MUSTARD CREAM BBQ CHICKEN

Mustard Cream BBQ Chicken image

Hints of rosemary permeate this BBQ chicken dish with a wonderful mix of Dijon mustard and cream. Serve on warm plates with a side of rice or fusilli pasta and hot vegetables. Make this with a large whole chicken breast (2 breast halves).

Provided by joechip

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h50m

Yield 4

Number Of Ingredients 14

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Ingredients

1 tablespoon extra-virgin olive oil
2 teaspoons onion powder
1 ½ teaspoons sea salt
1 teaspoon paprika
1 teaspoon garlic powder
¼ teaspoon fresh ground black pepper
1 large whole skinless boneless chicken breast
2 tablespoons Dijon mustard
2 tablespoons heavy cream
2 tablespoons barbeque sauce
½ teaspoon ground dried rosemary
½ teaspoon minced garlic
2 slices bacon, or more to taste
½ cup dry white wine, divided

Steps:

Whisk olive oil, onion powder, sea salt, paprika, garlic powder, and black pepper together in a bowl to make the marinade.
Place chicken in a large bowl. Pour marinade over the chicken. Marinate in refrigerator at least 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Whisk Dijon mustard, heavy cream, barbeque sauce, rosemary, and garlic together in a bowl.
Heat a large skillet over medium-high heat. Cook the bacon in the pan until browned, about 2 minutes per side. Remove bacon to a paper towel-lined plate, reserving bacon drippings in the skillet.
Remove chicken from marinade, shaking to remove any excess moisture. Discard marinade.
Cook the chicken in the bacon drippings until browned, about 3 minutes per side. Brush the mustard sauce over both sides of the chicken; cook another 2 minutes per side. Pour about half the white wine over the chicken; allow the mixture to simmer until the wine reduces, about 10 minutes.
Remove chicken to a baking dish; top with the bacon and remaining white wine.
Bake in preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven and allow to rest about 5 minutes before slicing to serve.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 7.4 g, Cholesterol 48.7 mg, Fat 9.6 g, Fiber 0.5 g, Protein 14.4 g, SaturatedFat 3.2 g, Sodium 1073.6 mg, Sugar 2.9 g

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Kaylee Momon

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I'm allergic to mustard, so I had to make a few substitutions. I used sour cream instead of mustard cream and it turned out great!

abuki Mahamad

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This recipe is a bit too complicated for me. I prefer simpler recipes that don't require a lot of ingredients.

Jay Sent

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I'm not sure what I did wrong, but my chicken didn't turn out as tender as I hoped. The sauce was good, but the chicken was a bit dry.

Emeka Nwaigwe

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This recipe is a bit spicy for my taste, but I still enjoyed it. The chicken was cooked perfectly and the sauce was very flavorful.

Dulal Hossen

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I made this recipe for a party and it was a huge hit. Everyone loved the chicken and the sauce.

Mk Malhi23

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I've never been a fan of mustard, but this recipe changed my mind. The mustard cream sauce is so creamy and flavorful, it's the perfect complement to the chicken.