kosher salt and freshly ground black pepperto taste
4boneless, skinless chicken breasts
6slicesthick-cut bacondiced
1cupdry white wine
1tablespoonwhole-grain mustard
3tablespoonsheavy creamroom temperature
fresh rosemary
Instructions
Mix ½ cup of the Dijon, the paprika, and the salt and pepper to taste in a shallow bowl. Stir to combine.
¾ cup Dijon mustard, ½ teaspoon smoked paprika, kosher salt and freshly ground black pepper
Fully coat each chicken breast in the mustard mixture. Place the coated chicken in 2 large Ziplock bags and place in the refrigerator for a minimum of 2 hours (you can skip this step but the longer it marinates, the better!).
4 boneless, skinless chicken breasts
When ready to cook, remove the chicken from the refrigerator and set aside.
Add the diced bacon to a large cast-iron skillet set 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.
6 slices thick-cut bacon
Place the chicken breasts in the empty pan and brown each side for 5-6 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 to the pan and scrape the bottom with a wooden spatula. That's where all the good flavor lives!
1 cup dry white wine
Whisk in the remaining Dijon, the whole grain mustard, and the heavy cream. Add back in the chicken and bacon, and toss in the fresh rosemary.
1 tablespoon whole-grain mustard, 3 tablespoons heavy cream, fresh rosemary
Reduce the heat to low and cook for 15-20 minutes, or until the chicken is fully cooked (165°F internally) and the sauce is reduced to your liking.
Video
Notes
Choose any combination of mustards to suit your tastes. I like Dijon and whole-grain, but yellow, stone-ground, and spicy brown are also great!
Smoked paprika adds a great depth of flavor, but regular paprika works great as well. You can also mix 2 parts paprika to 1 part cumin to more closely approximate that smoky flavor.
While I love chicken breasts, chicken thighs also work great here. Opt for boneless thighs with or without skin.
Opt for bacon without any added flavorings. I love uncured bacon. You can also use diced pancetta.
In place of the white wine, you can use apple cider vinegar, low-sodium chicken broth, or white wine vinegar.
You can use half-and-half in place of the cream, but make sure the sauce does not boil, as this could cause it to separate.
Tarragon is a great substitute for rosemary that pairs wonderfully with mustard.
Marinate the chicken for the best flavor. Even a 20-minute marinade is better than no time at all!
Make sure your heat is on medium-high so that the chicken will not stick. Don't try to force the chicken to release from the pan. It will release naturally when it is ready to be flipped.
Cook in batches if needed to avoid overcrowding the pan. Chicken in an overcrowded pan will steam rather than browning.
Take care not to overcook the chicken, as it could become rubbery. Take it off the heat when it reaches 165°F.
Remember to leave the bacon grease in the pan. It adds a great flavor to the sauce.
Parmesan and parsley make a great optional garnish for this recipe.
Use fresh rosemary for the best flavor.
Storage: Store Dijon chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.