1-First, prepare the chicken breasts by seasoning them with salt, pepper, and paprika, then slice each of the 4 breasts horizontally in half for even cooking. This step helps the flavors seep in and makes the meat tender. Next, mix the honey mustard sauce by combining 1/3 cup mayonnaise, 1 tablespoon honey, and 2 teaspoons stone-ground mustard in a bowl until smooth and creamy.

2-While the sauce rests, cook the 6 slices of bacon until crisp and set them aside. If you’re adding mushrooms, sauté 1 cup of sliced white button mushrooms in a bit of oil until tender this adds an earthy touch but is optional. Browning the chicken in oil over medium heat seals in the juices and creates a nice golden crust.

3-Now, heat your oven to 350°F and brown the seasoned chicken in oil for a few minutes on each side. Once browned, transfer the chicken to a baking dish and top each piece with the cooked bacon, sautéed mushrooms if using, and 2 cups of shredded Monterey Jack cheese. Pour the honey mustard sauce over the top for that signature zing.

4-Bake the assembled dish in the oven for 25-30 minutes, or until the chicken reaches a safe internal temperature and the cheese melts beautifully. This method keeps everything moist and flavorful, avoiding any dryness. Once done, let it rest for a minute before serving with extra honey mustard sauce on the side, along with options like baked potatoes or fries.