Cheesy Bacon Mushroom Chicken Recipes

BACON MUSHROOM CHICKEN

Bacon Mushroom Chicken image

"My brother told me this was the best chicken he had ever tasted," writes Kara Cook from Elk Ridge, Utah, "and it's one of my very favorites, too. "Not only is it easy to prepare, but it also looks elegant, tastes spectacular, and never fails to bring raves when I serve it to guests." TIP: Try using any leftover mozzarella cheese to dress up salads, sprinkle on cups of hot chili or make mini pizzas.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

2 bacon strips, halved
2 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon seasoned salt
1/4 cup honey
2 tablespoons Dijon mustard
1 tablespoon mayonnaise
1 tablespoon light corn syrup
1/2 teaspoon dried minced onion
1/4 cup sliced fresh mushrooms
1/3 cup shredded part-skim mozzarella cheese

Steps:

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; set aside. Flatten chicken to 1/2-in. thickness; sprinkle both sides with seasoned salt. Brown in bacon drippings. Transfer to a 1-qt. baking dish coated with cooking spray. , In a small bowl, combine the honey, mustard, mayonnaise, corn syrup and onion; spread 1/4 cup over chicken. Top with bacon and mushrooms. Sprinkle with cheese. , Cover and bake at 350° for 20-25 minutes or until chicken juices run clear. Serve with remaining honey mixture.

Nutrition Facts : Calories 586 calories, Fat 27g fat (9g saturated fat), Cholesterol 123mg cholesterol, Sodium 956mg sodium, Carbohydrate 46g carbohydrate (39g sugars, Fiber 0 fiber), Protein 42g protein.

BACON MUSHROOM CHICKEN

Bacon Mushroom Chicken image

Really good, really easy with the great flavor of bacon! Serve with rice or buttered noodles. Note: If you don't want to use heavy cream in the recipe, use 1 teaspoon flour mixed with 2 teaspoons water instead!

Provided by Sara Blanchard

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h15m

Yield 2

Number Of Ingredients 7

Ingredients

2 tablespoons butter, melted
2 bone-in chicken breast halves, with skin
1 teaspoon seasoning salt
1 clove garlic, crushed
2 thick slices bacon
½ cup mushrooms, halved
¼ cup heavy cream

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Pour melted butter into a 9x13 inch baking dish. Add chicken, skin side down; sprinkle with seasoning salt and garlic. Turn chicken over, season, and lay bacon strips on top. Sprinkle with mushrooms.
Bake in preheated oven for 45 minutes to 60 minutes, or until chicken is no longer pink and juices run clear.
Remove chicken, bacon and mushrooms to a platter and keep warm. Pour juices from baking dish into a small saucepan and whisk together with cream over low heat until thickened. Pour sauce over chicken and serve warm.

Nutrition Facts : Calories 773.9 calories, Carbohydrate 2.7 g, Cholesterol 241.1 mg, Fat 60.6 g, Fiber 0.3 g, Protein 52.7 g, SaturatedFat 25.8 g, Sodium 1011.3 mg, Sugar 0.3 g

BACON-CHEESE TOPPED CHICKEN

Bacon-Cheese Topped Chicken image

Mushrooms, bacon strips and Monterey Jack cheese top these tender marinated chicken breasts that provide a flavorful dining experience with a just a little fuss. I get compliments whenever I serve them. They're one of my family's favorites. -Melanie Kennedy Battle Ground, Washington

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1/2 cup Dijon mustard
1/2 cup honey
4-1/2 teaspoons canola oil, divided
1/2 teaspoon lemon juice
4 boneless skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
Dash paprika
2 cups sliced fresh mushrooms
2 tablespoons butter
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
8 bacon strips, partially cooked
2 teaspoons minced fresh parsley

Steps:

In a small bowl, combine the mustard, honey, 1-1/2 teaspoons oil and lemon juice. Pour 1/2 cup into a large resealable plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate the remaining marinade., Drain and discard marinade from chicken. In a large skillet over medium heat, brown chicken in remaining oil on all sides. Sprinkle with salt, pepper and paprika. Transfer to a greased 11x7-in. baking dish., In the same skillet, saute mushrooms in butter until tender. Spoon reserved marinade over chicken. Top with cheeses and mushrooms. Place bacon strips in a crisscross pattern over chicken., Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 170°. Sprinkle with parsley.

