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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, it’s surprisingly one of those quick and easy meals you can whip 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: If you love that deep, savory flavor, try adding mushroom. They blend in effortlessly and make the dish even cozier. For this, 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.
Creamy Maple Dijon Chicken with Bacon
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
- 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.
- 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.
- 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.
- Crumble bacon into small pieces and return to the pan with mushrooms. Add chicken and coconut milk, stir to combine.
- In a small bowl, whisk together dijon and maple syrup. Pour mixture into the pan and continue to whisk until well combined.
- Simmer for 5-7 minutes. Serve over potatoes, zoodles, spaghetti squash, or brown rice.
Literally THE BEST chicken recipe I have tried from Pinterest, and I try a lot.
So amazing, such great flavor and SO worth trying.
We will be making this again next week!
Love it Aubrey! Just made my day, so glad you enjoyed it!!
Hi Amy would like to make this, do you think it will freeze well
Thanks Toni
Hi Toni, I’m afraid the coconut milk would make it difficult to freeze. I’ve never tried though!
Could you use light coconut milk to cut some of the fat and calories? I am making this tomorrow and going to the store in the morning! 🙂
Sure, no problem Jordyn.
Can you sub mustard for something else? Everything sounds wonderful, but I’m not a mustard fan
How about white wine vinegar? Half the amount of the mustard!
This was absolutely delicious! My husband said, I can’t wait for tomorrow’s leftovers!!”
Awesome! So glad you loved it!
I made this last evening for dinner. It was absolutely delicious and has become a house favorite. It’s warm and cozy comfort food that is sure to be devoured – we don’t have a bit of left overs this morning! 🙂
Thank you Denise!! So glad you enjoyed it ????
I made this with the whole can of coconut milk and some organic chicken broth. Delish! I love the syrup. But you think it would be ok with honey if I don’t have the syrup next time?
Yes, Christie! It would still be delicious! I even had people say they don’t put any sweetener in the dish (Whole30 style) and love it!!
Any ideas on what the calorie count might be? This was incredible. I LOVE THIS DISH!!!!!!
What can I substitute the coconut milk with? My family is not big on the taste of coconut in their meals
Hi Ian, I would substitute with 1 cup chicken broth and 1 tbsp arrowroot starch to thicken up a bit. It will lose most of the “creamy” texture, but the flavor will still be delicious! The coconut taste is very hidden, so you can even try maybe half coconut/half broth and I don’t think anyone would notice. Hope that helps!
Hi Amy! Do you think it would change the flavor too much if I left out the leeks? I can’t eat onions or vegetables in that family. Is there something else I could substitute?
No problem Veronica! YOu can leave it out, it will still taste delicious!
Perfect, thanks Amy! Can’t wait to try it for dinner tonight! 🙂