Description
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.
Ingredients
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
Instructions
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.
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.
Preheat the Oven: Set your oven to 400°F (200°C). To get it ready for baking later.
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.
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.
Assemble the Dish: Scatter the cooked mushrooms. Over the browned chicken breasts. Sprinkle the chopped bacon pieces. And shredded Colby Jack cheese on top.
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.
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.
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.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
