Creamy Maple Dijon Chicken with Bacon (Paleo)

Creamy Maple Dijon Chicken Skillet with Bacon takes comfort food to a healthy level. For those chilly evenings when you need something warm and decadent, this easy one pan meal does the trick. This recipe is deliciously creamy and comforting, but also dairy-free, gluten-free, and Paleo!

Creamy + Decadent + Healthy!

Yes, it is fully possible to have all three of these in one dish!! This Creamy Maple Dijon Chicken with Bacon is absolutely next level delicious.

Something about the combo of coconut milk, dijon mustard for a little tang, and some maple syrup for more depth and sweetness makes for one amazing dinner!

My most popular dish of last year was my Creamy Lemon Chicken with Asparagus and Mushrooms. The idea of this dish was born as kind of a sister to this recipe. I am thrilled with how the smoky bacon complimented the sweetness of the maple syrup and the zest of the dijon. It’s pretty much perfect.

Although this seems like an “fancy” type meal to serve on a Sunday night or for company, you can easily whip this up on a busy weeknight!

What’s in Creamy Maple Dijon Chicken?

This dish actually has minimal ingredients:

• Bacon: use sugar free for a Paleo version
• Chicken breast: pound to less than 1 inch thick
• Coconut oil: you can also use olive oil or avocado oil. This is only if you need extra oil for the mushrooms and leeks!
• Sliced mushrooms: I prefer baby Bella mushrooms
• Leeks: you can sub with onion, but I love the heartiness of leeks this time of year!
• Canned coconut milk: Use the full fat stuff, and coconut cream also works well! This can be found in the Asian section of your grocery store
• Dijon Mustard: my favorite dijon is from Trader Joe’s.
• Real Maple Syrup: for a hint of sweetness

How to make Creamy Maple Dijon Chicken with Bacon:

• We start by cooking the bacon in a hot skillet. Once crispy to your liking, saute the chicken breast in 2 tbsp of the bacon grease until browned on both sides.
• Remove the chicken (it doesn’t have to be cooked all the way). Now saute the leeks and mushrooms.
• Once the leeks and mushrooms are softened, place the chicken and coconut milk back into the pan and simmer.

• Whisk together the dijon mustard and maple syrup, and pour into the pan. Stir and let simmer for 5-7 minutes. Add in the chopped bacon and serve!

Serving:

There are several ways to serve this dinner! Serving over my Easy Oven Roasted Potatoes is my favorite!

You can also serve with:

• Mashed Potatoes
• Butternut Squash Mash
• Spaghetti Squash
• Cauliflower Rice
• Brown Rice
• Pasta

Your turn to make Creamy Maple Dijon Chicken!

Let me know how it turns out by rating and leaving a comment below. I love to hear what you think.

And if you’re looking for more creamy, comfort food dishes, you’ve come to the right place! Here are a few of my favorites:

• Creamy and Smoky Chipotle Pork Chops
• Tuscan Chicken Soup with Bacon
• Creamy Chipotle Sausage and Pepper Soup

Hungry for More? Subscribe to get new recipes delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Creamy Maple Dijon Chicken with Bacon

Creamy Maple Dijon Chicken Skillet with Bacon takes comfort food to a healthy level. You will never believe this decadent sauce is dairy-free and Paleo!

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 4 -5 servings

Author Amy Rains

5 from 32 votes

Print

Ingredients

• 4 slices of thick bacon
• 1.5 lbs chicken breasts or tenders
• 1 tbsp coconut oil
• 1 cup sliced leeks
• 12 oz sliced mushrooms
• 1 14 oz can coconut milk
• 1 tbsp maple syrup
• 3 tbsp dijon mustard
• salt to taste

Instructions

1. Begin by heating a large skillet to medium high heat. Add bacon once hot, and cook to desired crispiness. I do about 4-5 mins per side. Remove bacon from heat and reserve 1 tbsp of bacon grease.
2. Bring skillet back to your burner, add chicken to the pan. Cook each breast 3-4 mins per side (depending on thickness), but do not cook all the way through. Remove chicken from pan, but keep pan hot.
3. Add coconut oil to the pan if it’s dry, and then toss in mushrooms and leeks. Saute for 5-6 minutes, or until mushrooms are fragrant and leeks are softened.
4. Crumble bacon into small pieces and return to the pan with mushrooms. Add chicken and coconut milk, stir to combine.
5. In a small bowl, whisk together dijon and maple syrup. Pour mixture into the pan and continue to whisk until well combined.

6. Simmer for 5-7 minutes. Serve over potatoes, zoodles, spaghetti squash, or brown rice.