Juicy chicken in honey mustard sauce, topped with crispy bacon—easy, rich in flavor, and gluten-free adaptable.
# What You’ll Need:
→ Proteins
01 - 5 skinless, boneless chicken breasts or thighs
02 - 120 grams diced bacon (about 4 small rashers, trimmed of rind and fat)
→ Honey Mustard Sauce
03 - 80 millilitres honey
04 - 45 grams whole grain mustard
05 - 22 grams garlic, minced (about 3–4 cloves)
06 - 15 millilitres olive oil
07 - Pinch of salt, to taste
→ Creamy Base
08 - 80 millilitres cream (light or reduced fat; substitute with unsweetened almond milk for dairy-free option)
09 - 240 millilitres milk (skim, semi-skimmed, or whole; or almond milk for dairy-free option)
→ Thickener
10 - 5 grams cornstarch, mixed with 15 millilitres water
→ Garnish
11 - 2 tablespoons fresh parsley, chopped
# How to Make It:
01 - In a large, shallow dish, combine honey, mustard, minced garlic, olive oil, and a pinch of salt. Add the chicken and coat well. Let it marinate briefly while preparing other ingredients.
02 - Heat a nonstick skillet over medium heat. Sauté diced bacon until crispy. Transfer the bacon to a plate and set aside.
03 - In the same pan, sear the marinated chicken on both sides in the bacon fat for about 3 minutes per side, until lightly browned but not fully cooked.
04 - Add any remaining honey mustard mixture to the pan along with cream and milk. Stir together and bring to a gentle simmer. Cook for about 3 minutes until fragrant and the chicken is cooked through.
05 - Remove the chicken from the pan and keep warm.
06 - Stir the cornstarch and water mixture into the pan. Cook, stirring constantly, until the sauce thickens, about 1 minute.
07 - Return the chicken to the pan, turning to coat it evenly in the thickened sauce.
08 - Top the chicken with crispy bacon and sprinkle with chopped parsley. Serve hot, optionally over steamed or roasted vegetables, pasta, rice, or mashed potatoes.
