Ingredients
- 4 boneless, skinless chicken breasts
- 4 slices of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese (or your favorite keto-friendly cheese)
- 1 cup sliced mushrooms (optional but adds flavor)
- 1/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp honey substitute (like allulose, monk fruit, or erythritol syrup)
- 2 tbsp olive oil or avocado oil
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Chicken:
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt, pepper, garlic powder, and paprika.
- Sear the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken breasts for 3–4 minutes per side until golden brown.
- Transfer the chicken to a baking dish.
- Make the Sauce:
- In a small bowl, whisk together mayonnaise, Dijon mustard, and honey substitute until smooth.
- Assemble the Dish:
- Spread the mustard sauce evenly over the chicken breasts.
- Top with sliced mushrooms (if using).
- Sprinkle shredded cheese over each chicken breast.
- Add crumbled bacon on top.
- Bake:
- Bake in the preheated oven for 20–25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the cheese is melted and bubbly.
- Serve:
- Garnish with fresh parsley, and serve hot with a side of steamed broccoli, cauliflower rice, or a simple salad for a complete keto-friendly meal!
Tips:
- You can use pre-cooked or leftover chicken to make this recipe faster.
- For extra flavor, marinate the chicken in olive oil, lemon juice, and garlic for 30 minutes before cooking.
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