Honey Mustard Bacon Chicken Recipe

Prepare chicken

If breasts are thick, butterfly or pound to an even 1/2-inch thickness. Pat dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Set up dredging station

Place flour in a shallow bowl. In a second bowl, whisk eggs with 2 tablespoons milk until smooth. In a third bowl combine panko, grated Parmesan, garlic powder, onion powder, smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; mix well.

Bread the chicken

Working one at a time, dredge each breast in flour, shaking off excess; dip into the egg mixture, then press firmly into the panko mixture to coat both sides. Place breaded breasts on a tray and let rest 5 minutes to help coating adhere.

Pan-fry the chicken

Heat 1/2 cup vegetable oil in a large skillet over medium heat until shimmering (about 350°F / oil will ripple but not smoke). Add chicken breasts (do not crowd) and cook 4–5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a sheet pan and tent loosely with foil to keep warm while finishing other components.

Cook bacon

Preheat oven to 400°F (200°C). Arrange bacon in a single layer on a foil-lined baking sheet. Bake 12–18 minutes until crisp to your liking. Drain on paper towels, then roughly chop half of the bacon (5 slices) for topping and leave remaining whole or halved for layering on the sandwich.

Toast Texas toast

While bacon finishes, spread 1/2 tablespoon butter on each slice of Texas toast. Toast in a skillet over medium heat or under a broiler until golden and crisp, about 2–3 minutes per side in skillet or 1–2 minutes under broiler—watch carefully.

Make honey mustard

In a small bowl combine prepared honey mustard, Dijon mustard, and honey. Stir until smooth and set aside.

Make pesto mayo

In a separate bowl whisk together mayonnaise, basil pesto, lemon juice, and 1/4 tsp black pepper until smooth. Taste and adjust seasoning; add a pinch of salt if needed.

Prep tomato and lettuce

Slice the tomato into 1/4-inch slices. Season tomato slices lightly with 1/4 tsp salt and 1/4 tsp black pepper. If using iceberg, separate and rinse leaves; if romaine, trim and use whole leaves. For 'breaded lettuce' component: pat 2–3 lettuce leaves dry, lightly dust with flour, dip briefly into remaining egg (from breading station) and press into any leftover panko mixture until coated; then shallow-fry in 2 tbsp oil about 1 minute per side until crisp and golden. Drain on paper towels and set aside.

Assemble sandwiches

Spread about 1 tablespoon honey mustard on the bottom slice of each toasted Texas toast. Place a breaded chicken breast on top. Drizzle about 1 tablespoon honey mustard over the chicken and then spread 1 tablespoon pesto mayo on the top toast slice. Add one or two pieces of whole/halved crispy bacon and a generous sprinkle of chopped bacon. Layer with tomato slices and the breaded lettuce leaf. Close the sandwich with the top toast slice, pesto mayo side down. Press gently to set.

Finish and serve

If desired, return assembled sandwiches to a clean skillet over low heat for 1–2 minutes per side to warm through and meld flavors (watch so toast doesn’t burn). Cut each sandwich in half on the diagonal and serve immediately with extra honey mustard and pesto mayo on the side.