Creamy Mustard Chicken with Bacon and Kale {Paleo, Whole30}

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}

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.

Author: Michele

Prep Time: 10 minutes

Cook Time: 35 minutes

Course: Dinner

Cuisine: keto, Paleo, Whole30

Keyword: chicken, kale, keto, mustard, one-skillet, paleo

Servings: 6 servings

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4.59 from 56 votes

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

1. 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.
2. Meanwhile, season the chicken all over with sea salt and black pepper
3. 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.
4. 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.

5. 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.

6. 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

Calories: 498kcal

Carbohydrates: 10g

Protein: 23g

Fat: 41g

Saturated Fat: 21g

Cholesterol: 109mg

Sodium: 712mg

Potassium: 636mg

Fiber: 2g

Sugar: 1g

Vitamin A: 2306IU

Vitamin C: 29mg

Calcium: 66mg

Iron: 4mg

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