Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup mushrooms, sliced
- 4 slices turkey bacon
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- Fresh parsley, chopped (for garnish)
Instructions
- Trim excess fat from chicken breasts and pat dry.
- Season both sides with garlic powder, smoked paprika, salt, and black pepper.
- Heat a skillet over medium heat and cook turkey bacon until crispy. Set aside on paper towels.
- In the same skillet, sauté mushrooms for 5–6 minutes until golden. Add 1 teaspoon olive oil if needed. Set aside.
- Add 2 tablespoons olive oil to the skillet and sear chicken breasts 5–6 minutes per side until golden and cooked through (165°F / 74°C).
- In a small bowl, mix chicken broth, Dijon mustard, and honey. Pour over chicken in the last 2–3 minutes of cooking. Simmer to coat.
- Top each chicken breast with mushrooms, turkey bacon, and shredded cheese. Cover and reduce heat for 2–3 minutes until cheese melts.
- Garnish with fresh parsley and serve immediately.
Notes
Flatten chicken slightly for even cooking.
Cheese can be varied to taste (mozzarella, provolone, or your choice).
For extra flavor, add caramelized onions or roasted red peppers.
- Prep Time: 15
- Cook Time: 25