Outback Steakhouse Chicken Recipe

This Outback Steakhouse Chicken Recipe is my homemade take on the restaurant-style chicken topped with bacon, mushrooms, melted Colby Jack cheese, and a sweet honey mustard sauce. It is rich, savory, a little sweet, and surprisingly easy to make at home.

The chicken gets time to sit in the honey mustard mixture before it is browned in a skillet, then it finishes in the oven under all of those toppings. The result is juicy chicken with smoky bacon, tender mushrooms, plenty of melted cheese, and that sweet-tangy sauce in every bite.

Why You’ll Love This Outback Steakhouse Chicken Recipe

• Restaurant-style flavor at home. Bacon, mushrooms, cheese, and honey mustard give the chicken that familiar copycat flavor.
• Simple ingredients. Most of the ingredients are easy grocery-store staples.
• Juicy chicken. The honey mustard marinade adds flavor before the chicken ever reaches the skillet.
• Easy enough for dinner. Most of the time is hands-off while the chicken marinates.
• Great for cheese lovers. Three cups of Colby Jack create a generous melted topping.

Ingredients You’ll Need

Chicken

You’ll need about 1 pound of boneless chicken. Try to use pieces that are fairly even in thickness so they brown and finish cooking at about the same time.

Season All

A little Season All gives the chicken extra savory flavor before it is browned. The original recipe uses ½ teaspoon, so you do not need much.

Bacon

Six strips of bacon add smoky, salty flavor. Cook the bacon until crisp enough to crumble or break into pieces for topping the chicken.

Mushrooms

One cup of mushrooms goes over the chicken before baking. They soften in the oven and pair especially well with the bacon and cheese.

Colby Jack Cheese

The recipe uses 3 cups of Colby Jack cheese. It melts smoothly over the chicken and gives the finished dish its rich, restaurant-style topping.

The Honey Mustard Sauce

The sauce is a big part of what makes this recipe taste special. It combines ½ cup mustard with ¼ cup corn syrup, ¼ cup honey, and ¼ cup mayonnaise.

Whisk everything together until smooth. Part of the sauce is used with the chicken before cooking, while the rest can be saved for serving. The mustard keeps it tangy, the honey and corn syrup add sweetness, and the mayonnaise gives the sauce a creamy finish.

How to Make Outback Steakhouse Chicken

1. Make the sauce and marinate the chicken

Mix the mustard, corn syrup, honey, and mayonnaise until completely smooth. Coat the chicken with part of the sauce and let it marinate for about 1 hour. Keep the remaining sauce separate for later.

2. Prepare the bacon and mushrooms

Cook the bacon until crisp, then set it aside. Slice the mushrooms if needed so they are ready to go once the chicken is browned.

3. Brown the chicken

Preheat the oven to 350°F. Remove the chicken from the marinade and season it with the Season All. Heat a little oil in a skillet over medium to medium-high heat, then brown the chicken on both sides.

You are not trying to fully cook the chicken in the skillet. The goal is to build color on the outside before it finishes in the oven.

4. Add the toppings

Move the browned chicken to an oven-safe baking dish. Top it with the mushrooms, cooked bacon, and plenty of shredded Colby Jack cheese.

5. Bake until the chicken is done

Bake at 350°F until the cheese is melted and the chicken reaches an internal temperature of 165°F. The original recipe takes about 20 minutes of cooking time, depending on the thickness of the chicken.

6. Finish and serve

Sprinkle with the parsley just before serving. Add the reserved honey mustard sauce on the side or spoon a little over the chicken.

Tips for the Best Copycat Chicken

• Give the marinade the full hour. That resting time helps flavor the chicken instead of leaving all the seasoning on the surface.
• Do not overcook the chicken in the skillet. It still needs time in the oven under the toppings.
• Cook the bacon before assembling. Starting with crisp bacon gives the finished chicken much better texture.
• Use an instant-read thermometer. Pull the chicken once the thickest part reaches 165°F.
• Save some sauce for serving. The creamy honey mustard is especially good drizzled over the finished chicken.

Do I Have to Use Mushrooms?

No. If mushrooms are not your favorite, you can leave them off. The bacon, cheese, chicken, and honey mustard still give the recipe plenty of flavor.

What to Serve With Outback Steakhouse Chicken

This is a rich main dish, so simple sides work well with it. Mashed potatoes, baked potatoes, rice, roasted vegetables, green beans, or a crisp salad all balance the bacon and melted cheese nicely.

If you’re looking for more easy chicken dinners, try my Cream Cheese Chicken Enchiladas, Company Chicken Casserole, or Teriyaki Chicken Casserole.

Can I Make the Honey Mustard Sauce Ahead?

Yes. The mustard, corn syrup, honey, and mayonnaise can be whisked together ahead of time. Keep the sauce covered and chilled until you are ready to marinate the chicken.

Frequently Asked Questions

What cheese works best for this recipe?

The original version uses Colby Jack. It melts well and has enough flavor to stand up to the bacon, mushrooms, and honey mustard.

How long should I marinate the chicken?

About 1 hour works well and matches the original recipe timing.

How do I know when the chicken is done?

Check the thickest part with a meat thermometer. The chicken is ready when it reaches 165°F.

Can I use the honey mustard as a dipping sauce?

Yes. Just keep the serving portion separate from any sauce that has touched raw chicken.

Outback Steakhouse Chicken Recipe

The complete recipe card below keeps the original measurements, 1-hour marinating time, skillet browning method, 350°F oven temperature, and 4-serving yield.