Description
This Copycat Outback Alice Springs Chicken recipe features tender boneless, skinless chicken breasts marinated in a tangy honey mustard sauce, then topped with crispy bacon, sautéed mushrooms and onions, and melted cheddar and Monterey Jack cheeses. Baked to perfection in the oven, this dish delivers savory, smoky, and cheesy flavors that make it a perfect hearty dinner option that’s easy to prepare at home.
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 Seasonings
- 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 the Chicken: Pound chicken breasts to an even thickness of about ¾ inch to ensure they cook evenly. Place the chicken in a large resealable zip-top bag.
- Prepare Honey Mustard Sauce and Marinate: In a small bowl, whisk together the mayonnaise, honey, Dijon mustard, and lemon juice to make the honey mustard sauce. Pour half of this sauce into the bag with the chicken, seal, and refrigerate to marinate for at least 30 minutes or up to overnight, reserving the remaining sauce for serving.
- Preheat Oven: Set your oven to 400°F (200°C) to preheat while preparing the rest of the ingredients.
- Cook Bacon: In a large cast iron or oven-safe skillet over medium-high heat, cook the bacon slices until crispy. Remove and place on paper towels to drain excess grease, reserving about 1 tablespoon of bacon grease in the pan.
- Sauté Mushrooms and Onions: Add the sliced mushrooms and onions to the pan with the bacon grease and sauté over medium-high heat for 5 to 7 minutes, until softened and lightly browned. Remove from the pan and set aside.
- Cook Chicken Breasts: Add the salted butter to the same pan. Remove the chicken from the marinade and season both sides with Kosher salt, black pepper, and smoked paprika. Once the butter has melted and is sizzling, place the chicken breasts in the pan and cook without moving for 5 minutes to develop a golden brown crust. Flip and cook for an additional 3 minutes. The chicken will still be slightly undercooked at this point.
- Assemble Toppings: Remove the pan from heat. Layer the crispy bacon slices evenly on top of each chicken breast, then add the sautéed mushrooms and onions. Finally, sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the toppings.
- Bake in Oven: Place the entire pan in the preheated oven and bake uncovered for 8 to 10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) as measured by a meat thermometer and the cheese is melted and bubbly.
- Garnish and Serve: Remove the pan from the oven and garnish the chicken with chopped fresh parsley. Serve hot with the reserved honey mustard sauce on the side for extra flavor.
Notes
- Storage: Store leftovers 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 but may soften bacon.
- Freezing: Freeze leftover chicken in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating using the methods above.
- Substitutions: Substitute Colby Jack cheese for the Monterey Jack and cheddar if desired. Other melty cheeses like Swiss, Provolone, or mozzarella also work well.
