mustard cream bbq chicken

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons onion powder
• 1 1/2 teaspoons sea salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/4 teaspoon fresh ground black pepper
• 1 large whole skinless boneless chicken breast
• 2 tablespoons dijon mustard
• 2 tablespoons heavy cream
• 2 tablespoons barbeque sauce
• 1/2 teaspoon ground dried rosemary
• 1/2 teaspoon minced garlic
• 2 slices bacon, or more to taste
• 1/2 cup dry , divided

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 1 hr 50 mins


• whisk olive oil, onion powder, sea salt, paprika, garlic powder, and black pepper together in a bowl to make the marinade.
• place chicken in a large bowl. pour marinade over the chicken. marinate in refrigerator at least 1 hour.
• preheat oven to 400 degrees f (200 degrees c).
• whisk dijon mustard, heavy cream, barbeque sauce, rosemary, and garlic together in a bowl.
• 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.
• remove chicken from marinade, shaking to remove any excess moisture. discard marinade.
• 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 over the chicken; allow the mixture to simmer until the reduces, about 10 minutes.
• remove chicken to a baking dish; top with the bacon and remaining .
• 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.