Alice Springs Chicken Recipe (Outback Copycat)
Bring the flavor of your favorite Outback Steakhouse dish home with this Alice Springs Chicken recipe! This delicious copycat recipe features marinated chicken breast in a tangy honey mustard sauce, topped with sautéed mushrooms, crispy bacon, and a generous layer of melted cheese. It’s a dish that perfectly balances savory, sweet, and smoky flavors, just like the restaurant version.
Prepare to be amazed by the mouthwatering combination of tender chicken, flavorful toppings, and gooey cheese in every bite. With only a handful of ingredients and minimal prep time, you can recreate this restaurant favorite without ever leaving your kitchen. Perfect for family dinners or entertaining guests, Alice Springs Chicken is sure to be a hit with everyone.
Whether you’re a seasoned chef or just looking to try something new, this recipe will guide you through creating a satisfying and impressive meal. So grab your apron, and let’s get started on this scrumptious Alice Springs Chicken!
Key Ingredients for Alice Springs Chicken
- Chicken Breasts – The star of the dish, boneless, skinless chicken breasts provide a tender and juicy base that soaks up all the delicious marinade flavors.
- Honey Mustard Sauce – A blend of Dijon mustard, honey, mayonnaise, and lemon juice creates a tangy-sweet marinade that infuses the chicken with incredible flavor.
- Mushrooms – Sautéed to perfection, mushrooms add an earthy depth and savory richness that complements the honey mustard and chicken.
- Bacon – Crispy, chopped bacon pieces bring a smoky flavor and satisfying crunch to the dish, elevating each bite.
- Colby Jack Cheese – Melted over the chicken, this mild cheese provides a creamy, gooey finish that ties all the flavors together.
- Butter and Olive Oil – Used for sautéing and cooking, these fats enhance the flavor and texture of the chicken and mushrooms.
Simple Steps to Make Your Alice Springs Chicken
- Marinate the Chicken: Whisk together the honey mustard sauce ingredients and reserve a portion for dipping later. Marinate the chicken in the remaining sauce, allowing it to absorb the tangy-sweet flavors for at least 30 minutes.
- Sauté the Mushrooms: In an oven-proof skillet, melt butter and sauté mushrooms until they are golden brown and tender, then set them aside.
- Cook the Chicken: In the same skillet, heat olive oil and sear the marinated chicken breasts until golden brown on both sides. This step locks in the flavors and creates a delicious crust.
- Add the Toppings: Layer the sautéed mushrooms, bacon pieces, and shredded cheese over the chicken breasts.
- Bake to Perfection: Transfer the skillet to a preheated oven and bake until the chicken is fully cooked and the cheese is melted and bubbly.
- Garnish and Serve: Finish with a sprinkle of fresh parsley for color, and serve with the reserved honey mustard sauce on the side for dipping.
Tips for Making the Best Alice Springs Chicken
- Marinate in Advance: For even more flavor, marinate the chicken overnight.
- Check the Cheese: Use any cheese you love – cheddar, mozzarella, or Monterey Jack work well in place of Colby Jack.
- Adjust for Preferences: Feel free to skip the mushrooms or substitute turkey bacon for a lighter option.
How to Store Leftovers of Alice Springs Chicken
To keep any leftovers tasting fresh, store the cooked chicken, toppings, and sauce separately in airtight containers in the refrigerator for up to 4 days. When you’re ready to enjoy, reheat the chicken gently in the oven or microwave until warm, and drizzle with the honey mustard sauce just before serving. This helps maintain the chicken’s tenderness and flavor, making it just as delicious the second time around!
Alice Springs Chicken Recipe (Outback Copycat)
Ingredients
For the Marinade:
- 1/2 cup honey
- 1/2 cup Dijon mustard
- 1/4 cup mayonnaise
- 1 teaspoon fresh lemon juice
For the Chicken:
- 4 boneless skinless chicken breasts (approximately 1 1/2 pounds)
- 2 tablespoons butter
- 8 ounces mushrooms sliced
- 1 tablespoon olive oil
- 4 slices cooked bacon chopped into 2-inch pieces
- 2 cups shredded Colby Jack cheese
- 2 tablespoons fresh parsley for garnish (optional)
- Salt and freshly ground black pepper
Instructions
- Prepare the Marinade: Combine the Dijon mustard, honey, mayonnaise, and lemon juice in a small mixing bowl. Whisk until smooth. Set aside 1/4 cup of this sauce in a covered container and refrigerate for serving later.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag. Pour the remaining marinade over the chicken and seal the bag. Turn the chicken in the bag to ensure it is well coated. Refrigerate for at least 30 minutes or up to overnight.
- Cook the Chicken: Preheat your oven to 400°F (200°C). Melt the butter in a large oven-proof skillet over medium-high heat. Add the sliced mushrooms and sauté until they release their moisture and turn a golden brown, approximately 5 to 7 minutes. Remove the mushrooms from the skillet and set them aside. Wipe out the skillet.
- Heat the olive oil in the same skillet until shimmering. Remove the chicken from the marinade (discard any leftover marinade) and arrange the pieces in a single layer in the skillet. Sear the chicken without moving it for about 5 minutes until a golden crust forms. Flip the chicken and cook for an additional 5 minutes to brown the other side.
- Assemble the Toppings: Distribute the sautéed mushrooms evenly over the chicken. Sprinkle the bacon pieces on top, followed by the shredded Colby Jack cheese. Cover the skillet and transfer it to the preheated oven. Bake until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part, about 10 to 15 minutes.
- Serve: Remove the skillet from the oven. Garnish with fresh parsley if desired. Season with salt and freshly ground black pepper to taste. Serve hot, with the reserved honey mustard sauce on the side for dipping.