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In a small bowl, whisk together the Dijon mustard, honey, vegetable oil, and lemon juice. It’ll turn into a silky, golden sauce that already smells amazing.
Lay the chicken in a shallow dish or zip-top bag. Pour the honey mustard mixture over the top, making sure each piece gets coated. Let it sit for at least 30 minutes — or overnight if you want deeper, richer flavor.
In a skillet over medium heat, cook the bacon until it’s crisp and irresistible. Let it drain on paper towels, crumble it, and set it aside for later.
Using the same skillet, melt the butter and toss in the sliced mushrooms. Cook them until they soften and turn golden brown.
Remove the chicken from the marinade (discard the extra) and sprinkle both sides with salt and pepper. Grill or pan-sear over medium-high heat for about 4–5 minutes per side, until the chicken is cooked through and lightly browned.
Place the cooked chicken in a baking dish. Spoon the mushrooms over each piece, sprinkle on the crumbled bacon, and finish with a generous handful of both cheeses.
Slide the dish into a preheated 400°F (200°C) oven for about 5 minutes, just long enough for the cheese to melt into a bubbly blanket.
Sprinkle with fresh chopped parsley. If you saved a little honey mustard sauce, drizzle a bit over the top. Serve hot with fries, rice, or steamed veggies.
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