Prepare the Honey Mustard Sauce:

• In a medium bowl, whisk together Dijon mustard, honey, mayonnaise, and fresh lemon juice until smooth.
• Set aside 1/4 cup of the sauce for later use.

Marinate the Chicken:

• Season the chicken breasts with salt, black pepper, and paprika.
• Place the chicken in a shallow dish or resealable bag, and pour the remaining honey mustard sauce over the chicken. Ensure it’s evenly coated.
• Cover and refrigerate for 30 minutes to 2 hours for optimal flavor.

Cook the Bacon and Mushrooms:

• In a skillet over medium heat, cook the bacon until crispy. Place it on paper towels to drain and crumble it once cooled.
• In the same skillet, melt butter and sauté the sliced mushrooms for about 5 minutes, or until tender and golden brown. Set aside.

Sear the Chicken:

• Preheat the oven to 400°F (200°C).
• Heat olive oil in an oven-safe skillet over medium-high heat.
• Remove the marinated chicken from the sauce, letting excess drip off, and sear each side for 3-4 minutes until golden brown.

Assemble and Bake:

• Spread the reserved honey mustard sauce over the seared chicken.
• Top with the sautéed mushrooms, crumbled bacon, and a generous amount of Monterey Jack and cheddar cheese.
• Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the chicken reaches 165°F (74°C) and the cheese is melted and bubbly.

Garnish and Serve:

• Remove from the oven and let the chicken rest for 5 minutes.
• Garnish with freshly chopped parsley and serve with extra honey mustard sauce on the side.