
This is a quick and easy recipe for Honey Mustard Stuffed Chicken - a great recipe for a simple weeknight dinner.
It only needs 7 ingredients and 10 minutes of prep time. Then you pop it in the oven for 25 minutes, with ample time for making a side dish or cleanup.
This recipe is suitable for keto, low-carb or any way of eating that prioritizes quality, wholesome ingredients.
🥘 ingredients
- chicken breast
- strips of bacon
- roma tomatoes
- shredded mozzarella cheese
- cream
- spicy mustard
- honey
- salt, pepper, coriander
🔪 instructions
- Preheat over 350ºF/180ºC.
- Season both sides of the chicken breast with salt, pepper and coriander.
- Transfer the chicken to a baking tray and top with the sliced tomato, bacon strips and finally, the cheese.
- Fold the chicken over and secure with a toothpick.
- Pop it into the oven for approximately 25 minutes and about 2 minutes under the broiler.
- While the chicken cooks, warm the cream, mustard and honey together in a small sauce pan and drizzle over the chicken before serving.
📋 recipe

Ingredients
- 2 • small chicken breast [cut in half lengthwise and pound to about ¾” thick if neccesary]
- 4 • strips of bacon [cooked crispy or to your liking]
- 1 • roma tomato [sliced]
- ¼ cup • shredded mozzarella cheese
- ¼ cup • cream
- 2 tablespoon • spicy mustard
- 1 teaspoon • honey
- to taste • salt/pepper/coriander
Instructions
- Preheat over 350ºF/180ºC
- Season both sides of the chicken breast with salt, pepper and coriander.
- Transfer the chicken to a baking tray and top with the sliced tomato, bacon strips and finally, the cheese. Add a sprinkle of cheese on top if you like.
- Fold the chicken over and secure with a toothpick.
- Pop it into the oven for approximately 25 minutes and about 2 minutes under the broiler - until the chicken it cooked and the cheese is golden and bubbly.
- While the chicken cooks, warm the cream, mustard and honey together in a small sauce pan and drizzle over the chicken before serving.
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Kelly says
you have a lot of great recipes!
Shay says
Thank you so much, Kelly! 🙂