This recipe combines tender chicken strips, smoky bacon, and earthy mushrooms in a creamy mustard sauce that’s nothing short of heavenly. Whether you’re serving this as a comforting weeknight dinner or a crowd-pleasing main for guests, this dish is bound to impress.
Why You’ll Love This Recipe?
This recipe is a flavor powerhouse, balancing creamy mustard tang, crispy bacon smokiness, and the umami of sautéed mushrooms. It’s quick to prepare, versatile, and pairs beautifully with everything from mashed potatoes to pasta or even a simple green salad.
Ingredients
- Chicken breast or thighs, cut into strips
- Bacon, diced
- Button or cremini mushrooms, sliced
- Dijon mustard
- Heavy cream
- Garlic, minced
- Olive oil or butter
- Salt and pepper
Full list of ingredients and measurements can be found in the recipe card below.
Directions
- Heat a large skillet over medium heat and cook the bacon until crispy. Remove and set aside.
- In the same skillet, add the chicken strips and sear until golden brown. Remove and set aside with the bacon.
- Add the mushrooms to the skillet and sauté until golden and tender, then stir in the garlic.
- Lower the heat, stir in Dijon mustard and heavy cream, and let the sauce simmer until slightly thickened.
- Return the chicken and bacon to the skillet, toss to coat in the sauce, and cook for a few more minutes until heated through. Season with salt and pepper to taste.
Expert Tips and Tricks
- Use boneless chicken thighs for extra juiciness if preferred.
- Don’t overcrowd the pan when searing the chicken to ensure a proper golden crust.
- Deglaze the pan with a splash of white wine or chicken broth before adding the cream for extra depth of flavor.
- Fresh herbs like thyme or parsley make an excellent garnish.
Recipe Variations and Possible Substitutions
- Swap heavy cream with Greek yogurt or half-and-half for a lighter version.
- Use turkey bacon or omit it for a pork-free option.
- Add caramelized onions or spinach for a new flavor dimension.
- Experiment with whole-grain mustard for a slightly spicier sauce.
Serving and Pairing Suggestions
This dish pairs wonderfully with mashed potatoes, buttery noodles, or rice to soak up the creamy sauce. For a low-carb option, serve it over cauliflower rice or alongside roasted vegetables. A crisp green salad with a lemon vinaigrette complements the richness of the dish perfectly.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if needed. Avoid microwaving, as it can cause the sauce to separate.
FAQs
1. Can I make this recipe ahead of time?
Yes! Prepare the dish up to the simmering step, then cool and refrigerate. Reheat gently when ready to serve.
2. Can I use chicken thighs instead of breasts?
Absolutely! Thighs are juicier and just as delicious in this recipe.
3. What mushrooms work best?
Button, cremini, or baby bella mushrooms all work well. For a more intense flavor, try shiitake mushrooms.
4. Is there a dairy-free option?
You can substitute coconut cream or a cashew cream for the heavy cream and ensure the mustard used is dairy-free.
Conclusion
Chicken Strips with Mustard, Bacon, and Mushrooms is a recipe that delivers restaurant-quality flavor with minimal effort. Creamy, savory, and packed with texture, it’s a dish your family and friends will ask for again and again. Serve it up and let the compliments roll in!
Print
Chicken Strips with Mustard, Bacon, and Mushrooms
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: French-Inspired
- Diet: Gluten Free
Description
Juicy chicken strips smothered in a creamy mustard sauce with crispy bacon and sautéed mushrooms make this dish a rich and flavorful option for weeknight dinners or entertaining guests. Serve it over rice, mashed potatoes, or pasta for a complete meal.
Ingredients
- 1 1/2 lbs (700g) chicken breasts, cut into strips
- 4 slices bacon, diced
- 1 cup mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 2 tbsp olive oil or butter (for cooking)
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prepare the chicken: Season the chicken strips with paprika, salt, and black pepper.
- Cook the bacon: In a large skillet over medium heat, cook the diced bacon until crispy. Remove and set aside, leaving the bacon fat in the skillet.
- Sauté the mushrooms and onions: Add the mushrooms and onions to the skillet and cook until softened, about 5-6 minutes. Stir in the garlic and cook for another minute. Remove the mixture and set aside with the bacon.
- Cook the chicken: Add olive oil or butter to the skillet, then cook the chicken strips until golden brown on each side and fully cooked, about 4-5 minutes per side. Remove from the skillet.
- Make the sauce: Deglaze the skillet with chicken broth, scraping up any browned bits. Stir in the heavy cream, Dijon mustard, and whole-grain mustard. Simmer for 2-3 minutes until slightly thickened.
- Combine everything: Return the chicken, bacon, and mushroom mixture to the skillet, stirring to coat everything in the mustard sauce. Simmer for an additional 2-3 minutes to blend the flavors.
- Serve: Garnish with fresh parsley and serve warm.
Notes
- For a dairy-free option, substitute heavy cream with coconut cream or a cashew-based cream.
- This dish pairs well with steamed vegetables, garlic bread, or a simple green salad.
Nutrition
- Serving Size: 1 portion (approx. 1/4 of recipe)
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 120mg