Alice Springs Chicken (Outback Copycat)
This Alice Springs Chicken recipe is based on the Outback Steakhouse favorite. To make this copycat recipe, marinate chicken breast in honey mustard sauce, then top with mushrooms, bacon, and a pile of cheese!
Servings 4 servings
Calories 766kcal
Ingredients
For the marinade:
- 1/2 cup Dijon mustard (I prefer this French brand!)
- 1/2 cup honey
- 1/4 cup mayonnaise
- 1 teaspoon fresh lemon juice
For the chicken:
- 4 boneless, skinless, chicken breasts (about 1 1/2 pounds, see note 1)
- 2 tablespoons butter
- 8 ounces mushrooms sliced (see note 2)
- 1 tablespoon olive oil
- 4 slices cooked bacon chopped into 2-inch pieces (I use uncured)
- 2 cups Colby Jack cheese shredded (see note 3)
- 2 tablespoons fresh parsley for garnish, optional
- Salt and freshly ground black pepper
Instructions
To make the marinade:
- 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 30 minutes or overnight.
To make the chicken:
- Preheat oven to 400 degrees. In a large oven-proof skillet over medium-high heat, heat butter until the foaming.
- Add mushrooms and sauté until they have released most of their liquid and have started to turn brown, about 5 to 7 minutes. Transfer to a bowl and wipe out skillet.
- To the same skillet, heat oil until shimmering. Add chicken (discarding any remaining marinade) in a single layer and do not move until a golden-brown crust forms, about 5 minutes.
- Flip each piece and continue to cook until the second side is browned, about 5 minutes longer.
- 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 degrees when tested with an internal thermometer at the thickest part, about 10 to 15 minutes.
- Remove from oven and garnish with parsley if desired. Season to taste with salt and freshly ground black pepper. Serve with reserved sauce on the side for dipping.
Video
Notes
- Chicken: Outback uses chicken breast, but you could choose quick-cooking cutlets or even juicy thighs if you prefer. Just plan on 1 1/2 pounds total per 4 servings.
- Mushrooms: You either love 'em or you hate 'em. If you're in the latter category, feel free to leave them out. Alice won't mind!
- Colby jack cheese: Any shredded cheese will do here.
- Yield: This recipe makes 4 servings, 1 chicken breast with sauce and all the toppings per person.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The chicken can be marinated in the refrigerator up to 1 day in advance.
Nutrition
Serving: 1 chicken breast | Calories: 766kcal | Carbohydrates: 41g | Protein: 46g | Fat: 48g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1165mg | Potassium: 804mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1068IU | Vitamin C: 6mg | Calcium: 487mg | Iron: 2mg