Bacon Wrapped Chicken Thighs with Mustard Cream Sauce

Bacon Wrapped Chicken Thighs with Mustard Cream Sauce is one of the most delicious ways to cook chicken thighs. The chicken thighs stay moist and juicy and pick up lots of smoky, salty bacon flavor. The creamy mustard sauce turns it into pure comfort food.

Bacon Wrapped Chicken Thighs in Mustard Cream Sauce

 

Boneless, skinless chicken thighs are wrapped in bacon that has been basket-weaved so that the bacon completly encapsulates the chicken. It is seared on both sides in a cast iron skillet along with red onion. Once the bacon has rendered and crisped some on each side, add garlic to the pan and brush the chicken thighs with a mixture of maple syrup and whole grain mustard. Place the pan in a 350 degree oven to finish cooking the chicken.

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Bacon Wrapped Chicken Thighs in Mustard Cream Sauce

Next, remove the chicken, onion, and garlic, leaving the pan drippings in the pan. Add a little flour to the pan, a cup of heavy whipping cream, and some fresh thyme to make a quick and easy pan sauce.

Return the chicken to the pan and let that cream sauce flavor completely coat the chicken.

I love to serve Bacon Wrapped Chicken Thighs with a side of roasted potatoes or mashed potatoes for a delicious, comfort food meal.

Bacon Wrapped Chicken Thighs in Mustard Cream Sauce

5 from 4 votes
Bacon Wrapped Chicken Thighs in Mustard Cream Sauce
Bacon Wrapped Chicken Thighs with Mustard Cream Sauce
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Bacon Wrapped Chicken Thighs with Mustard Cream Sauce is one of the most delicious ways to cook chicken thighs. The chicken thighs stay moist and juicy and pick up lots of smoky, salty bacon flavor. The creamy mustard sauce turns it into pure comfort food.

Course: Main Dish
Cuisine: Southern
Servings: 6
Author: Christin Mahrlig
Ingredients
  • 6 boneless, skinless chicken thighs
  • salt and pepper
  • 12 bacon slices, cut in half lengthwise
  • 1 red onion, peeled and cut into wedges
  • 2 garlic cloves, smashed
  • 1 tablespoon whole grain mustard
  • 1 tablespoon maple syrup
  • 2 tablespoons all-purpose flour
  • 1 cup heavy whipping cream
  • 2 teaspoons chopped fresh thyme
Instructions
  1. Preheat oven to 350 degrees.

  2. Season chicken with salt and pepper.

  3. Lay 2 slices of bacon horizontally so they are touching each other. Fold back top slice and lay another piece vertically across bottom slice. 

  4. Fold back bottom slice in opposite direction as top slice and place another slice vertically so that you have a basket weave pattern.

  5. Place a chicken tigh in the middle of the basket weave. Fold ends of bacon over to completely wrap chicken. It helps to secure with a few toothpicks.

  6. Repeat with remaining bacon and chicken.

  7. Heat a 12-inch cast iron skillet over medium-high heat. Place chiken in pan so that the side with the ends of the bacon is facing up.  Add the onion pieces in betwen the chicken.

  8. Cook for about 5 minutes, or until bacon is browned and then flip over. Cook another 5 minutes. Then add garlic. Whisk maple syrup and mustard together in a small bowl and spoon over chicken.

  9. Place pan in the oven for 20 minutes, or until chicken registers 165 degrees.

  10. Remove chicken, onion, and garlic from skillet and set aside.

  11. Place skillet over medium heat and add flour. Stir and cook for one minute.

  12. Gradually whisk in cream. Add thyme.

  13. Return chicken, onion, and garlic to skillet. Serve.

Recipe adapted from Southern Cast Iron

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4 thoughts on “Bacon Wrapped Chicken Thighs with Mustard Cream Sauce

  1. Delicious is an under statement!! I was worried with the syrup it would be too sweet, but it wasn’t at all. It gave the dish great flavor.

  2. Oh my goodness! This chicken dish is delicious. I followed the recipe exactly and it was so easy and quick. My husband gave it two thumbs up and I’m sure it will become a staple in our house.

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