Season the chicken: Start with boneless, skinless chicken breasts. Pat them dry with a paper towel, then season both sides generously with salt, black pepper, and a pinch of garlic powder.

Preheat the oven: Set your oven to 375°F (190°C) so it’s ready when you need it.

Preheat a large skillet over medium-high heat and drizzle in some olive oil.

Place the chicken in the skillet and cook for about 3-4 minutes per side, or until golden brown. Don’t worry if the chicken isn’t fully cooked—it will finish in the oven. Set aside on a plate.

In the same skillet, heat a small amount of olive oil or butter over medium heat.

Add slices of smoked turkey and cook for 2-3 minutes until slightly crispy and warmed through. Remove and set aside.

Add sliced mushrooms to the skillet and sauté for 5 minutes, stirring occasionally, until tender and slightly caramelized.

In a small bowl, whisk together:

1/3 cup of honey

1/4 cup of Dijon mustard

2 tablespoons of mayonnaise

1/2 teaspoon of garlic powder

Mix until smooth and creamy, then taste and adjust the flavors if needed. Set aside half of the sauce for basting and the other half for serving.

Arrange the seared chicken breasts in an oven-safe dish or return them to the skillet if it’s oven-friendly.

Spread a generous layer of honey mustard sauce over each chicken breast.

Top with sautéed mushrooms, slices of smoked turkey, and a blend of shredded cheddar and Monterey Jack cheeses.

Cover the dish with aluminum foil to prevent the cheese from browning too quickly.

Bake in the preheated oven for 20 minutes.

Remove the foil and bake for an additional 5-10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.

LAllow the chicken to rest for 5 minutes after baking to retain its juices.

Finish with a sprinkle of chopped fresh parsley to bring vibrant color and a hint of freshness.

Serve with sides like roasted vegetables, a fresh salad, or creamy mashed potatoes to complete the meal.