Creamy Mustard and Bacon Chicken Bake

Oh my goodness … 😍😍😍

Creamy (or Honey) Mustard and Bacon Chicken Bake 😍

NOTE: The honey bumps the carbs up to 22g of carbs per serve – so it’s NOT low carb. Reduce or leave out the honey altogether to reduce the carb count.


  • 700g chicken tenderloins
  • 2 rashers streaky bacon, diced
  • 1 or 2 onions, sliced


  • ΒΌ cup seeded mustard
  • ΒΌ cup Dijon mustard
  • ΒΌ cup raw honey OPTIONAL
  • 1/4 cup double cream OPTIONAL
  • 3 garlic cloves, diced
  • Pink salt and black pepper
  • 2 Tbsp olive oil
  • 2 Tbsp Butter
  1. Place chicken, bacon and onion in oven proof dish with a lid.
  2. Pour marinade over and let sit for an hour or longer. (You don’t have to do this, but it’s why I used a container with a lid!).
  3. Top with blobs of butter.
  4. (Remove lid and) Bake at 180c for 35 minutes or until golden and bubbling.
  5. If adding the cream, stir it in now.
  6. Serve (with cauliflower mash!)

OPTION: Throw everything except the cream into the slow cooker for 6 hours on low or 4 hours on high. Stir the cream in before serving.


Oven Baked

Slow Cooker