Creamy Honey Mustard Chicken Bacon (Print Version)

Juicy chicken in honey mustard sauce, topped with crispy bacon—easy, rich in flavor, and gluten-free adaptable.

# Ingredients:

→ 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

# Steps to Follow:

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.

# Additional Notes:

01 - For a dairy-free preparation, use almond milk in place of cream and milk; ensure the substitute suits your taste, as it will affect the sauce's flavor.
02 - Chicken thighs yield juicier, more tender results, but breasts are also suitable for this dish.
03 - Adjust salt carefully, given the saltiness contributed by bacon.
04 - Pair with steamed broccoli, green beans, or a fresh salad for a lighter meal.

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