for maximum crunch and flavor. Cook until golden, then crumble or chop into bite-sized pieces.
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Optional Add-ins:
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A splash of chicken broth for depth
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Paprika for a warm smoky note
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Fresh thyme or parsley to brighten things up
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Bold tip: Always start with good-quality, thick-cut bacon—thin strips will shrink and disappear in the sauce.
Step-by-Step Cooking Instructions
This dish is as easy as it is delicious. Follow these steps for skillet perfection:
Step 1: Fry the Bacon
In a large skillet over medium heat, cook chopped or whole strips of bacon until crispy and golden. Transfer to a paper towel-lined plate and set aside. Leave about a tablespoon of bacon fat in the pan—you’ll use it to sear the chicken.
Step 2: Sear the Chicken
Season the chicken with salt, pepper, and optional paprika. In the same skillet, sear each piece until golden brown on both sides (about 4–5 minutes per side for breasts). Don’t cook it all the way through just yet—it’ll finish in the sauce.
Step 3: Build the Sauce
Lower the heat slightly. Add a touch of butter or oil if needed, then sauté minced garlic until fragrant. Pour in the cream, honey, and mustard. Stir to combine and let it simmer for a few minutes until slightly thickened.
Step 4: Deglaze and Simmer
Optional but recommended: splash in a bit of chicken broth to deglaze the pan, scraping up any brown bits—that’s flavor gold. Return the chicken to the pan and let it simmer gently until cooked through (internal temp 165°F).
Step 5: Add Bacon and Finish
Sprinkle the crispy bacon over the top right before serving, or stir some into the sauce for smoky richness in every bite.
Pro tip: Don’t rush the simmering process—letting the sauce thicken naturally creates a creamier, more luxurious texture.
Make It Your Way: Recipe Variations
The beauty of this dish is how adaptable it is. Here are some delicious variations:
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Keto or Low-Carb Version:
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Skip the honey or use a sugar-free alternative like allulose
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Focus on Dijon and heavy cream for a sharp, rich flavor
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Baked Version:
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After searing the chicken and making the sauce, transfer everything to a baking dish
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Bake at 375°F for 20–25 minutes, until bubbly and golden on top
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Grilled Chicken Option:
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Grill your chicken first, then spoon the warm honey mustard sauce over it
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Great for summertime or when you want a smokier flavor
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Vegetable Additions:
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Stir in sautéed mushrooms, wilted spinach, or caramelized onions
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These pair beautifully with the creamy, tangy sauce
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Add Heat:
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A dash of red pepper flakes or a spoonful of hot mustard can add some kick if you like it spicy
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Tips for Success: What Makes It Better-Than-Restaurant
Cooking this dish at home means you control the flavor—and it’s easy to elevate it to restaurant quality with these tips:
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Use a heavy-bottomed skillet (cast iron or stainless steel) for better heat retention and caramelization
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Don’t overcrowd the pan when searing the chicken—cook in batches if needed
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Let the chicken rest for 5 minutes before slicing to retain its juices
Bold tip: Let the sauce simmer and reduce gently—this enhances the flavor and makes the creaminess shine without curdling.
What to Serve With Creamy Honey Mustard Chicken
This dish is rich and creamy, so pairing it with the right sides helps balance the flavors and textures beautifully.
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Roasted potatoes or garlic mashed potatoes are perfect for soaking up that dreamy sauce.
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For a lighter option, go with steamed broccoli, green beans, or asparagus—something bright and crisp to cut the richness.
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If you want to make it a complete meal, rice or cauliflower rice adds a neutral, comforting base.
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And don’t forget the bread! A crusty sourdough loaf or warm dinner rolls is ideal for mopping up every last bit of the honey mustard sauce.
Pro tip: Mix and match one starchy side with one green veggie for the perfect plate.
How to Store and Reheat Leftovers
This dish makes fantastic leftovers—just store and reheat it properly to keep the sauce silky.
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Refrigeration: Let the chicken cool, then store it in an airtight container for up to 4 days.
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Reheating: Gently reheat on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce.
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Freezing: Yes, you can freeze it! Let it cool completely first, then store in a freezer-safe container. When reheating, thaw overnight in the fridge and warm slowly on the stove.
Avoid the microwave if possible—it can overheat and separate the sauce, leaving you with a grainy texture.
FAQs
What does honey mustard sauce taste like with chicken?
