This creamy Mustard Chicken with Bacon and Kale is made all in one skillet and has a flavor packed sauce with crispy seasoned chicken! It’s paleo friendly, Whole30 compliant, low carb and keto.
I have another one-skillet meal for you that has it all – tons of flavor, protein, veggies, and a delicious easy and creamy sauce!
I’ve been cooking a lot with bone-in chicken thighs, mainly because I love the crispy skin AND the fact that they don’t dry out the way chicken breasts do.
I know that they take longer to cook, which in my opinion is the only down side – especially when you need to get dinner on the table in under 30 minutes.
Luckily, you can also use boneless thighs or breasts to reduce the cooking time! If you decide to use boneless breasts, just make sure you don’t overcook them since they do dry out fast.
What You Need to Make Creamy Mustard Chicken with Kale and Bacon
The ingredients here are simple and so delicious! If you don’t have the Balanced Bites Savory Spice Blend, you can always use a combo of salt, pepper, and some poultry seasoning to replace it. You can also just use another spice blend that you love.
Here’s what you’ll need to prepare the recipe:
- bacon (sugar free for Whole30)
- bone-in chicken thighs
- sea salt and black pepper
- bacon fat or ghee
- small onion
- garlic
- fresh parsley
- dry white wine (or chicken bone broth for Whole30)
- full fat coconut milk
- tapioca flour
- Dijon mustard
- nutritional yeast
- Balanced Bites savory spice blend
- chopped kale, spinach, or other greens
How to Make Creamy Mustard Chicken with Kale and Bacon
To cook your bacon in the oven, see my oven below. You can also cook it in the skillet until crisp, then drain and set aside.
Meanwhile, season the chicken all over with sea salt and black pepper.
Heat 1 tablespoon of oil a large pan or skillet over medium heat and cook chicken until crispy and cooked through (about 12 minutes each side). Adjust the heat to medium low to prevent the chicken skin from burning. Transfer to a plate and set aside. Drain all but 1 Tbsp of the pan juices or save for another use.
Heat bacon fat or in the pan and sauté onion until translusent. Add the garlic and spice blend and sauté for another 45 seconds. Add in the white wine (or broth) to deglaze the pan while scraping up any bits from the bottom of the pan; simmer for 3-4 minutes or until wine has reduced by half.
Whisk the tapioca into the coconut milk and add that mixture along with the dijon mustard. Mix well and bring to a simmer. Reduce the heat and cook gently for another minute to allow the sauce to thicken.
Add the kale or other greens and allow to wilt. Return chicken to the skillet along with cooked crumbled bacon. Enjoy!
How I Cook Bacon in the Oven
Although this step means it’s not a true “one-skillet” meal, I like cooking bacon in the oven to save time and space.
I line a large baking sheet with parchment paper and preheat the oven to 400° F. I lay the bacon out in a single layer. As long as the slices aren’t on top of each other, it will work well.
Depending on the thickness of the bacon, I bake it in the oven for abut 16-22 minutes. To be safe, set your timer for 16 minutes and check to see how crisp it is. Continue to bake until browned and crisp, careful not to burn.
I love this method whenever I’m cooking more than 4 slices of bacon, since that’s the amount that fits well in my skillet!
I hope you’re ready for a new delicious skillet creamy mustard chicken with my favorite goodies – kale and bacon! Grab your ingredients and skillet and let’s cook!
Creamy Mustard Chicken with Bacon and Kale {Paleo, Whole30}
Creamy Mustard Chicken with Bacon and Kale {Paleo, Whole30}
Ingredients
- 6 slices bacon (sugar free for Whole30)
- 4 - 6 bone-in chicken thighs
- 1 tsp fine sea salt
- 1/4 teaspoon pepper
- 2 Tbsp bacon fat or ghee
- 1 small onion diced
- 4 cloves garlic minced
- 2 Tbsp fresh chopped parsley
- 1/3 cup dry white wine or substitute with chicken bone broth for Whole30
- 1 14 oz can full fat coconut milk
- 1 Tbsp tapioca flour
- 3 tablespoons Dijon mustard
- 3 Tbsp nutritional yeast
- 2 tsp Balanced Bites savory spice blend *
- Sea salt and black pepper to taste
- 2 cups chopped kale spinach, or other greens
Instructions
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Preheat your oven to 400° F to cook the bacon. Place bacon on a parchment lined baking sheet and bake for 20 minutes. You can also cook it in the skillet until crisp, then drain and set aside.
