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One-Skillet Honey Mustard Chicken with Bacon & Thyme

The final stage before serving, the chicken is cooked and covered in a thick creamy mustard sauce and garnished with herbs and bacon.
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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.

Ingredients

Scale

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

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.

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.

Nutrition Facts (per serving): Calories: 310 kcal | Total Fat: 11 g (Saturated Fat: 2.5 g) | Cholesterol: 95 mg | Sodium: 780 mg | Total Carbs: 12 g (Fiber: <1 g, Sugars: 10 g, Net Carbs: 11.5 g) | Protein: 40 g | Iron: 1 mg | Vitamin C: 4 mg

These values are approximate and may vary based on ingredients and preparation.

Find it online: https://recipes.alfityan.org/2019/12/22/alice-springs-chicken/