Step 1: Prepare the Honey Mustard Sauce

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

Set aside ⅓ of the sauce for drizzling on top later.

Step 2: Marinate the Chicken

Place chicken breasts in a bowl or ziplock bag.

Pour the remaining ⅔ of the sauce over the chicken, ensuring full coverage.

Cover and refrigerate for at least 30 minutes, preferably 2-4 hours for maximum flavor.

Step 3: Cook the Chicken

Heat a skillet over medium-high heat and add olive oil.

Remove chicken from the marinade and cook for 6-7 minutes per side, until golden brown.

Transfer to a plate and let rest.

Step 4: Sauté the Mushrooms

In the same pan, melt butter over medium heat.

Add sliced mushrooms and cook for 4-5 minutes until softened.

Step 5: Assemble the Chicken

Preheat the oven to 375°F (190°C).

Place cooked chicken breasts in a baking dish.

Spread the reserved honey mustard sauce evenly over each piece.

Top with sautéed mushrooms, crispy bacon, and shredded cheese.

Step 6: Bake to Perfection

Cover the baking dish with foil and bake for 15 minutes.

Remove the foil and bake for another 10 minutes until cheese is melted and bubbly.

For extra crispiness, broil for the last 2 minutes.

Step 7: Serve and Enjoy

Let the chicken rest for 5 minutes before serving.

Garnish with fresh parsley if desired.