One-Pan Honey Mustard Bacon Chicken Skillet Tips, FAQ & printable recipe

Tips for success

For the best sear, make sure the chicken is very dry before adding it to the pan. Moisture is the enemy of browning, so pat the cutlets with paper towels before seasoning.

Also, let the skillet heat up properly before adding the chicken; if it is not hot enough, the chicken will stick and may not brown. Use a heavy skillet like cast iron for even heat distribution, and do not move the chicken too soon—let it develop a crust before flipping.

If you prefer a thicker sauce, let it simmer a few minutes longer after returning the chicken to the pan. You can also mash a few of the mustard seeds from the whole-grain mustard to release more flavor.

For a touch of brightness, a squeeze of lemon juice at the end can cut through the richness, but this is optional. The dish is best served immediately, but if you have leftovers, store them in an airtight container in the refrigerator.

Variations

• Spicy Honey Mustard: Add 1/2 teaspoon of cayenne pepper or a drizzle of hot sauce to the honey mustard mixture for a spicy kick. Adjust the amount to your heat preference.
• Herbed Version: Stir in 1 tablespoon of chopped fresh thyme or rosemary along with the cream. The herbs will infuse the sauce with an earthy aroma that pairs well with the bacon.
• Chicken Thighs: Substitute boneless, skinless chicken thighs for the cutlets. Cook them slightly longer, until they reach 165°F (74°C), and enjoy their richer flavor and juicier texture.
• Apple and Bacon: Add 1 diced apple to the skillet with the bacon and cook until it begins to soften. The sweetness of the apple complements the honey mustard sauce beautifully.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat in a skillet over medium-low heat, adding a splash of cream or broth to loosen the sauce. Microwave in 30-second bursts, stirring between.

Store leftover honey mustard bacon chicken in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, so you may want to add a splash of water or chicken broth when reheating to loosen it. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 30-second bursts.

You can prepare the honey mustard sauce up to 2 days in advance and store it in the refrigerator. The bacon can also be cooked and crumbled ahead of time; keep it in the fridge in a sealed container. When ready to cook, simply sear the chicken and proceed with the recipe, adding the sauce and bacon as directed.

Serving ideas

This skillet meal is hearty enough to stand alone, but it pairs beautifully with simple sides. Mashed potatoes or crusty bread are perfect for soaking up the extra sauce, while steamed green beans or a crisp green salad add a fresh contrast.

For a low-fuss dinner, serve it straight from the skillet with a sprinkle of fresh parsley if you have it, though the recipe does not require it.

The dish is also great for meal prep: divide the chicken and sauce into containers with your choice of grain or vegetable. The flavors deepen as it sits, making leftovers a bonus lunch.

When serving, spoon the sauce generously over the chicken and bacon, and finish with a crack of black pepper if desired. The honey mustard glaze is versatile, and you might find yourself making extra just to drizzle over roasted vegetables.

Frequently asked questions

Recipe card

One-Pan Honey Mustard Bacon Chicken Skillet

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 6 strips thick-cut applewood bacon, diced
• 1 1/2 lb chicken breast cutlets
• 1 tsp garlic powder
• 1/4 cup Dijon mustard
• 1/4 cup whole-grain mustard
• 1/3 cup honey
• 1/2 cup heavy cream

Instructions

1. Dice the bacon into small lardons. Pat the chicken cutlets dry with paper towels and season both sides with garlic powder. In a small bowl, whisk together the Dijon mustard, whole-grain mustard, and honey until smooth.
2. Place a large cast-iron skillet over medium heat and add the diced bacon. Cook, stirring occasionally, until the bacon is crispy and the fat has rendered, about 6 to 8 minutes. Use a slotted spoon to transfer the bacon to a plate, leaving the fat in the skillet.
3. Increase the heat to medium-high and carefully place the chicken cutlets in the hot bacon fat. Sear until golden brown and cooked through, 4 minutes per side. The internal temperature should reach 165°F (74°C) when measured with an instant-read thermometer. Transfer the chicken to a plate.
4. Reduce the heat to medium. Pour the honey mustard mixture into the skillet, scraping up any browned bits from the bottom. Stir in the heavy cream and bring to a gentle simmer. Let the sauce bubble for 1 to 2 minutes until slightly thickened.
5. Return the chicken to the skillet, nestling it into the sauce. Add the crispy bacon back to the pan. Let everything simmer together over medium-low heat for 3 minutes, spooning sauce over the chicken as it cooks.
6. Remove the skillet from the heat. Slice the chicken cutlets and serve immediately with extra sauce spooned over the top.

Contains: milk, mustard

Estimated nutrition per serving

Calories

590

Protein

42 g

Carbohydrates

25 g

Fat

36 g

Automatic estimate from the ingredient list, not laboratory-verified.