Step 2

In a small bowl, combine the mayonnaise, honey, Dijon mustard, lemon juice, and a pinch of salt. Whisk until smooth.

Step 3

Set aside.

Step 5

Preheat your oven to 375°F (190°C).

Step 6

Season the chicken breasts with salt, pepper, and paprika.

Step 7

In a large oven-proof skillet, heat olive oil over medium-high heat.

Step 8

Add the chicken breasts and cook until golden brown on both sides, about 5-7 minutes per side.

Step 9

Remove the chicken from the skillet and set aside.

Step 11

In the same skillet, add the bacon slices and cook until crispy. Remove and set aside.

Step 12

In the bacon grease, add the sliced mushrooms and sauté until they are soft and have released their moisture, about 5 minutes.

Step 14

Place the chicken breasts back in the skillet.

Step 15

Brush each chicken breast generously with the honey mustard sauce.

Step 16

Layer each chicken breast with sautéed mushrooms.

Step 17

Crumble the cooked bacon and sprinkle it over the mushrooms.

Step 18

Top each chicken breast with the shredded Colby-Monterey Jack cheese blend.

Step 20

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is fully cooked and the cheese is melted and bubbly.

Step 21

If desired, broil for an additional 2-3 minutes to get a golden-brown cheese top.

Step 23

Remove from the oven and let it rest for a few minutes.

Step 24

Garnish with chopped fresh parsley if desired.

Step 25

Serve hot with a side of honey mustard sauce.