Instructions
Marinade Whisk-a-thon
Mix mustard, honey, mayo, and lemon juice in a small bowl until well combined. Stash away 1/4 cup in a refrigerated container—you’ll want this liquid joy for later.
Chicken Spa Day
Place your chicken beauties in a large zip-top bag. Infuse them with the remaining marinade, ensuring they’re swathed in that gooey goodness. Refrigerate for 30 minutes; overnight for the planner in you.
Mushroom & Chicken Ballet
Preheat the oven to a roaring 400°F. Melt butter in a large, oven-safe skillet over medium-high flame until it starts to froth.
Add mushrooms, and sauté until they’ve bid farewell to most of their moisture and have browned a bit—5 to 7 minutes, folks. Relocate these to a separate dish and wipe down your skillet.
In the same, now-empty skillet, heat the olive oil until it shimmers like a summer lake. Lay down the chicken, discarding any leftover marinade, and let it sear undisturbed until a crust forms—approximately 5 minutes.
Flip those chicken pieces, let them brown on the other side—another 5 minutes, no more, no less.
Final Touches, Cue the Applause!
Top each piece of chicken with an even layer of sautéed mushrooms, your bacon bits, and, of course, the cheese.
Cover this heavenly ensemble and place it in the oven. Bake till your chicken sings at 165°F—roughly 10 to 15 minutes.
Extricate your skillet, garnish with parsley (if you fancy), and season to taste. Remember the reserved sauce? Serve it alongside for dipping or drizzling.
Notes
Chicken: Bone-in, cutlets, or thighs? Your choice, but aim for 1 1/2 lbs. Mushrooms: Love ’em or hate ’em, Alice won’t judge. Cheese: Feel free to use any shredded cheese; the world’s your cheese wheel. Shelf Life: Devour leftovers within 4 days if stored in the fridge. Plan Ahead: Marinade today, feast tomorrow. Marinate up to one day in advance.
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