- 1 tablespoon extra-virgin olive oil
- 2 teaspoons onion powder
- 1 1/2 teaspoons sea salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon fresh ground black pepper
- 1 large whole skinless boneless chicken breast
- 2 tablespoons Dijon mustard
- 2 tablespoons heavy cream
- 2 tablespoons barbeque sauce
- 1/2 teaspoon ground dried rosemary
- 1/2 teaspoon minced garlic
- 2 slices bacon, or more to taste
- 1/2 cup dry white wine, divided
- Whisk olive oil, onion powder, sea salt, paprika, garlic powder, and black pepper together in a bowl to make the marinade.
- Place chicken in a large bowl. Pour marinade over the chicken. Marinate in refrigerator at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk Dijon mustard, heavy cream, barbeque sauce, rosemary, and garlic together in a bowl.
- Heat a large skillet over medium-high heat. Cook the bacon in the pan until browned, about 2 minutes per side. Remove bacon to a paper towel-lined plate, reserving bacon drippings in the skillet.
- Remove chicken from marinade, shaking to remove any excess moisture. Discard marinade.
- Cook the chicken in the bacon drippings until browned, about 3 minutes per side. Brush the mustard sauce over both sides of the chicken; cook another 2 minutes per side. Pour about half the white wine over the chicken; allow the mixture to simmer until the wine reduces, about 10 minutes.
- Remove chicken to a baking dish; top with the bacon and remaining white wine.
- Bake in preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from oven and allow to rest about 5 minutes before slicing to serve.