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: Top 10 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 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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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!"

avidcookGA User ID: 195648 66221
Reviewed Apr. 12, 2014

"This is delicious!!!! I had thinly cut chicken, so I cut the baking time."

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