This recipe for easy and delicious oven baked chicken with bacon mustard sauce gives regular chicken a delectable zing! And, of course, BACON.
Not only does this recipe call for one of my favorite ingredients (hello, bacon!), but it also uses one of my favorite ways to cook chicken…a method that I learned from various recipes I have gotten from my mama, and a method that is guaranteed…guaranteed, I tell you! – to leave you with chicken that is moist and tender. Tender chicken is a wonderful, wonderful thing, but when you top it with a zingy bacon mustard sauce? Now we’re talking.
So here’s the secret. Start your chicken off in a skillet on your stovetop – in this case cooked in the drippings you will have left over from cooking the bacon that’s going to go into the sauce. This will give it that pretty brown sear that you see in the picture. BUT…before it is fully cooked, you’re going to transfer it to the oven. That slower, gentler heat is going to mean your chicken comes out with a golden seared outside and a melt in your mouth tender inside. This is the secret behind my mama’s chicken with roasted lemons, and so many other fabulous chicken recipes, and it Works Every Time.
And then there is this sauce. Start by cooking up a couple of pieces of bacon that you have chopped into bite-sized pieces. Scoop out the bacon when it’s done but keep the drippings – that is what you are going to sear your chicken in. Cook the chicken for just a couple of minutes a side – just enough to get that gorgeous brown color. Now pop the chicken in the oven for another 20 minutes or so to finish it off. (Obviously you want an oven-proof skillet. Just saying.)
Once the chicken is done, take it out and cover it with foil so you can use that same skillet to finish the sauce. I know – all this deliciousness and just one pan to clean! Saute a few chopped shallots until they are tender, and then stir in some mustard, a little vinegar, some chicken broth and a little brown sugar. Cook it all up until it is combined and warm and perfect.
All you have to do now is put the chicken on plates or a platter, pour the sauce on top, scatter the bacon and a little fresh chopped parsley over the whole thing, and dig in. Tender chicken wonderfulness!Print
- 3 slices bacon, chopped into bite sized pieces
- 4 boneless chicken breasts
- 3 shallots, chopped
- 1 tablespoon mustard (your favorite kind!)
- 2 tablespoons cider vinegar
- 1/2 cup chicken broth
- 1 tablespoon brown sugar
- Salt and pepper
- Fresh chopped parsley for garnish
- Preheat oven to 400 degrees.
- Heat an oven–safe deep skillet over medium high heat. Saute bacon until done, and remove to a paper towel-lined plate. Keep the drippings in the pan.
- Cook chicken in the drippings until browned on both sides, about 1-2 minutes per side. Transfer chicken to oven and cook for an additional 20 minutes.
- Take chicken out of the skillet and cover with foil. Return skillet to stovetop over medium heat and stir in shallots for one minute. Add mustard and vinegar and stir until combined. Add broth and brown sugar and simmer for another 3 minutes. Taste and season with salt and pepper.
- Place chicken on plates or platter, pour sauce over the top and garnish with bacon and parsley.
Adapted from Food 52
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!