When you’re craving a comforting chicken dinner with a French bistro touch but only have about 30 minutes, this creamy bacon mustard chicken is exactly what you need. Tender boneless chicken thighs are seared in bacon fat, simmered in a reduced chicken stock or white wine sauce, then finished with cream, Dijon mustard, garlic, onions, and a generous handful of wilted spinach.

Easy Bacon Mustard Chicken in Cream Sauce

It’s the kind of weeknight chicken recipe that feels restaurant-worthy but stays simple, budget-friendly, and perfect for home cooks in Canada and the USA who love creamy skillet dinners.

You can serve it over fluffy rice, on top of mashed potatoes, or with simple pasta for a complete meal. If you enjoy creamy chicken dishes like creamy mustard chicken with mushrooms, marry me chicken, or chicken fettuccine Alfredo, this bacon version is going to slide right into your regular rotation.

Why You’ll Love This Creamy Bacon Mustard Chicken

Ready in about 30 minutes – a true quick dinner for busy weeknights.
Rich and creamy without being heavy, thanks to the balance of Dijon, garlic, and optional white wine.
One pan only – less cleanup and more flavor, because everything cooks in the bacon fat.
Flexible – serve it with rice, potatoes, or pasta.
Perfect for North American kitchens – all ingredients are easy to find in Canadian and US grocery stores.

If you love this style of comfort food, you might also enjoy classic dishes like duck breast with Dijon mustard cream or creamy Tuscan chicken.

Key Ingredients

Here are the main ingredients you’ll need for this creamy bacon mustard chicken:

600g (1.3 lb) boneless, skinless chicken thighs – thighs stay juicy and are very forgiving.
3 thick slices bacon (≈ 90g / 3 oz) – gives both flavor and the cooking fat for the pan.
2 small onions (≈ 150–180g / 5–6 oz) – diced; they build the base of the sauce.
10–12g (2–4 cloves) garlic – roughly chopped for a bold garlic flavor.
1 tsp dried oregano + 1 tsp dried thyme – simple, aromatic herbs that pair well with mustard.
125 ml (½ cup) chicken broth or dry white wine – used to deglaze and reduce before adding cream.
125-250 ml (½ cup-1 cup) 35% heavy cream (whipping/ cooking cream) – for a rich, silky sauce that coats the chicken.
2 tbsp Dijon mustard – the heart of this dish, giving gentle heat and complexity.
120–150g (4–5 cups) fresh spinach – it looks like a lot, but it wilts down to a small, flavorful layer.
½ chicken stock cube (optional) – only if you want a stronger, slightly salty, bistro-style flavor.

If creamy sauces are your thing, you might also like my creamy Roquefort sauce chicken tenderloin recipe or creamy mozzarella parmesan pasta.

Step-by-Step Instructions

1. Cook the bacon

Heat a large skillet over high heat.
Lay the 3 thick bacon slices in the pan and cook until very crispy, about 5 minutes per side depending on thickness.
Remove the bacon to a cutting board and leave the rendered fat in the pan – this will be your cooking fat for the chicken and onions.

2. Sear the chicken

Place the 600g (1.3 lb) chicken thighs in the hot bacon fat. Open them out and flatten slightly so they sear evenly.
Season lightly with salt and pepper.
Sear 3–4 minutes per side on medium-high heat until golden.
Cover the pan, reduce to medium heat, and cook another 5 minutes to finish the thighs gently.
Remove the chicken to a plate. Do not wipe out the pan – all those browned bits and juices are pure flavor.

3. Prep the aromatics

Dice the 2 small onions and roughly chop the garlic cloves.
Slice the crispy bacon into small pieces.

4. Start the sauce

Return the pan to high heat if you turned it off.
Add the diced onions to the bacon fat and stir to coat.
Cook until the onions are soft and translucent.
Stir in the oregano and thyme.
Add the chopped garlic and cook 20–30 seconds, just until fragrant – don’t let it burn.

5. Deglaze and reduce

Pour in 125 ml (½ cup) chicken broth or dry white wine.
Scrape the bottom of the pan with a spatula to release all the browned bits.
Let the liquid reduce by about half – this concentrates the flavor and gives you a light demi-glace style base.

6. Add the cream and mustard

Lower the heat to medium-low and add 250 ml (1 cup) heavy cream.
Stir well and bring to a gentle simmer.
Add 2 tbsp Dijon mustard and mix until fully incorporated into the sauce.
Taste and adjust seasoning with salt and pepper. At this stage, you can add ½ stock cube if you want a more intense, slightly salty sauce – but don’t add it blindly if your bacon and broth are already salty.

7. Wilt the spinach

Add 120–150g (4–5 cups) fresh spinach into the pan. It will look like too much at first.
Stir gently until the spinach is completely wilted and the sauce looks thick, creamy, and speckled with green.

If you enjoy veggie-forward sides, this pairs nicely with creamy zucchini gratin or oven-roasted mixed vegetables.

8. Finish the dish

Return the chicken thighs to the skillet and spoon sauce over them.
Add the crispy bacon pieces back into the sauce.
Let everything warm together for 1–2 minutes, turning the chicken once so every piece is coated in the creamy bacon mustard sauce.
Turn off the heat and serve immediately.

Substitutions and Variations

Chicken thighs → You can use chicken breasts, but reduce the cooking time and avoid overcooking. Try slicing them horizontally into cutlets like in my chicken Milanese with fresh tomato sauce.
Bacon → Pancetta or smoked ham works. For a lighter version, use turkey bacon and add a small spoon of butter for flavor.
White wine vs. broth → Wine gives more acidity and depth, while broth keeps it kid-friendly. You can also do half wine, half broth.
Spinach → Swap with kale (finely shredded), Swiss chard, or even frozen spinach (well-drained).
Extra veggies → Sliced mushrooms, peas, or cherry tomatoes can be added just after the onions, like in my creamy shrimp pasta with basil.

What to Serve with Creamy Bacon Mustard Chicken

This dish is amazing with something that can soak up all that sauce. Try:

Potato sides
Pasta & rice
- Buttered noodles or simple spaghetti, like in this lemon garlic creamy pasta
- Steamed white rice or a simple rice pilaf
Fresh salads

For dessert, a light classic like homemade crêpes or authentic pouding chômeur balances this rich main perfectly.

Storage and Reheating

Fridge: Store leftovers in an airtight container for up to 3 days.
Reheating: Reheat gently in a skillet over low heat with a splash of cream or water to loosen the sauce. Avoid boiling.
Freezer: You can freeze it, but the cream sauce may separate slightly. If you freeze it, reheat slowly and whisk in a bit more cream.

FAQ – Creamy Bacon Mustard Chicken

Can I make this creamy bacon mustard chicken ahead of time?
Yes. You can sear the chicken and build the sauce ahead, then reheat gently before serving. Add the spinach at the last minute so it stays bright.

Is this recipe very spicy?
No. The heat comes only from the Dijon mustard, which is more aromatic than spicy. You can always add a pinch of chili flakes if you like more heat.

Can I use milk instead of cream?
Whole milk or half-and-half will work, but the sauce will be thinner and less rich. For a result closer to restaurant style, stick to heavy cream or at least 18% cooking cream.

What kind of bacon is best?
Thick-cut smoked bacon works best here. It gives you plenty of flavorful fat and a strong smoky note without overpowering the sauce.

Can I make this gluten free?
Yes. This recipe is naturally gluten free as long as your broth, mustard, and stock cube are certified gluten free.