Cheesy Bacon Chicken with Mustard Sauce is chicken breasts marinated in honey mustard sauce and baked topped with bacon and cheese. If this sounds good to you, be sure to also try my Honey Mustard Chicken!
Cheesy Bacon Chicken with Mustard Sauce
This recipe is based on the Alice Springs Chicken on the menu at Outback Steakhouse restaurants but without the mushrooms. Chicken breasts are marinated in a homemade honey mustard sauce and then pan-seared. Finally, each piece of chicken is topped and baked in the oven with crispy bacon and lots of cheese! I highly recommend making this cheesy chicken recipe in a cast-iron skillet (or a skillet that is oven-safe). Cast-iron skillets heat evenly and help cook the chicken to perfection!
Ingredients
Mustard: I used yellow mustard in the marinade. You could also use dijon mustard if preferred. Or, in a pinch, use a storebought honey mustard sauce.
Honey: I recommend using raw honey for the best results. Raw honey has not been heated or pasteurized and contains a range of benefits from anti-oxidants to anti-viral to anti-bacterial properties. It can even be soothing for burns and wounds. Plus, it’s nice to support your local honey producers.
Chicken: This recipe calls for boneless, skinless chicken breasts. You could also use chicken thighs, but cooking time may be different.
Bacon: Cook the bacon ahead of time. The easiest way to do this is to line a baking sheet with aluminum foil, place the strips of bacon on the foil, and bake for about 15 minutes at 415°F. It doesn’t have to be completely cooked since it will be cooked more in the oven with the chicken.
Marinating the Chicken
One thing to note in this recipe is timing; the chicken does need to marinate for a minimum of 2 hours, up to overnight. To make the honey mustard marinade, simply combine the mustard, honey, oil, lemon juice, salt, and pepper. Whisk the ingredients together for about 30 seconds. This will make approximately 1 1/4 cups of dressing.
Next, place the chicken breasts in a baking dish. Pour about a cup of the marinade over the chicken, making sure to coat both sides of the chicken. Cover the dish with plastic wrap and place the chicken in the refrigerator to marinate for a minimum of 2 hours. Chill the remaining honey mustard dressing until ready to bake the chicken.
How to Make Cheesy Bacon Chicken and Mustard
After the chicken has had time to marinate, get out your cast-iron skillet and get this delicious dish made. First, pan-sear the chicken breasts for a few minutes on each side. The chicken will not be completely cooked at this point; it will continue to cook in the oven.
Next, remove the skillet (chicken) from the heat and brush the tops of the chicken breasts with a little bit of the reserved honey mustard marinade. Again, save a little bit of the marinade to serve on the side. Add two strips of cooked bacon and about 1/2 cup of shredded cheese on top of each piece of chicken. Bake in the oven for 8-10 minutes, or until the cheese is melted and the internal temperature of the chicken reaches 165°F.
Serve the chicken immediately with a side of green beans or Brussels sprouts, along with a basket of breadsticks. Enjoy!
More Chicken Recipes
Cheesy Bacon Chicken and Mustard
Ingredients
Honey Mustard Marinade
- ½ cup yellow mustard
- ½ cup honey
- 1 teaspoon vegetable oil
- ½ teaspoon lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon pepper
Chicken
- 4 boneless skinless chicken breasts
- 1 tablespoon vegetable oil
- 8 slices bacon, cooked
- 2 cups Monterey Jack cheese, shredded
- parsley, for garnish (optional)
Instructions
Marinade
- In a medium bowl, combine mustard, honey, oil, lemon juice, salt, and pepper. Using a fork or small whisk, mix for about 30 seconds or until all ingredients are well combined. This will make about 1¼ cups of marinade.
Chicken
- Place chicken breasts in a small baking dish. Pour about a cup of the marinade over the chicken, making sure all the chicken has been coated. Cover with plastic wrap and place in the refrigerator for at least 2 hours.
- Chill the remaining marinade until later.
- When ready, preheat the oven to 375°F.
- To a large oven-safe skillet over medium-high heat, add oil. When the oil is hot, sear the chicken in the pan for 3-4 minutes per side, or until golden brown. The chicken will not be completely cooked through at this point; you will be cooking it more in the oven.
- Remove the skillet from the heat. Brush the tops of each seared chicken breast with a little of the reserved honey mustard marinade, being sure to save a little extra that you can serve on the side later with the dish.
- Add two pieces of cooked bacon on top of each chicken breast. Then, add ½ cup of shredded cheese to each.
- Bake the chicken for 8-10 minutes, or until the cheese is thoroughly melted and chicken juices run clear. Chicken is fully cooked when it reaches an internal temperature of 165°F.
- Serve chicken garnished with parsley and with a small bowl of extra honey mustard marinade.
Did you make this recipe?
You can tag me at @iamhomesteader.
Delicious!!
Hahahaha! Good Lord! I never want to post a recipe after reading so many negative comments. Too much flack!!! Lol!!! Recipe sounds delicious. I read it, understood it, no problem. Yes, I am an immaculate cook!
I have really big breast.. So I’m assuming a little longer searing on a lower temp and a little longer in the oven?
Wow.. I just re read that.. Really big chicken breast.. Lol.. It’s all they had at the store ????
You need to read the directions again. She does not say to save the marinade that wasvon the chicken. You save some for later(separately). Just an FYI for you. Recipe sounds great!
This is a fantastic recipe, I will definately make this several times. Great for company too.
Read the recipes oven temp is there, as far as all the other info add brown rice or a sweet potatoe and a side salad and you have diet friendly meal, just read the whole recipe and stop being picky
This is the first time ever that I have commented on a recipe anywhere, Facebook or otherwise. But, I just had to do it for this recipe! I made this tonight for dinner exactly the way the recipe is written and it was delicious. This will definitely be a do over in my house.
Loved it!! Thanks for sharing! 🙂
No sure about the marinade at the end, soaking raw chicken in it and it’s not cooked
The reserved marinade for the end has not touched the raw chicken
I think that there should be part of the recipe that says how long to put in oven to cook all the way thru before putting the bacon and cheese on it to melt. can you please add to recipe
Is there any way I can print this recipe out? Also I would like to be able to see all of your recipes. I am sending you my email if you can add me to your friends list. Thank you.
how do i receive your emails on my site.
This was delicious! Since we’re low carb I substituted the honey with Carey’s Sugar free syrup. This will be a weekly meal. Thank you????
If I sub the honey with Swerve/stevia/Splenda will I get the same results? This would be a perfect keto friendly recipe!
I would not think that would be close to a good substitute.
I wish I could save this recipe on Pinterest!!
I have the option to pin it
so yDou bake it at the 425 degrees or what? Wasn’t quite sure.
recipe says 375
Reread the recipe. 375.
I’m making to dish tonight. I can’t wait to tast it. I’ll be serving it with a side of rice and a side of corn.
Never serve corn with rice or potatoes. Corn is a heavy carb just like them, and should be served on its own, with a green veggie.
How about you do what you want & we’ll do what we want?
Lmao, your comment made my day! I serve corn WITH rice all the time!
Lol I mix corn in my buttered mashed potatoes!
I don’t have an oven safe frying pan. Can I transfer the chicken into a baking dish after it is fried before baking it?
Yes, you can!
Made this to a “T”. It was absolutely delicious!
What if you only have am hour or so to marinate?