Step 1

In a small bowl, whisk together mustard, honey, mayonnaise, and lemon juice. Reserve ¼ cup sauce in a covered container and refrigerate until serving time.

Step 2

Meanwhile, place the chicken breast in a large plastic zipper-top bag. Pour in remaining sauce and turn in bag until evenly coated. Refrigerate 30 minutes or overnight.

Step 3

Preheat oven to 400 degrees. In a large oven-proof skillet over medium-high heat, heat butter until the foaming.

Step 4

Add mushrooms and sauté until they have released most of their liquid and have started to turn brown, about 5 to 7 minutes. Transfer to a bowl and wipe out skillet.

Step 5

To the same skillet, heat oil until shimmering. Add chicken (discarding any remaining marinade) in a single layer and do not move until a golden-brown crust forms, about 5 minutes.

Step 6

Flip each piece and continue to cook until the second side is browned, about 5 minutes longer.

Step 7

Divide the mushrooms evenly over the chicken. Top with bacon and cheese. Cover the skillet and place in the oven. Bake until the chicken reaches 165°F when tested with an internal thermometer at the thickest part, about 10 to 15 minutes.

Step 8

Remove from oven and garnish with parsley if desired. Serve with reserved sauce on the side for dipping.