Skillet Baked Chicken and Bacon In A Creamy Mustard Sauce {Gluten-Free, Keto, Low Carb}

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This is the easiest ever Skillet Chicken And Bacon In a creamy Mustard Sauce Recipe. Great for easy weeknight dinners and family meal.

Baked Chicken and bacon In A Creamy Mustard Sauce | Recipes From A Pantry

Hello Skillet Chicken and Bacon in a creamy Mustard Sauce. These two work sooooooo well together 🙂

I love Date Nights in day. I really do – it is something that I’ve always looked forward to, always been excited by. And for me, it is a time comfort food. For nice, sustaining, warming, food. Which makes me think of this baked chicken thighs and bacon recipe.

There is something so wonderful about it – especially when using good quality bacon and local free range chicken. Something that just makes me want to sit by the stove, curtains drawn, candles lit, and having a relaxing time a deux.

skillet chicken and bacon | Recipes From A Pantry

My thought behind this were rather straight forward. I wanted an oven based chicken and bacon recipe that could be put together easily and with minimum effort (as I want all the attention to be on me – not on getting food ready).

So for this Valentine’s Day, I will be pulling out some lush bacon chicken thighs, wholegrain mustard, double cream (hold on – I am getting too enthusiastic, the recipe doesn’t go here, it goes in the recipe bit…). And wham bang, a bit of this and that, and it is ready. Just check out the video made of it below.

So now is the time to share this skillet chicken and bacon, a recipe which I had actually developed years ago, for a long in the future Date Night or Valentine’s day. What can I say. I have always been a planner.

How To Make Skillet Chicken And Bacon

  1. Preheat the oven.
  2. Heat 1 teaspoon oil in an oven ready skillet, cook bacon until done, remove and set aside.
  3. Season each chicken piece with salt.
  4. Add 2 teaspoon oil to the same skillet, add the chicken pieces and brown them for a couple of mins on each side, remove and set aside.
  5. Add another tbsp of olive oil in to the skillet and sauté the onions for about 5 mins till soft.
  6. Add the bacon, mustard, paprika and salt, and mix until well combined.
  7. Stir in the hot chicken stock, and then switch off the heat, mix in the heavy cream and add the chicken.
  8. Transfer the skillet to the hot oven and bake for 35-40 minutes until the chicken is cooked through.
  9. Serve Skillet Chicken And Bacon warm. 

Baked Chicken Thighs Tips

  • Feel free to use skinless chicken thighs if you prefer a few less calories.
  • You can skip the browning step if you are short on time. It is worth doing though.
  • Brown chicken thighs ahead of time and keep in the fridge freezer till needed.
  • If not low carb  you can coat the chicken thighs in cornstarch before browning them.

Mustard Sauce Tips

  • I used a whole grain mustard for this, but you can use a different mustard if you prefer.
  • Add a little heat to your Mustard Sauce with some chili.
  • Add a little more heavy cream if you like more sauce.

More Chicken Recipes

Instant Pot Salsa Chicken.

Instant Pot Chicken Fajitas.

Instant Pot Chicken Breast.

Instant Pot Whole Chicken.

Instant Pot Peanut Butter Chicken.

Instant Pot Chicken Curry.

Skillet Chicken And Bacon Recipe Video

So here is how to make my skillet chicken and bacon in a mustard sauce. Oh so easy, oh so creamy and oh so tasty and definitely perfect for Valentine’s day. Don’t you think??

Get The Skillet Chicken And Bacon Recipe

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Baked Chicken and bacon In A Creamy Mustard Sauce | Recipes From A Pantry
Print Recipe
4.48 from 17 votes

Skillet Chicken and Bacon In A Creamy Mustard Sauce {Gluten-Free}

Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Dinner
Cuisine: American, keto, Western
Servings: 2 -3
Author: Bintu Hardy

Ingredients

  • Olive oil
  • 4 slices bacon I used spoiltpig unsmoked bacon, diced
  • Salt
  • 6 chicken thighs with the skin left on
  • 1 onion finely chopped
  • 0.25 tsp sweet paprika
  • 2 tbsp gluten free whole grain mustard
  • 1.5 cups (360ml) hot chicken stock
  • 1/4 cup (60ml) heavy cream

Instructions

  • Preheat the oven to fan assisted 160C / 180 C / 350F / gas 4.
  • Heat 1 tsp oil in an oven ready skillet and cook bacon pieces until done. Remove bacon and set aside.
  • Mix together the corn flour and salt and coat each piece chicken in the flour mixture.
  • Add 2 tsp olive oil to the same skillet, then add the chicken pieces and brown them for a couple of mins on each side, remove and set aside
  • Add another tbsp of olive oil in to the skillet and sauté the onions for about 5 mins till soft.
  • Add the bacon, mustard, paprika and salt, and mix until well combined.
  • Stir in the hot chicken stock, and then switch off the heat before mixing in the double cream and adding the chicken.
  • Transfer the skillet to the hot oven and bake for 35-40 mins until the chicken is cooked through, adjust seasoning and serve with pasta or bread.
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Video

Notes

Skillet Chicken and Bacon Tips

  • Feel free to use skinless chicken thighs if you prefer a few less calories.
  • You can skip the browning step if you are short on time. It is worth doing though.
  • Brown chicken thighs ahead of time and keep in the fridge freezer till needed.
  • If not low carb  you can coat the chicken thighs in cornstarch before browning them.

Mustard Sauce Tips

  • I used a whole grain mustard for this, but you can use a different mustard if you prefer.
  • Add a little heat to your Mustard Sauce with some chili.
  • Add a little more heavy cream if you like more sauce.

 

 

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