Honey Mustard Glazed Chicken with Bacon and Cheese
A savory-sweet chicken dish featuring tender breasts glazed in a tangy honey Dijon marinade, topped with sauteed mushrooms, crispy bacon, and melted Colby Jack cheese. The combination of the honey mustard glaze and rich toppings creates a restaurant-quality meal perfect for family dinners or entertaining guests. What sets this version apart is the dual use of the marinade as both a flavor enhancer and serving sauce, plus the one-skillet technique that builds layers of flavor from the chicken drippings.
Ingredients
- ½ cup Dijon mustard, preferably French brand
- ½ cup honey
- ¼ cup mayonnaise
- 1 tsp fresh lemon juice
- 4 boneless skinless chicken breasts, about 1 1/2 lb
- 2 tbsp butter
- 8 oz mushrooms, sliced
- 1 tbsp olive oil
- 4 slices cooked bacon, chopped into 2-inch pieces, preferably uncured
- 2 cup Colby Jack cheese, shreddedcheddar cheese1:1none
sharper flavor
- 2 tbsp fresh parsley, for garnish(optional)
- salt
- freshly ground black pepper
Instructions
- 1
Mix together Dijon mustard, honey, mayonnaise, and lemon juice
- 2
Reserve 1/4 cup of mixture and refrigerate
- 3
Marinate chicken breasts in remaining mixture for at least 30 minutes or overnight
- 4
Preheat oven to 400°F
- 5
Melt butter in large oven-proof skillet over medium-high heat
- 6
Cook sliced mushrooms until browned and moisture has evaporated, about 5 to 7 minutes
- 7
Remove mushrooms and set aside
- 8
Add olive oil to same skillet and heat until shimmering
- 9
Brown marinated chicken breasts about 5 minutes per side
- 10
Scatter cooked mushrooms over browned chicken
- 11
Sprinkle chopped bacon pieces and shredded cheese on top
- 12
Cover skillet and bake until chicken reaches internal temperature of 165°F, about 10 to 15 minutes
- 13
Garnish with fresh parsley and season with salt and pepper
- 14
Serve with reserved honey mustard sauce
Tips
Marinate the chicken overnight for deeper flavor penetration and more tender results.
Use an oven-proof skillet to build flavors in one pan and avoid transferring between cookware.
Let chicken rest for 5 minutes after baking to retain juices when slicing.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container.
Can marinate chicken up to 24 hours ahead. Assemble and bake when ready to serve.
Serve hot directly from skillet with reserved sauce on the side.
Common Mistakes
Don't skip browning the chicken to avoid bland, pale results.
Don't overcook the mushrooms to avoid soggy texture.
Use a meat thermometer to avoid dry, overcooked chicken.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use chicken thighs instead of breasts?
Yes, bone-in thighs work well but increase cooking time to 25-30 minutes and ensure internal temperature reaches 165°F throughout.
What if I don't have an oven-proof skillet?
Brown the chicken in a regular skillet, then transfer to a baking dish with toppings and bake as directed.
How long will leftovers keep in the refrigerator?
Store covered leftovers for up to 3 days. Reheat gently in oven at 350°F until warmed through.