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Bacon-Cheese Topped Chicken

Bacon-Cheese Topped Chicken Recipe
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ½ cup Dijon mustard
  • ½ cup honey
  • 4-1/2 teaspoons canola oil, divided
  • ½ teaspoon lemon juice
  • 4 boneless skinless chicken breast halves
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • Dash paprika
  • 2 cups sliced fresh mushrooms
  • 2 tablespoons butter
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 8 bacon strips, partially cooked
  • 2 teaspoons minced fresh parsley
  1. In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice.
  2. Pour ½ cup into a large resealable plastic bag; add the chicken.
  3. Seal the bag and turn to coat; refrigerate for 2 hours.
  4. Cover and refrigerate the remaining marinade.
  5. Drain and discard marinade from chicken.
  6. In a large skillet over medium heat, brown chicken in remaining oil on all sides.
  7. Sprinkle with salt, pepper and paprika.
  8. Transfer to a greased 11-in. x 7-in. baking dish.
  9. In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken.
  10. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken.
  11. Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°.
  12. Sprinkle with parsley.

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