Preparation Steps

• Preheat oven to 400 F. Position a rack in the center. Line a plate with paper towels for the bacon.
• Make the honey-mustard sauce: In a bowl, whisk together honey, Dijon mustard, mayonnaise, lemon juice, and 0.25 teaspoon salt until smooth. Reserve 0.25 cup for serving; use the rest for marinating and basting.
• Pound chicken to even 0.75 inch thickness if needed. Season both sides with garlic powder, smoked paprika, remaining salt, and black pepper. Coat with some of the sauce (do not use the reserved portion) and let marinate 15 minutes while you cook the bacon and mushrooms.
• Cook the bacon in a large oven-safe skillet over medium heat until crisp, 6 to 8 minutes. Transfer to the prepared plate to drain.
• Sauté mushrooms: Discard excess bacon fat, leaving a thin film. Add butter and mushrooms with a pinch of salt. Cook, stirring, until browned and tender, 5 to 6 minutes. Transfer to a bowl.
• Sear the chicken: Wipe out the skillet if needed and add olive oil over medium-high heat. Remove chicken from marinade, letting excess drip off; discard used marinade. Sear until golden, about 3 to 4 minutes per side.
• Assemble: Brush the tops of the chicken with a little of the non-reserved sauce. Top each piece with bacon (whole or crumbled), a generous spoonful of mushrooms, then divide the Monterey Jack and Cheddar over the top.
• Bake until the cheese is melted and bubbly and the chicken reaches 165 F internal temperature, about 7 to 10 minutes.
• Rest 5 minutes. Garnish with parsley and serve with the reserved 0.25 cup honey-mustard sauce for dipping.