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!
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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!
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
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- 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!
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.
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
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:
- Stuffed Chicken Parmesan– kid approved and loved!
- Broccoli Cheese Stuffed Chicken- the secret sauce is the boss.
- Stuffed Chicken Thighs & Cauliflower– chicken + cauliflower = YES!.
- Ham & Cheese Stuffed Chicken– a lighter version of chicken cordon bleu.
Bacon Mushroom Stuffed Chicken Recipe
Ingredients
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:
- ¼ cup mayonnaise
- 1 Tbsp sour cream
- 3 Tbsp honey
- 1 ½ Tbsp Dijon mustard
- ⅛ tsp paprika
Instructions
Quick Prep:
- Turn oven on to 350°F at step 7.
How to Make Stuffed Chicken Recipe:
- Prepare honey mustard sauce. Combine the ingredients for the sauce, mix until well incorporated.
- Cut bacon into small pieces. Sauté in a large skillet until cooked, stirring frequently for even cooking. Remove bacon.
- 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.
- Gently cut through the center of chicken breasts creating a pocket. Season chicken with salt and pepper.
- Open the chicken breast, stuff with cheese, mushrooms and bacon. Gently secure pocket with a toothpick.
- 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).
- 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.
Notes
Nutrition Per Serving
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.
Valentina Ablaev
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Making this tonight. But what is the green stuff on top?
Parsley, basil or cilantro?
Hi Kathy! You can use any herb to garnish. Parsley and basil work great with this.
Made this for this for the first time last night…was INCREDIBLE and sooooooo Delicious!!! This will definitely be a regular dish in our home!! Thanks so much Natasha!
It’s my pleasure! So happy to know that you enjoyed our recipe a lot. Thanks for the review!
Can this recipe be made in the oven? If so, at what temperature and how many minutes?
Hi Lois, we bake this recipe for 15 minutes after the initial pan sear, please see step #7. I hope this helps!
I had unexpected guests yesterday and it was a good thing I made this dish!!
The sauce bomb, although I did add garlic to the mushrooms and sauteed onions to add to the mushroom and bacon mix (can’t miss those onions!!)
Otherwise, it paired REALLY well with angel hair pasta. Two thumbs up!!
That’s awesome! I’m so glad you made this recipe, Natalya! Thank you for sharing this with us!
This recipe, along with quite a few others of yours, are basically a staple in my home. Everyone loves this so much. It is so tasty! Anyone who has had issues with this recipe clearly hasn’t followed the recipe to the tee.
Aww, that’s the best! Thank you so much for sharing that with me, Pen! I’m all smiles
The sauce was not that great.
Hello Natasha! Just want to say that I have made so many of your recipes and they are all AMAZING. Not once have I ever had an issue with any of them, and everyone eats everything (even the stuff they supposedly don’t like lol). I am going to make this tomorrow and just wanted to ask, I am abroad and there is no sour cream here. What can I use instead??
Hello Penn, that is so nice of you to share. Thank you so much for your wonderful comments and feedback! You can try using Plain Greek Yogurt if you like it.
I want to make this for 12 people. Wondering if I can sauce chicken ahead of time then add sauce later and bake? It looks so good.
Hi, I think that would work to make it ahead and bake before serving. Since it will be chilled, you might want to cover with foil and bake for an extra 5-10 minutes to bring it to temperature then bake as directed in the recipe.
So delicious and easy! Demolished by my four year old and husband. Just searched the site for chicken dishes and found one I had everything for and was not disappointed.
That is the best when kids (and husbands)love what we moms make. That’s so great!
Sounds like they really loved it! Thanks for giving this recipe a great review, Heather!
What a delicious recipe. I made extra for lunch because I had a feeling it would turn out great. It did! My husband and I especially liked the honey dijon sauce. The recipe was well written and easy to follow. Thanks so much for a fantastic recipe!
You’re welcome, Lucy! I’m so happy you enjoyed it! Thank you so much for sharing that with me! I’m all smiles
Hi. the picture looks so yummy! The picture makes it look like it has sun-dried tomatoes or stewed? What am I missing?
Hi Millissa, thank you for that compliment. The red you’re seeing is the bacon, there are no tomatoes in this recipe.
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.
You’re welcome! I’m so happy you enjoyed it, Valentin!
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.
Merry Christmas!! I hope you love our recipe!
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
You’re welcome, Nataliia! I’m glad to hear you both enjoyed this recipe.
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
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”
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.
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.
Hi Natasha, love all of your recipes! Do you have a Tuscan chicken recipe?
I do not, Aline but we do have this collection of Chicken recipes here you may enjoy.
Yum! Most tasty! Served with baked potato and asparagus.
I’m so glad you enjoyed it! Thank you for the wonderful review!
This looks fantastic. Can you make a video of this?? Will have to try it!
Thank you for that suggestion, Karyn!
My husband doesn’t like mustard. Is there another sauce that you could make to go with this dish?
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.
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.
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!
Wow! That’s so awesome! Thank you for sharing that with me, Freya!
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 😁
That’s so great! It sounds like you have a new favorite, Renee!
This is so, so good! I love it, and so does my wife! Knocked it out of the park with this one! Thanks!
That’s just awesome!! Thank you for sharing your wonderful review Kevin!
I make this recipe is delicious thank you so much
I’m so happy you enjoyed that. Thank you for sharing that with us!
If only I could prep it all in 10 mins… seems unrealistic. How do you do that?
Hi Vasily! That’s how long it took us, everyone works at their own pace 🙂 I hope you love that recipe!
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 ?
Hi, yes that will work to make the stuffed mushrooms ahead of time and bake right before dinner 🙂
I cannot stop receiving compliments for this dish!!! Thanks for this awesome recipe.
That’s so great Ian! Thank you for sharing this amazing feedback with me!
Faaaaaantastic!!!!
I’m so glad you enjoyed it! Thank you for the wonderful review!
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!
Enjoy! Thank you for sharing that with us, Jess!
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!
I’m so glad you enjoyed it, Kathy!
Made this. Really easy and was really really good, we had it with rice. Loved the homemade honeymustard sauce. Thanks for sharing. <3
Hi Emily, I’m so glad you loved it!! thanks for sharing your awesome review!
Tried this recipe today. Turned out delicious! Thank you for the wonderful recipe.
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!
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.. =)
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!
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!
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!
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
Hi George, sorry about that! That is supposed to reference step 7. Thank you for asking. I have changed that to say step 7 🙂
Hello! If I was to use chicken thighs instead, would cooking time be the same?
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.
This looks soo good. I wish there was a video for it. Going on my menu for this week. Thanks much. =]
That’s awesome! I hope you love it!! 🙂