Ever get bored of the same old chicken dinners? Yeah, me too. Which is why Sliced Chicken with Mustard and Mushrooms, with Delicious Bacon Lardons always pulls me out of a rut. We’re talking juicy chicken, tangy mustard, earthy mushrooms, and big ol’ crunchy pieces of bacon. Sounds a little over the top, right? Well, maybe, but trust me: it tastes like those rare times you go out and splurge (not drive-thru, like real, five-star stuff). Honestly, I discovered this after a night of scrolling recipes and realizing I wanted that creamy pasta with smoked sausage flavor in a chicken dish, plus some serious crunch. If you want to try something quick and cozy, keep reading. And hey, if you want a fun dessert after, quick and easy crepes are always a win at my house. 
Recipe Overview
Okay, here’s the deal with this chicken and mushroom thing. It’s not fussy. No fancy chef equipment, no weird ingredients you have to hunt for (well, unless you count bacon lardons, but you can just chop up thick-sliced bacon—my secret cheat). Basically, you slice some chicken, brown it up, then let everything get snuggly with some mustard and creamy sauce. Mushrooms soak all that up and the bacon just brings the party.
My first go at it ended up with burnt bacon… lesson learned, keep an eye on those little guys! The trick is layering flavors as you go… don’t chuck it all in at once or you’ll get an odd mush in the pan. I love how flexible this is. Sometimes I toss in a splash of white wine if I’m feeling a little chef-ish. If you’re into meal prep, a double batch saves like a dream for lunches.
Honestly, it’s kind of like a hug in a skillet. But, you know, one with mustard. 
Essential Tips for Preparing Chicken
Let’s keep it real. Chicken breast can go from “yes!” to “chewing sawdust” in maybe two minutes flat. So, big tip: don’t overcook. Slice the chicken thin and even, so it all gets done at the same time. If it’s a bit thicker in spots, smack it with a rolling pin first. I do this between two bits of parchment so I don’t look like a total savage (my cat judges).
Fresh mushrooms are worth it here. Buttons or chestnuts—their earthy taste is perfect. Dry them off after washing so they sauté instead of kind of steaming into mush.
For the bacon lardons, let them start in a cool pan. This helps the fat melt out slow, for that crispy-but-chewy bite you want. And for the mustard, I love a mix of Dijon and grainy. Classic yellow will work in a pinch, but it’s a bit sharp on its own.
Here’s a little thing: always salt and pepper the chicken before adding it to the pan. Makes a huge difference, trust me. 
Step-by-Step Instructions for Cooking Chicken
Okay, down to brass tacks. Here’s how you make this chicken dish at home:
First, get a big pan warming up on the stove—medium heat, don’t rush it. Lay out your bacon lardons in there and let ’em get all golden and crispy, stirring a couple times. Scoop out the bacon and dump out most of the fat (leave a spoonful, for max flavor). Next, toss in your sliced chicken. Brown each piece just until the outsides go from pink to golden, then set them aside with the bacon.
Next up, mushrooms. Get them into the same pan, soak up them brown bits (so good, right?). Let them get some color. Now, drop in a spoonful of mustard, maybe a splash of white wine or a bit of stock if it’s looking dry, and let it all bubble for a second.
Now, everything goes back in: chicken, bacon, yes, all of it. Stir. Splash in a little cream if you like things silky (who doesn’t?). Let everything warm together, sauce thickens, and boom—you’re done.
Simple, totally doable, and quick enough for a weeknight. My neighbor tried this after seeing my dinner photos and texted “best chicken all year.” No kidding.
“I never write reviews, but this chicken dish changed my Thursday night. My picky eater husband actually asked for seconds!” — Emma G.
Variations of Chicken Dishes
Feeling adventurous? You can riff on this base recipe a bunch of ways. Sometimes I swap in pork tenderloin or even turkey breast—equally yum, just mind the cooking time. Want it even richer? Add a spoonful of bacon cheeseburger special sauce in the sauce. If you can’t do dairy, switch cream for coconut milk. It’s different, but in a surprisingly tasty way.
If mushrooms aren’t your thing, swap ’em out for leeks. Or bulk it up with some spinach toward the end. You can go heavy on fresh herbs too—tarragon is extra French, but parsley does the trick. When I’m craving a really cozy meal, I’ll ladle everything over creamy mashed potatoes (don’t judge me!).
And hey, if you’re ready for another comfort food adventure, I totally urge you to try slow-cooked pork shoulder with dijon mustard and white wine. There’s just something about mustard with meat that always works.
Here’s a quick glance at possible variations:
| Protein | Sauce Add-Ins | Veggie Options |
|---|---|---|
| Chicken | Dijon, cream | Mushrooms, leeks, spinach |
| Pork Tenderloin | Mustard, stock, cream | Onions, mushrooms |
| Turkey Breast | Grain mustard, wine | Swiss chard, carrots |
Serving Suggestions
Here’s where you can really make it pop (I mean, don’t just slap it on a plate unless you’re too starving to care):
- Try serving on a bed of rice or buttery mashed potatoes for all that tasty sauce.
- Crusty bread is a must if you’re a sauce-mopper, like me.
- A crisp green salad on the side makes the whole meal feel a little “brighter.”
- Bonus points if you toss in some steamed peas or roasted veggies for color.
Common Questions
Do I have to use chicken breast?
Nah, thighs work great too. You’ll get extra flavor, just trim off extra fat and watch the cook time.
Can I make this ahead?
For sure. This holds up well in the fridge, just reheat gently (microwave works, but stovetop is best).
What if I don’t have cream?
You can use milk, a spoon of cream cheese, or even skip it. The sauce will be less rich but still tasty.
Is this kid-friendly?
If you skip the wine (or cook it off), most kids will eat it up. Mine love the bacon bits the most.
Can I freeze leftovers?
Yup, but the mushrooms get a bit soft. Still good for lunch though.
Ready for Your Dream Chicken Dinner?
So, here’s my pitch—if you’ve made it this far, you’re probably hungry and want to shake up your dinner routine. This dish layers simple flavors, doesn’t use complicated skills, and really just feels cozy every time. If you want to see what bacon lardons are supposed to look like check this Instagram video. And if you love one-dish chicken ideas, Jon Watts’ spring chicken stew with mustardy dumplings kinda inspired me to start adding mustard to all sorts of things. For more fancy French flavor vibes I dig this tarragon chicken fricassée recipe.
Still not convinced? You could even try something skillet-style like this Alice Springs Chicken and Potato Skillet for a change. And if you wanna get real decadent, creamy bacon chicken will absolutely knock your socks off. Give this chicken with mustard and mushrooms a shot—bet your weeknight dinners get a little happier!