I realize the looks of this chicken will not win any awards. I love colorful, pretty food and this dish is brown on brown on brown. In my book that is B-O-R-I-N-G. But I promise you that what this dish is missing in looks, it totally makes up for in taste.
One bite of this and you’ll see – it’s like a flavor explosion in your mouth. I used the same sauce in my fried avocado recipe because I’m kinda obsessed with it and want to dip everything in it. And let me tell you, that tangy honey mustard sauce paired with smoky bacon and then add in lightly carmelized onions and mushrooms – ohmigosh, it’s an amazing combination. I can’t even put into words how ridiculously good this is. So much so, that we declared this our new favorite dinner.
We like to double the sauce recipe and serve this dinner with a side salad and use the extra sauce as our dressing. So good! I hope you like it as much as we do.
Bacon Mushroom Smothered Chicken with Tangy Mustard Sauce
Serves 4 or more
4-6 chicken breasts
1 onion, cut in half and sliced
8 oz mushrooms, sliced
½ lb bacon or pancetta, diced
salt and pepper, to taste
Tangy Honey Mustard Marinade:
3 tablespoons all natural dijon mustard
2 tablespoons balsamic vinegar
2 tablespoons mayonnaise
1 ½ teaspoon pure raw honey (leave out for a sweetener free version)
1 teaspoon garlic, minced
Whisk all the marinade ingredients together in a small bowl. Pour 1/4 cup of the marinade mixture over the chicken breasts and marinade them in the fridge for at least one hour up to 24 hours. (Honestly, I’ve skipped the marinading part a few times when I was hungry and wanted to make something fast. It’s still has amazing flavor without marinading it.) Chill the remaining marinade for later.
Preheat the oven to 375.
Place the chicken breasts in a 13×9 baking pan. Salt and pepper the breasts and bake for 25 minutes.
While the chicken is in the oven, cook the bacon over medium heat in a skillet for a few minutes. You don’t want to cook it completely because it will finish cooking in the oven. Add in the onion and mushroom and cook for 2-3 more minutes. Set the bacon/onion/mushroom mixture aside.
Once the 25 minutes is up, take the baking pan out of the oven and spread a layer of reserved tangy honey mustard sauce over the chicken. Top the chicken breasts with the bacon mushroom mixture. Place back in the oven for 15 minutes or until chicken is cooked all the way through. Top with any extra reserved tangy honey mustard sauce, if desired. Enjoy!
*If you really like that sauce as much as we do, consider doubling the sauce recipe so you can have extra for this dinner, if needed. If you have any leftover, it makes a delicious salad dressing, too!