Bacon Mushroom Smothered Chicken with Tangy Honey Mustard Sauce | Primally Inspired

By weavincanuck

Ingredients

• Tangy Honey Mustard Marinade:
• 4-6 chicken breasts
• 1 onion, cut in half and sliced
• 8 oz mushrooms, sliced
• 1/2 lb bacon or pancetta, diced
• salt and pepper, to taste
• 3 tablespoons all natural dijon mustard
• 2 tablespoons balsamic vinegar
• 2 tablespoons mayonnaise
• 1 1/2 teaspoon pure raw honey (leave out for a sweetener free version)
• 1 teaspoon garlic, minced

Details

Servings 4
Adapted from primallyinspired.com

Preparation

Step 1

Whisk all the marinade ingredients together in a small bowl. Pour 1/4 cup of the marinade mixture over the chicken breasts and marinade them in the fridge for at least one hour up to 24 hours. (Honestly, I’ve skipped the marinading part a few times when I was hungry and wanted to make something fast. It’s still has amazing flavor without marinading it.) Chill the remaining marinade for later.

Preheat the oven to 375.

Place the chicken breasts in a 13×9 baking pan. Salt and pepper the breasts and bake for 25 minutes.

While the chicken is in the oven, cook the bacon over medium heat in a skillet for a few minutes. You don’t want to cook it completely because it will finish cooking in the oven. Add in the onion and mushroom and cook for 2-3 more minutes. Set the bacon/onion/mushroom mixture aside.

Once the 25 minutes is up, take the baking pan out of the oven and spread a layer of reserved tangy honey mustard sauce over the chicken. Top the chicken breasts with the bacon mushroom mixture. Place back in the oven for 15 minutes or until chicken is cooked all the way through. Top with any extra reserved tangy honey mustard sauce, if desired. Enjoy!