Ingredients
Equipment
Method
Marinate the chicken
- Whisk together Dijon mustard, honey, mayonnaise, and fresh lemon juice until smooth; reserve half for serving. Marinate the chicken in the other half for at least 30 minutes, fully coated.
Sear and cook the mushrooms
- Preheat the oven to 400°F while the chicken marinates.
- Heat an oven-safe skillet over medium-high heat and sear the marinated chicken for 3-4 minutes per side, until golden.
- In a separate pan, sauté sliced cremini mushrooms in butter until golden and the moisture has evaporated, then season with salt and pepper.
Assemble and bake
- Top each seared chicken breast with a spoonful of honey mustard, then add the sautéed mushrooms.
- Sprinkle crumbled bacon over the mushrooms, then cover each breast with shredded Colby Jack or Monterey Jack cheese.
- Bake in the 400°F oven for 15-18 minutes until the chicken reaches 165°F and the cheese is melted and golden.
Finish and serve
- Garnish with fresh parsley, then serve immediately with the reserved honey mustard on the side.
Notes
Pro tip: reserve half the honey mustard before it touches raw chicken so you can use it safely as a drizzle at the end. Store leftovers in the fridge for up to 3 days in a sealed container; reheat gently in a 350°F oven until warmed through. Freeze for up to 2 months, though the cheese topping may soften on thawing. For a lighter option, use light mayonnaise while keeping the same amounts of honey and Dijon.