There’s something so comforting about juicy chicken baked under layers of honey mustard, mushrooms, bacon, and melty cheese.
This baked honey mustard chicken is savory, sweet, and satisfying—perfect for weeknight dinners or casual gatherings.
Why You’ll Love This Recipe
The honey mustard glaze gives the chicken a sweet and tangy flavor that’s irresistible.
Mushrooms and onions add richness and depth, while crispy bacon brings a smoky crunch.
It’s easy to make with simple steps, yet looks and tastes like a restaurant dish.
Cheesy topping makes this chicken even more comforting and family-friendly.
What You’ll Need (Ingredient Highlights)
Chicken breasts are lean and tender, ideal for baking.
Honey mustard adds tangy sweetness and a glossy finish.
Baby bella mushrooms bring earthy flavor that pairs well with chicken.
Crispy bacon adds a salty, smoky contrast.
Colby jack cheese melts beautifully for a gooey, golden topping.
Fresh parsley provides a bright finishing touch.
Pro Tips Before You Start
Pound chicken breasts to an even thickness for uniform cooking.
Use freshly shredded cheese for the best melting texture.
Don’t skip resting the chicken a few minutes before serving—it keeps the juices inside.
Cook bacon separately until crisp to ensure the best crunch when added.
How to Make Baked Honey Mustard Chicken
Step 1 – Prep the chicken
Place chicken breasts in a casserole dish.
Season with half the salt, pepper, and garlic powder.
Step 2 – Add the glaze
Spread 1–2 tablespoons of honey mustard over each chicken breast.
Step 3 – Top with veggies
In a bowl, toss mushrooms and onions with olive oil and remaining seasonings.
Spread over the chicken.
Step 4 – Bake
Bake uncovered at 375°F for about 30 minutes.
Step 5 – Add bacon and cheese
Remove dish, sprinkle bacon and cheese on top, then return to the oven for 5–10 minutes until cheese melts and chicken reaches 165°F internal temperature.
Step 6 – Garnish and serve
Top with fresh parsley and serve hot with mashed potatoes, rice, or a side of veggies.
What to Serve Them With
Pair with buttery mashed potatoes for a classic comfort meal.
Serve over rice or quinoa for a lighter option.
Add a green side salad or roasted vegetables for balance.
Variations / Substitutions
Swap chicken breasts for thighs for extra juiciness.
Use Swiss or mozzarella cheese instead of Colby jack.
Add spinach or bell peppers with the mushrooms for more veggies.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat covered in the oven at 325°F until warmed through, or microwave gently.
Freeze baked chicken (without garnish) for up to 2 months. Thaw overnight before reheating.
FAQs
Can I use homemade honey mustard instead of store-bought?
Yes, just mix equal parts honey and Dijon mustard for a quick homemade version.
Can I make this with chicken thighs?
Absolutely—adjust cooking time slightly, as thighs may take longer.
Do I have to use bacon?
No, but it adds a smoky crunch. You can substitute with turkey bacon or leave it out.
What if I don’t like mushrooms?
You can swap mushrooms for zucchini, bell peppers, or skip them altogether.
How do I know when the chicken is fully cooked?
Use a meat thermometer; the internal temp should be 165°F.
Can I prep this dish ahead of time?
Yes, assemble everything except bacon and cheese, cover, and refrigerate for up to 24 hours before baking.
Final Thoughts
This baked honey mustard chicken is a flavorful and hearty dinner that’s easy enough for weeknights but impressive enough for guests.
With its tangy glaze, savory veggies, smoky bacon, and cheesy finish, it’s a dish the whole family will love.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.