Cheesy Bacon Chicken (Print Version)
# Ingredients:
→ Chicken
01 -
4 chicken breasts, boneless and without skin, each about 6 ounces
02 -
1 teaspoon seasoned salt
03 -
¼ teaspoon garlic powder
→ Honey Mustard Sauce
04 -
⅓ cup honey
05 -
½ cup Dijon mustard
06 -
2 teaspoons Worcestershire sauce
07 -
¼ cup mayonnaise
08 -
1 tablespoon dried onion flakes
→ Toppings
09 -
6 slices of bacon, halved
10 -
2 cups of mushrooms, sliced fresh
11 -
2 tablespoons fresh parsley, chopped
12 -
2 cups Colby-Jack cheese, shredded fresh
# Instructions:
01 -
Flatten the chicken breasts under plastic wrap to make them about ½-inch thick. Sprinkle with garlic powder and seasoned salt on both sides.
02 -
Stir together the Dijon mustard, honey, mayo, Worcestershire sauce, and the onion flakes. Save half for later. If you’ve got the time, marinate the chicken in the other half of the sauce for 1 to 8 hours.
03 -
In a big skillet that can go in the oven, fry up the bacon until it’s crispy. Move to paper towels and save the grease.
04 -
In the same pan, cook the mushrooms for about 5 minutes using 1 tablespoon of the leftover bacon grease, until they soften. Set them aside.
05 -
In the skillet, cook the chicken for roughly 5 minutes on each side with 1 tablespoon of the bacon grease. Then, layer it up with the leftover sauce, mushrooms, bacon slices, and shredded cheese.
06 -
Put everything in the oven at 350°F for about 15–20 minutes, or until the chicken temp reads 165°F. Let it rest a little before serving with the rest of the sauce and some parsley.
# Notes:
01 -
Marinating for up to 8 hours boosts the flavor a lot!
02 -
This takes some inspiration from Outback Steakhouse’s classic recipe.
03 -
Pairs wonderfully with some roasted broccoli or a baked potato.