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Bacon Mushroom Stuffed Chicken Recipe

This cheesy Bacon Mushroom Stuffed Chicken recipe smothered in a homemade honey mustard sauce is going to become an instant hit with kids and adults alike!

Mushroom stuffed chicken recipe with mushrooms and bacon in a skillet.

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Chicken is our favorite protein to enjoy. However, sometimes it’s hard to create something that feels like restaurant quality and looks impressive. This stuffed chicken is not only oh so appealing, but it also tastes like you were at a 5+ restaurant from the comfort of your home. #Winner

Friends, meet Valentina Ablaev of Valentina’s Corner. We are delighted to have her begin guest posting on our blog! I met Valentina several years ago through blogging and we have been friends ever since. Valentina is a gem of a person and she sure knows her way around the kitchen (read more about her below). I know you all will LOVE her recipes!

Pin this recipe to your dinner board HERE!

Stuffed chicken on a plate with a spoon.

Tip: Be sure to use an oven-safe skillet. If you don’t have one, transfer chicken to an oven-safe dish once the chicken is cooked at step 7, then, continue with instructions.

How to Make Stuffed Chicken: The Step-by-Step Guide

    • Prepare sauce: Combine the ingredients for the homemade honey mustard, set aside.
    • Cook bacon. Sauté mushrooms.
    • Gently cut through the center of chicken creating a pocket. Don’t cut all the way through.
  • Season both sides of chicken.
  • Stuff chicken with cheese, mushrooms and bacon. Gently secure pockets with a toothpick, optional.
  • Brown chicken in skillet and fully cook.
  • Top chicken with remaining bacon, mushrooms and cheese.
  • Drizzle honey mustard sauce over everything. Cover dish with foil and bake.
  • Enjoy!

Step-by-step collage how tomake stuffed chicken.

How to make a homemade honey mustard sauce?

There is just something about making your own sauces or dips at home. You can skip the added ingredients that preserve them. Homemade is always best. This honey mustard sauce is no different. The sauce has a sweet yet savory taste, a wonderful balance.

Combine all of the ingredients for the sauce and you’re done. So easy!

What can I serve stuffed chicken with?

You can serve the dish with your favorite side. A baked potato, Creamy Mashed Potatoes or rice will all work wonderfully. A side salad like this Spring salad is the perfect finish to the meal.

What kind of cheese can I use?

Colby Jack cheese is best in this recipe. However, Four cheese or Mexican will work as well. Tip: Cheese performs best when a block of cheese is freshly grated. There are fewer additives in a block of cheese then there is in shredded store-bought cheese.

Bacon stuffed chicken recipe topped with cheese.

Chicken Tenders for Adults

Do you have a particular food you distinctly remember enjoying as a kid? Perhaps mac and cheese or chicken tenders? For me, it’s chicken tenders. Well, friends, this here is a fancy adult version of every kid’s favorite combination of chicken tenders dipped in honey mustard sauce. Something about this recipe brings back childhood memories – except it’s a whole new level of delish, and very adultlike, yes that’s a thing now;)!

Stuffed chicken with bacon, mushrooms and loaded with cheese, lots of cheese. Topped with more bacon and mushrooms and drizzled with the easiest and tastiest homemade honey mustard sauce, then baked to perfection. The bacon combined with mushrooms and cheese smothered in the sauce is a heavenly combination. #SeriousCravings

Four stuffed chicken breasts in skillet.

I hope you LOVE this chicken recipe! Don’t forget to comment below and tag us on Social media when you make this dish:). #NatashasKitchen

Try these other stuffed chicken recipes:

Bacon Mushroom Stuffed Chicken Recipe

5 from 19 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Recipe for bacon mushroom stuffed chicken breast. The stuffed chicken breast is amazing with the homemade honey mustard sauce.

This cheesy Bacon Mushroom Stuffed Chicken recipe smothered in a homemade honey mustard sauce is going to become an instant hit with kids and adults alike! An easy one-pan dish for busy evenings!

