I don’t know about you, but I’m about ready for Spring to show up! I know the calendar says Spring, but the weather is not on the same page just yet. If you can’t get outside to grill then you will want to fix this Aussie Chicken. If you’ve ever been to Outback Steakhouse I’m sure you’ve seen it on the menu. It is my favorite thing to order there.
I have loved Aussie Chicken for as long as Outback has been around. I knew I wanted to be able to make it at home so I started searching and experiment and came up with a pretty darn good copycat of the original. If you’re not familiar with Aussie chicken, it is a chicken breast topped with honey mustard, mushrooms, bacon and melted cheese!
There are a few steps to the recipe, but it comes together easily. I think it is important to pound the chicken out because it cooks more evenly and makes it so tender. You can prep your chicken earlier in the day to help with time when you’re ready to cook it.
After your chicken is prepped you are simply going to brown, top with the ingredients and put it in the oven. It really is easy and has a lot of great flavor. If you don’t care for one of the toppings, then leave it off. As a matter of fact, everyone at my house wants something different. My husband does not care for honey mustard and my kids don’t care for mushrooms. Me…..I like it all! Just adjust each chicken breast to suit your family members. I like that I can do that with this recipe and not have to make something totally different for the picky ones!
Give this a try this weekend. I think it’s one you’re going to want to make often. It’s probably the most requested dinner recipe at my house!
Aussie Chicken
This delicious copycat recipe is sure to please everyone! Tender chicken with a honey mustard sauce, mushrooms bacon and cheese!
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tsp seasoning salt
- 1 tbsp vegetable oil
- 8 oz fresh mushrooms, sauteed
- 4 tbsp honey mustard dresssing
- 6 slices cooked bacon
- 8 oz shredded colby jack cheese
Instructions
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Pound chicken breasts to 1/2 inch thickness. Sprinkle with season salt and let sit in refrigerator for 30 minutes.
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Heat vegetable oil in a large skillet over medium heat. Saute chicken breasts for 3-5 minutes per side, until browned. Remove from skillet and place the chicken into a 9x13 baking dish. Apply 1 tablespoon of honey mustard dressing to each chicken breast. Layer each piece with mushrooms and bacon. Sprinkle the top with shredded cheese.
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Bake at 350 degrees for 15 minutes or until cheese is melted and chicken juices run clear.