Mustard Cream BBQ Chicken

Hints of rosemary permeate this BBQ chicken dish with a wonderful mix of Dijon mustard and cream. Serve on warm plates with a side of rice or fusilli pasta and hot vegetables. Make this with a large whole chicken breast (2 breast halves).

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 200 Calories

Ingredients

• 2 tablespoons heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 teaspoons onion powder
• ½ teaspoon minced garlic
• 1 ½ teaspoons sea salt
• 2 tablespoons Dijon mustard
• 2 tablespoons barbeque sauce
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon fresh ground black pepper
• ½ teaspoon ground dried rosemary
• 1 large whole skinless boneless chicken breast
• 2 slices bacon, or more to taste
• ½ cup dry white wine, divided

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Whisk olive oil, onion powder, sea salt, paprika, garlic powder, and black pepper together in a bowl to make the marinade.

Step 3

Place chicken in a large bowl. Pour marinade over the chicken. Marinate in refrigerator at least 1 hour.

Step 4

Whisk Dijon mustard, heavy cream, barbeque sauce, rosemary, and garlic together in a bowl.

Step 5

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.

Step 6

Remove chicken from marinade, shaking to remove any excess moisture. Discard marinade.

Step 7

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.

Step 8

Remove chicken to a baking dish; top with the bacon and remaining white wine.

Step 9

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.