Warning: Ugliest photo alive. But you have to know that it only means that this recipe IS THAT GOOD, that it's worth showing anyway! Today I'm sharing  one of my favorite recipes of ALL TIME. Yes folks, it's that good. Healthiest recipe ever? Meh, not totally. But it's hearty, easy, and so. dang. good. so trust me, it's worth it. Don't be fooled by the length of the recipe, it's super simple. I hope you enjoy it as much as I do!

Printable this recipe HERE

Cheesy Bacon Chicken with Honey Mustard Dipping Sauce


  • 4 Boneless skinless chicken breasts
  • 5oz Worchestershire sauce
  • 4-8 Slices bacon (based on taste)
  • 2 Tablespoons butter (optional)
  • ½ Onion, sliced
  • 8oz Fresh mushrooms, sliced
  • 8oz Cheese – Any cheese is fine, but monterey jack, provolone, swiss, or mozzarella would be good.


Place chicken in gallon ziplock bag, poke several times with a fork and cover generously with Worchestershire sauce. (If your chicken is thick, you might want to pound it out a bit so it’s thinner, it will cook easier that way.) Close bag and refrigerate overnight, or at least 1 hour. Cook up bacon (for a healthier option, microwave it on a paper towel or bake it in the oven until done), drain, set aside. Cook onions and mushrooms in bacon grease, or use 2T butter – cook until soft. Set aside in a bowl.

Remove chicken from baggie and discard marinade. Cook chicken breasts in same pan until cooked through and no longer pink in the middle, being careful not to dry them out (putting a lid on the pan while it cooks helps). Add a little extra Worchestershire sauce to pan if needed to keep chicken moist.

Once done, place chicken on aluminum foil on a cookie sheet. Top with bacon, then onion and mushrooms, then top with cheese. Broil on low until cheese is melted and bubbly – watch it closely so it doesn’t burn!

Dipping sauce: Mix a little mayo and dijon mustard together until it’s the flavor you like, and dip away!

Printable version HERE

 My tips and pics:

First of all, pay 1/2 price for your groceries, please! I use Deals To Meals to see the best deals for the week all in one place, then I price-match that list at Walmart saving me about 1/2 each week. See How I grocery shop for more info. Ok, now we can move on 😉

To thaw your chicken quickly (if frozen): I put my frozen chicken in a glass dish of hot water and let them sit, or put chicken in a glass bowl of water and microwave it until thawed. Again, you might want to pound out your chicken a bit once it's thawed. If it's too thick it takes forever to cook.

I eyeballed the marinade, I just kept shaking until I felt the chicken had been coated well and there was still some left in the bag for marinating.

Bacon: I planned for about 2 pieces of bacon per chicken, but it was a lot and we didn’t use it all. I would plan one slice per chicken breast next time. For a healthier option you can microwave your bacon on a paper towel, or you can bake it in the oven. It tastes so different because all the extra grease drips off!! It’s amazing!

For mushrooms: I use these dried mushrooms from Costco. I leave them in my pantry, and they are always ready for me when I need them!

 You just soak them in a bowl of water for 5 minutes to reconstitute them…

…then squeeze out all the extra water when you’re done. Warning…they stink. Bad.

 As for the onion, I only used a few slices. You don’t need a ton, they are just going on top of the chicken breasts.

When the bacon is done cooking you can then wipe out your bacon grease and cook your veggies in olive or vegetable oil…but I left some bacon grease in my pan and cooked them in it. It tastes waaaaay better.

 Saute your vegetables on medium high heat until they are cooked and soft.

 The recipe originally called for broiling your chicken, but I find broiling to dry it out. I opted to sauté my chicken in the same pan as the vegetables and bacon. Keep the bacon flavor goin'.

 I added a little extra Worcestershire sauce,

…and I put a lid on my pan to keep my chicken juicy as it cooks. I’m OCD about my chicken being too dry! As you can tell I don’t have a lid that fits my pan so I simply use another pan as the lid! It works great, actually.

 For our side dish: I heated up some frozen corn. I stock up on it when it’s on sale, steam it, cut it off the cob, and freeze it in baggies. It tastes soooo much better than canned!

 Just add a tablespoon or two of water to the bottom of your bowl, add your corn, cover it (I use a plastic plate) and microwave on high for 3 minutes. It’s perfection. Add a little salt, pepper, and parsley and you have the best “fresh” corn ever.

Ok! Back to the chicken…
When your chicken is golden delicious,

 …start layering!

I put my chicken on top of foil because I figured some of the toppings might come off when broiling and I didn’t want to lose any of the yumminess. Turned out to be a good idea. I layered the bacon first (breaking it into smaller pieces),

…then I added the veggies, and the cheese on top. I used shredded mozzarella and had one lonely slice of provolone in my fridge that I used up also. Any type of cheese would be good, really.

 Place it in the oven on low broil and watch it closely. Everything is cooked, so you just want to let the cheese melt, bubble, and brown slightly.

For the sauce: you could use plain honey mustard dressing, or you could do what I did…

 …and mix a little honey dijon mustard with a little light mayo. Mix it together and it’s really delish. Totally makes the meal!

 When your chicken is done, remove from the oven, serve with your sauce, and enjoy!!!


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