Season your chicken lightly with sea salt and place them into a medium bowl or ziplock bag.
In another small bowl, whisk all of your honey mustard marinade ingredients together, then pour half of this marinade over the chicken.
Reserve the remaining half of the honey mustard sauce untouched by the raw chicken to use later on. Allow your chicken to marinate for 30 minutes on the counter (or overnight in the fridge).
Heat your oil in a large oven-safe skillet over medium-high heat.
Sauté the mushrooms for 5 minutes, stirring occasionally. Stir in your minced garlic and a tiny pinch of sea salt and pepper, then cook for 1 minute longer.
Meanwhile, preheat your oven to 350 degrees f.
Once the mushrooms are finished, transfer them to a plate.
In that same skillet, cook your bacon until crisp. Remove bacon from the skillet and set it aside on a paper towel. Once it's cool, then crumble it.
I leave my bacon grease in the skillet to cook the chicken in at this point, but you can drain the grease if you want.
In the same skillet again over medium-high heat, sear your marinated chicken until nicely golden on both sides, around 2-3 minutes per side.
Drizzle the chicken with the remaining honey-mustard sauce and top the chicken with your sauteed mushrooms, crumbled bacon, and finally, the freshly grated cheese.
Transfer your entire skillet to the preheated oven and bake for 20-25 minutes, or until a meat thermometer inserted into the thick part of the chicken breast reads 165 degrees f.
Sprinkle with fresh parsley if desired.
Serve alongside steamed veggies of your choice and enjoy!