Nutrition Facts : Calories 789 calories, Fat 53g fat (23g saturated fat), Cholesterol 168mg cholesterol, Sodium 1523mg sodium, Carbohydrate 29g carbohydrate (28g sugars, Fiber 0 fiber), Protein 45g protein.

PAN-SEARED CHICKEN WITH BACON-MUSHROOM SAUCE

Pan-Seared Chicken With Bacon-Mushroom Sauce image

Boneless chicken breasts pan-sear quickly and make an easy, tasty dish with just a little seasoning-and you can dress them up in a simple but very flavorful sauce without much time at all. Smoky bacon pairs well with earthy mushrooms and they come together with only a little butter, broth, and cornstarch slurry. This warm, inviting sauce has rich taste and silky texture, and it brings some delicious "wow" to everyday chicken.

Provided by Pamela Steed Hill

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon water
2 teaspoons cornstarch
3/4 cup flour
2 slices bacon, chopped (thick-cut)
4 (6 ounce) boneless skinless chicken breast halves
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
2 tablespoons unsalted butter
8 ounces white mushrooms, thickly sliced
1 cup chicken broth

Steps:

Combine the water and cornstarch in a small bowl and set aside. Re-mix thoroughly before using.
Spread the flour on a large plate or in a baking dish.
Heat a large, nonstick skillet over medium heat and add the bacon. Cook until just cooked through but not too crispy, 4-5 minutes, depending on thickness. Use a slotted spoon to transfer to a plate.
Remove all but 2 tablespoons of fat from the pan.
Dredge the chicken in flour, shaking off excess. Season with salt and pepper and sear until golden brown on the bottom, 6-7 minutes. Turn and sear until just cooked through, 6-7 minutes longer, depending on thickness. Transfer to a plate.
Add the butter to the skillet and swirl to coat. Add the mushrooms and season with salt and pepper. Cook until softened and the mushrooms release juices, 4-5 minutes.
Return the bacon to the skillet and add the chicken broth. Remix the cornstarch slurry and stir into the mushroom mixture. Reduce the heat to medium-low and cook until slightly thickened, 3-4 minutes.
Return the chicken and any accumulated juices to the skillet and turn to coat. Cook until warm throughout, 2-3 minutes.
Plate the chicken with bacon-mushroom sauce spooned on top. Serve right away.

Nutrition Facts : Calories 376.5, Fat 12.8, SaturatedFat 5.4, Cholesterol 126.8, Sodium 712.4, Carbohydrate 21.4, Fiber 1.3, Sugar 1.4, Protein 42.1

CHEESY BACON MUSHROOM CHICKEN

Cheesy Bacon Mushroom Chicken image

My favorite dish at The Outback Steakhouse is Alice Springs Chicken. This recipe is not exactly like that dish but close enough to mention the similarity.

Provided by Chef Iron B

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb chicken tenderloins
1 lb bacon
7 ounces mushrooms
4 ounces colby-monterey jack cheese
Lawry's Seasoned Salt
honey mustard
1 cup extra virgin olive oil

Steps:

Mix Chicken and Extra Virgon Olive oil in a one gallon zip lock bag. Add a good amount of lawyer's seasoning salt. Shake and mix everything together and let sit for 30 minutes.
Bake your bacon in the oven at 400 degrees until it reaches your desired doneness. Let cool and keep the grease.
Place the chicken smooth side down on a grill at medium heat. Grill the chicken as you normally would. You want the chicken to have grill marks and that grilled flavor. If you don't have a grill a George Foreman would work.
Coat a baking sheet with the bacon grease.
Brush the grilled chicken with honey mustard being very careful not to add too much. It should be subtle so just a light coat will do.
Place chicken on the baking sheet. Place mushrooms on top of the chicken followed by bacon and then cheese. You can add the bacon whole or chop it up and add it in peices. I prefer whole.
Place pan in the oven at 400 degrees until cheese is melted.
Serve amd listed to all the complements.

Nutrition Facts : Calories 1243.2, Fat 115.8, SaturatedFat 30.4, Cholesterol 168.2, Sodium 1178.2, Carbohydrate 2.6, Fiber 0.5, Sugar 1, Protein 48

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