Chicken Breasts Roasted with Bacon and Pears In Mustard Cream Sauce

6 servings


  • 4 strips bacon, diced
  • 2 onions, diced
  • 4 cloves garlic, minced
  • 2 tablespoons coarse-grain mustard
  • 1 cup heavy cream
  • 1 cup dry white wine
  • 4 seckel pears, cored and sliced
  • 6 bone-in, skin-on chicken breast halves
  • 1 tablespoon fresh thyme, chopped


Preheat oven to 400 degrees F.

In medium skillet over medium heat, place bacon and cook until crisp, about 3 minutes. Add onion and garlic; cook until very soft and sweet, about 8 minutes. Stir in mustard, cream and white wine. Add crumbled bacon pieces.

Place pear slices in the bottom of 9 by 13-inch glass baking dish. Place chicken breasts on top of pears. Spoon mustard sauce over chicken; sprinkle with chopped thyme.

Place chicken in oven and bake 40 - 45 minutes, until chicken is brown and cooked through and pears are tender. Baste chicken with sauce as it cooks.

Garnish with thyme sprigs, if desired.

Recipe reprinted by permission of All rights reserved.

RecID 7982

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