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Honey Mustard Chicken with Bacon and Mushrooms

2011 March 22
by Alicia

“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.


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


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

Yield: 3 to 4 servings

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

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.

53 Responses leave one →
  1. Julien permalink
    May 7, 2011

    Your cooking blog is really good

  2. Larry permalink
    May 10, 2011

    I would like to see the chicken deep-fried. Next level deliciousness.

  3. June 1, 2011

    I made this for dinner tonight for my boyfriend and I, and though I made a few small changes due to time constraints/lack of planning ahead (I poured the marinade over the chicken before I put it in the oven) it turned out really good. We both gave it a solid 5 stars, so it’ll be a keeper for our menu rotation. Thanks for sharing this delicious way to fix chicken. :)

    • June 25, 2011

      Good to know that it’s still delicious without having to marinate for the whole time :)

  4. Deborah permalink
    June 16, 2011

    LOVE this chicken! Thanks for sharing this recipe. It is going in my recipe cards!

  5. kmgal permalink
    June 16, 2011

    My husband really loved this! I will definitely make it again.

  6. Riddly permalink
    July 3, 2011

    how is cheddar that colour? Is it dyed? you can tell by the way I spelled that, that I come from the country where cheddar is made………

    • Amanda permalink
      September 29, 2011

      This makes no sense… cheddar is spelled that way everywhere… You spelled it no different than she did.

      • September 30, 2011

        I think Riddly meant “colour” 😉 I honestly have no clue how cheddar gets its color. Maybe there’s someone out there who can let us all know!

    • Sarah permalink
      October 7, 2011

      Many American cheese makers add annatto coloring to cheese products to make them more yellow or orange. All natural cheese products (cheddar included) will vary in color because of the seasonal variation of dietary intake in dairy cattle. As for the post-nuclear orange color found in powdered and spreadable cheeses, it’s anybody’s guess. I’m guessing some sort of radio-active isotope. 😛

      • October 7, 2011

        Thanks, Sarah! I learn something new every day. And you should have heard my husband laugh at the “radio-active isotope” statement! :)

    • Kathleen permalink
      November 4, 2011

      I didn’t know they spelled “color” with a “u” in Wisconsin and in Tillamook, Oregon….

      • November 4, 2011

        A quick search about “cheddar cheese” on Wikipedia produced this: “The cheese originates from the village of Cheddar in Somerset, South West England.” so perhaps Riddly is from England? Turns out that they make it all over the world: Australia, Belgium, Canada, Ireland, the Netherlands, New Zealand, South Africa, Sweden, the United Kingdom, and the United States (same source) so no one country can claim to be the source for the deliciousness :)

    • fnren permalink
      June 6, 2012

      annato seeds. I know it’s used in mexican food and sold as a paste but a lot of food products use it as a natural food dye.

      • June 8, 2012

        Wonderful discussion–very pleasant tone is much appreciated.

        I never knew there was such a thing as annato or that it was used for coloring things like goldfish crackers…until a friend’s child was diagnosed with a terrible allergy to it. She stopped feeding it to him (and his siblings), and bingo. No more headaches, rages, or rashes.

        Since then, I’ve been looking for it. I don’t think we’re allergic, but I sure don’t want to serve it unwittingly to someone who is!

  7. August 23, 2011

    Liked it! on stumbleupon… thanks for sharing…

  8. August 24, 2011

    I was on Stumbleupon, and right when I came across this post of yours, my mom said “I don’t know what to make for dinner tonight…” I looked at the pictures and said “I do.” We proceeded to cook up your delicious little dish here (save for marination because of time restrictions, we just put on some honey mustard before throwing it in the oven), and it was a HIT! Thanks so much for sharing this with us! I don’t cook very much, but I had a lot of fun doing this with my mom! Next time around, I’ll try it all by myself, and marinate it properly :)

  9. Rachelle permalink
    August 25, 2011

    Wow, I’m so glad stumbleupon brought me here. I used to live in southern Illinois, and there’s this pretty popular place called Lotawatta creek. Every time my boyfriend and I make a trip home, we stop by and he always gets a dish called Chicken Atlanta, which is honey mustard chicken with bacon, mushrooms, and cheddar. He’s gonna be so excited when I make this for him. Thank you so much!

    • Allyson permalink
      November 15, 2011

      Love Lottawatta Creek! I’m from Centralia originally but I’m away at school and haven’t been back in a while. Definitely going to have to make a trip when I’m home for Christmas.

