One Pan Creamy Dijon Chicken with Bacon and Mushrooms. A simple, delicious, family-friendly dinner everyone loves. Pan-seared, golden chicken breast cutlets in a creamy Dijon parmesan sauce with crispy bacon, mushrooms and baby spinach. So easy, so tasty, a must make low-carb mid week dinner!
From saute pan to dinner plate in just 20 minutes, you’re going to love love love how simple (and delicious) this Creamy Dijon Chicken with Bacon and Mushrooms is! This easy supper has been our ‘go-to’ dinner for the past month and it’s so easy to see why! My kids adore the thin pieces of chicken fried until golden and crispy especially nestled under a bubbling pot of bacon and mushroom studded creamy Dijon Parmesan sauce. This dinner has everything and when served with steamed broccolini is truly a satisfying mouth-watering weeknight dinner.
Making Creamy Dijon Chicken with Bacon and Mushrooms is so very simple. You need just 20 minutes, a handful of ingredients and a little effort spent in front of a saute pan in order to crisp the golden chicken, bacon and mushrooms and stir together a simple creamy pan sauce. So easy.
Tips and Tricks to Make the BEST Creamy Dijon Chicken with Bacon and Mushrooms
How to create crispy golden yet tender chicken: It’s super easy. Start by generously seasoning the chicken with salt and pepper. Don’t be stingy here. Salt and pepper equals flavour. OK? Then dredge the chicken pieces through a little plain flour, being sure to dust off the excess. The flour clings to the chicken pieces perfectly and when nestled in a pan of sizzling butter helps create the most gorgeously golden (and kinda epic) chicken crust. Also, be sure to cook the chicken pieces in batches of 2-3 (depending on the size of your pan) to ensure they sear with crisp results.
Fry the bacon and mushrooms together: Bacon gives off fat/flavour. Mushroom absorbs fat/flavour. So yeah, these two are best buds in the fry pan. Be sure to fry in a combo of butter/oil for maximum flavour and leave a little of the bacon fat in the pan to add its amazing flavour to the creamy sauce.
Scrape baby: When adding the stock be sure to use your spoon to scrape those epic brown bits off the bottom of the pan. Those darlings contain incredible chicken/bacon/mushroom flavour your sauce loves and needs.
Be careful: When adding the cream and parmesan to the sauce be sure to have the pan set over a low heat with a gentle simmer. This will prevent the sauce from curdling which would mean an epic ugly cry sesh.
The real deal: Speaking of Parmesan, use the legit Parmigiano-Reggiano from the block. After all of the love, care and attention you’ve given your sauce – she only deserves the best.
Fresh baby spinach baby: Use fresh baby spinach in this recipe. You can use frozen BUT pretty please thaw/drain excess moist before adding it to the sauce.
For the nights you need dinner done FAST – this Creamy Dijon Chicken with Bacon and Mushrooms is the recipe you’ll want and love. It’s a super simple one pan dinner that’s bursting with flavour and deserves to be a frequent star on your meal planning menu!
MORE FAMILY-FRIENDLY DINNER RECIPES:
Pumpkin Lentil Curry with Sesame Tamari Cashews
Chicken Meatballs with Pesto Spaghetti
Spicy Soy & Sesame Chicken Noodles
Peanut Sesame Soy Noodles with Crispy Tofu
Sweet Cherry Tomato Spaghetti with Crispy Breadcrumbs
Wholemeal Spaghetti with Roast Capsicum Pesto & Crispy Chorizo
Pesto Prawn Spaghetti with Oven Roast Cherry Tomatoes
I know you’re going to love this Creamy Dijon Chicken with Bacon and Mushrooms, please let me know if you make them by leaving a comment and rating the recipe. I’d love to hear from you and it helps encourage others to make the recipe too! Kayla xo
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Creamy Dijon Chicken with Bacon and Mushrooms
- Total Time: 25 minutes
- Yield: Serves 6
Ingredients
- 6 chicken breast schnitzels (or 3 chicken breasts halved horizontally)
- salt and pepper, to season
- 1 cup (150 grams) plain flour
- 3 tablespoons butter
- 3 tablespoons olive oil
- 2 cups button mushrooms, sliced
- 150 grams bacon, finely diced
- 1 cup (250 ml) chicken stock
- 1 cup (250 ml) cream
- 2 tablespoons Dijon mustard
- 1/2 cup (60 grams) parmesan cheese, grated
- 2 cups baby spinach leaves
Instructions
- Season chicken generously with salt and pepper.
- Dredge chicken in flour, shaking off excess.
- Heat 1 tablespoon butter and a drizzle of olive oil in a pan over medium-high heat.
- Working in batches, add 2-3 pieces of chicken to the pan and cook for 3-4 minutes or until golden.
- Carefully turn chicken and cook for another 2-3 minutes or until cooked through.
- Remove chicken and transfer to plate.
- Repeat steps 3-6 and cook remaining chicken.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in the fry pan over medium-high heat.
- Add mushrooms and bacon and cook for 5-7 minutes or until golden and cooked. Transfer cooked mushrooms and bacon to a plate.
- Add stock to the pan, bring to the boil and cook for 4 minutes, stirring occasionally scraping the brown bits off the bottom of the pan for added flavour.
- Reduce heat to gentle simmer, add cream and Dijon mustard and stir to combine.
- Add parmesan and stir until melted.
- Add spinach and stir until wilted.
- Return chicken, mushrooms and bacon to pan, garnish with parsley. Serve immediately. Enjoy x
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Frying
- Cuisine: American
This meal is absolutely delicious & I will definitely be making it again soon! I served mine with sweet potato mash, peas & brocolini. Even my 5yr old ate it & enjoyed it.
Hi Michelle! So delighted to know you enjoyed the recipe! Thanks for your review – truly appreciated. Oh and I’m thrilled your 5yr old loved it too! Kayla xo
tasted fine. perhaps too much dijon or salt. only two stars because this is NOT a quick 25 minute dinner. it took me 90 minutes!!! buyer beware!!
Hi Debra, thanks for your feed back. I’ve had so many other lovely reviews for this recipe, sorry you didn’t enjoy the dijon. I’m lost as to how this recipe took you 90 minutes? Was your chicken boneless? Chicken Schnitzel cutlets like this cook in 8 minutes. What part of the recipe took you so long? Again, thanks. Kayla xo
A big wow! I’ll be making this again here in Australia and just shared it with my daughter in Malaysia after she saw my pic.
Simple greens on the side and some tasty oven baked bread to mop up the delicious sauce.
Thank you!
A winner!
Thank you.
Hi Virginia! YAY!!! I’m so delighted to know you enjoyed this recipe! Thanks so much for your kind words and feedback! MWAH! Kayla xo
Absolutley loved this recipe! The sauce was so yummy! I added mashed potatoe and mixed veggies:)
Hi Danielle! So happy you enjoyed this dinner! Oh and I bet with mashed potato and veggies it was even more delicious, yum! Thanks for your feedback beautiful. Kayla xo