Preheat your oven to 350°F (175°C).
Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side.
Remove the chicken from the skillet and place them in a baking dish.
In the same skillet, add the sliced mushrooms and sauté until they are tender and browned.
In a small bowl, mix together the Dijon mustard, mayonnaise, and honey (if using). Spread this mixture evenly over each chicken breast.
Top each chicken breast with the sautéed mushrooms, crumbled bacon, and a generous amount of shredded cheddar and Monterey Jack cheese.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Serve hot and enjoy the melty, gooey, and crispy goodness!
Variations & Tips
For a spicier kick, add a pinch of cayenne pepper to the seasoning mix for the chicken. You can also experiment with different cheeses, such as pepper jack or gouda, for a unique flavor profile. If you prefer a smokier taste, try using smoked bacon or adding a dash of smoked paprika to the mustard sauce. For a more herbaceous twist, sprinkle some fresh chopped parsley or chives over the finished dish before serving.
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I’m pretty sure I could live on this stuff. It’s insanely good!
This dish has my husband hooked—he pleads for it on a weekly basis
Ich verließ die Hochzeit meiner Enkelin, nachdem sie mein Aussehen kommentierte
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