"Creamy" Mustard Chicken in the Cast Iron Skillet

A few nights ago I found this Creamy Dijon Chicken recipe from Cafe Delites HERE. So, the reason why I put "creamy" in quotes is because mine didn't really turn out creamy. I had a feeling the boys wouldn't like it but they loved it and it was gone by the end of the night! It doesn't look pleasing but it tastes better than it looks :) So, here is a blog post of a "Creamy" Mustard Chicken recipe in the cast iron skillet.

Ingredients for the chicken:
- 2 pounds boneless chicken thighs
- 1 tsp salt
- 1/4 tsp pepper
- 5oz bacon

Ingredients for the sauce:
- 2 tbsp butter
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp basil seasoning
- 1 tsp oregano seasoning
- 1/3 cup chicken broth
- 1 1/2 cups half and half
- 2 tbsp mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 parmesan cheese

Directions:
Season chicken thighs with salt and pepper. Heat 1 tbsp of olive oil in a cast iron skillet over medium heat and cook until cooked through about 10 minutes per side and transfer to a plate.

Set aside. In the same skillet, add the bacon and cook until crispy. Transfer to a plate and set aside. Heat butter in the pan and add the onion powder, garlic powder, basil and oregano. Add in the chicken broth to deglaze the pan while scraping up bits from the bottom of the pan. Simmer for 3-4 minutes. Pour in cream and mustard, mix through and bring to a simmer. Reduce heat and allow sauce to thicken.

Add the parmesan cheese and allow it to melt in the sauce. Season with salt and pepper to taste. Add in the chicken and top with bacon.

Enjoy!