Chicken With Bacon and Honey-Dijon Mustard

READY IN: 40mins
Recipe by pink cook

This is a good chicken recipe with a sweet and tangy flavor. Enjoy it.

Top Review by evewitch

I really struggled with how to write this review. The recipe has many flaws. 1. There is no way the chicken would brown effectively on low heat. I did try (not being a very good cook) and after 5 minutes on the first side there was literally no cooking going on. I turned the burner up to medium-high (8) which was probably too high. Maybe 5 or 6 would brown the chicken without burning it. 2. There is NO WAY 8 chicken breasts would fit in the pan size specified. I used a 13X9 pan. 3. 45 minutes is too long to bake them, especially after browning first. They would have totally dried out (that much I do know). I baked them for 15 minutes naked and 15 with sauce. 4. The sauce is REALLY SPICY. Disclaimer: I only had 1/4 c. of honey, so that might have affected the balance and therefore the heat factor. I am not sure I would make this again. I finished mine the night I made it and no one else really did. However, my daughter's boyfriend ate all the leftovers the next day and absolutely loved it.

Ingredients Nutrition


  1. Cook the bacon in a skillet over medium heat until crisp. Remove with a slotted spoon, reserving bacon drippings in the pan. Drain bacon on paper toweling, then crumble and set aside.
  2. Dredge the chicken pieces with flour, shaking off excess. Place the skillet with the reserved bacon drippings over medium heat, add the chicken and cook until pieces are browned on all sides.
  3. Transfer chicken to a baking dish. Bake the chicken uncovered at 350ºF., until the juices run no longer pink from the center of the chicken.
  4. In a small bowl, combine the honey, Dijon mustard, curry powder, salt, and pepper to taste.
  5. Drizzle the mixture over the chicken and bake uncovered until tender and the glaze looks lighty browned on top of the chicken pieces.
  6. Top with crumbled bacon just before serving.
  7. MY PERSONAL NOTE UPDATED: I have already made the necessary corrections to this recipe according with the review and hope this time will work fine. Thanks for letting me know.

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