Description
Alice Springs Chicken is a delicious Outback Steakhouse copycat recipe featuring tender chicken breasts marinated in a tangy honey mustard sauce, topped with crispy bacon, sautéed mushrooms and onions, and melted cheese. This flavorful baked chicken dish is easy to prepare and perfect for a satisfying dinner.
Ingredients
Scale
Chicken and Marinade
- 4 boneless, skinless chicken breasts (about 1 ½ to 2 pounds)
- ½ cup mayonnaise
- ½ cup honey
- ½ cup Dijon mustard
- 2 teaspoons lemon juice
Toppings and Seasoning
- 8 slices bacon, cut in half
- 8 ounces mushrooms, sliced
- 1 medium yellow onion, thinly sliced
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- 2 tablespoons salted butter
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Pound and Marinate Chicken: Pound chicken breasts to an even thickness of about ¾-inch. Place them in a large resealable zip-tight bag. In a small bowl, whisk together mayonnaise, honey, Dijon mustard, and lemon juice. Pour half of the honey mustard sauce into the bag with the chicken. Seal and refrigerate for at least 30 minutes or overnight to marinate, reserving the remaining sauce for later.
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the chicken later.
- Cook Bacon: In a large cast iron skillet or oven-safe pan over medium-high heat, cook the bacon until crispy. Remove the bacon and place it on a paper towel-lined plate to drain the excess fat.
- Sauté Vegetables: Drain the bacon grease in the pan, leaving about 1 tablespoon. Add sliced mushrooms and onions to the pan and sauté over medium-high heat for 5-7 minutes until they soften and become lightly browned. Remove and set aside.
- Cook Chicken on Stovetop: Add butter to the same pan. Remove chicken breasts from marinade and season both sides with kosher salt, black pepper, and smoked paprika. Once the butter is melted, add the chicken breasts to the pan and cook without moving for 5 minutes to develop a golden brown crust on one side. Flip and cook for an additional 3 minutes. The chicken will not be fully cooked at this stage.
- Add Toppings: Remove the pan from heat. Evenly arrange the cooked bacon slices on top of the chicken breasts. Then top with the sautéed mushrooms and onions. Sprinkle shredded cheddar and Monterey Jack cheese evenly over the chicken.
- Bake Chicken: Transfer the oven-safe skillet to the preheated oven and bake uncovered for 8-10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer.
- Garnish and Serve: Remove the pan from the oven. Garnish the chicken with chopped fresh parsley. Serve immediately with the reserved honey mustard sauce on the side.
Notes
- Storage: Store leftover Alice Springs chicken in an airtight container in the refrigerator for up to 3 days. Reheat covered with foil in a 350°F oven for 10-15 minutes or in an air fryer for 7-9 minutes until heated through. Microwave reheating for 1-2 minutes is also possible.
- Freezing: Freeze leftover chicken in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.
- Substitutions: Substitute Colby Jack cheese for Monterey Jack and cheddar if desired. Other melting cheeses such as Swiss, Provolone, or mozzarella can also be used.
