Mustard Cream BBQ Chicken recipe
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Ingredients
- 1 tablespoon extra-virgin olive oil 2 teaspoons onion powder 1 ½ teaspoons sea salt 1 teaspoon paprika 1 teaspoon garlic powder ¼ teaspoon fresh ground black pepper 1 large whole skinless boneless chicken breast 2 tablespoons Dijon mustard 2 tablespoons heavy cream 2 tablespoons barbeque sauce ½ teaspoon ground dried rosemary ½ teaspoon minced garlic 2 slices bacon, or more to taste ½ cup dry white wine, divided
Nutrition Info
- 199.6 caloriescarbohydrate: 7.4 gcholesterol: 48.7 mgfat: 9.6 gfiber: 0.5 gprotein: 14.4 gsaturatedFat: 3.2 gservingSize: -sodium: 1073.6 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Mustard Cream BBQ Chicken
Directions
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Whisk olive oil, onion powder, sea salt, paprika, garlic powder, and black pepper together in a bowl to make the marinade.
Place chicken in a large bowl. Pour marinade over the chicken. Marinate in refrigerator at least 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Whisk Dijon mustard, heavy cream, barbeque sauce, rosemary, and garlic together in a bowl.
Heat a large skillet over medium-high heat. Cook the bacon in the pan until browned, about 2 minutes per side. Remove bacon to a paper towel-lined plate, reserving bacon drippings in the skillet.
Remove chicken from marinade, shaking to remove any excess moisture. Discard marinade.
Cook the chicken in the bacon drippings until browned, about 3 minutes per side. Brush the mustard sauce over both sides of the chicken, cook another 2 minutes per side. Pour about half the white wine over the chicken, allow the mixture to simmer until the wine reduces, about 10 minutes.
Remove chicken to a baking dish, top with the bacon and remaining white wine.
Bake in preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven and allow to rest about 5 minutes before slicing to serve.