Ingredients
4 slices thick-cut applewood-smoked bacon
1 (8-ounce) package cremini mushrooms, sliced
4 boneless, skinless chicken breasts (about 2 pounds total)
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1/3 cup honey mustard
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
Method
Cook the bacon:
In a large cast-iron skillet or brazier, cook the bacon over medium-high heat, stirring often, until the fat has rendered and the bacon is crisp, 8 to 10 minutes. Transfer the bacon to a medium bowl using a slotted spoon, reserving the drippings in the skillet.
Cook the mushrooms:
Arrange the mushrooms in the skillet in a single layer and cook, stirring every 2 minutes and re-spreading into an even layer, until lightly golden brown, about 6 minutes. Transfer to the bowl with the bacon. Do not wipe the skillet clean.
Brown the chicken:
Sprinkle the chicken evenly with the salt and pepper. Heat the oil in the same skillet over medium-high heat. Cook the chicken, flipping once, until golden brown on both sides, about 6 minutes per side. Remove from the heat.
Top the chicken:
Spoon about 1 heaping tablespoon of the honey mustard on top of each chicken breast in the skillet, then top each evenly with the mushroom-bacon mixture. Sprinkle evenly with the Monterey Jack and cheddar cheese.
Cook the chicken:
Place the skillet over medium-low heat. Cover with a tight-fitting lid or aluminum foil. Cook, undisturbed, until the cheese is melted and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 8 to 10 minutes.
Store leftovers in an airtight container for up to 4 days.
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