If you have a soft spot for creamy, cheesy, and comforting chicken dishes, you are going to fall head over heels for the Alice Springs Chicken Outback Copycat Recipe. This delightful meal perfectly captures the essence of the famous Outback Steakhouse classic, balancing juicy chicken breasts with savory bacon, tender mushrooms, and a luscious honey mustard sauce. It’s a simple yet incredibly satisfying dish that feels like a warm hug on a plate, and I can’t wait to walk you through every delicious step.
Ingredients You’ll Need
The magic of this recipe comes together with straightforward ingredients that everyone loves. Each component adds its own special touch—from the smoky bacon that adds crunch, to the creamy, tangy sauce that brings everything to life. These essentials make the dish both flavorful and texturally exciting without any fuss.
- 4 boneless, skinless chicken breasts: The star of the show, providing a juicy and tender base for all the toppings.
- Salt and pepper to taste: Simple seasonings that enhance the natural flavor of the chicken.
- 1 tbsp olive oil: Perfect for searing the chicken evenly and locking in moisture.
- 6 slices of bacon, cooked and crumbled: Crispy, savory bites that bring irresistible texture and smoky goodness.
- 1 cup mushrooms, sliced: Earthy and tender, they add a subtle balance of flavor.
- 1 ½ cups shredded Colby Jack or Monterey Jack cheese: Melted cheesy goodness that pulls everything together.
- ¼ cup fresh parsley (optional, for garnish): Adds a fresh, vibrant pop of color and herbaceous brightness.
- ½ cup mayonnaise: The creamy base of the sauce with smooth richness.
- 2 tbsp Dijon mustard: Brings tang and a little bit of bite to the sauce.
- 2 tbsp honey: Sweetens the sauce to balance the savory elements perfectly.
- 1 tbsp lemon juice: A touch of acidity to brighten the entire dish.
How to Make Alice Springs Chicken Outback Copycat Recipe
Step 1: Prepare the Honey Mustard Sauce
Start by whisking together mayonnaise, Dijon mustard, honey, and lemon juice in a small bowl until smooth. This sauce is the flavorful backbone of the dish, providing creaminess and a perfect balance of sweet and tangy notes. Set aside about a third of this sauce in the fridge; it will be drizzled over the finished chicken for an extra burst of flavor.
Step 2: Marinate the Chicken
Place the chicken breasts in a shallow dish or resealable bag and coat them generously with the remaining sauce. Let the chicken soak in these flavors by marinating for at least 30 minutes—this step tenderizes the meat and infuses it with the sauce’s vibrant taste.
Step 3: Cook Bacon and Mushrooms
While the chicken is marinating, cook the bacon until it’s crispy, then crumble it into bite-sized pieces. Use the same skillet to sauté the mushrooms until they’re tender and fragrant. These two ingredients form a rich, savory layer that perfectly complements the creamy sauce and juicy chicken.
Step 4: Sear the Chicken
Heat the olive oil in an oven-safe skillet over medium-high heat. Remove the chicken breasts from the marinade, seasoning them lightly with salt and pepper. Sear each breast for about 3 to 4 minutes per side until they develop a gorgeous golden-brown crust that locks in all the juices.
Step 5: Bake with Toppings
Preheat your oven to 375°F (190°C). Once the chicken has a lovely sear, pile on the sautéed mushrooms, crumbled bacon, and shredded cheese. Pop the skillet into the oven and bake for 10 to 15 minutes until the chicken is cooked through and the cheese is melted and bubbly. This step creates that irresistible ooey-gooey topping that’s so characteristic of the Alice Springs Chicken Outback Copycat Recipe.
Step 6: Finish and Serve
Remove the skillet from the oven and drizzle the reserved honey mustard sauce over the chicken. Sprinkle with fresh parsley for color and a burst of freshness. Serve immediately while everything is hot and melty for maximum enjoyment.
How to Serve Alice Springs Chicken Outback Copycat Recipe
Garnishes
Fresh parsley is a simple but beautiful garnish that adds a bright green contrast to this rich dish. If you want to get creative, a sprinkle of finely chopped chives or a few thinly sliced green onions also work wonderfully to lift the flavors and add visual appeal.
Side Dishes
The creamy, savory flavors of this chicken pair exceptionally well with crispy fries or golden roasted potatoes for a hearty meal. A side salad with a light vinaigrette or steamed green beans offers a refreshing balance, cutting through the richness and introducing crisp textures.
