A cozy combo of Dijon mustard, honey, mayo, mushrooms, bacon, and Colby Jack cheese makes this glazed chicken delight unforgettable.

this recipe

Let me set the scene: it was Tuesday. I hadn’t grocery shopped in way too long. The fridge was giving off that sad “please restock me” vibe. I had chicken breasts (yay), a random half-used bottle of Dijon, and some mushrooms that were, let’s say, on borrowed time. And I was this close to giving up and microwaving frozen waffles.

But I didn’t.

I channeled the tiniest spark of energy I had left and decided to just throw things in a skillet and hope for the best. A bit of honey, a squeeze of lemon, the last of the Colby Jack… and oh, bacon. There’s always room for bacon. What came out of my oven smelled so good my teenage son wandered into the kitchen without being summoned. That, my friends, is a miracle in itself.

One bite in, and I knew. This wasn’t just good. It was a whole mood. The kind of dinner that turns a long day around without needing anything fancy or complicated. I call it Honey Mustard Glazed Chicken Delight, but really, it’s just my weeknight superhero in disguise.

Why You’ll Love This Honey Mustard Glazed Chicken Delight Recipe?

So here’s the thing: this recipe hits that magical sweet spot. You know the one I’m talking about—where comfort food meets “I didn’t totally wreck my kitchen making it.” It’s loaded with flavor, but not in a fussy way. The honey mustard gives you that perfect sweet-tangy combo, the cheese melts into a glorious gooey blanket, and the bacon? Honestly, it’s just showing off.

Here’s why I love it (and why I think you will too):

• It feels indulgent but isn’t hard to make.

• The sauce is homemade but stupid easy.

• It’s kid-approved, spouse-approved, guest-approved—basically, no one’s complaining.

• It reheats like a dream (which is rare for chicken, let’s be real).

• And it just feels like something special… even if you’re wearing pajama pants while you eat it.

Ingredient Notes:

Dijon Mustard (½ cup)

Go for the good stuff if you can—it really does make a difference. That sharp tang gives the glaze backbone. And if all you have is yellow mustard? Honestly… it’ll still work. Just be prepared for a slightly different vibe.

Honey (½ cup)

Any honey will do. I’ve used wildflower, clover, even that squeezy bear kind. It’s all good. Just don’t skip it—it’s the yin to the mustard’s yang.

Mayonnaise (¼ cup)

I know, I know. Some people are mayo-haters. But it melts into the sauce and makes it so velvety, you won’t even know it’s there. Or use sour cream if you must. I won’t tattle.

Lemon Juice (1 tsp)

Just a splash for brightness. Like adding highlighter to your cheekbones. Optional, but it lifts the whole thing.

Chicken Breasts (4)

Boneless, skinless. You could totally swap in thighs if that’s your thing. Honestly, they’re juicier. But I stick to breasts when I want it to feel a little more “put together.”

Mushrooms (8 oz)

Sliced and sautéed. Adds depth and that earthy something that balances the sweet glaze. If you don’t like mushrooms, skip ’em. I’ll still be your friend.

Bacon (4 slices)

Crisped and chopped. Honestly, I usually make 6 slices because I “accidentally” eat two before they make it into the skillet.

Colby Jack Cheese (2 cups)

Melty, mellow, and crowd-pleasing. Swap in cheddar or mozzarella if that’s what you’ve got hiding in the cheese drawer.

How To Make Honey Mustard Glazed Chicken Delight?

Step 1: Whip Up the Glaze

Mix Dijon, honey, mayo, and lemon juice. Save a bit (like ¼ cup) for later—trust me, you’ll want it as a dip. It’s basically chicken ketchup but fancy.

Step 2: Marinate the Chicken

Throw your chicken and most of the glaze in a zip-top bag. Let it chill for at least 30 minutes. Overnight is great, but even a short soak makes a difference. If you’re impatient like me, you can marinate while you preheat the oven and prep everything else. We’re not fancy here.

Step 3: Preheat the Oven (400°F)

Because nobody wants raw chicken. Let’s keep things safe and crispy.

Step 4: Cook the Mushrooms

Butter. Skillet. Medium-high heat. Toss in your mushrooms and let them go until they’re golden and not soggy. Set them aside. Try not to eat them all before step 6.

Step 5: Sear the Chicken

Same pan. Add a little olive oil. Get that chicken in there and sear both sides until they’re golden and smelling amazing. Don’t worry about cooking it through yet—we’ll finish that in the oven.

Step 6: Layer the Love

Mushrooms go on top of the chicken. Then bacon. Then cheese. At this point, your kitchen should smell like a fancy bistro, and you might cry tears of joy. (Okay maybe not. But I’ve been close.)

Step 7: Bake It Off

Cover the skillet (or use foil), and slide it into the oven. Bake for 10–15 minutes or until the chicken hits 165°F. You want the cheese bubbling like it’s excited to see you.

Step 8: Plate It Up

Garnish with parsley if you’ve got it. Or don’t. Drizzle that saved glaze on the side. Pour a drink. Light a candle. Or just dive in standing at the stove. No judgment.

Storage Options:

• Fridge: Airtight container. Good for 3 days. Reheat gently—microwave or oven.

• Freezer: Yep, it freezes well! Just leave off the cheese and bacon until reheating.

Pro Tip: Slice leftovers thin and make sandwiches. Or wraps. Or eat cold from the fridge like leftover pizza.

Variations and Substitutions:

• Use boneless thighs for extra flavor.

• Add sliced onions with the mushrooms for sweetness.

• Try hot honey if you like a little kick.

• Swap Colby Jack for smoked gouda, Swiss, or even pepper jack.

