One-Skillet Honey Mustard Chicken Recipe with Bacon (Sweet, Savory & Effortless)

We’ve all stared at a package of chicken breasts at 5 PM, dreading another dry, flavorless meal that leaves a sink full of dishes. This one-pan solution transforms those humble cuts into a juicy, restaurant-quality dinner with minimal cleanup. Imagine tender chicken simmered in a creamy, golden sauce that balances tangy mustard, sweet honey, and smoky bacon in every single bite.

Why This “Healthy-ish” Skillet Dinner Wins

As someone who refuses to eat bland food just to be healthy, I love this recipe because it feels indulgent but relies on simple, real ingredients.

• Smoky Flavor Foundation: We start by rendering the bacon fat in the pan, creating a rich, savory base that infuses the chicken with deep, smoky notes you just can’t get from olive oil alone.
• No More Dry Chicken: By searing the meat first and then finishing it by simmering it gently in the sauce, the chicken breasts stay incredibly moist and tender. Say goodbye to the rubbery texture often associated with lean poultry.
• The Perfect Tang: The combination of smooth Dijon and whole grain mustard creates a texture that clings to the meat, offering a delightful pop of flavor that cuts right through the sweetness of the honey.

A Comfort Food Hack for Balanced Evenings

This healthy honey mustard chicken with bacon fits perfectly into a balanced lifestyle. It prioritizes protein and healthy fats without sacrificing the “stick-to-your-ribs” feeling of comfort food.

While the sauce feels rich, it’s lightened up with apple cider vinegar and broth rather than heavy cream. I feel much more energized serving this to my family than ordering takeout.

Pairing Tip: To keep this meal light and soak up that incredible sauce, I love serving it over my Easy & Flavorful Golden Cauliflower Crumbles. It’s a low-carb way to enjoy every drop of the honey mustard glaze.

How to Make This One Skillet Honey Mustard Chicken

The beauty of this recipe is the workflow. It builds layers of flavor in a single pan, meaning you get maximum taste with minimal scrubbing later.

You’ll start by searing the seasoned chicken to get that beautiful golden color, then setting it aside. In the same pan, crisp up the bacon and soften the onions and garlic.

Once the aromatics are ready, you whisk in the broth, mustard, and vinegar to deglaze the pan (scraping up those delicious browned bits is key!). Return the chicken to the pan, nestle in fresh thyme, and let it simmer until cooked through. The sauce reduces into a glossy, thick glaze that coats the back of a spoon perfectly.

Chef’s Tips for Success

• Meat Variation: While I use breasts here to keep it lean, you can easily turn this into easy honey mustard chicken thighs. Boneless, skinless thighs are forgiving and stay extra juicy, though you may need to add a few minutes to the simmer time.
• Watch the Heat: Add the honey at the very end after turning off the heat. This preserves the raw honey’s natural benefits and prevents the sugars from burning or becoming bitter.
• Serving Suggestion: If you aren’t watching carbs, this is fantastic with roasted potatoes. For a fresher bite, try it alongside The Best Fresh Quinoa Salad Recipe.

One-Skillet Honey Mustard Chicken with Bacon & Thyme

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• Author: Mollie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Cuisine: American

Print Recipe

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Description

This “healthy-ish” comfort food dish balances savory, sweet, and tangy flavors in a single pan. We’ve swapped the traditional rosemary for fresh thyme and added a splash of apple cider vinegar to cut the richness, creating a lighter, brighter sauce that pairs perfectly with the smoky bacon.

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Ingredients

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Proteins & Produce

• 4 boneless, skinless chicken breasts (approx. 6 oz each) (about 680g total)
• 2 slices thick-cut bacon, diced (approx. 1.5 oz or 45g)
• 1 small yellow onion, finely chopped (about 110g)
• 2 cloves garlic, fresh minced (about 1 tsp)
• 3 sprigs fresh thyme (or substitute 1/2 tsp dried thyme)
• 1 tablespoon fresh parsley, chopped (optional garnish)

Pantry & Sauce

• ¾ cup low-sodium chicken broth (180 ml)
• 2 tablespoons whole grain Dijon mustard (30g)
• 2 tablespoons honey (raw or pure preferred) (42g)
• 1 tablespoon extra virgin olive oil (15 ml)
• 1 tablespoon smooth Dijon mustard (15g)
• 1 teaspoon apple cider vinegar (5 ml)
• ½ teaspoon sea salt (adjusted to taste)
• ¼ teaspoon freshly cracked black pepper

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Instructions

1. Prep and Season: Pat the chicken breasts dry with paper towels to ensure a good sear. Season both sides generously with the sea salt and cracked black pepper.
2. Sear the Chicken: Heat the olive oil in a large skillet (cast iron or stainless steel works best) over medium-high heat. Add the chicken breasts in a single layer. Cook for 3–5 minutes per side until golden brown. Note: The chicken does not need to be cooked through at this stage; just browned. Remove chicken to a plate and set aside.
3. Render the Bacon: Reduce heat to medium. Add the chopped bacon to the same skillet (do not wipe the pan; the fond adds flavor). Sauté for 2–3 minutes until the bacon renders its fat and begins to crisp.
4. Sauté Aromatics: Add the chopped onion to the bacon fat. Cook for 2–3 minutes until softened and translucent. Stir in the minced garlic and cook for just 30 seconds until fragrant, being careful not to burn it.
5. Deglaze and Build Sauce: Pour in the chicken broth and apple cider vinegar. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in both the smooth Dijon and whole grain mustard until well combined.
6. Braise the Chicken: Return the chicken breasts (and any juices collected on the plate) to the skillet. Nestle the fresh thyme sprigs into the sauce. Cover the skillet with a lid. Simmer gently on low-medium heat for 8–12 minutes, turning the chicken once halfway through.
7. Finish and Serve: Check internal temperature; chicken is safe at 165°F (74°C). Remove the chicken to a clean serving platter. Discard the thyme stems. Increase heat to high and boil the sauce uncovered for 1–2 minutes until slightly reduced and thickened. Turn off the heat and stir in the honey (adding it last preserves the beneficial properties and flavor). Pour the sauce over the chicken and garnish with fresh parsley.

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Notes

• Dietary Note (Healthy): Using low-sodium broth helps control salt intake. The addition of apple cider vinegar aids digestion and balances the sugar from the honey.
• Allergy Alert: This recipe contains mustard. If you have a severe mustard allergy, this recipe relies heavily on it for flavor and texture, so it is best to choose a different dish. The recipe is naturally gluten-free and dairy-free.
• Avoid Dry Chicken: If your chicken breasts are very thick, pound them to an even thickness before searing, or use a meat thermometer to pull them exactly when they reach 165°F.
• Serving Suggestion: Serve alongside roasted broccoli, green beans, or a simple quinoa salad to keep the meal light and healthy.

Nutritional Information

(Estimates per serving)

• Calories: 310 kcal
• Total Fat: 11g
  • Saturated Fat: 2.5g
• Cholesterol: 95mg
• Sodium: 780mg
• Total Carbohydrates: 12g
  • Dietary Fiber: <1g
  • Sugars: 10g
• Protein: 40g
• Net Carbs: 11.5g
• Iron: 1mg
• Vitamin C: 4mg

Nutrition information is calculated using third-party databases and is provided as a courtesy. Since values vary by brand and produce, we suggest calculating them yourself for the most accurate results.

Remember, these are just my kitchen adventures—chat with your doctor for personalized nutritional tips!