Bacon Mushroom Honey Dijon Chicken

Published September 5, 2012 by thepinkgourmet

This is a very flavorful chicken!!  I will be adding this to my make again list.  It was very moist.  I liked the way all the flavors blended together.  Since this was so rich I felt like all I needed to have with it was a nice salad.

Bacon Mushroom Honey Dijon Chicken
adapted slightly from Taste of Home

1/2 cup Dijon mustard
1/2 cup honey
4-1/2 teaspoons canola oil, divided
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika
2 cups sliced fresh mushrooms
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
8 bacon strips, cut and cooked
2 TBL sliced green onions

In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour  into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours.

Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Remove and set aside.

In the same skillet, saute mushrooms with cooked bacon until tender. Remove to set aside. Add chicken breasts to skillet, top with mushroom and bacon then cheeses and green onions.
Cook over low heat, covered for 15-20 minutes until juices run clear.

This is what you need to make the marinade.


The first thing you need to is make the marinade.  Mix the Dijon mustard, honey, lemon juice and the canola oil.

Then put the chicken in a food storage baggie with the marinade.  Marinade at least 2 hours.

Cut your green onions and set aside.

Get your bacon cooked and also set it aside till later.

After you take your chicken out of the marinade, brown it in a skillet in some canola oil.

This is what your chicken should look like when it is ready to be taken out of the skillet.

When you take the chicken out of the skillet season it with salt, pepper, and paprika.

Put your mushrooms in the skillet that the chicken was cooked in. Saute them till tender.

Looking good!!!  I did not put my bacon in till my mushrooms looked like that. I only cooked this for a couple of minutes longer when I added the bacon.

Now your ready to start the layering process.  Add your chicken back into the skillet and put your mushrooms and bacon on top.

I then put the Monterey Jack cheese on top of the bacon and mushrooms.

Then put the Cheddar cheese and green onions on top of the Monterey Jack cheese.

Turn the heat to low and put a top on the skillet.  Cook about 15-20 minutes.  You will have this when you take the top off.  There is nothing left to say but enjoy!!!  I hope you will try this recipe…..

I give this recipe plus out of 4!!!!

4 comments on “Bacon Mushroom Honey Dijon Chicken

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