This isn’t your normal one skillet recipe. This honey mustard bacon chicken skillet is healthier for a few reasons but still totally craveable!
A while back we made honey mustard bacon brats and let me tell you, they are delicious. Like major good. It’s hard to want a brat any other way now. But as Cade and I were cleaning up dinner he said, “That sauce is so good I want to eat it on everything!” and as he snagged one last piece of saucy bacon from the pan to gobble it down before washing the skillet I had the idea.
This really would be good on anything. Like really. At first I was really going to go to town and make a crunchy chicken but Cade and I are trying really hard to make good eating choices during the week, which is difficult today as I just photographed the best, oh my goodness amazing pumpkin cookies ever and I can hear them calling my name from the kitchen, “Carrian, you know you could have just half a cookie and you’d feel so happy…”
Those cookies are a tad creepy if you think about it, calling out to me and such.
Are Chicken Breasts Healthier Than Thighs?
Both chicken thighs and breasts are good sources of lean protein.
In comparison, one key difference between the two is the fat content.
Chicken thighs tend to be more fatty than their leaner companion.
As for the fat content, don’t be alarmed by chicken thighs taking home the gold in this department.
Yes, there is more fat on a thigh (dark meat) than is on a breast (white meat).
However, this fat is the good kind.
Monounsaturated fat — the kind that’s in chicken thighs — can help aid in weight loss, control and reduce pesky cholesterol numbers, and even lower your risk of heart disease and cancer.
The American Heart Association even recommends that the majority of your daily fat intake should be of the monounsaturated kind.
Anyway, because of that I decided to skinny this dish up. Boneless, skinless chicken cooked in a nonstick skillet so no extra fat was needed. Then I used thin cut bacon and drained off all of the grease before making the sauce. Yes, it does have bacon so it’s not a perfectly healthy skillet recipe but it’s much healthier than those cream version.
Dang, I need to make a cream version.
This is why we have a blog, the ideas are constant and we just have to keep sharing!
What is the Difference Between a Skillet and a Frying Pan?
The difference between a sauté pan and a skillet is a subtle but important one, and it all comes down to shape.
A sauté pan, from the French verb meaning “to jump” (sauter), has a wide, flat bottom and relatively tall, vertical sides.
A skillet, on the other hand, has sides that flare outward at an angle.
Honey Mustard Bacon Chicken Skillet
Honey Mustard Bacon Chicken Skillet
- 4 Boneless, Skinless Chicken Breasts
- 6 slices Bacon
- ¼ Cup Pure Olive Oil
- 2 clove Garlic, minced
- ¼ Cup Water
- ¼ Cup Honey
- 1 Tablespoon Dijon Mustard, heaping
- 2 Tablespoons Cilantro, fresh, chopped
- Heat a nonstick skillet over high heat.
- Add the chicken and turn to medium low.
- Allow to cook for 5-6 minutes, flip and cook an additional 5-6 minutes or until cooked through.
- Remove to a plate.
- In a bowl, whisk together the water, honey, mustard and cilantro.
- Set aside.
- Heat the same skillet over medium heat and add half of the bacon.
- Cook, turning half through until crisp, remove to a paper towel lined plate and repeat with remaining bacon.
- Chop the bacon and then drain the bacon grease.
- Return the pan to medium heat and add the olive oil and garlic.
- Cook, stirring the garlic for a few seconds to cook the garlic.
- Add the dressing and bring to a simmer.
- Turn to low and cook for 3 minutes, add the bacon and stir to combine.
- Add the chicken back into the pan, spooning the sauce over the chicken.
- Take off the heat to rest for 3 minutes and serve.