Alice Springs Chicken (Outback Copycat)
This copycat Alice Springs Chicken from Outback Steakhouse combines honey mustard sauce with buttery mushrooms and bacon, all smothered in way too much cheese. AKA The Most Delicious Way To Eat Chicken Known to Man.
With a name like Outback Steakhouse, you can guess what most people are going to order when they walk through the door: Steak. (Unless your my sister Meredith who seeks the based-on-availiblity pork tenderloin.)
But it’s always wise to have chicken on the menu, right? People are obsessed with their chicken. And yet, at Outback Steakhouse, the chicken has a to compete at a high level. Because in steak vs. chicken at a Steakhouse, chicken better have a plan.
Alice Springs Chicken has a plan. In fact, it has one huge advantage over steak: You can smother it in anything without fear of retribution.
No one wants to pay $24.99 for a steak and have it drowning in bacon and cheese. But that’s EXACTLY what’s happening with the famously lovely Alice Springs Chicken.
And it’s amazing.
We start with a 4-ingredient honey mustard sauce. It doubles as a marinade and a dipping sauce, so that’s fun and helpful. Make it once, reserve a bit, marinade with the rest.
Sear the chicken in an oven-safe skillet (I use my cast-iron skillet but a Dutch oven would also work), cover in buttery mushrooms (previously buttered and sautéed), top with crispy bacon, smother in cheesy wonder. Two kinds of cheese: Cheddar and Monterey Jack, or my personal favorite, the Colby-Jack blend. Two cheese in one for twice the fun.
Cover the skillet and bake for just 10 to 15 minutes, to cook the chicken through. The cheese melts all over everything and it’s just positively mouth-watering. Here is a visual representation of the process for your enjoyment.
And don’t forget about your extra dipping sauce that you stashed away! Serve that on the side, it’s tangy and sweet and perfect for cutting through all the mushroom/bacon/cheese richness.
In case you are wondering about this chicken’s namesake, you can read about Alice Springs, Australia here. #themoreyouknow
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Alice Springs Chicken (Outback Copycat)
- ½ cup Dijon mustard
- ½ cup honey
- ¼ cup mayonnaise
- 1 teaspoon fresh lemon juice
- 4 boneless skinless chicken breast (about 1 ½ pounds)
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 8 ounces mushrooms sliced
- 4 slices cooked bacon chopped into 2-inch pieces
- 2 cups shredded Colby Jack cheese
- 2 Tablespoons fresh parsley for garnish, optional
- In a small bowl, whisk together mustard, honey, mayonnaise, and lemon juice. Reserve ¼ cup sauce in a covered container and refrigerate until serving time.
- Meanwhile, place the chicken breast in a large plastic zipper-top bag. Pour in remaining sauce and turn in bag until evenly coated. Refrigerate at least 2 hours or overnight.
- Preheat oven to 400°F. Heat butter in a nonstick skillet over medium-high heat until the foaming subsides. Add mushrooms and sauté until the mushrooms have released most of their liquid and have started to turn brown, about 5 to 7 minutes. Transfer to a bowl.
- Meanwhile, heat oil in a large oven-proof skillet or Dutch oven over medium-high heat until shimmering. And chicken breast in a single layer, discarding leftover sauce. Leave the chicken on the pan without moving until a golden-brown crust forms, about 5 minutes. Flip each piece and continue to cook until the second side is browned.
- Divide the mushrooms evenly over the chicken. Top with bacon and cheese. Cover the skillet and place in the oven. Bake until the chicken reaches 165°F when tested with an internal thermometer at the thickest part, about 10 to 15 minutes.
- Remove from oven and garnish with parsley if desired. Serve with the reserved sauce on the side for dipping.
Adapted from Top Secret Restaurant Recipes.
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