Bacon-Wrapped Chicken with Creamy Dijon Sauce
This Bacon-Wrapped Chicken with Creamy Dijon Sauce is a rich, flavorful dish featuring tender chicken breasts wrapped in crispy bacon and smothered in a luscious Dijon mustard cream sauce. The combination of smoky bacon, juicy chicken, and tangy sauce makes this a perfect weeknight dinner or an elegant meal for special occasions.
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
8 slices bacon (regular-cut, not thick)
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon salt
1 tablespoon olive oil (if pan-searing)
For the Creamy Dijon Sauce:
1 tablespoon olive oil
2 cloves garlic, minced
1 cup heavy cream (or half-and-half for a lighter version)
2 tablespoons Dijon mustard
1 teaspoon honey (optional, for balance)
½ teaspoon paprika
½ teaspoon black pepper
¼ teaspoon salt
½ teaspoon lemon juice
¼ cup Parmesan cheese, grated (optional for extra richness)
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Chicken:
Preheat oven to 375°F (190°C).
Season the chicken breasts with garlic powder, paprika, salt, and black pepper.
Wrap each chicken breast tightly with 2 slices of bacon, tucking the ends underneath.
2. Cook the Chicken:
Oven Method:
Place the bacon-wrapped chicken in a baking dish or oven-safe skillet.
Bake for 25-30 minutes, then broil for 2-3 minutes to crisp the bacon.
Ensure the internal temperature reaches 165°F (75°C).
Pan-Seared + Oven Method:
Heat olive oil in a skillet over medium heat.
Sear the bacon-wrapped chicken for 2-3 minutes per side until browned.
Transfer to the oven and bake for 20-25 minutes until fully cooked.
3. Make the Creamy Dijon Sauce:
In a saucepan, melt butter over medium heat.
Add garlic and saute for 30 seconds until fragrant.
Pour in heavy cream, Dijon mustard, honey, paprika, black pepper, and salt.
Simmer for 3-4 minutes, stirring occasionally, until the sauce thickens.
Stir in lemon juice and Parmesan cheese (if using).
4. Serve:
Drizzle the creamy Dijon sauce over the bacon-wrapped chicken.
Garnish with fresh parsley.
Serve with mashed potatoes, roasted vegetables, or a side salad.
Nutritional Information
Calories: ~550-600 kcal
Protein: ~50g
Carbohydrates: ~3-5g
Fat: ~40g
Fiber: ~0g
Sodium: ~900mg
Notes & Tips:
Make It Lighter: Use half-and-half instead of heavy cream, or Greek yogurt for a tangy twist.
Crispier Bacon: If you prefer extra crispy bacon, sear the chicken longer before baking.
Dijon Substitutes: Try whole-grain mustard for added texture.
Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently to avoid overcooking the chicken.
Freezing Tip: Freeze raw bacon-wrapped chicken without the sauce for up to 3 months; thaw before cooking.