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Mustard Cream BBQ Chicken


"Hints of rosemary permeate this BBQ chicken dish with a wonderful mix of Dijon mustard and cream. Serve on warm plates with a side of rice or fusilli pasta and hot vegetables. Make this with a large whole chicken breast (2 breast halves)."
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1 h 50 m servings 200 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 14.4 g
  • 29%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 1074 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Whisk olive oil, onion powder, sea salt, paprika, garlic powder, and black pepper together in a bowl to make the marinade.
  2. Place chicken in a large bowl. Pour marinade over the chicken. Marinate in refrigerator at least 1 hour.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Whisk Dijon mustard, heavy cream, barbeque sauce, rosemary, and garlic together in a bowl.
  5. 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.
  6. Remove chicken from marinade, shaking to remove any excess moisture. Discard marinade.
  7. 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.
  8. Remove chicken to a baking dish; top with the bacon and remaining white wine.
  9. 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.

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Read all reviews 4
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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...

Had this for dinner this evening. I had a couple chicken breast and I pounded them down to about 1/4 -1/2 inch thickness. I didn't have any bacon so I used Olive Oil and Butter to cook the Chick...

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