Hot Honey Bacon Mushroom Chicken Skillet (High Protein, No Breading)

Hot honey chicken that’s tender and juicy, with a sweet and spicy glaze, crumbled bacon, and sautéed mushrooms and onions.

I originally made this dish a year ago to try it out with my family, and it was a huge hit. For whatever reason, I didn’t make it again for a while.

I think it’s because Applebee’s came out with a hot honey-glazed chicken skillet and served it with waffle fries. However, their portion of protein was smaller than I’d like. I want more protein than waffle fries, personally.

I went back and made this recipe again and found that they tasted so similar. Both have chicken, mushrooms, bacon, and shallots. I had developed a very similar copycat recipe without even realizing it.

So, if you’ve had Applebee’s version and liked it, chances are, you’ll love this too! Plus, you’ll have generous portions of chicken and toppings.

Why You’ll Love This Recipe

• High protein - filling and meal prep-friendly
• Sweet + spicy balance (swicy!) - not overly hot, just the right kick
• Low-carb friendly - skip the starch or pair with veggies

Ingredients

• Boneless Skinless Chicken Breasts
• Baby Bella Mushrooms sliced
• Bacon
• Small Shallot
• Honey
• Frank’s Red Hot Sauce
• Minced Garlic
• Salt
• Black Pepper

How to Make Hot Honey Chicken

• Dice bacon into little bits. Add to a skillet (cast-iron preferred) and cook until it begins to crisp. Set aside and drain the grease from the pan.

• Preheat the oven to 425℉. Line a baking sheet with aluminum foil.
• Whisk together honey, Frank’s Red Hot Sauce, and minced garlic in a bowl. Set aside.
• Pat chicken breasts dry. Season chicken breasts with salt and pepper to taste. Heat a tablespoon of olive oil over medium-high heat in the same skillet. Add chicken breasts and sear for 2-3 minutes on each side until golden.

• Transfer the chicken breasts to the foil-lined baking sheet and brush the tops with the honey sauce. Bake in the oven for 10-15 minutes, depending on the thickness of your chicken.

• In the same skillet, add a tablespoon of olive oil over medium-high heat. Add sliced mushrooms and shallots. Cook until tender and seared. Set aside.

• Add the remaining honey sauce and bacon to the skillet. Simmer the sauce until it thickens. Place the chicken, mushrooms, and onions back in the skillet and spoon the sauce over the top.

What to Serve with Hot Honey Chicken

• Garlic-roasted Brussels sprouts
• Roasted broccoli
• Mashed potatoes
• Rice or quinoa
• Side salad

Storing Leftovers

• Fridge: Store up to 4 days
• Reheat: Microwave or warm in a skillet with a splash of water or broth to loosen the sauce.
• Freezer: This dish can be frozen up to 3 months, but I don’t recommend freezing mushrooms. They tend to release moisture when they thaw and have a slightly rubbery texture. For the best texture, freeze the chicken and sauce without the mushrooms. If already combined, it's still delicious, but expect a softer texture.

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