Applebee’s Chicken Dijon with Portabella Mushrooms

This recipe is from Applebee’s low-calorie menu, but it’s wonderfully indulgent and tasty!  Try it with the Roasted Garlic Mashed Potatoes on the side.

applebees dijon chicken


  • 2 tbsp. Dijon mustard
  • 1 Tbsp. honey
  • sliced portabella caps (about 2 caps or one pre-sliced package)
  •  1 red bell pepper, sliced thinly
  • half a medium onion (sweet or red)
  • 1 lb chicken breast Salt and pepper (to taste)
  • Garlic powder (to taste)
  • 4 oz shredded aged cheddar cheese

Preheat oven to 350 degrees F.

Mix together Dijon mustard and honey in a small bowl and set aside.

Spray skillet generously with non-stick cooking spray.  Add mushroom caps and cook for about 5 minutes on medium heat.

Add red pepper.  Continue to cook until mushrooms shrink and peppers begin to soften, add onion and cook for another couple of minutes; set pan aside.

Place chicken in another skillet.  Season with salt, pepper, and garlic powder.  Cook over medium heat for 3-4 minutes per side. Remove chicken from skillet and place on baking sheet sprayed with cooking spray.

Brush each piece of chicken with Dijon sauce, then spoon red pepper/onion mixture over each. Top with cheese.

Bake for about 15 minutes or until chicken is cooked through.

Makes 4 servings

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