Bacon Cheese Topped Chicken

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bacon cheese topped chickenBacon Cheese Topped Chicken is one of my favorite main dishes. It combines some of my favorite flavors (mushroom, cheddar, bacon) into one, mouth-watering package!

One of the things people miss on the THM Plan is breaded Fried chicken; while this isn’t exactly that, it’s an amazing chicken dish that just might replace it for you :).

The bacon helps keep the chicken breasts nice and tender, and two-hour marination ensures it’s full of zippy mustard flavor. Fried mushrooms and sharp cheddar add bite, and a garnish of green onions pretties it all up.

Yield: 4

Bacon Cheese Topped Chicken

Bacon Cheese Topped Chicken
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour


  • 1/2 cup Dijon mustard
  • 1 1/2 tsp Gentle Sweet
  • 1 Tbsp olive oil
  • 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
  • 2 cups shredded cheddar cheese
  • 8 bacon strips, partially cooked
  • 2 teaspoons minced green onion


  1. In a small bowl, combine the mustard, sweetener, 1-1/2 teaspoons oil and lemon juice.
  2. 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.
  3. 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.
  4. In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheese and mushrooms. Place bacon strips in a crisscross pattern over chicken.
  5. Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°. Sprinkle with parsley.

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