Honey Mustard Chicken with Bacon and Mushrooms

“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 thoughts on “Honey Mustard Chicken with Bacon and Mushrooms”

  1. 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. 🙂

  2. 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………

      1. 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!

    1. 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. 😛

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

      1. 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 🙂

    2. 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.

      1. 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!

  3. 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 🙂

  4. 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!

    1. 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.

  5. Found this on stumbleupon.com (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!

  6. 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!!!!!!!!!

  7. 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.

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

  9. 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.

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

  11. 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. 🙂

  12. 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! 🙂

  13. 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!

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

    1. 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!

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