Bacon Cheddar Chicken

Grilled chicken breast with melted cheddar and bacon topped with a mustard sauce and garnished with herbs on a plate. Served alongside steamed broccoli. A fork is on the plate, and another similar dish is blurred in the background.

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This bacon cheddar chicken is served ranch-style — smothered with bacon and cheddar cheese and marinated in a honey dijon mustard sauce. It's an unbelievably delicious and easy dinner recipe.

Prep Time2

Cook Time10

Total Time2 10

Course: Main Dishes

Cuisine: American

Keyword: bacon cheddar chicken

Servings: servings

Author: Gina Matsoukas

Ingredients

6 boneless chicken breasts
1/2 cup honey
1/2 cup Dijon mustard
1 lemon juiced
1 teaspoon paprika
red pepper flakes optional
salt to taste
1 pound bacon
3 tablespoon reserved bacon grease
2 cups sharp cheddar cheese freshly grated

Instructions

Cut the chicken breasts in half to form two fairly equally sized pieces. You can pound them into even thickness if desired using a meat tenderizer.
In a large bowl, combine honey, lemon juice, mustard, paprika, salt and red pepper flakes. Whisk until combined. Add the chicken to bowl and toss until well coated. Cover and let the chicken marinate in the mixture for at least 2 hours in the refrigerator.
Reserve the marinade if you plan on making a sauce out of it. Add the marinade to a sauce pot, bring to a boil and simmer for 5-10 minutes until reduced and thickened. Set aside to pour over the chicken once cooked.
Cook the bacon pieces until crispy. Set the bacon aside, but reserve some of the bacon grease for cooking the chicken.
Prepare a grill or large pan over medium-high heat. Cook the chicken in some of the reserved bacon grease on each side for 3-5 minutes. When the chicken is nearly done, top with 2 slices of bacon and a mound of shredded cheese. Cook until the cheese is melted and the internal temperature of the chicken has reached 165°F. Top with the marinade you've turned into a sauce and serve.

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