This mouthwatering one-skillet dish features golden chicken breasts topped with a delicious honey mustard sauce, sautéed mushrooms, bacon, and cheese, served alongside seared garlic Brussel sprouts.
In a 12-inch skillet over medium heat, cook the bacon until crispy, drain, and set aside to cool. When cooled, crumble the bacon into small pieces.
3
Drain all but 1 tablespoon of bacon fat from the skillet.
4
Season both sides of the chicken breasts with 1/4 teaspoon kosher salt, 1/8 teaspoon freshly ground black pepper, and 1/2 teaspoon garlic powder.
5
Sear the chicken in the skillet with the reserved bacon fat over medium heat on both sides until golden brown; they do not have to cook through. Remove the chicken from the skillet and set aside.
CHICKEN
6
In the same skillet, sauté the mushrooms until cooked through and slightly golden brown. Set aside.
BRUSSEL SPROUTS
7
Add 1 tablespoon of olive oil to the skillet, toss in the halved Brussel sprouts, and season with the remaining kosher salt, black pepper, and garlic powder. Sear until golden brown, about 5 minutes, tossing occasionally.
8
Place the seared chicken breasts back in the skillet with the Brussel sprouts, and transfer the skillet into the preheated oven. Cook until the chicken reaches an internal temperature of 160°F, about 20-25 minutes.
CHICKEN
9
Top the chicken with honey mustard, sautéed mushrooms, half of the crumbled bacon, and shredded cheese.
BRUSSEL SPROUTS
10
Sprinkle the remaining bacon over the Brussel sprouts.
FINISH WITH
11
Return the skillet to the oven and cook for an additional 3-5 minutes, until the cheese is melted.