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“This is probably my favorite way to eat chicken.”  That’s a quote from my husband the last time I made Honey Mustard Chicken with Bacon and Mushrooms for dinner.  Marinate some chicken breasts in honey, mustard, and lemon, then top with bacon, mushrooms and cheese… How could that go wrong?

Honey Mustard Chicken with Bacon & Mushrooms

I love to serve this dish with a side of oven fries and a crisp lettuce salad.  It’s a meal full of flavor!

Begin by making the marinade for the chicken.  Start with equal parts Dijon mustard and honey.  Add a squeeze of fresh lemon juice.  You can leave the chicken breasts whole, or cut them in halves.  I like to slice them in half to speed the cooking process along.  Marinate the chicken breasts for about 2 hours.

The Lineup

Mix the Marinade

Here’s what you’ll need for the toppings: sliced fresh mushrooms, mostly cooked bacon (it will cook more when baked in the oven), grated cheddar, and fresh parsley.

The Lineup

After the chicken has marinated, heat a small amount of oil in a large skillet.  Add the chicken breasts (discard leftover marinade), and sprinkle with salt, pepper, and a bit of paprika.  Cook a few minutes on each side, but not cooked through; they will finish cooking in the oven.

Cooking Chicken

Scrape out the pan, and toss in the mushrooms.  Saute those for a few minutes, and then set aside.

Mushrooms

Assemble the chicken in a large baking dish. Top first with bacon, then mushrooms, and lastly with cheese.

Assembly

After baking for about 20 minutes, chop up some fresh parsley and sprinkle atop before serving!

Ready to Eat

Honey Mustard Chicken with Bacon and Mushrooms

Print Recipe
Servings 3 to 4 servings

Ingredients
  

  • 1 to 1 1/2 pounds boneless skinless chicken breasts
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 1 teaspoon lemon juice
  • 2 cups fresh mushrooms sliced
  • 8 to 12 slices bacon partially cooked
  • 1 cup grated cheddar cheese
  • 1 tablespoon fresh parsley chopped
  • Seasonings: salt pepper, paprika

Instructions
 

  • Make marinade by mixing together mustard, honey, and lemon juice. Add chicken breasts and refrigerate for two hours. Preheat oven to 350 degrees F. Heat a small amount of oil (canola or vegetable) in a skillet and add chicken breasts, discarding marinade. Cook chicken a few minutes on each side. Set aside. Scrape out most of the juices from the pan, and add mushrooms. Saute mushrooms until tender (a few minutes). Assemble chicken in a large baking dish: chicken, then bacon, then mushrooms, then cheese. Bake at 350 degrees F for about 20 minutes, until chicken is cooked through. Sprinkle with chopped parsley before serving.