Mustard Chicken with Bacon Recipe - The Cookie Rookie® (2025)

Mustard Chicken and bacon together in one skillet make the perfect meal! This Dijon mustard chicken recipe is so simple and only requires one pot. It’s made with white wine and cream for the most amazing flavor. Full of flavor and foolproof!

Why We Love This Mustard Chicken Recipe

This Mustard Chicken thighs recipe has it all. Crispy bacon, wine, heavy cream, juicy chicken, and two kinds of tangy mustard. Divine! It’s the perfect romantic meal to make at home, especially when you need to pull yourself out of a funk. It’s just so dang delicious!

Variations on Mustard Chicken Thighs

This dish has a great balanced flavor. However, you can really use any kind of mustard you like. I love the balance of spicy Dijon and pungent whole grain, but spicy brown or yellow mustard will also work.

If you’re not a fan of bacon, you can leave it out or try using pancetta instead. To make this dish spicier, try swapping out the paprika for cayenne pepper.

How to Store and Reheat

Store leftover mustard chicken in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave in 30-second increments until warmed through.

I do not recommend freezing this recipe, as the cream will separate and create an unpleasant texture as it thaws.

Serving Suggestions

If you’re looking for some side dish ideas, try our Savory Mashed Sweet Potatoes, Grilled Corn Salad, Garlic Roasted Asparagus, or just add some brown rice and roasted veggies!

More Skillet Chicken Recipes To Try

• Chicken Dijon in White Wine Sauce
• Prosciutto Wrapped Chicken in Sherry Cream Sauce
• French Onion Chicken Skillet
• Creamy Basil Chicken Skillet
• Lemon Chicken with White Wine
• Tuscan Chicken in Parmesan Cream Sauce
• 40 Clove Garlic Chicken

How to Make Mustard Chicken Step by Step

Make the Marinade: Mix ½ cup of Dijon mustard, ½ teaspoon of smoked paprika, and salt and pepper to taste in a shallow bowl. Stir to combine.

Coat the Chicken: Fully coat 6 boneless, skinless chicken thighs in the mustard mixture. If using chicken thighs be sure to get in all the nooks and folds.

Marinate the Chicken: Place the coated chicken in 2 large Ziplock bags and place in the fridge for a minimum of 2 hours. (you can skip this step but the longer it marinates the better!) When ready to cook, remove the chicken from the fridge and set aside so that it can come to room temperature.

Cook the Bacon: Add 6 slices of thick-cut diced bacon to a large cast iron skillet over medium-high heat. Stir as it cooks, until fully crispy and done. I like mine extra crispy, but cook to your favorite level of doneness. Set aside and allow to drain on a paper towel. Leave the bacon grease in the skillet.

Brown the Chicken: Place the chicken in the empty pan and brown each side for 4-5 minutes. The chicken doesn’t need to be all the way done. Remove from the pan and set aside with the bacon.

Add the Wine: Add 1 cup of dry white wine to the pan and scrape the bottom with a wooden spatula. That’s where all the good flavor lives!

Make the Sauce: Whisk in the remaining ¼ cup of Dijon, 1 tablespoon of whole grain mustard, and 3 tablespoons of heavy cream. Add back in the chicken bacon, and toss in 6 sprigs of fresh thyme.

Cook the Chicken Through: Reduce the heat to low and cook for 15-20 minutes or until the chicken is fully cooked and the sauce is reduced to your liking.