Author: Valentina Ablaev
Skill Level: Easy/Medium
Cost to Make: $10-$12
Keyword: Bacon Mushroom Stuffed Chicken
Cuisine: American
Course: Dinner, Main Course
Calories: 728 kcal
Servings: 4 servings


For the Stuffed Chicken:

  • 4 chicken breasts
  • 8 oz bacon
  • 8 oz mushrooms, sliced
  • 8 oz cheese, grated*
  • 1 tsp oil
  • salt and pepper, to taste

For the Honey Mustard Sauce:


Quick Prep:

  1. Turn oven on to 350°F at step 7.

How to Make Stuffed Chicken Recipe:

  1. Prepare honey mustard sauce. Combine the ingredients for the sauce, mix until well incorporated.
  2. Cut bacon into small pieces. Sauté in a large skillet until cooked, stirring frequently for even cooking. Remove bacon.
  3. Reserve 1 tsp of the grease drain the remaining grease. Add the mushroom reserved bacon grease and sauté until browned, lightly season with salt and pepper. Remove from pan, set aside to cool.
  4. Gently cut through the center of chicken breasts creating a pocket. Season chicken with salt and pepper.
  5. Open the chicken breast, stuff with cheese, mushrooms and bacon. Gently secure pocket with a toothpick.
  6. On med/high heat, add 1 tsp oil to skillet. Once hot, carefully transfer chicken to skillet. Sautee chicken 4-5 minutes per side until fully cooked, flipping halfway (cooking time may differ, depending on the size of the chicken).
  7. Top stuffed chicken with remaining bacon, mushrooms and cheese. Drizzle sauce over everything. Cover skillet with foil and bake 15 minutes. Remove foil, cook another 2-3 minutes.

Recipe Notes

Cheese Note*: Colby Jack, four cheese or Mexican may be used in this recipe. 

Tip: Use an oven-safe skillet. If you don't have one, transfer chicken at step 7 to an oven-safe dish and continue with instructions. 

Nutrition Facts
Bacon Mushroom Stuffed Chicken Recipe
Amount Per Serving
Calories 728 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 16g100%
Cholesterol 211mg70%
Sodium 1906mg83%
Potassium 1072mg31%
Carbohydrates 16g5%
Sugar 14g16%
Protein 76g152%
Vitamin A 690IU14%
Vitamin C 3.9mg5%
Calcium 427mg43%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Q: Have you tried making any stuffed chicken recipes? Let me know your favorite in a comment below.

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Valentina Ablaev

I am Valentina, the creator behind the food blog Valentina’s Corner where I share our family’s favorite recipes. When I am not in the kitchen, I enjoy spending quality time with my husband and 5 children. We invite you to join us on our blogging journey!

Read more posts by Valentina

Read comments/reviewsAdd comment/review

  • Milissa
    February 2, 2020

    Hi. the picture looks so yummy! The picture makes it look like it has sun-dried tomatoes or stewed? What am I missing? Reply

    • Natashas Kitchen
      February 3, 2020

      Hi Millissa, thank you for that compliment. The red you’re seeing is the bacon, there are no tomatoes in this recipe. Reply

  • Valentín Fonseca
    December 25, 2019

    Hello…we used this recipe four our Xmas Dinner…with the Ultra Creamy Mashed Potatoes…so fantastic, everybody in the family was simply very well impressed. Thank you very much once again…greetings from Costa Rica. Reply

    • Natashas Kitchen
      December 26, 2019

      You’re welcome! I’m so happy you enjoyed it, Valentin! Reply

  • Valentín Fonseca
    December 24, 2019

    Hello Natasha! Merry Christmas for you and your family. I decided to cook one of your receipes for our Christmas Celebration…I hope everything will go so well as always. Thank you very much for everything! I´ll let you know. Greetings from CR. Reply

    • Natashas Kitchen
      December 24, 2019

      Merry Christmas!! I hope you love our recipe! Reply

  • Nataliia
    December 14, 2019

    So, I made this chicken with the mushrooms and it was so delicious that my husband ate it even so he does not like mushrooms.
    Thank you for all your excellent recipes they keep my husband happy and I enjoy cooking them because I know they will be a hit Reply

    • Natashas Kitchen
      December 14, 2019

      You’re welcome, Nataliia! I’m glad to hear you both enjoyed this recipe. Reply

  • Nataliia
    November 10, 2019

    This looks amazing! And I really want to make it but my husband does not like mushrooms. What would you recommend to put instead of mushrooms? Thank you Reply

