Description
Experience the comfort of grilled chicken topped with sautéed mushrooms, crispy bacon, and melted cheese, all bathed in a tangy honey mustard sauce. A homemade triumph inspired by the flavours of Outback Steakhouse!
Ingredients
Units Scale
Chicken
- 4 boneless, skinless chicken breasts
- 4 slices cooked bacon, chopped into 2-inch pieces
- 250 grams white button mushrooms, sliced
- 2 cups Colby cheese, shredded
- 2 tbsp parsley, for garnish
- salt
- freshly ground black pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 1/4 cup mayonnaise
- 1 teaspoon fresh lemon juice
Instructions
- In a small bowl, whisk together marinade ingredients. Reserve 1/4 cup of the marinade in a covered container and refrigerate until serving time.
- Place the chicken breasts in a large Ziplock bag. Pour the remaining marinade over the chicken, seal the bag, and ensure the chicken is evenly coated. Refrigerate for 30 minutes or overnight.
- In a large oven-proof skillet over medium-high heat, melt the butter until foaming. Add sliced mushrooms and sauté until they release most of their liquid and start to turn brown, about 5 minutes.
- Transfer mushrooms to a bowl and wipe the skillet clean.
- Heat olive oil in the same skillet. Add the marinated chicken breasts in a single layer and cook without moving them until a golden-brown crust forms, about 5 minutes. Flip each chicken breast and continue cooking until the second side is browned, about 5 minutes longer.
- Divide sautéed mushrooms evenly over the chicken breasts. Top with chopped bacon and shredded Colby cheese.
- Cover the skillet and transfer it to a 200C preheated oven. Bake for 10 to 15 minutes or until chicken is fully cooked
- Remove the skillet from the oven and garnish with fresh parsley if desired. Season to taste with salt and freshly ground black pepper.
- Serve