1️⃣ Prepare the Marinade and Sauce

In a small bowl, whisk together Dijon mustard, honey, mayonnaise, and lemon juice until smooth.

Set aside ¼ cup of the sauce in the refrigerator for serving.

Place chicken breasts in a large resealable plastic bag. Pour the remaining marinade over the chicken, ensuring it’s evenly coated. Seal the bag and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.

2️⃣ Preheat and Prepare the Oven

Preheat your oven to 400°F (200°C).

3️⃣ Sauté the Mushrooms

In a large oven-proof skillet, melt the butter over medium-high heat until it begins to foam.

Add the sliced mushrooms and sauté for 5-7 minutes, or until they release their moisture and brown slightly. Remove the mushrooms from the skillet and set aside.

4️⃣ Cook the Chicken

In the same skillet, heat the olive oil until shimmering.

Remove the chicken breasts from the marinade, allowing excess marinade to drip off, and place them in the skillet in a single layer. Discard the marinade.

Cook the chicken without moving it for about 5 minutes per side, or until a golden-brown crust forms.

5️⃣ Assemble the Toppings

Evenly distribute the sautéed mushrooms and chopped turkey bacon over the chicken breasts.

Sprinkle the shredded Colby Jack cheese generously on top.

6️⃣ Bake the Chicken

Cover the skillet with a lid or foil and transfer it to the preheated oven.

Bake for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is fully melted.

7️⃣ Garnish and Serve

Remove the skillet from the oven. Garnish the chicken with fresh parsley if desired.

Season with additional salt and pepper to taste. Serve hot with the reserved honey mustard sauce on the side for dipping.