Honey Mustard Chicken Breasts Outbback Steakhouse
Recreate the magic of your favorite restaurant meal with this irresistible Honey Mustard Chicken Breasts recipe, inspired by Outback Steakhouse! Juicy, marinated chicken breasts are grilled to perfection, then topped with crispy bacon, a luscious blend of melted Monterey Jack and Cheddar cheeses, and a drizzle of homemade honey mustard sauce for a sweet and tangy finish. Perfect for weeknight dinners or entertaining, this dish is bursting with bold flavors and pairs beautifully with sides like mashed potatoes or fresh greens. Simple to prepare yet packed with gourmet appeal, this copycat recipe is sure to satisfy your cravings for restaurant-quality food at home.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 2 tablespoons Honey
- 3 tablespoons Dijon mustard
- 2 tablespoons Mayonnaise
- 2 tablespoons Vegetable oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 pieces Bacon strips
- 1 cup Shredded Monterey Jack cheese
- 0.5 cup Shredded Cheddar cheese
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Begin by prepping the honey mustard marinade. In a small bowl, whisk together honey, Dijon mustard, mayonnaise, garlic powder, paprika, salt, and black pepper.
Place the chicken breasts in a re-sealable zip-top bag or shallow dish. Pour half of the honey mustard mixture over the chicken (reserving the other half for later), cover, and let marinate in the refrigerator for at least 2 hours or up to overnight.
Preheat your grill or stovetop grill pan to medium-high heat. Lightly grease the grill with vegetable oil.
Remove the chicken breasts from the marinade, discarding the used marinade. Place the chicken on the grill and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
While the chicken cooks, prepare the bacon by frying in a skillet over medium heat until crispy. Remove and drain on paper towels.
Once the chicken is done cooking, move it to a baking sheet. Top each chicken breast with 2 slices of cooked bacon and a generous layer of shredded Monterey Jack and Cheddar cheeses.
Place the baking sheet under a broiler set to high, just long enough to melt the cheese (1-2 minutes). Monitor closely to avoid burning.
Drizzle the reserved honey mustard sauce over the cheesy, bacon-topped chicken, and sprinkle with chopped parsley for garnish if desired.
Serve hot alongside your favorite sides, such as steamed vegetables, mashed potatoes, or a crisp salad.
Nutrition Facts
Calories |
2799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.5 g | 204% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 852 mg | 284% | |
| Sodium | 6164 mg | 268% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 34.7 g | ||
| Protein | 282.8 g | 566% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 1305 mg | 100% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2344 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
