Best 10 Bacon Mushroom Honey Dijon Chicken Recipes

BACON MUSHROOM CHICKEN

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; set aside. Flatten chicken to 1/2-in. thickness; sprinkle both sides with seasoned salt. Brown in bacon drippings. Transfer to a 1-qt. baking dish coated with cooking spray. , In a small bowl, combine the honey, mustard, mayonnaise, corn syrup and onion; spread 1/4 cup over chicken. Top with bacon and mushrooms. Sprinkle with cheese. , Cover and bake at 350° for 20-25 minutes or until chicken juices run clear. Serve with remaining honey mixture.

HONEY-DIJON CHICKEN

Steps:

• Place chicken in an ungreased 11x7-in. baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear, turning and basting with pan juices every 15 minutes.

CREAMY DIJON CHICKEN THIGHS WITH BACON AND SPINACH

Steps:

• Season chicken with seasoning salt and pepper.
• Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken until crispy and cooked through (about 8 minutes each side, depending on thickness). Transfer to a plate; set aside.
• To the same pan or skillet, add the bacon and fry until crispy. Transfer to plate, set aside. Drain some of the bacon fat, leaving about 2 tablespoons.
• Heat butter in the pan and sauté onion until transparent. Sauté garlic, parsley, thyme and rosemary for about 1 minute until fragrant.
• Add in the white wine to deglaze the pan while scraping up any bits from the bottom of the pan; simmer for 3-4 minutes or until wine has reduced by half.
• Pour in cream and Dijon, mix through and bring to a simmer. Reduce heat and cook gently for a further minute to allow the sauce to thicken.
• Add the Parmesan and allow to melt through the sauce. Season with bullion powder and pepper, to taste.
• Add the spinach and allow to wilt. Return chicken to the skillet. Top with the crispy bacon. Sprinkle with extra herbs if desired. Serve immediately.

BACON MUSHROOM HONEY DIJON CHICKEN

Steps:

• Note: the original recipe called for 1/4 t of salt, 1/8 t of pepper and a dash of paprika. I didn't measure any of these three ingredients when I made the recipe - I just eyeballed it and sprinkled the seasonings on each side of the chicken as it cooked.
• In a resealable bag, combine the mustard, honey, 1 ½ t oil and lemon juice.
• Flatten each chicken breast with a meat mallet and cut each in half; add the chicken to the marinade.
• Seal the bag and marinate the chicken for about 2 hours in the refrigerator.
• Drain the marinade from the chicken.
• In a large skillet over medium heat, cook the bacon.
• When it is done, remove the bacon from the pan and let it drain and cool; crumble when cooled.
• Add the remaining oil to the bacon grease and brown chicken on all sides.
• Sprinkle each side of the chicken with salt, pepper and paprika as it browns.
• Top the chicken with the mushrooms and bacon.
• Add both of the cheeses and the green onions on top of the mushrooms and bacon.
• Cover the pan and cook the chicken on low heat for about 15-20 minutes or until the juices run clear.

SKILLET CHICKEN WITH MUSHROOMS AND CARAMELIZED ONIONS

Steps:

• In a large mixing bowl, combine 2 tablespoons oil, 2 tablespoons vinegar, the honey, mustard, red-pepper flakes and 1 teaspoon salt; whisk until smooth. Pat the chicken dry and season with salt and pepper, then add to the mixture, coating it well. Set aside at room temperature, stirring it once while you make the onions.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes, then add the onions in an even layer. Season with salt, then cook, mostly undisturbed, for 4 minutes more, stirring every minute or so. Add the mushrooms, season with salt, and stir to combine. (It will look crowded, and that's OK.) Allow to cook mostly undisturbed until the mushrooms shrink and start to brown, about 4 minutes, stirring every minute or so.
• Stir in the remaining 3 tablespoons olive oil and allow the onions to cook until they start to color, stirring and lowering the heat as necessary to avoid burning, about 2 minutes. Push the onions and mushrooms to the edges of the skillet, then add the chicken pieces to the center. Pour any remaining marinade (there will be very little) over the onions and mushrooms. Cook undisturbed for 4 to 5 minutes, then combine the chicken and vegetables and cook, stirring occasionally, until the chicken is cooked through, about 10 minutes more. (Reduce the heat to medium if the onions look like they are burning at any point.)
• Add the remaining 2 teaspoons sherry vinegar, stirring and scraping up anything on the bottom of the skillet. Season to taste with salt.
• Remove from the heat and top with the parsley and cheese, if using. Serve with bread or pasta.