    • Natashas Kitchen
      November 11, 2019

      Hi Nataliia, thank you for that great review. Here’s what one of our readers wrote omitting mushrooms. “Made this for dinner. My kids don’t like mushrooms, so made 2 without them and added more to ours. This was insanely delicious, I mean soo soo good” Reply

  • Denise
    October 30, 2019

    I have a question and maybe I am missing something. Do you mix the 8 oz of cheese, mushrooms and bacon all together, then stuff your chicken, and then what is left over from the mix put on top. The directions sound like you put these in the chicken breast separate and then put the remaining mush/bacon mixture on top and then it shows fresh grated cheese on top. So is the grated cheese on top in addition to the two cups or part of the two cups? Sorry just trying to get the cheese amount right so I don’t have to much or not enough inside the chicken breasts. Reply

    • October 30, 2019

      Denise, I apologize for the confusion. If you stuff the chicken with the ingredients individually, it helps ensure an equal distribution between all the chicken. You can just mix everything if that’s easier for you and use it that way. It’s 8 oz of cheese in total, just use what’s leftover from stuffing the chicken for the top. I hope you love the recipe. Reply

  • Aline M
    October 10, 2019

    Hi Natasha, love all of your recipes! Do you have a Tuscan chicken recipe? Reply

  • Fern
    October 9, 2019

    Yum! Most tasty! Served with baked potato and asparagus. Reply

    • Natashas Kitchen
      October 9, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Karyn Osmers
    October 8, 2019

    This looks fantastic. Can you make a video of this?? Will have to try it! Reply

    • Natashas Kitchen
      October 8, 2019

      Thank you for that suggestion, Karyn! Reply

  • Tamara Ziolo
    May 28, 2019

    My husband doesn’t like mustard. Is there another sauce that you could make to go with this dish? Reply

    • Natasha
      May 28, 2019

      Hi Tamara, if it helps, the mustard is not overpowering, especially using dijon. I haven’t tried any other substitutions but I think it will still work if you omit the onion although it will be missing some flavor. Reply

    • Freya
      May 29, 2019

      Hi Tamara, I’m the same as your husband. I made it though and like what Natasha said – it’s not overpowering at all. It enhances the flower of the honey if anything! I lapped it all up. Reply

  • Freya Toloa
    May 21, 2019

    This was an absolute hit with the family. The sauce was divine with the chicken.

    My family said it was something they’d get at a restaurant and that I’ve levelled up in my cooking skills with this. Yay, thank you so so much! Reply

    • Natashas Kitchen
      May 21, 2019

      Wow! That’s so awesome! Thank you for sharing that with me, Freya! Reply

  • Renee Weber
    May 20, 2019

    Hello I’m not a cook. I rather bake. But you can’t live on sweets alone – ha ha. I tried this the best I could. It seemed very easy to follow. I must say I don’t know what it is supposed to taste like but I like it. It has flavor and not dried out. I will make this again. Thank you for the recipe. It’s a keeper 😁 Reply

    • Natashas Kitchen
      May 20, 2019

      That’s so great! It sounds like you have a new favorite, Renee! Reply

  • Kevin
    May 8, 2019

    This is so, so good! I love it, and so does my wife! Knocked it out of the park with this one! Thanks! Reply

    • Natashas Kitchen
      May 8, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Kevin! Reply

  • Juan
    March 29, 2019

    I make this recipe is delicious thank you so much Reply

    • Natashas Kitchen
      March 29, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Vasily L.
    January 15, 2019

    If only I could prep it all in 10 mins… seems unrealistic. How do you do that? Reply

    • Natashas Kitchen
      January 17, 2019

      Hi Vasily! That’s how long it took us, everyone works at their own pace 🙂 I hope you love that recipe! Reply

  • Vitaliyachern
    November 21, 2018

    Natasha can I prepare everything on the morning until the step where u put it in oven? And than put it in oven right before dinner ? Reply

    • Natasha
      November 21, 2018

      Hi, yes that will work to make the stuffed mushrooms ahead of time and bake right before dinner 🙂 Reply

