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
Scale
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.
