OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN
This homemade version of Outback Steakhouse’s Alice Springs Chicken combines tender marinated chicken breasts with a sweet and tangy honey mustard sauce, topped with sautéed mushrooms, crispy bacon, and melted Colby Jack cheese.
Ingredients
Scale
- For the Honey Mustard Sauce and Marinade:
- ½ cup Dijon mustard
- ½ cup honey
- ¼ cup mayonnaise
- 1 teaspoon fresh lemon juice
- For the Chicken:
- 4 boneless, skinless chicken breasts (about 1½ pounds)
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 1 tablespoon olive oil
- 4 slices cooked bacon, chopped into 2-inch pieces
- 2 cups Colby Jack cheese, shredded
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish, optional)
Instructions
- Prepare the Honey Mustard Sauce:
- In a small bowl, whisk together the Dijon mustard, honey, mayonnaise, and lemon juice until smooth.
- Reserve ¼ cup of the sauce, cover, and refrigerate for serving.
- Marinate the Chicken:
- Place the chicken breasts in a large zip-top bag or shallow dish.
- Pour the remaining honey mustard sauce over the chicken, ensuring all pieces are well coated.
- Seal or cover and refrigerate for at least 30 minutes, or up to 2 hours.
- Sauté the Mushrooms:
- Preheat the oven to 400°F (200°C).
- In a large oven-proof skillet over medium-high heat, melt the butter until foaming.
- Add the sliced mushrooms and sauté until they release their liquid and turn golden brown, about 5-7 minutes.
- Transfer the mushrooms to a bowl and set aside.
- Cook the Chicken:
- In the same skillet, heat the olive oil over medium-high heat until shimmering.
- Remove the chicken from the marinade (discard any remaining marinade) and season both sides with salt and pepper.
- Add the chicken to the skillet in a single layer.
- Sear the chicken without moving it until a golden-brown crust forms, about 5 minutes.
- Flip the chicken and cook the other side for an additional 5 minutes.
- Assemble and Bake:
- Evenly distribute the sautéed mushrooms over the chicken breasts.
- Top each piece with chopped bacon and then sprinkle with shredded Colby Jack cheese.
- Transfer the skillet to the preheated oven and bake until the cheese is melted and bubbly, and the chicken reaches an internal temperature of 165°F (74°C), about 10-15 minutes.
- Serve:
- Garnish with chopped fresh parsley, if desired.
- Serve hot with the reserved honey mustard sauce on the side for dipping.
Notes
- For best results, marinate the chicken for at least 30 minutes to allow the flavors to penetrate.
- Ensure the chicken is cooked through by checking that the internal temperature reaches 165°F (74°C).
- This dish pairs well with steamed vegetables, mashed potatoes, or a fresh green salad.