Mustard Chicken and Bacon Skillet
- 3/4 cup Dijon mustard, divided
- 1/2 teaspoon smoked paprika
- salt and pepper to taste
- 6 boneless skinless chicken thighs (or breasts), whichever is your favorite
- 6 sliced thick cut bacon, diced
- 1 cup dry white wine, I used Sauvignon Blanc
- 1 tablespoon whole grain mustard
- 3 tablespoons heavy cream
- 6 sprigs fresh thyme
Preparation time 10mins
Cooking time 45mins
Adapted from thecookierookie.com
1. Mix 1/2 cup of the dijon, the paprika, and the salt and pepper to taste in a shallow bowl. Stir to combine.
2.Fully coat each chicken thigh in the mustard mixture. If using chicken thighs be sure to get in all the nooks and folds. 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!)
3.When ready to cook, remove the chicken from the fridge and set aside.
4.Add the diced bacon to a large 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.
5.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.
6.Add the wine to the pan and scrape the bottom with a wooden spatula. That's where all the good flavor lives!
7.Whisk in the remaining dijon, the whole grain mustard, and the heavy cream. Add back in the chicken, bacon and toss in the fresh thyme.
8.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.