In a skillet over medium heat cook the bacon until it is as crispy as you like it. I tend to let it get a little bit crispier for this dish since it is covered with sauce and cheese.
4-6 Slices Gluten-free Bacon
Remove the bacon from the pan and remove all but 1-2 tbs of bacon fat.
Add the mushrooms to the pan and let them sautee until they are nice and golden, and then remove them from the pan and set them aside with the bacon.
2 Cup Mushrooms
Add the avocado oil to the pan, and then place the marinated chicken in the skillet. Sprinkle the chicken with salt and pepper and sear it on both sides until the chicken is not quite all the way cooked.
2 Tablespoons Avocado Oil, 1 Teaspoon Salt, ½ Teaspoon Pepper
Add the reserved sauce to the skillet on top of the chicken and then top it with the bacon, mushrooms and cheese.
2 Cup Mushrooms, 4-6 Slices Gluten-free Bacon, 2 Cups Colby/ Cheddar Cheese
Place a lid over the skillet and let it cook for about 5 minutes or until the cheese is fully melted and the chicken is reading 165 degrees.
Top with some fresh parsley and serve alongside your favorite gluten-free side and veggies, drizzle with more sauce if desired, and enjoy!
2 Teaspoons Fresh Parsley