Description
Alice Springs Chicken is a flavorful Outback Steakhouse copycat recipe featuring juicy chicken breasts marinated in a tangy honey Dijon sauce, topped with sautéed mushrooms, crispy bacon, and melted Colby Jack cheese. Perfectly seared on the stovetop and finished in the oven, this dish combines savory, sweet, and creamy elements for a rich and satisfying meal.
Ingredients
Marinade
- 1/2 cup Dijon mustard (preferably French brand)
- 1/2 cup honey
- 1/4 cup mayonnaise
- 1 teaspoon lemon juice
Chicken and Toppings
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- 2 tablespoons butter
- 8 ounces white button mushrooms or cremini mushrooms, trimmed and sliced
- 1 tablespoon olive oil
- 4 slices bacon, cooked and chopped into 2-inch pieces (uncured recommended)
- 2 cups Colby Jack cheese, shredded
- 2 tablespoons fresh parsley, for garnish (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Make the Marinade: In a small bowl, whisk together the Dijon mustard, honey, mayonnaise, and lemon juice until smooth. Reserve 1/4 cup of this sauce in a covered container and place it in the refrigerator to use as a dipping sauce when serving.
- Marinate the Chicken: Put the chicken breasts in a large plastic zipper-top bag. Pour in the remaining marinade sauce and toss until chicken is evenly coated. Seal the bag and refrigerate for at least 30 minutes or up to overnight to absorb the flavors.
- Preheat the Oven and Prepare Mushrooms: Heat your oven to 400°F (205°C). In a large oven-safe skillet over medium-high heat, melt the butter until it foams. Add the sliced mushrooms and sauté until they release most of their moisture and begin to brown, about 5 to 7 minutes. Transfer the mushrooms to a bowl and wipe out the skillet clean.
- Sear the Chicken: Return the skillet to medium-high heat and add the olive oil, heating until it shimmers. Remove the chicken breasts from the marinade, discarding any leftover marinade, and arrange them in a single layer. Do not move the chicken for about 5 minutes to allow a golden-brown crust to form.
- Cook the Other Side: Flip the chicken breasts over carefully and cook for an additional 5 minutes until the second side is also browned.
- Add Mushrooms, Bacon, and Cheese: Evenly distribute the sautéed mushrooms over the chicken breasts. Sprinkle the chopped bacon pieces on top, then cover everything with shredded Colby Jack cheese. Cover the skillet with a lid or foil to hold moisture while baking.
- Bake the Chicken: Place the covered skillet in the preheated oven and bake for 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part, ensuring it is fully cooked and safe to eat.
- Garnish and Serve: Remove the skillet from the oven and optionally garnish with fresh parsley. Season with salt and freshly ground black pepper to taste. Serve the chicken hot with the reserved honey Dijon sauce on the side for dipping.
Notes
- For best results, marinate the chicken overnight to allow the flavors to penetrate deeply.
- You can substitute cremini mushrooms for white button mushrooms for a deeper flavor.
- Use uncured bacon to reduce sodium content if preferred.
- Ensure the chicken reaches an internal temperature of 165°F to guarantee food safety.
- This dish pairs well with steamed vegetables, mashed potatoes, or rice.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
