If you love restaurant-style chicken loaded with bacon, mushrooms, melted cheese, and honey mustard sauce, this Outback Steakhouse Chicken Recipe is one you’ll want to keep around.
The chicken is seasoned first, then quickly browned in a skillet before being covered with sautéed-style mushrooms, crispy bacon, and a generous layer of Colby Jack cheese. A few minutes in the oven brings everything together, while the homemade honey mustard sauce gives each bite that sweet, tangy finish.
I especially like this recipe when I want something that feels like a restaurant dinner without doing anything particularly complicated. Most of the ingredients are easy to find, and once the chicken has had time to season, the actual cooking goes pretty quickly.
Why You’ll Love This Outback Steakhouse Chicken
There’s a lot going on in this dish, but in the best way. You get juicy seasoned chicken, salty bacon, earthy mushrooms, gooey cheese, and creamy honey mustard sauce all on one plate.
It’s also easy to make at home without any complicated techniques. The chicken starts on the stovetop for color and then finishes under all those toppings in the oven.
Another reason I love it is that it pairs well with almost any simple side dish. Mashed potatoes, baked potatoes, steamed vegetables, rice, or a green salad all work.
Ingredients You’ll Need
Chicken
Boneless, skinless chicken breasts: Try to choose pieces that are fairly similar in thickness so they cook at about the same rate.
Season All seasoning: This adds plenty of savory flavor without requiring a long list of individual spices.
Mushrooms: Fresh sliced mushrooms add an earthy flavor that balances the rich bacon and cheese.
Bacon: Cook it until crisp so it keeps some texture after the chicken goes into the oven.
Colby Jack cheese: It melts beautifully and gives the chicken that rich, cheesy restaurant-style topping.
Fresh parsley: A little parsley added at the end gives the finished dish some freshness and color.
Cooking oil: You only need enough to lightly coat the skillet.
Homemade Honey Mustard Sauce
The sauce may be one of my favorite parts of this recipe.
It combines prepared mustard, honey, light corn syrup, and mayonnaise to make a creamy sauce that’s sweet, tangy, and smooth.
You can serve it on the side for dipping or spoon a little over the chicken just before serving.
How to Make Outback Steakhouse Chicken
1. Season the Chicken
Rub the Season All seasoning evenly over both sides of the chicken breasts.
Place the seasoned chicken in the refrigerator and let it rest for about 1 hour. This gives the seasoning time to work its way into the chicken instead of sitting only on the surface.
2. Cook the Bacon
While the chicken is resting, cook the bacon in a skillet until crisp.
Transfer it to a paper towel-lined plate, then cut or break each strip in half. Pour off the bacon grease and wipe the skillet if necessary.
3. Brown the Chicken
Add a small amount of cooking oil to a cast iron skillet and place it over medium heat.
Add the seasoned chicken breasts and cook until lightly golden on both sides and nearly cooked through.
Don’t overcook them at this point because they will finish cooking in the oven.
4. Add the Toppings
Preheat your oven to 350°F.
Arrange the sliced mushrooms over the chicken, followed by the crispy bacon.
Cover each chicken breast generously with shredded Colby Jack cheese.
5. Melt the Cheese
Place the skillet in the preheated oven and bake just until the cheese has completely melted and the chicken reaches a safe internal temperature of 165°F.
6. Finish and Serve
Remove the chicken from the oven and sprinkle fresh chopped parsley over the top.
Serve hot with the homemade honey mustard sauce alongside for dipping or drizzling.
My Tips for Juicy Chicken
One of the easiest ways to accidentally dry out chicken breast is to cook it completely in the skillet and then bake it again.
I prefer to brown the outside until the chicken is almost done, then let the oven finish the job after I’ve added the bacon, mushrooms, and cheese.
If your chicken breasts are especially thick, lightly pound them to a more even thickness before seasoning them. They’ll cook more evenly and are less likely to have dry edges with an undercooked center.
An instant-read thermometer is also helpful. Once the thickest part reaches 165°F, the chicken is ready.
Can I Cook the Mushrooms First?
Yes.
If you prefer softer, more deeply flavored mushrooms, cook them for a few minutes in the skillet before placing them on the chicken.
The original method works perfectly well with sliced mushrooms placed directly over the chicken, but sautéing them first removes some moisture and gives them a richer flavor.
What to Serve With Outback Steakhouse Chicken
This is a rich chicken dinner, so I usually keep the sides fairly simple.
Try it with baked potatoes, creamy mashed potatoes, roasted vegetables, green beans, broccoli, seasoned rice, or a crisp garden salad.
French fries also work if you’re going for the full restaurant-style experience.
Can I Make the Honey Mustard Sauce Ahead?
Absolutely.
Mix the mustard, corn syrup, honey, and mayonnaise together until smooth, then cover and refrigerate.
Making the sauce several hours ahead actually gives the flavors more time to blend.
Give it a quick stir before serving.
Storage and Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
For the best texture, reheat it gently in the oven at 325°F until warmed through. You can also use the microwave, but heat it in shorter intervals so the chicken doesn’t become tough.
Keep any leftover honey mustard sauce refrigerated in a separate covered container.
Frequently Asked Questions
What cheese works best for this chicken?
Colby Jack is my first choice because it melts smoothly and has a mild flavor that works well with the bacon and honey mustard.
Monterey Jack, cheddar Jack, or a combination of cheddar and Monterey Jack can also work.
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs can be substituted, although their cooking time may be slightly different.
Cook until the thickest portion reaches a safe internal temperature.
Can I leave out the mushrooms?
Definitely. If mushrooms aren’t your thing, simply leave them off. The bacon, cheese, and honey mustard still make the chicken plenty flavorful.
Why refrigerate the seasoned chicken first?
Giving the chicken about an hour to rest after seasoning helps the seasoning penetrate the meat and creates better flavor throughout.
Outback Steakhouse Chicken Recipe
Ingredients
- For the Chicken
- 1 pound boneless skinless chicken breasts
- 1 cup sliced mushrooms
- 2 teaspoons chopped fresh parsley
- ½ teaspoon McCormick Season All seasoning
- 3 cups shredded Colby Jack cheese
- 6 bacon strips fried until crisp and halved
- Cooking oil as needed
For the Honey Mustard Sauce
- ½ cup prepared mustard
- ¼ cup light corn syrup
- ¼ cup honey
- ¼ cup mayonnaise
Instructions
- Sprinkle the Season All seasoning over both sides of the chicken breasts and gently rub it into the meat. Refrigerate the seasoned chicken for about 1 hour.
- While the chicken rests, cook the bacon until crisp. Transfer it to paper towels to drain, then cut each strip in half. Discard the bacon grease.
- Heat a small amount of cooking oil in a cast iron skillet over medium heat. Add the chicken and cook until lightly browned on both sides and almost cooked through.
- Preheat the oven to 350°F.
- Arrange the sliced mushrooms over the chicken breasts. Add the crispy bacon pieces, then cover each piece generously with shredded Colby Jack cheese.
- Transfer the skillet to the oven and bake until the cheese is fully melted and the chicken reaches an internal temperature of 165°F.
- While the chicken finishes cooking, whisk the mustard, corn syrup, honey, and mayonnaise together until smooth and creamy.
- Remove the chicken from the oven, sprinkle with fresh parsley, and serve hot with the honey mustard sauce on the side.
