Bacon-Cheese Topped Chicken Recipe
Bacon-Cheese Topped Chicken Recipe photo by Taste of Home
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Bacon-Cheese Topped Chicken Recipe

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Mushrooms, bacon strips and Monterey Jack cheese top these tender marinated chicken breasts that provide a flavorful dining experience with a just a little fuss. I get compliments whenever I serve them. They're one of my family's favorites. -Melanie Kennedy Battle Ground, Washington
Recommended: Our Best Bacon Recipes
TOTAL TIME: Prep: 40 min. + marinating Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 40 min. + marinating Bake: 20 min.
MAKES: 4 servings


  • 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
  • 2 tablespoons butter
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 8 Jones Dairy Farm Dry-Aged 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. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade.
  2. 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. Transfer to a greased 11-in. x 7-in. baking dish.
  3. In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken.
  4. Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°. Sprinkle with parsley. Yield: 4 servings.
Originally published as Bacon-Cheese Topped Chicken in Taste of Home February/March 2005, p30

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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BIGJOHNSGAL User ID: 6260528 261346
Reviewed Feb. 15, 2017

"OMG! SO Delicious!!! Restaurant GOOD! The sauce in this recipe is to die for! My family loved it and it will be going into our regular Menu!"

JMartinelli13 User ID: 92779 249042
Reviewed Jun. 4, 2016

"Tim loves the Alice Springs chicken from Outback Steakhouse. I've tried a couple of the clone recipes, none that really knocked his socks off. He said while it's not really like the Outback one either, he liked it a lot and would eat it again if I made it. "Partially cooking" the bacon is kind of vague, you want it to crisp up but not burn on top of the chicken while it bakes, I eyeballed it and it was pretty close. We aren't mushroom fans, so they got omitted :) I used Penzey's Seasoned salt in place of the salt/pepper/paprika."

KColeman0531 User ID: 8800701 245251
Reviewed Mar. 10, 2016

"AMAZING flavor (I marinate overnight for maximum impact)!!! Also I add red onion in with the mushrooms when I saute (I put onion on EVERYTHING :-D)"

jiljilsch User ID: 8294399 228527
Reviewed Jun. 25, 2015

"This was amazing! Although, how could something with bacon and cheese NOT be amazing?!? Definitely a keeper, great way to change up chicken! Next time I think I'll pound down the chicken and wrap it around the bacon and cheese before grilling to make a stuffed chicken breast!"

LindaGlen5 User ID: 7472862 217698
Reviewed Jan. 12, 2015

"Bacon and chicken - our favorite ingredients. This was a big hit! I will DEFINITELY make this again."

hamhock32 User ID: 7001222 144301
Reviewed Oct. 18, 2014

"Tender and moist chicken."

dvierzen User ID: 7402990 77861
Reviewed Oct. 6, 2014

"This was a hit with my husband and I. The only adjustment I made was to cook for only 15 minutes, since my chicken was thinly cut. Amazing flavor!"

pschube User ID: 2658481 129897
Reviewed Apr. 30, 2014

"Fantastic Flavor! The whole family loved it!"

tell_the_tale User ID: 6198298 97062
Reviewed Apr. 19, 2014

"Owe my gosh this is so amazing. This is one of the best things that I have fixed for dinner in a very long time. I added some onion to the mushrooms while they were caramelizing in the butter sauce and there were just no words for how good this recipe is. I even completely screwed up this recipe the first time I made it and it was still delicious. Coming from a VERY picky eater this is saying a lot because this is only the second recipe that I have given a complete 5 star rating to."

SandeeKaye User ID: 6963955 97061
Reviewed Apr. 18, 2014

"Great recipe, even my picky eater asked for seconds!"

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