Mustard Cream BBQ Chicken

1 tablespoon extra-virgin olive oil

2 teaspoons onion powder

1 ½ teaspoons sea salt

1 teaspoon paprika

1 teaspoon garlic powder

¼ teaspoon fresh ground black pepper

1 large whole skinless boneless chicken breast

2 tablespoons Dijon mustard

2 tablespoons heavy cream

2 tablespoons barbeque sauce

½ teaspoon ground dried rosemary

½ teaspoon minced garlic

2 slices bacon, or more to taste

½ 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.