• Serve over rice, pasta, or mashed potatoes to stretch the meal.

What to Serve with Honey Mustard Glazed Chicken Delight?

• Roasted veggies: Broccoli, asparagus, or Brussels.

• Mashed potatoes: Always.

• Rice or quinoa: Soaks up the sauce perfectly.

• Simple green salad: To pretend we’re balanced.

Frequently Asked Questions:

Can I make this ahead of time?
Yes! Marinate the chicken and prep the sauce the day before. Just assemble and bake when ready.

Can I make this without cheese?
You can… but I wouldn’t. The cheese takes it over the top.

Can I grill the chicken instead?
Absolutely. Sear on the grill, then finish under the broiler with toppings.

This Honey Mustard Glazed Chicken Delight isn’t just a meal—it’s a whole vibe. It’s the kind of recipe that saves your Tuesday night, impresses guests, or just makes you feel like a dinner genius for once. It’s warm, messy, delicious, and real. Just like life.

So go ahead—make it your own. And when you do? Let me know. Seriously. Did you add jalapeños? Did your partner say “this is a keeper”? Did your dog try to sneak a bite off the table?

I wanna hear it all. Drop a comment or tag me in your dinner pic. You know I’ll be cheering you on.

Keep the Flavor Coming – Try These:

Chocolate Peanut Butter Earthquake Cake

Sausage Gravy Breakfast Enchiladas

The Best Garlic Butter Chicken Tenders

Honey Mustard Glazed Chicken Delight

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 10 minutes mins

This Honey Mustard Glazed Chicken Delight. Isn't just a recipe. It's a warm embrace. In the form of comfort food. Picture tender chicken breasts. Lovingly marinated. In a homemade honey mustard. That whispers sweet. And tangy secrets. Then baked to perfection. With a golden. Crispy top of bacon. And melted Colby Jack cheese. It's a dish. That promises laughter. And stories around the dinner table. Transforming an ordinary evening. Into a cozy gathering of hearts. Each ingredient. Carefully chosen. Not only adds its unique flavor. But also infuses the meal. With memories. And a promise of good times. A celebration. Of moments spent together. Making it truly a delight. For the soul.

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4 Servings

Ingredients

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For the marinade:

• 1/2 c Dijon mustard preferably a French brand
• 1/2 c honey
• 1/4 c mayonnaise
• 1 tsp fresh lemon juice

For the chicken:

• 4 boneless skinless chicken breasts (about 1 1/2 lb)
• 2 tbsp butter
• 8 oz mushrooms sliced
• 1 tbsp olive oil
• 4 slices cooked bacon chopped into 2-inch pieces (preferably uncured)
• 2 c Colby Jack cheese shredded
• 2 tbsp fresh parsley for garnish optional
• Salt and freshly ground black pepper

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Instructions

 

1. Prepare the Marinade: In a small bowl. Mix together 1/2 cup Dijon mustard, 1/2 cup honey, 1/4 cup mayonnaise, and 1 teaspoon lemon juice. Reserve 1/4 cup of this mixture for later use. And refrigerate it.
2. Marinate the Chicken: Place the chicken breasts. In a large zip-top bag. Pour the remaining marinade. Over the chicken. Making sure it's evenly coated. Seal the bag. And let it marinate. In the refrigerator. For at least 30 minutes. Or overnight. For deeper flavor.
3. Preheat the Oven: Set your oven to 400°F (200°C). To get it ready for baking later.
4. Cook the Mushrooms: Melt 2 tablespoons of butter. In a large oven-proof skillet. Over medium-high heat. Add the sliced mushrooms. And cook until they're browned. And their moisture has evaporated. About 5 to 7 minutes. Remove the mushrooms from the skillet. And set aside.
5. Brown the Chicken: In the same skillet. Add 1 tablespoon olive oil . And heat until shimmering. Place the marinated chicken breasts in the skillet. Discarding any leftover marinade. Cook without moving them. Until they form a golden crust. About 5 minutes per side.
6. Assemble the Dish: Scatter the cooked mushrooms. Over the browned chicken breasts. Sprinkle the chopped bacon pieces. And shredded Colby Jack cheese on top.
7. Bake: Cover the skillet with a lid. Or aluminum foil. And place it in the preheated oven. Bake until the chicken is thoroughly cooked. And reaches an internal temperature of 165°F (74°C). About 10 to 15 minutes.
8. Serve: Remove the skillet from the oven. Garnish the chicken with fresh parsley if desired. And season with salt. And freshly ground black pepper to taste. Serve the chicken. With the reserved honey mustard sauce on the side. For dipping.
9. Enjoy your delicious Honey Mustard Glazed Chicken Delight!

Notes

Transforming this Honey Mustard Glazed Chicken Delight. Into a gluten-free marvel. Is not just about substitution. It’s about embracing the joy of inclusivity. At our dining tables. To ensure everyone can indulge. In this dish’s comforting embrace. A few thoughtful tweaks are all it takes:

Dijon Mustard: Not all mustard brands. Are created equal. Especially when it comes to being gluten-free. Make sure to choose a Dijon mustard. That proudly states. Its gluten-free status on the label. Turning our marinade into a worry-free delight.

Bacon: While naturally gluten-free. Some bacon may be subject to cross-contamination. Or contain gluten in added flavorings. Opt for a brand. That guarantees a gluten-free experience. Keeping the savory crunch. In our dish pure. And safe.

Colby Jack Cheese: Cheese is generally gluten-free. But always double-check for any hidden gluten in pre-shredded cheeses. Due to anti-caking agents. Better yet. Buy a block of Colby Jack. And shred it yourself. It’s a little extra work with a lot of extra love.

Audrey

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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