Ingredients:
4 boneless, skinless chicken breasts
Salt & pepper to taste
1 tbsp olive oil
4 slices of thick-cut bacon
1 cup heavy cream
1/4 cup Dijon mustard
2 tbsp whole grain mustard (optional, for texture)
2 tbsp honey
1 tsp garlic powder
1/2 tsp dried thyme (or 1 tsp fresh)
1/2 tsp dried rosemary (or 1 tsp fresh)
Fresh parsley or thyme for garnish (optional)
Instructions:
Prepare Bacon:
In a skillet over medium heat, cook bacon until crispy.
Remove and set aside on paper towels. Leave about 1 tbsp of bacon grease in the pan.
Cook Chicken:
Season chicken breasts with salt and pepper.
Sear in the skillet (with bacon grease + olive oil) over medium-high heat, about 5–6 minutes per side, until golden brown and cooked through.
Remove chicken and set aside.
Make the Creamy Honey Mustard Sauce:
In the same skillet, reduce heat to medium.
Add heavy cream, Dijon mustard, whole grain mustard (if using), honey, garlic powder, thyme, and rosemary.
Stir well and simmer for 3–5 minutes until slightly thickened.
Combine:
Return chicken to the skillet and spoon sauce over it.
Crumble or slice bacon and place on top of the chicken.
Simmer for another 2–3 minutes.