Recipe Background
A flavorful chicken dish with bacon, cheese, and honey mustard sauce.
This chicken dish promises layers of flavors that feel like a cozy get-together on a plate. As you take your first bite, the smoky crispness of bacon dances with the rich, gooey Colby Jack cheese, creating a comforting harmony. Each mouthful is a delightful blend of savory and sweet, thanks to the honey mustard that clings to every morsel. A hint of tanginess from the mustard brightens the profile, making each forkful even more inviting. The chicken, tender and juicy, balances the array through its seasoned simplicity.
Crisping the bacon is a pleasure, its aroma filling the kitchen long before it meets the chicken. Don't skip the resting time for the chicken in the fridge with its seasoning salt—this technique allows the flavors to permeate thoroughly, rewarding you with a well-rounded taste experience. The sautéed mushrooms add an earthy note, grounding the dish with depth.
This is a meal that encourages sharing, gathering folks around the table for a chat and a laugh. The smiles it brings are as warming as the flavors themselves. Serve it up and let the chatter and satisfaction spread, accompanied by that extra drizzle of the honey mustard sauce for those who crave a little more zing.
Ingredients
For the chicken:
- 4 chicken breasts boneless and skinless, pounded to 1/2-inch-thick
- 1 teaspoon seasoning salt
- 6 strips bacon cut in half
- 1/4 cup yellow mustard
- 1/3 cup honey
- 2 tablespoons mayonnaise
- 1/2 tablespoon dried onion flakes
- 1 tablespoon cooking oil
- 1 cup fresh mushrooms sliced
- 2 cups Colby Jack cheese shredded
For the honey mustard sauce:
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon Dijon mustard
- 1/4 cup honey
- 1 tablespoon dried onion flakes
- 1/2 tablespoon lemon juice
- fresh parsley optional, to taste, chopped, for garnish
Directions
- Sprinkle and rub the chicken breasts with the seasoning salt.
- Cover the chicken breasts and refrigerate them for 30 minutes.
- Preheat the oven to 350 degrees F.
- In a large skillet over medium heat, cook the bacon until crisp. Set it aside.
- In a small bowl, mix 1/4 cup of the yellow mustard, 1/3 cup of the honey, 2 tablespoons of the mayonnaise, and 1/2 tablespoon of the onion flakes together.
- In a large skillet over medium heat, add the oil and the chicken breasts and sauté until browned, about 3-5 minutes per side.
- Place the chicken breasts in an 11x7-inch pan.
- Brush the sauce over each of the chicken breasts.
- Top the chicken breasts with the mushrooms, the cooked bacon, and the cheese.
- Bake the chicken breasts until they reach an internal temperature of 165 degrees F and the cheese has melted, about 10-20 minutes.
- While the chicken is baking, in a bowl, mix the remaining mayonnaise, the remaining yellow mustard, the Dijon mustard, the remaining honey, the remaining dried onion, and the lemon juice together.
- Serve the chicken breasts with the honey mustard sauce and garnish with the parsley.
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