  10. Donna permalink
    September 27, 2011

    Found this on (gawd I love that site) and thankfully I came across this recipe! I’m NOT a chicken lover but I’m sure this is one I’ll LOVE. My chicken is swimming in honey and dijon mustard in the fridge as we speak – and going in the oven this evening! Can’t wait!

  11. Donna permalink
    September 27, 2011

    That. Was. Awesome. Thank you for the recipe!

  12. Beth permalink
    September 28, 2011

    I love this recipe! We don’t marinade and we use swiss cheese and it is delicious!

  13. October 3, 2011

    Oh yum! Definitely going to have to try this!

  14. November 1, 2011

    Wow! I can’t wait to try this, it looks wonderful.

  15. Michelle permalink
    November 21, 2011

    Add some season salt to the chicken and use the marinade as a dip and you’ve got Alice Springs Chicken from Outback. I will make this time and time again. YUM!!!!!!!!!

  16. Kristen permalink
    December 11, 2011

    I made this tonight and it was a hit! Thanks for the recipe it will be joining my go to dinners!

  17. January 18, 2012

    I really don’t think you can go wrong when you top something with bacon and cheese! I’ll have to give this a try, thanks for the recipe.

  18. January 20, 2012

    Im so glad I found you through Stumble! I cannot wait to try this! Ive bookmarked it for a future meal option!

  19. PCJAE permalink
    January 28, 2012

    I found this recipe on Pinterest. VERY good. I will pound the chicken down to even thickness next time, and I think I will make extra honey mustard sauce to pour over for baking. Also, 6 chicken breasts would be perfect and 12 slices of bacon would be good. Then each breast has two slices.

  20. Chelsey permalink
    March 6, 2012

    SO GOOD. Tried it with Honey Barbecue sauce instead, and it was still awesome.

    • March 6, 2012

      Honey barbeque sauce sounds yummy too… That would be a good variation!

  21. Kelly permalink
    March 10, 2012

    I made this for dinner for me and my boyfriend. I loved how its so simple to make but taste so flavorful!

  22. April 20, 2012

    Have to try this. Great, but still prefer chocolate mole 😉

  23. Greg permalink
    April 20, 2012

    holllyyyy this looks sooooo amazing..!!! im at work and now starving, thanks!! 😉 .. cannot wait to try this out!

  24. UndomesticatedGoddess permalink
    May 7, 2012

    I’m making this for me and my boyfriend, who just moved in together, with some “man-approved oven fries” that, like this recipe, I found on StumbleUpon. My dog was standing in my kitchen looking at me like I was crazy (this is the first time I’ve really cooked two dishes at the same time). It’s in the oven. I’m praying.

  25. May 18, 2012

    Have just stumbled accross this recipe whilst looking for different meal ideas. Looks absolutely delicious and I can’t wait to try it!

  26. May 22, 2012

    Wow. So simple, yet looks SO good. I’m always looking for more chicken recipes, this is great!

  27. tracie permalink
    May 24, 2012

    I love this! It’s just like Alice Springs Chicken from the Outback…nice to make it at home instead of having to go to that crummy restaurant. :)

  28. hannah permalink
    June 4, 2012

    I am in the middle of making this right now for my boyfriend, im glad everyone is saying how good it is! (not that i had many doubts). Thanks for the recipe! :-)

  29. sienna permalink
    June 10, 2012

    i just made this for my mom. it was not only the easiest thing to make but it was so incredibly delicious! im addicted to how amazing this dish is!

  30. Vedette permalink
    June 11, 2012

    Thank you for this, now I have something to surprise my husband. I’m sure he is going to love this.

  31. June 20, 2012

    I’m always looking for a new recipe to make with chicken. I love this and I printed it out. Looking forward to making!

  32. Drew permalink
    July 9, 2012

    I added a sprinkle of sesame seeds instead of cheese and it worked nicely. Thanks for the great recipe :)

  33. Helen permalink
    May 3, 2013

    Im making this for supper tonight. Can’t wait to try it

  34. Chantel permalink
    December 11, 2013

    This is mine and my husbands favorite date night recipe!! I put the chicken in a vacuum tenderizer it works wonderfully!!

  35. BBarron permalink
    August 20, 2014

    I wonder if this could be assembled earlier in the day and then popped in the oven at dinner? Thoughts?

    • August 20, 2014

      I think that would be possible. You could maybe marinate the chicken overnight, assemble it in the morning, and then bake it at dinner time. If you try it, let us know how it turns out!

  36. August 23, 2014

    Yum!! My hubby is going to LOVE this. :) Pinned!

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