About
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
Step 1 -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.
Step 2 -In a resealable plastic bag, add the chicken breasts and about 1/3 of the marinade.
Step 3 -Seal the bag and massage it lightly to coat the chicken.
Step 4 -Refrigerate the chicken for at least 2 hours, making sure to also chill the bowl with the remaining marinade.
Step 5 -Preheat the oven to 375 degrees F.
Step 6 -In a small frying pan over medium heat, melt the butter.
Step 7 -Add the mushrooms to the melted butter and cook, while stirring, until they are golden-brown, about 5-7 minutes.
Step 8 -Set the mushrooms aside.
Step 9 -Transfer the chicken from the marinade, discarding the excess marinade in the bag.
Step 10 -In an ovenproof frying pan over medium heat, add the vegetable oil.
Step 11 -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.
Step 12 -Transfer the pan from the heat.
Step 13 -Brush the chicken breasts with 1/2 of the reserved marinade.
Step 14 -Season the chicken breasts evenly with the salt, the black pepper, and the paprika.
Step 15 -Place 2 pieces of the cooked bacon on top of each of the chicken breasts.
Step 16 -Spoon the cooked mushrooms evenly over the bacon on each of the chicken breasts.
Step 17 -Sprinkle the Monterey Jack cheese and the cheddar cheese evenly over each of the chicken breasts.
Step 18 -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.
Step 19 -Sprinkle with the parsley.
Step 20 -Serve with the reserved marinade mixture on the side.
