Creamy Honey Mustard Chicken With Crispy Bacon

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  Honey(80g)
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  Mustard, Whole Grain(45g)
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  Garlic(23g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 pinch salt (to season)
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  Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Bacon(120g)
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  Cream, Heavy Whipping(80g)
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  2% Milk(240g)
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  Cornstarch(5g)
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  Parsley, Fresh(30g)

Instructions

1. 1Mince the fresh garlic and whisk together with the honey, whole grain mustard, olive oil, and salt in a shallow bowl. Coat the chicken breasts evenly in the mixture and set aside for 5 minutes.
2. 2Heat a large nonstick skillet over medium heat. Add the bacon and cook 6–8 minutes, stirring occasionally, until crispy and browned. Transfer to a paper towel–lined plate.
3. 3In the same skillet over medium-high heat, sear the chicken breasts 3–4 minutes per side until golden brown on the surface (they won't be cooked through yet).
4. 4Pour any remaining honey mustard sauce into the skillet along with the heavy whipping cream and 2% reduced fat milk. Bring to a simmer over medium heat, stirring occasionally, for 3–4 minutes until the sauce reaches a gentle bubble and the chicken reaches an internal temperature of 165°F.
5. 5Mix the cornstarch with 2 tablespoons of cold water to form a slurry. Pour into the center of the pan while stirring constantly for 1–2 minutes over medium heat until the sauce thickens and coats the back of a spoon.
6. 6Crumble the crispy bacon and stir into the sauce along with the chicken. Cook 1 minute more to combine flavors.
7. 7Divide the chicken, sauce, and bacon evenly into 5 airtight containers while hot. Garnish each with fresh chopped parsley.
8. 8Cool to room temperature before sealing, then refrigerate for up to 4 days. Reheat gently in a skillet over medium-low heat, adding a splash of milk if needed to loosen the sauce.