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Alice Springs Chicken Outback Copycat Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 167 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 45 minutes (including marinating time)
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Alice Springs Chicken recipe is a delicious Outback Steakhouse copycat that features tender, marinated chicken breasts topped with savory mushrooms, crispy bacon, melted Monterrey Jack cheese, and a flavorful honey mustard sauce. Perfectly seared and baked, this dish combines sweet, tangy, and savory flavors for a comforting, restaurant-style meal you can recreate at home.

Ingredients

Honey Mustard Sauce

  • 1/2 cup honey
  • 1/2 cup Dijon mustard
  • 3 tablespoons mayonnaise
  • 1 tablespoon fresh lemon juice
  • Salt and pepper, to taste

Chicken and Toppings

  • 4 boneless skinless chicken breasts (halves)
  • 2 tablespoons olive oil
  • 6 slices bacon, cooked until crispy and cut in half
  • 2 cups button mushrooms
  • 1 tablespoon butter
  • 1 cup Monterrey Jack cheese, grated
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Honey Mustard Sauce and Marinade: Whisk together honey, Dijon mustard, mayonnaise, and lemon juice in a small bowl until smooth. Reserve ½ cup of the sauce for serving and place the remaining sauce into a gallon-sized Ziplock bag along with the chicken breasts. Seal the bag and marinate the chicken for 1 hour, or up to 24 hours for more flavor.
  2. Preheat the Oven: Set your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
  3. Sear the Chicken: Heat 2 tablespoons of olive oil in a heavy-bottomed skillet over medium-high heat until shimmering. Remove the chicken from the marinade using tongs and season each side with salt and pepper. Place the chicken in the hot skillet and cook until golden brown on both sides but not fully cooked through, working in batches if necessary to avoid overcrowding.
  4. Set Chicken on Baking Sheet: Transfer the seared chicken breasts to the prepared baking sheet to prepare for oven finishing.
  5. Cook the Mushrooms: In the same skillet, melt 1 tablespoon of butter over medium heat. Add the sliced button mushrooms and a pinch of salt. Cook until the mushrooms are tender and begin to brown, about 5 minutes. Remove from heat.
  6. Assemble the Chicken: Spoon the cooked mushrooms evenly over each chicken breast. Top each with 2 slices of crispy bacon and then sprinkle Monterey Jack cheese generously over the top.
  7. Bake: Place the assembled chicken in the preheated oven and bake for 10-15 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
  8. Garnish and Serve: Remove the chicken from the oven and sprinkle with chopped fresh parsley. Serve with the reserved honey mustard sauce on the side for dipping, enhancing each bite with a sweet and tangy flavor.

Notes

  • Marinating the chicken for longer than 1 hour will intensify the flavors, up to 24 hours in advance.
  • If you prefer, you can substitute bacon with turkey bacon for a leaner option.
  • Ensure the internal temperature of chicken reaches 165°F to guarantee it is fully cooked and safe to eat.
  • Leftover honey mustard sauce can be refrigerated for up to 3 days and used as a dip or dressing.
  • For a gluten-free version, verify that Dijon mustard and mayonnaise are gluten-free.

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