Creative Ways to Present
For a fun twist, serve this chicken sliced over a bed of buttery mashed potatoes or creamy risotto, letting the sauce drizzle over it like a gravy. Another idea is to turn it into a sandwich by placing the chicken on a toasted bun with crisp lettuce and tomato, perfect for casual gatherings or game day snacking.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Alice Springs Chicken in an airtight container in the refrigerator for up to 3 days. Make sure the chicken is completely cooled before sealing to maintain freshness and prevent sogginess, especially for the cheese and bacon toppings.
Freezing
If you want to keep it longer, wrap individual portions tightly in plastic wrap and foil before freezing. This dish freezes well for up to 2 months. When freezing, keep the sauce separate if possible to preserve its texture and flavor; add it after reheating.
Reheating
Reheat leftovers gently in a preheated oven at 350°F (175°C) for about 15 minutes, or until warmed through. Avoid microwaving if you want to keep the cheese from becoming rubbery; a covered skillet over low heat also works well to warm the chicken without drying it out.
FAQs
Can I use different types of cheese?
Absolutely! While Colby Jack and Monterey Jack are traditional for their meltability and mild flavor, you can experiment with mozzarella, cheddar, or even pepper jack for a bit of a spicy kick.
Is this recipe gluten-free?
Yes, this dish is naturally gluten-free as long as you ensure that all your ingredients, especially bacon and mustard, don’t contain hidden gluten. Always check labels to be safe.
Can I make this recipe without bacon?
Yes, you can skip the bacon if you prefer a vegetarian option or want to reduce saturated fat. The mushrooms and cheese still provide plenty of savory flavors to keep the dish satisfying.
How long can I marinate the chicken?
Marinating for 30 minutes is ideal, but you can leave it up to 2 hours in the fridge for an even deeper infusion of flavors. Just make sure not to exceed 4 hours to prevent the texture from changing too much.
What’s a good alternative if I don’t have an oven-safe skillet?
If your skillet can’t go into the oven, simply sear the chicken on the stovetop, then transfer it to a baking dish for the oven step. Layer the toppings in the dish and bake as instructed.
Final Thoughts
I can’t recommend the Alice Springs Chicken Outback Copycat Recipe enough when you crave something that feels both indulgent and homemade. It captures the spirit of restaurant-quality comfort food in your own kitchen, with simple ingredients that come together beautifully. I hope you enjoy making—and eating—it just as much as I do. Give it a try and get ready to wow your friends and family!
Print
Alice Springs Chicken Outback Copycat Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Alice Springs Chicken recipe is a delicious copycat of the famous Outback Steakhouse dish. Featuring tender chicken breasts marinated in a honey mustard sauce, topped with sautéed mushrooms, crispy bacon, and melted Colby Jack cheese, it’s an easy yet flavorful meal perfect for dinner. The dish is finished with a drizzle of honey mustard sauce and fresh parsley for a burst of brightness.
Ingredients
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tbsp olive oil
- ½ cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 1 tbsp lemon juice
Toppings
- 6 slices of bacon, cooked and crumbled
- 1 cup mushrooms, sliced
- 1 ½ cups shredded Colby Jack or Monterey Jack cheese
- ¼ cup fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the sauce: In a small bowl, whisk together mayonnaise, Dijon mustard, honey, and lemon juice until smooth. Reserve one-third of this sauce in the refrigerator for serving later.
- Marinate the chicken: Place the chicken breasts in a shallow dish or zip-top bag and coat them evenly with the remaining two-thirds of the honey mustard sauce. Cover and refrigerate to marinate for at least 30 minutes, allowing the flavors to infuse.
- Cook bacon and mushrooms: Cook bacon slices in a skillet over medium heat until crispy. Remove bacon, crumble it, and set aside. In the same skillet with remaining bacon fat, sauté the sliced mushrooms until they are tender and lightly browned. Remove and set aside.
- Sear the chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Remove chicken breasts from the marinade (discard marinade), season with salt and pepper, and sear the chicken for about 3 to 4 minutes per side until golden brown.
- Bake the chicken: Preheat the oven to 375°F (190°C). Top each seared chicken breast with the sautéed mushrooms, crumbled bacon, and shredded cheese. Transfer the skillet to the oven and bake for 10 to 15 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
- Serve and garnish: Remove the skillet from the oven. Drizzle the reserved honey mustard sauce over the finished chicken. Garnish with chopped fresh parsley and serve hot for a delicious, restaurant-style meal at home.
Notes
- For best results, marinate the chicken for at least 30 minutes but up to 2 hours to fully infuse flavor.
- If you don’t have an oven-safe skillet, transfer the seared chicken and toppings to a baking dish before placing in the oven.
- You can substitute Colby Jack cheese with Monterey Jack or even mozzarella if desired.
- Leftover sauce can be refrigerated for up to 3 days and used as a dip or dressing.
- Make sure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
