There is just the right amount of tangy with a hint of sweetness in these Maple Bacon Dijon Chicken Breasts! This creamy chicken with sauce is perfect for serving with zoodles, rice, noodles, potatoes, or over a bed of cauliflower (our favorite). If you've never cooked with leeks before, be ready for a pleasant surprise...it tastes a bit like onion, or shallots, as it has a more mild flavor than onion. Like a cross between an onion and a green onion, and truly delightful!
We are going to use the same large skillet or frying pan for all of the this recipe, and start out with frying up our bacon until it is nice and crisp (about 8-10 minutes, flip halfway over to cook both sides). Remove from the skillet or frying pan when done cooking, and place the bacon onto a small plate with some paper towels to soak up the bacon grease. If you have a fair bit of bacon grease left in the pan, drain some of it off but leave a tablespoon or so in the pan as we'll cook the chicken in it.
Before pan frying the chicken, season it with salt, pepper, and dry mustard. Place into the skillet or frying pan that was used for the bacon and cook for 3-4 minutes per side, or until a nice golden brown. If you are using chicken strips or tenders, they will be close to or totally cooked at this point and they can be removed from the pan (and you can skip forward to the sauce instructions). If you're cooking whole chicken breasts, cover them and reduce the heat to medium. Cook for twenty minutes and then check for doneness. The chicken should have an minimum internal temperature of 165 degrees F (74 degrees C), cover and continue to cook if needed.
Remove the cooked chicken from the pan and add coconut oil, sliced leeks, and sliced mushrooms. Saute the leeks and mushrooms for about five minutes, then de-glaze the pan with the dry sherry and add the diced Roma tomatoes. Cook for about 1 minute, then crumble the cooked bacon into the pan and add the coconut milk, Dijon mustard, and maple syrup. Stir well or whisk to combine and simmer over medium heat (reduce the heat if simmering too rapidly) for about 5-6 minutes. Add the chicken breasts (or strips or tenders) back into the pan and heat in the sauce for 1-2 minutes before serving. Serve immediately. Enjoy!
Maple Bacon Dijon Chicken Breasts
- 3 slices bacon
- 4 chicken breasts (whole or cut into strips, chicken tenders)
- ½ teaspoon ground mustard
- ¼ teaspoon each, salt & pepper (or to taste)
- 1 tablespoon Coconut Oil
- 1 cup leeks (sliced - 1 stalk of leek)
- 10-12 mushrooms (sliced)
- ¼ c sherry (dry)
- 1 roma tomato (diced)
- 1 14 oz can coconut milk
- 3 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- In a large skillet or frying pan, cook the bacon until fully cooked and crisp, or about 10 minutes. Turn the bacon at the half way point to cook both sides. Remove from the pan once fully cooked and place on a small plate with paper towels to soak up the grease. Leave some of the bacon grease in the pan (depending on how much you end up with, I usually remove about half).
- Season the chicken breasts or tenders with salt, pepper, and ground mustard. Place them in the same skillet or frying pan used for the bacon, in the remaining bacon grease and pan sear them over medium high heat to brown both sides thoroughly. Cook for about 3-4 minutes per side (if using chicken strips, they will be close to done if not completely cooked in this amount of time - remove from pan and follow the sauce directions), then cover and reduce the heat to medium.
- Allow the chicken to cook covered for about 20 minutes. Remove the chicken from the pan when cooked completely, to an internal temperature of 165 degrees F (74 degrees C).
- Add the coconut oil, leeks, and mushrooms to the same skillet or frying pan that you cooked the bacon and chicken in. Saute the leeks and mushrooms for about 5 minutes, then deglaze the pan with the sherry and add the diced tomatoes. Cook for about 1 minute, then crumble the cooked bacon in and add the coconut milk, Dijon mustard, and maple syrup. Stir to combine.
- Simmer over medium heat (reduce of simmering too rapidly) for about 5-6 minutes, then add the chicken back in to reheat before serving, usually only a minute or two. Serve immediately.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!