CHICKEN MUSHROOM DIJON

Steps:

• Pour milk into a wide, shallow bowl. Spread flour into a separate wide, shallow bowl. Dip each chicken breast half into milk to coat; move to the dish with the flour and press chicken into flour to coat entirely.
• Heat oil in skillet over medium-high heat. Fry chicken in hot oil until golden brown, about 3 minutes per side. Remove chicken to a plate; drain fat from the skillet and return to medium-high heat.
• Melt butter in the skillet. Saute mushrooms in hot butter until softened, about 2 minutes. Pour white wine over the mushrooms. Stir gravy, half-and-half, and mustard with the mushrooms; season with salt and pepper. Bring the liquid to a simmer and cook for 2 minutes.
• Return chicken to the skillet and cook until the chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BACON MUSHROOM CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour melted butter into a 9x13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms.
• Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
• Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.

HONEY MUSTARD CHICKEN WITH BACON AND MUSHROOMS

Steps:

• Make marinade by mixing together mustard, honey, and lemon juice. Add chicken breasts and refrigerate for two hours.
• Preheat oven to 350 degrees F. Heat a small amount of oil (canola or vegetable) in a skillet and add chicken breasts, discarding marinade. Cook chicken a few minutes on each side. Set aside.
• Scrape out most of the juices from the pan, and add mushrooms. Saute mushrooms until tender (a few minutes).
• Assemble chicken in a large baking dish: chicken, then bacon, then mushrooms, then cheese.
• Bake at 350 degrees F for about 20 minutes, until chicken is cooked through. Sprinkle with chopped parsley before serving.

CHICKEN WITH BACON, MUSHROOMS AND ONIONS

Steps:

• Cook the bacon in a large skillet over medium-low heat until crisp.
• With a slotted spoon, transfer it to a 4 to 6 quart Crockpot Pour off all but two teaspoons of fat from the pan.
• Add the chicken and brown over medium-high heat; transfer to the cooker.
• Pour the wine into the pan and deglaze allowing wine to reduce and thicken slighty.
• Add the reduced wine along with the mushrooms, onions, garlic, rosemary and salt to the crockpot.
• Cover and cook on low heat for 6 hours, or on high for 3 hours.
• Transfer the chicken, bacon, and vegetables to a platter; keep warm.
• Pour the sauce into a small saucepan.
• Combine the water and cornstarch; stir it into the sauce.
• Heat to boiling, stirring constantly, until the sauce thickens, about 5 minutes.
• Pour over the chicken.

BACON MUSHROOM HONEY DIJON CHICKEN

Steps:

• In a small bowl, combine the mustard, honey, and lemon juice. Set Aside
• In a large skillet over medium heat, cook chicken all the way through in 2 Tablespoons of oil. Sprinkle with salt, pepper. Remove and set aside.
• In the same skillet, saute mushrooms with cooked bacon and 2 Tablespoons of green onions until tender. Remove and set aside. Add chicken breasts to skillet, top with cheese, mushrooms and bacon. Keep on skillet until the cheese is melted.
• When cheese is melted remove from skillet, place on a plate. Spoon some Honey, mustard, and lemon juice sauce over the chicken. Top with the cooked mushrooms and bacon pieces.
• Add more raw green onions and sauce if you would like.