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Alice Springs Chicken (Outback Copycat) Recipe

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4.2 from 7 reviews

Alice Springs Chicken is a delicious Outback Steakhouse copycat recipe featuring juicy chicken breasts marinated in a honey mustard blend, topped with sautéed mushrooms, crispy bacon, and melted Colby-Jack cheese. This savory dish combines tangy, sweet, and cheesy flavors for a perfect comforting meal.

  • Author: Chef
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Ingredients

Marinade

  • 1/2 cup Dijon mustard
  • 1/2 cup honey
  • 1/4 cup mayonnaise
  • 2 teaspoons lemon juice

Chicken and Toppings

  • 3 to 4 boneless, skinless chicken breasts (about 1 ½ pounds)
  • 2 tablespoons salted butter
  • 6 ounces mushrooms, sliced
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 6 slices bacon, cooked then chopped
  • 2 cups Colby-Jack shredded cheese
  • Freshly chopped parsley, for garnish

Instructions

  1. Prepare the Marinade: In a small bowl, whisk together Dijon mustard, honey, mayonnaise, and lemon juice until smooth and well combined. Reserve about 1/3 cup of the marinade for dipping later, and keep it refrigerated.
  2. Marinate the Chicken: Place the chicken breasts in a large zip-lock bag. Pound the chicken to an even thickness to ensure uniform cooking. Pour the remaining marinade into the bag, seal tightly, and shake to coat the chicken evenly. Refrigerate for at least 1 hour or preferably overnight for maximum flavor infusion.
  3. Preheat the Oven and Sauté Mushrooms: Preheat your oven to 400°F (204°C). In a large oven-safe skillet, melt the salted butter over medium heat. Add the sliced mushrooms and sprinkle with seasoned salt and black pepper. Sauté until the mushrooms are browned and tender, about 5 minutes. Remove the mushrooms from the skillet and set aside in a bowl. Wipe out the skillet clean.
  4. Sear the Chicken: Heat the olive oil in the same skillet over medium heat for about a minute. Remove the chicken breasts from the marinade (discard any remaining marinade in the bag) and place them in the skillet. Cook for about 5 minutes on one side until golden brown, then flip and cook another 5 minutes on the other side until golden brown.
  5. Add Toppings and Bake: Evenly distribute the sautéed mushrooms over each chicken breast in the skillet. Sprinkle the cooked, chopped bacon over the mushrooms and then top with the shredded Colby-Jack cheese. Transfer the skillet to the preheated oven and bake for approximately 10 minutes, or until the cheese is melted and the internal temperature of the chicken reaches 165°F (74°C).
  6. Serve: Carefully remove the skillet from the oven. Sprinkle freshly chopped parsley over each chicken breast for garnish. Serve with the reserved marinade on the side for dipping. Enjoy your flavorful Alice Springs Chicken!

Notes

  • For even cooking, pounding the chicken to an even thickness is crucial.
  • Marinating overnight will deepen the flavor and enhance juiciness.
  • You can substitute Colby-Jack cheese with Monterey Jack or cheddar if preferred.
  • Bacon can be cooked in advance in the oven or on the stovetop until crispy.
  • Use an oven-safe skillet to avoid transferring the chicken to another dish for baking.
  • Check internal temperature with a meat thermometer to ensure chicken is safely cooked.

Find it online: https://cheftinaskitchen.com/alice-springs-chicken-outback-copycat-recipe/