Mustard Cream BBQ Chicken
Ingredients1 h 50 m servings 200 cals
- 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 white wine over the chicken; allow the mixture to simmer until the wine reduces, about 10 minutes.
- Remove chicken to a baking dish; top with the bacon and remaining white wine.
- 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.
- Editor's Note:
- The nutrition data for this recipe includes the full amount of the marinade, sauce, and wine ingredients. The actual amount of the ingredients consumed will vary.
Per Serving: 200 calories; 9.6 g fat; 7.4 g carbohydrates; 14.4 g protein; 49 mg cholesterol; 1074 mg sodium. Full nutrition
ReviewsRead all reviews 4
Had a very smokey taste and I would recommend making a little extra sauce to use for dipping.
Followed the recipes closely except substituted chicken broth for the wine and garlic powder for the onion powder. Overall the recipe was delicious and my family loved it!
Wow! What amazing flavor here! I added an additional T. of olive oil to the marinade. It was more like a rub consistency with the added tablespoon. I also took the advice of the first reviewer a...