It’s a balanced blend of tangy, sweet, creamy, and savory flavors. The mustard adds zip, the honey adds richness, and the cream smooths everything into one cozy sauce.
Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs are juicier and often more flavorful than breasts. Just keep in mind they may need a little more time to cook through.
What mustard works best in honey mustard chicken?
Dijon mustard is ideal—it’s sharp and smooth. For a milder taste, yellow mustard works well. You can also try whole grain mustard for a little texture and bite.
Can I make this dairy-free or without cream?
Yes! Sub in coconut cream for a dairy-free version, or try a cashew-based sauce. For a lighter alternative, use unsweetened almond milk thickened with a cornstarch slurry.
Can I make this ahead of time?
You sure can. Make the chicken and sauce, store them separately, and reheat gently. This keeps the sauce from getting too thick or breaking when reheated.
Creamy Honey Mustard Chicken for Special Diets
This recipe can be adapted to fit several dietary needs:
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Gluten-Free:
Double-check your mustard and bacon—some brands may contain gluten. The rest of the ingredients are naturally gluten-free. -
Low-Carb / Keto-Friendly:
Swap the honey with a keto sweetener like monk fruit or allulose. Stick with heavy cream and Dijon for flavor without carbs. -
Dairy-Free:
Use full-fat coconut milk or coconut cream, or make a creamy sauce using cashew milk + a cornstarch slurry.
Pair it with zucchini noodles, cauliflower rice, or roasted veggies for a satisfying, health-conscious meal.
Creative Leftover Ideas
Don’t let those leftovers go to waste—this chicken is just as good the next day!
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Shred it into wraps or stuff it in pita pockets with lettuce and tomato.
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Slice it and toss with warm pasta or spoon it over baked potatoes.
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Add to a grain bowl or salad, and drizzle with extra honey mustard for a refreshing lunch option.
Final Thoughts: Why You’ll Keep Coming Back to This Dish
This Creamy Honey Mustard Chicken With Crispy Bacon is everything you want in a comforting chicken dish: bold flavor, rich sauce, crispy texture, and incredible versatility.
It’s the kind of recipe you’ll make once and then add to your regular dinner rotation—not just because it’s easy, but because everyone will ask for it again.
Creamy Honey Mustard Chicken With Crispy Bacon
Equipment
- Large skillet or sauté pan
- Tongs
- Cutting board and knife
- Mixing bowl
- Measuring spoons and cups
- Wooden spoon or silicone spatula
Ingredients
- 4 boneless skinless chicken breasts or thighs
- Salt and pepper to taste
- 6 strips thick-cut bacon chopped
- 2 tbsp Dijon mustard or yellow mustard for milder taste
- 3 tbsp honey
- 1 cup heavy cream
- 2 cloves garlic minced
- 1 tsp paprika optional
- ½ cup chicken broth optional for thinning the sauce
- 1 tbsp olive oil or butter if needed for searing
- Fresh parsley for garnish optional
Instructions
Cook the bacon:
- In a large skillet over medium heat, cook chopped bacon until golden and crispy. Remove and set aside. Leave about 1 tablespoon of bacon fat in the pan.
Season and sear chicken:
- Season the chicken with salt, pepper, and paprika (if using). Sear each side in the hot skillet for about 4–5 minutes per side until golden. Remove and set aside.
Make the sauce:
- Lower heat slightly. Add garlic to the same skillet and sauté for 30 seconds. Stir in the Dijon mustard, honey, and heavy cream. Mix until smooth and creamy.
Deglaze and simmer:
- Add chicken broth if needed to thin the sauce. Scrape up any browned bits from the pan for flavor. Bring to a light simmer.
Return chicken to skillet:
- Add seared chicken back to the pan. Spoon sauce over the top. Cover and simmer for 7–10 minutes, until chicken is fully cooked (internal temp 165°F).
Add bacon and finish:
- Sprinkle crispy bacon over the top. Simmer for another minute uncovered to meld flavors.
Serve hot:
- Garnish with chopped parsley and serve with potatoes, rice, or veggies.
Notes
- Thighs vs. breasts: Chicken thighs stay juicier and are more forgiving.
- Make it keto-friendly: Swap honey for a keto sweetener and use full-fat cream.
- Dairy-free option: Use coconut cream and adjust seasoning accordingly.
- Storage: Store leftovers in the fridge for up to 4 days. Reheat gently on the stove with a splash of cream or broth.
- Freezer-friendly: Let cool completely, freeze in airtight containers for up to 1 month.