Season the chicken breasts with salt and pepper on both sides.

Heat a skillet over medium heat with a drizzle of olive oil. Sear the chicken for 3–4 minutes per side until golden brown. Don’t worry about cooking it through just yet; it will finish in the oven.

In the same skillet, cook the bacon strips until crispy. Set them aside on a paper towel-lined plate to drain excess grease.

Use a tablespoon of the bacon grease (or olive oil) to sauté the mushrooms in the skillet. Cook until soft and fragrant, about 5 minutes. Remove from heat and set aside.

Preheat your oven to 375°F (190°C).

Place the seared chicken breasts in a baking dish. Brush each piece generously with honey mustard sauce.

Top each chicken breast with sautéed mushrooms, 2 slices of crispy bacon, and a generous handful of shredded cheese.

Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5–10 minutes, or until the cheese is melted and bubbly and the chicken is cooked through (internal temperature of 165°F/74°C).

Let the chicken rest for 5 minutes before serving to allow the juices to redistribute. Serve with your favorite side dishes like garlic mashed potatoes or a crisp green salad.