  • Ian
    October 1, 2018

    I cannot stop receiving compliments for this dish!!! Thanks for this awesome recipe. Reply

    • Natashas Kitchen
      October 1, 2018

      That’s so great Ian! Thank you for sharing this amazing feedback with me! Reply

  • Ian A
    September 23, 2018

    Faaaaaantastic!!!! Reply

    • Natashas Kitchen
      September 23, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • JESS
    August 17, 2018

    I’ve had this recipe on my ‘to-do’ list since you posted it, and I’m FINALLY making it tonight! I think it will be a lot like Alice Springs Chicken from The Outback…which I love, and can’t wait to make a healthier version at home! Reply

    • Natashas Kitchen
      August 17, 2018

      Enjoy! Thank you for sharing that with us, Jess! Reply

  • Kathy
    June 14, 2018

    Made tonight- it was awesome- but Natasha- hope ok- I made a few additions. First I used pepper jack cheese. I also added fresh basil inside the chicken and fresh basil and parsley on top of the mixture while cooking. When dish was taken out of oven I added green onion. This was so scrumptious. When I make again I will probably make one and a half of the mustard sauce to make sure we have extra.

    Also because I only use chunk cheese – eye balling it 8 oz was too much- figure if u buy shredded it really is 4 oz of cheese so used between 4-6 oz of chunk cheese chopped into small pieces because plumber here and could not get to my cheese shredder.
    Even my picky eater had to admit it was delicious!! Thank you for great recipe even if I added a few touches! Reply

    • Natashas Kitchen
      June 14, 2018

      I’m so glad you enjoyed it, Kathy! Reply

  • Emily
    June 3, 2018

    Made this. Really easy and was really really good, we had it with rice. Loved the homemade honeymustard sauce. Thanks for sharing. <3 Reply

    • Natasha
      June 3, 2018

      Hi Emily, I’m so glad you loved it!! thanks for sharing your awesome review! Reply

  • Alena
    May 31, 2018

    Tried this recipe today. Turned out delicious! Thank you for the wonderful recipe. Reply

    • Natasha's Kitchen
      May 31, 2018

      You’re welcome Alena! I’m glad you enjoy the recipe as much as I do. Thanks for taking the time to share your excellent review! Reply

  • Jill
    May 31, 2018

    Made this for dinner. My kids don’t like mushrooms, so made 2 without them and added more to ours. This was insanely delicious, I mean soo soo good. My husband asked to make it next week again. Thank u, thank u.. =) Reply

    • Natasha's Kitchen
      May 31, 2018

      You’re welcome Jill! I’m happy to hear how much your family enjoys the recipe. Sounds like it will make it into the regular rotation. Thanks for sharing your wonderful review! Reply

  • Christina V
    May 31, 2018

    Made this recipe and boy, was it delicious!! I used chicken thighs instead – I beat them, put the filling, and then rolled them up. Turned out amazing! I prefer using chicken thigh rather than chicken breast because it tends to dry up quickly. Will definitely be making this again! Reply

    • Natasha's Kitchen
      May 31, 2018

      I’m glad you enjoy the recipe Christina! I will have to try it with chicken thighs myself. Thanks for sharing your fantastic review with other readers! Reply

  • George
    May 31, 2018

    Looks great – you reference a step 8, did I miss it?

    If you don’t have one, transfer chicken to an oven-safe dish once the chicken is cooked at step 8 Reply

    • Natasha
      May 31, 2018

      Hi George, sorry about that! That is supposed to reference step 7. Thank you for asking. I have changed that to say step 7 🙂 Reply

  • Ellen
    May 30, 2018

    Hello! If I was to use chicken thighs instead, would cooking time be the same? Reply

    • Natasha
      May 30, 2018

      Hi Ellen, chicken thighs are difficult to stuff the same way since you can’t really split them in half. Since thighs are smaller, they should take about the same amount of time. You can double check for doneness you can slice one open at the end or check with an instant read thermometer and cook until internal temperature of chicken meat reaches 165˚F. Reply

  • Angela
    May 29, 2018

    This looks soo good. I wish there was a video for it. Going on my menu for this week. Thanks much. =] Reply

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