Recipe Background
Steakhouses aren't just about steaks! They're about true indulgence in dinner form, which is exactly what Steakhouse Chicken is! Each golden-brown and juicy chicken breast is topped with butter-sautéed mushrooms, succulent and crispy bacon, and melty cheese. If that's not how you indulge your savory side, we don't know how else to do it! Steakhouse Chicken is a fantastic way to serve up steakhouse fun!
Steakhouses aren't just about steaks! They're about true indulgence in dinner form, which is exactly what Steakhouse Chicken is! Each golden-brown and juicy chicken breast is topped with butter-sautéed mushrooms, succulent and crispy bacon, and melty cheese. If that's not how you indulge your savory side, we don't know how else to do it! Steakhouse Chicken is a fantastic way to serve up steakhouse fun!
Ingredients
For the honey mustard marinade:
- 1 cup Dijon mustard
- 1 cup honey
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
For the chicken:
- 4 chicken breasts boneless and skinless, pounded to an equal thickness
- 2 tablespoons butter
- 2 cups white mushrooms sliced
- 1 tablespoon vegetable oil
- salt to taste
- black pepper to taste
- paprika to taste
- 8 slices bacon cooked
- 1 cup Monterey Jack cheese shredded
- 1 cup cheddar cheese shredded
- 2 teaspoons fresh parsley finely chopped, for garnish
Directions
- In a small bowl, add the mustard, the honey, the mayonnaise, and the lemon juice and using a handheld electric mixture, beat until combined, about 30 seconds.
- In a resealable plastic bag, add the chicken breasts and about 1/3 of the marinade.
- Seal the bag and massage it lightly to coat the chicken.
- Refrigerate the chicken for at least 2 hours, making sure to also chill the bowl with the remaining marinade.
- Preheat the oven to 375 degrees F.
- In a small frying pan over medium heat, melt the butter.
- Add the mushrooms to the melted butter and cook, while stirring, until they are golden-brown, about 5-7 minutes.
- Set the mushrooms aside.
- Transfer the chicken from the marinade, discarding the excess marinade in the bag.
- In an ovenproof frying pan over medium heat, add the vegetable oil.
- Add the chicken breasts to the hot oil and cook, flipping them once, until they are golden-brown on both sides, about 5-6 minutes per side.
- Transfer the pan from the heat.
- Brush the chicken breasts with 1/2 of the reserved marinade.
- Season the chicken breasts evenly with the salt, the black pepper, and the paprika.
- Place 2 pieces of the cooked bacon on top of each of the chicken breasts.
- Spoon the cooked mushrooms evenly over the bacon on each of the chicken breasts.
- Sprinkle the Monterey Jack cheese and the cheddar cheese evenly over each of the chicken breasts.
- Bake until the cheese is thoroughly melted and starting to bubble and the chicken breasts reach an internal temperature of 165 degrees F, about 8-10 minutes.
- Sprinkle with the parsley.
- Serve with the reserved marinade mixture on the side.
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