We’ve got the comforting warmth of the cream and Dijon mustard with the crispy saltiness of the bacon, the lovely buttery-ness of the fresh kale and the crunch of those crumbled pecans.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Dinner
Cuisine: American, British, French
Keyword: Any Time Of the year, Creamy Chicken Dijon, Creamy Chicken Dinner
Place the chicken breasts on a chopping board and use a rolling pin to flatten them slightly – so they’re about 2cm thick.
4 chicken breasts
Season the chicken breasts with salt, pepper, and paprika. Put to one side.
¼ tsp salt, ¼ tsp paprika, ¼ tsp pepper
Heat the oil in a large frying pan over a medium heat, then add the bacon, and cook, turning once, until crispy. This should take about 5 minutes.
1 tbsp oil
Remove the bacon from the pan, then slice the bacon into thin strips.
4 rashers (strips) streaky bacon
Increase the heat of the frying pan to medium-high and place the chicken in the frying pan, to fry in the leftover bacon fat.
Fry for 4-5 minutes, until golden on one side, then turn the chicken over and move to one side of the pan.
Add the onion and garlic to the space in the pan and cook for 3-4 minutes, stirring often, until the onion starts to soften.
1 onion, 2 cloves garlic
Stir in the Dijon mustard, then pour in the stock and cream.
2 tbsp Dijon mustard, 240 ml (1 cup) chicken stock, 120 ml (1/2 cup) double (heavy) cream
Stir together, then arrange the chicken in the pan evenly.
Bring the sauce to the boil, then add the kale and simmer gently for 10 minutes, until the chicken is cooked through, and the sauce has thickened.
60 g (approx. 1 cup) kale
Stir in the parmesan, then turn off the heat.
50 g (1/2 cup) grated parmesan
Serve topped with chopped bacon and pecans. I like to serve mine with boiled new potatoes, sprinkled with some chopped fresh herbs.
10-12 pecans
Video
Notes
Can I make it gluten free?Yes! Use gluten free chicken stock, and you should be good to go.Can I make ahead?Yes, make the dish (but don't add the pecans), then cool, cover and refrigerate for up to a day.Reheat, covered in the oven at 160C/320F for 20-25 minutes or on the hob until the chicken is piping hot throughout. You may need a splash or water/stock/cream to loosen as it will be a little thicker. Add the chopped pecans before serving.
Will it freeze?
Yes, cook the dish (but don't add the pecans) then, cool, cover and freeze.Defrost thoroughly in the refrigerator overnight, then take out of the refrigerator an hour before cooking to take the chill off the chicken breasts.Reheat, covered in the oven at 160C/320F for 20-25 minutes or on the hob until the chicken is piping hot throughout. You may need a splash or water/stock/cream to loosen as it will be a little thicker. Add the chopped pecans before serving.Leftover lunchSave any leftovers (cool and refrigerate in an airtight container) then shred/chop the chicken and serve with a salad for lunch the next day. Way tastier than plain chicken.Nutritional information is approximate per serving.