Bacon Mushroom Stuffed Chicken Recipe
Are you tired of the same old chicken dinners? This Bacon Mushroom Stuffed Chicken recipe is here to save the day with its juicy, flavorful chicken breasts packed full of savory mushrooms, crispy bacon, and melted cheese. Top it all off with a drizzle of creamy, tangy homemade honey mustard sauce, and you’ve got a restaurant-quality dish perfect for date night or a cozy family dinner.
I remember the first time I made this dish—my husband peeked into the kitchen, saw the bacon and mushrooms sizzling, and declared he was already starving! By the time dinner was served, everyone was raving about how this might just be the best chicken Diane-style meal they’d ever had. Trust me, this one’s a keeper for your rotation of nice meals.

Your Grocery List
- Chicken breasts (boneless, skinless)
- Bacon
- Button or cremini mushrooms
- Shredded mozzarella or Swiss cheese
- Dijon mustard
- Honey
- Mayonnaise
- Garlic powder
- Olive oil
- Salt and pepper
Perfecting the Stuffing Technique
The key to this stuffed chicken recipe is creating a neat pocket in your chicken breasts without cutting all the way through. Use a sharp knife to slice horizontally, stopping about ¾ of the way. If you’re nervous, start small and gradually widen the pocket—it’s better to go slow than to risk slicing all the way through!
Sautéing the Mushroom and Bacon Filling
Before you stuff the chicken, you’ll want to prepare the filling. Crisp up your bacon in a skillet, then sauté the mushrooms in the leftover bacon drippings until they’re golden and tender. This step gives the filling a rich, savory depth of flavor that really makes this dish shine.
Homemade Honey Mustard Sauce
This honey mustard recipe couldn’t be easier: just whisk together Dijon mustard, honey, mayonnaise, and a dash of garlic powder. It’s the perfect finishing touch for this Mushroom Stuffed Chicken. You’ll love the balance of sweet and tangy flavors—it pairs beautifully with the crispy bacon and tender chicken.
Make It Even Better
Want to elevate this dish even more? Here are a few ideas:
- Swap out mozzarella for Gruyere or a sharp white cheddar for a more intense cheesy flavor.
- For an herby twist, add a sprinkle of chopped parsley or thyme to the mushroom filling.
- Not a fan of honey mustard? A creamy garlic butter sauce would also be a fantastic pairing.
Storing Leftovers
If you have any leftovers (though I doubt you will!), store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to maintain the crispy edges and juicy center.
Additional Recipe Information
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4
- Calories: Approximately 450 per serving
Pairing Ideas
For a complete meal, serve this Bacon Mushroom Stuffed Chicken with roasted asparagus, creamy mashed potatoes, or a simple mixed greens salad. For dessert, a light lemon tart would be the perfect end to this indulgent meal.

Bacon Mushroom Stuffed Chicken
Equipment
- Skillet
- Sharp Knife
- Cutting Board
- Baking dish
- Mixing bowl
Ingredients
- 4 chicken breasts (boneless, skinless)
- 6 slices bacon (cooked and crumbled)
- 1 cup mushrooms (button or cremini, chopped)
- 1 cup shredded mozzarella cheese
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 2 tablespoons mayonnaise
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil (for cooking)
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
Instructions
- Preheat the oven to 375°F (190°C).
- Using a sharp knife, slice a pocket into each chicken breast, being careful not to cut all the way through.
- Cook the bacon in a skillet over medium heat until crispy. Remove and crumble. Reserve 1 tablespoon of bacon grease.
- Sauté the mushrooms in the reserved bacon grease until golden and tender, about 5 minutes.
- In a mixing bowl, combine the sautéed mushrooms, crumbled bacon, and shredded mozzarella cheese.
- Stuff each chicken breast with the mushroom-bacon-cheese mixture, securing with toothpicks if needed.
- Heat olive oil in a skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side, until golden brown.
- Transfer the chicken to a baking dish and bake for 20-25 minutes, or until the internal temperature reaches 165°F.
- While the chicken bakes, whisk together Dijon mustard, honey, mayonnaise, and garlic powder to make the honey mustard sauce.
- Drizzle the honey mustard sauce over the chicken before serving.