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Bacon-Cheese Topped Chicken

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
  • 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 shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 8 bacon strips, partially cooked
  • 2 teaspoons minced fresh parsley


  • 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.
  • 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 11x7-in. baking dish.
  • 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.
  • Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with parsley.

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Average Rating:
  • katlaydee3
    May 25, 2018

    Delicious! I left out the saut?ed mushrooms and served this with rice pilaf and steamed broccoli on the side.

  • hchambers
    Apr 24, 2018

    This was delicious. My family loved it, we will definitely keep this in the dinner rotation.

  • Robby1
    Mar 24, 2018

    Delicious!!! Chicken was very moist and tender under the blanket of mushrooms, cheese and bacon! Can't wait to make it again.

    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
    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
    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
    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
    Jan 12, 2015

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

  • hamhock32
    Oct 18, 2014

    Tender and moist chicken.

  • dvierzen
    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!