Pan-Seared Chicken Slices with Mustard Bacon and Mushrooms in 30 Minutes

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Oh, you’re in for a treat with this one! My Chicken Slices with Mustard Bacon and Mushrooms is the kind of dish that makes you close your eyes and just savor every bite. It’s got everything—juicy chicken, crispy bacon, earthy mushrooms, and that tangy mustard kick that ties it all together. I first made this on a busy weeknight when I needed something quick but packed with flavor, and now it’s my go-to when I want to impress without the stress. Trust me, once you try this combo, you’ll be making it on repeat!

Table of Contents

Why You’ll Love These Chicken Slices with Mustard Bacon and Mushrooms
Ingredients for Chicken Slices with Mustard Bacon and Mushrooms
How to Make Chicken Slices with Mustard Bacon and Mushrooms
Tips for Perfect Chicken Slices with Mustard Bacon and Mushrooms
Serving Suggestions for Chicken Slices with Mustard Bacon and Mushrooms
Storing and Reheating Chicken Slices with Mustard Bacon and Mushrooms
Nutritional Information for Chicken Slices with Mustard Bacon and Mushrooms
FAQs About Chicken Slices with Mustard Bacon and Mushrooms

Why You’ll Love These Chicken Slices with Mustard Bacon and Mushrooms

This dish is a total game-changer, and here’s why:

Quick & easy: Ready in under 30 minutes – perfect for busy weeknights when you need something delicious fast
Flavor bomb: The salty bacon, tangy mustard, and earthy mushrooms create an irresistible combo that’ll have you licking the plate
Super versatile: Serve it over rice, with mashed potatoes, or even toss it with pasta – it works with everything!
Crowd-pleaser: Kids and adults alike go crazy for this dish (my picky nephew asks for seconds every time!)
Pantry-friendly: Uses simple ingredients you probably already have on hand

Ingredients for Chicken Slices with Mustard Bacon and Mushrooms

Here’s what you’ll need to make this flavor-packed dish (and trust me, every ingredient plays a key role!):

2 boneless, skinless chicken breasts – sliced into ½-inch thick pieces (this thickness cooks evenly and stays juicy)
4 slices thick-cut bacon – chopped into bite-sized pieces (the thick-cut gives that perfect crispiness)
1 cup mushrooms – sliced (I like cremini for their earthy flavor, but any will work)
2 tablespoons mustard – Dijon is my favorite, but use what you love (this is where the magic happens!)
1 tablespoon olive oil – for that perfect sear
Salt and freshly ground black pepper – to taste (don’t skimp – it makes all the difference)

How to Make Chicken Slices with Mustard Bacon and Mushrooms

Alright, let’s get cooking! This dish comes together so easily, but I’ll walk you through each step to make sure you get that perfect balance of flavors and textures. Just follow along – you’ll be amazed at how simple it is to create something this delicious!

Cooking the Bacon

First things first – let’s get that bacon crispy! Heat your olive oil in a large skillet over medium heat. Add your chopped bacon and let it sizzle away, stirring occasionally. You’ll know it’s ready when the pieces are golden brown and crisp (about 5-6 minutes). Here’s my pro tip: don’t drain the bacon fat! We’ll use that flavorful goodness to cook everything else. Just transfer the crispy bacon to a paper towel-lined plate and set it aside.

Searing the Chicken Slices

Now, in that same glorious bacon-infused pan, add your chicken slices in a single layer. Don’t crowd them – you want that beautiful golden sear! Season generously with salt and pepper while they cook. After about 3-4 minutes per side, they should be beautifully browned and cooked through (no pink in the center). Remove them to a clean plate – they’ll finish cooking with everything else later.

Sautéing the Mushrooms

Next up – mushrooms! Toss them into the pan (you might need just a tiny bit more oil if the pan looks dry). Let them cook undisturbed for a minute to get some color, then stir occasionally. You’ll know they’re perfect when they’ve released their liquid and turned a deep golden brown (about 4-5 minutes). The smell at this point is absolutely heavenly!

Combining Everything

Here comes the magic! Return the chicken and bacon to the pan with the mushrooms. Add your mustard and give everything a good stir to coat. Let it all heat through for about 1-2 minutes so the flavors can mingle. Taste and adjust seasoning – sometimes I add an extra pinch of salt or a squeeze of lemon juice to brighten it up. And that’s it – you’re done! See? I told you it was easy.

Tips for Perfect Chicken Slices with Mustard Bacon and Mushrooms

Want to take this dish from great to absolutely incredible? Here are my tried-and-true secrets:

Bacon matters: Always use thick-cut – it stays crispier and gives more flavor. I like applewood smoked for extra depth!
Mustard magic: Start with 2 tbsp mustard, then taste and add more if you want extra tang. Honey mustard works great too for a sweeter twist.
Don’t rush the mushrooms: Let them get that deep golden color – it makes all the difference in flavor.
Chicken thickness: Keep slices even (about ½-inch) so they cook uniformly without drying out.
Rest before serving: Let it sit for 2 minutes off heat – the flavors meld together beautifully.

Serving Suggestions for Chicken Slices with Mustard Bacon and Mushrooms

This dish shines with simple sides! My go-to is creamy mashed potatoes to soak up all that delicious sauce, but it’s also fantastic over rice or with a crisp green salad. For a low-carb option, try roasted Brussels sprouts – their nutty flavor pairs perfectly!

Storing and Reheating Chicken Slices with Mustard Bacon and Mushrooms

Leftovers? No problem! Store them in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy again, gently reheat in a skillet over medium-low heat – it keeps the bacon crispy and the chicken juicy. Microwave works in a pinch, but the stovetop method is my favorite for keeping that perfect texture!

Nutritional Information for Chicken Slices with Mustard Bacon and Mushrooms

Now, I’m no nutritionist, but I do believe in knowing what’s going into my meals! This dish packs a great balance of protein from the chicken and bacon, with mushrooms adding some veggie goodness. The mustard gives flavor without adding much in the way of calories. Just remember – these numbers can change depending on the exact ingredients you use (like how thick your bacon slices are or what type of mustard you choose). I always say, cook with love first, and the nutrition will follow!

FAQs About Chicken Slices with Mustard Bacon and Mushrooms

Can I use turkey bacon instead of regular bacon?

Absolutely! Turkey bacon works great if you’re looking for a lighter option. Just keep in mind it won’t render as much fat, so you might need a touch more olive oil when cooking the chicken. The flavor will be slightly different but still delicious.

What if I don’t have Dijon mustard?

No worries! Yellow mustard works in a pinch, though it’s milder. For extra zing, try whole grain mustard. If you want sweetness, honey mustard is fantastic. The beauty of this recipe is how adaptable it is to what you’ve got in your fridge!

How can I make this vegetarian?

Easy swap! Use thick slices of portobello mushrooms instead of chicken, and tempeh bacon or coconut bacon for that smoky crunch. You’ll still get all that amazing mustard flavor and texture contrast. Just adjust cooking times since veggies cook faster than meat.

My chicken always comes out dry – help!

Two tips: First, don’t overcook the chicken in the first step – it should still be slightly underdone when you remove it. Second, slicing against the grain makes a huge difference in tenderness. And always use a meat thermometer if you’re unsure – 165°F is perfect.

Can I make this ahead for meal prep?

You bet! It keeps beautifully in the fridge for 3 days. I actually think the flavors get better after sitting overnight. Just store components separately if you want to keep the bacon extra crispy, then combine when reheating.