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Meanwhile, season the chicken all over with sea salt and black pepper
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Heat 1 tablespoon of oil a large pan or skillet over medium heat and cook chicken until crispy and cooked through (about 12 minutes each side). Adjust the heat to medium low to prevent the chicken skin from burning. Transfer to a plate and set aside. Drain all but 1 Tbsp of the pan juices or save for another use.
-
Heat bacon fat or in the pan and sauté onion until transparent. Add the garlic and spice blend and sauté for another 45 seconds. Add in the white wine (or broth) to deglaze the pan while scraping up any bits from the bottom of the pan; simmer for 3-4 minutes or until wine has reduced by half.
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Whisk the tapioca into the coconut milk and add that mixture along with the dijon mustard and untritional yeast. Mix well and bring to a simmer. Reduce heat and cook gently for another minute to allow the sauce to thicken.
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Add the kale or other greens and allow to wilt. Return chicken to the skillet along with cooked crumbled bacon. Enjoy!
Recipe Notes
or use a mix of salt, black pepper, and poultry seasoning
Nutrition
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Want More One-Skillet Paleo Meals? Try One of These!
Creamy Tuscan Chicken {Whole30, Keto}
Lemon Chicken Piccata {Whole30, Keto}
One-Skillet Greek Chicken {Whole30, Keto}
Shrimp Fried Cauliflower Rice {Whole30, Keto}
Lemon Dill Salmon {Whole30, Keto}
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What is in the mixture of Balanced savory Bites spice blend?
I love everything I have made of Michele’s.
I do not naturally have much taste for mustard, so I added some honey to the sauce and it was delicious!
By Terry Michael
I don’t see where the yeast was used in the recipe.
It’s with the mustard, I’ll add that into the recipe 🙂
Yes, where does the yeast fit in?
Agreed, when do you add the nutritional yeast?
This was SO AMAZING! My entire family (kids included!) devoured it! So creamy, full of flavor and the leftovers were even better the next day!
Hi there! I enjoy your recipes but I’d like to see more low fat as well as low carb. I’m 56 soon to be 57 and I have to keep those 2 down. I usually adjust recipes but would like something I don’t have to adjust. 20g fat is a lot in a serving. I’m allowed 65g per day. Thanks
Very excited to give this a try!
Do you know if oat milk might work instead of coconut milk?
This was amazing, served it with cauli-rice. It was a huge hit.
This is simple to put together and full of flavor. Multi repeat worthy for sure!
My husband and I thought this was pretty good! I didn’t have the Balanced Bites spices, so I used 1 t. poultry seasoning and 1/2 t. fine sea salt (I don’t cook with pepper–I know, I’m weird). The flavor and texture overall were great. I served it over cauliflower rice for me and regular rice for my husband. It would also be really yummy with mashed potatoes or cauliflower!
So delicious! I love your skillet recipes!!
My mom loves white meat so I was going to use chicken breasts instead. Can you suggest how I would adjust the time for cooking, if you know? I’m relatively new at cooking. So I’m not sure. Thank you so much! It sounds and looks amazing. I can’t wait to make it!
I made it with skinless boneless chicken breasts and cooked them for about 6-7 minutes per side until they reached 165 degrees and it turned out great!
This was fantastic! Before I saw the poultry seasoning sub, I googled the balanced bites seasoning and just used those components. I served this over spaghetti squash and it was perfect. This one will go into regular rotation.
I also googled the balanced bites seasoning and made my own seasoning with the same ingredients. I used 1/4 t of each ingredient and it came out to the perfect amount!
This recipe is a “keeper” according to my husband 🙂 We served it over mashed red sweet potatoes. THANK YOU, PRM, for another fabulous recipe!!
Just made this ….. it’s a keeper …. My hubby was licking the frying pan as he was doing the dishes…… he’s not one to try new and different dishes….. 💪🏻👍🏻I will definitely make this when I’m visiting our granddaughter…..she will love as well.
Wow, this was SOOO good!!! I’m in the middle of my first whole30 and this was the perfect meal. Super easy to make and so much flavor. Looking forward to the leftovers!
This looks like a great dinner idea.
This is going to be a new favorite! I increased the kale, added an extra TBSP of Dijon mustard and served it over cauliflower rice. Can’t wait to have leftovers for lunch! Thanks for an awesome recipe!
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Absolutely loved this! I’ve made several coconut milk chicken dishes over the course of my whole30, and this was one of the most flavorful. The sauce is just so delicious!