Description
This copycat recipe for Outback Steakhouse’s Alice Springs Chicken features juicy, honey-mustard marinated chicken breasts seared and baked with sautéed mushrooms, crispy bacon, and melted Colby Jack cheese. It’s a flavorful and satisfying restaurant favorite you can make at home.
Ingredients
Scale
For the Honey Mustard Marinade & Serving Sauce:
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 1/4 cup mayonnaise
- 1 teaspoon fresh lemon juice
For the Chicken & Toppings:
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds total)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms (or white button mushrooms), sliced
- 1 tablespoon olive oil
- 4 slices cooked bacon, chopped into roughly 2-inch pieces
- 2 cups shredded Colby Jack cheese (or a mix of Colby and Monterey Jack)
- 2 tablespoons fresh parsley, chopped (for garnish, optional)
Instructions
- Prepare Honey Mustard Sauce & Reserve: In a small bowl, whisk together the Dijon mustard, honey, mayonnaise, and lemon juice until well combined. Set aside 1/4 cup of this mixture in a covered container in the refrigerator; this will be used as a dipping sauce when serving.
- Prepare Chicken: If the chicken breasts are very thick, pound them to a more even thickness (about 3/4 inch) for faster, more even cooking.
- Marinate Chicken: Place the chicken breasts in a large plastic zipper-top bag or a shallow dish. Pour the remaining honey mustard mixture over the chicken. Seal the bag (removing excess air) or cover the dish. Ensure the chicken is evenly coated. Refrigerate for at least 30 minutes, or preferably overnight for deeper flavor.
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Sauté Mushrooms: In a large oven-proof skillet (cast iron is ideal) over medium-high heat, melt the butter until foaming subsides. Add the sliced mushrooms and sauté, stirring occasionally, until they release their moisture and begin to brown, about 5-7 minutes. Remove the cooked mushrooms from the skillet and set them aside.
- Sear Chicken: Heat the olive oil in the same skillet over medium-high heat until shimmering. Remove the chicken breasts from the marinade, letting any excess drip off. Discard the used marinade. Place the chicken breasts in the hot skillet in a single layer (work in batches if necessary). Cook without moving until a golden-brown crust forms, approximately 5 minutes per side.
- Top Chicken: Arrange the chicken breasts in the skillet. Top the chicken evenly with the sautéed mushrooms, then the chopped cooked bacon, and finally the shredded Colby Jack cheese.
- Bake: Cover the skillet (if you have a lid) or transfer the skillet to the preheated oven. Bake for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
- Garnish and Serve: Remove the skillet from the oven. Garnish the chicken with chopped fresh parsley, if using, and season lightly with salt and pepper if desired. Serve immediately with the reserved 1/4 cup of honey mustard sauce on the side for dipping.
Notes
- Chicken Thickness: Pounding the chicken ensures even cooking.
- Marinade Time: Marinating for at least 30 minutes adds flavor, but overnight is better if time allows. Always discard marinade that has touched raw chicken.
- Oven-Proof Skillet: Use an oven-proof skillet (like cast iron) to easily transition from stovetop searing to baking. If you don’t have one, sear the chicken, prepare the toppings, and then transfer everything to a baking dish to finish in the oven.
- Doneness: Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
- Cheese: Colby Jack is traditional, but you can use Monterey Jack, Colby, or a cheddar blend.
- Serving Suggestions: Serve with mashed potatoes, rice, steamed vegetables, or a salad.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.