Aimee's Quick Chicken

Aimee's Quick Chicken


"This recipe came about by accident when I only had a few minutes. My husband declared it, 'The best chicken ever!'"

Ingredients 35 m {{adjustedServings}} servings 242 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 242 kcal
  • 12%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 8.8g
  • 3%
  • Protein:
  • 32.4 g
  • 65%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1793 mg
  • 72%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place chicken in a 9x13 inch baking dish. Slather mustard evenly over chicken, then pour teriyaki sauce evenly over all. Sprinkle with bacon bits, then cover with cheese.
  3. Bake at 400 degrees F (200 degrees C) for 30 minutes.
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Reviews 714

  1. 952 Ratings


I don't know what the others were talking about. This was a great recipe. I used honey mustard instead of dijon and honey teriyaki barbecue sauce instead of plain teriyaki sauce. But I also used only 4 oz of mustard on 6 whole chicken breasts and I think that helped the mustard not overpower. The chicken came out so juicy. I lightly greased the bottom of the pan and my "sauce" didn't burn at all. And I used real bacon crumbled up to lessen the salt content. This was perfect with pesto rice. This was an overall great dish!

Rebekah Rose Hills

I LOVE this recipe! It is so simple, great for dinner in a pinch. I used Kikkoman Terriyaki sauce and did not think it was overly salty. I prefer to wrap the chicken with the bacon- I think it comes out better that way! GREAT recipe, very tasty, have used several times... and will continue to! :) Thanks!


I am a man who rarely cooks - yet I was able to make this dish with ease and it turned out great. My wife and I love it and have it once a week. We've even made it for casual dinner parties with great results. I follow the recipe to the letter, except I substitute "Dijonaise" (dijon mustard with mayo) for the mustard. After trying it both ways, I find that the Dijonaise creates jucier results. As to the bacon, I start with fresh bacon and microwave it crispy and then crumble/chop to make the bits. Thanks for this wonderful recipe!