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Honey Mustard Chicken with Bacon & Mushrooms

Honey Mustard Chicken with Bacon and Mushroom


  • 4 boneless, skinless chicken breasts
  • 4 strips of bacon
  • 8 ounces mushrooms, sliced
  • ½ cup onions, sliced (optional)
  • 1 tablespoon olive oil
  • ½ cup Dijon mustard
  • ½ cup honey
  • ¼ cup mayonnaise


How to make honey mustard chicken marinade

  1. In a small bowl, whisk together mustard, honey, and mayonnaise. Reserve ¼ cup sauce in a covered container and refrigerate until serving time.
  2. Place the remaining sauce and raw chicken breast in a large plastic zipper-top bag. Turn chicken in the bag until evenly coated. Refrigerate for at least 30 minutes or overnight.


How to make honey mustard chicken, mushrooms & bacon

  1. Preheat oven to 400°F.
  2. In a large skillet, cook bacon until crispy. Remove the bacon and set aside.
  3. In the same skillet, add the sliced onions and mushrooms and sauté until they are tender and slightly brown, about 5 to 7 minutes. Set aside and keep warm.
  4. While the mushrooms and onion are cooking, heat olive oil in a different skillet. Add the chicken breasts and cook for 4-5 minutes on each side. Do not move or flip until a golden brown crust forms.
  5. Cover the skillet (or transfer chicken to a baking dish) and place it in the oven. Bake until the chicken reaches an internal temperature of 165 degrees (test at the thickest part). This will take about 10 minutes, depending on thickness.
  6. Remove the chicken from the oven.
  7. Place one or two small bacon strips on top of the chicken, then divide mushrooms and onions evenly over the chicken.
  8. Drizzle the top of the chicken with the set-aside honey mustard marinade. Be sure to keep some for dipping on the side.
  9. Serve the chicken with your favorite sides and enjoy!

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