January 8, 2024
Review RecipeAlice Springs Chicken
Alice Springs chicken is a delectable dish featuring juicy chicken breasts marinated in a flavorful honey mustard sauce, topped with mushrooms, bacon, and melted cheddar jack cheese.
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Our Alice Springs chicken is the Outback Steakhouse classic you can now savor at home! It balances the sweetness of honey and the zing of Dijon mustard, all smothered in melted cheese and topped with crispy bacon.
Alice Springs Chicken Ingredients
This Alice Springs chicken recipe includes juicy chicken breasts as the star, with Dijon mustard adding a tangy kick, balanced with honey and mayonnaise for creaminess.
Sliced fresh mushrooms add an earthy note, while smoked bacon provides smoky depth, cheddar jack cheese melts into gooey goodness, and fresh chopped parsley adds a final burst of freshness and color.
You’ll need:
- ½ cup of prepared Dijon mustard (your favorite brand)
- ½ cup of pure honey
- ⅓ cup of mayonnaise
- 2 teaspoons of lemon juice
- 4 medium-sized boneless skinless chicken breasts
- 2 tablespoons of salted butter
- 2 cups of sliced fresh mushrooms
- ¾ teaspoon of kosher salt
- ½ teaspoon of fresh cracked black pepper
- 1½ tablespoons of extra virgin olive oil
- 4 strips of cooked and halved smoked bacon
- 2 cups of freshly shredded cheddar jack cheese
- 2 teaspoons of fresh chopped parsley
PRO TIP:
Use freshly shredded cheese as it melts much better than pre-shredded cheese. The pre-shredded cheese usually contains a preservative that prevents it from melting well.
Substitutions and Additions
MAYONNAISE: Greek yogurt can be a creamy alternative if you want to reduce calories in this easy chicken recipe.
MUSHROOMS: Experiment with different mushroom varieties like cremini, shiitake, or portobello for varied textures and flavors.
CHEDDAR JACK CHEESE: Swap for pepper jack for an extra spicy kick, or go for Swiss for a milder option in this Outback chicken recipe.
BACON: Try turkey bacon for a leaner alternative while retaining that smoky flavor.
HONEY: Be sure to check that your honey is 100% pure honey. Some of the less expensive brands have corn syrup added to the honey.
How To Make This Alice Springs Chicken Recipe
Let’s walk through the step-by-step instructions for making this copycat Outback Steakhouse Alice Springs chicken.
STEP ONE: Add the Dijon mustard, honey, mayonnaise, and lemon juice to a small bowl. Whisk to combine.
Reserve a half cup of the marinade to be used as a dipping sauce. Cover the reserved sauce and chill in the refrigerator.
STEP TWO: Add two chicken breasts to a gallon-size ziplock bag. You can use a baking dish or even a Tupperware container, but the ziplock bag you can throw away for easier cleanup.
Pour half of the honey mustard marinade over the bottom two chicken breasts. Place the remaining two chicken breasts on top of the bottom chicken breasts.
Pour the remaining marinade over the top two chicken breasts. Seal the ziplock bag, but be sure to remove as much air from the bag as possible before fully sealing the bag.
Place chicken in the refrigerator for 30 minutes.
STEP THREE: About ten minutes before you are ready to cook the marinated chicken, preheat the oven to 375°F.
You can either use an ovenproof 10 to 12-inch skillet (cast iron is a great choice) or a 9×13 (or 13×9) casserole dish sprayed with nonstick cooking spray.
OUR RECIPE DEVELOPER SAYS
You can use the cast iron skillet to cook the mushrooms, or you can use a 10-inch nonstick skillet. I chose the nonstick skillet to cook the mushrooms and only the mushrooms.
STEP FOUR: Add the two tablespoons of butter to the skillet over medium-high heat. Once the butter melts, add the sliced mushrooms. Stir often to ensure the mushrooms cook evenly.
Cook for about five to six minutes until the mushrooms are cooked through. They will darken in color and release quite a bit of liquid. Remove the pan from the heat.
You can transfer the cooked mushrooms from the pan to a small heat-safe bowl or leave them in the pan.
STEP FIVE: Remove the marinated chicken from the refrigerator. You will need to have a baking dish or large plate ready to transfer the chicken breast for seasoning.
Gently shake any excess marinade off, and discard the used marinade. Sprinkle the marinated chicken breast with the kosher salt and pepper.
STEP SIX: Add the extra-virgin olive oil to the ovenproof skillet over medium-high heat. Once the oil is heated, cook the chicken breast for five to seven minutes per side. Remove from the heat.
STEP SEVEN: Crisscross two of the pieces of bacon per chicken breast.
STEP EIGHT: Evenly divide and layer the sauteed mushrooms over the bacon layer.
STEP NINE: Pile a half cup of shredded cheddar cheese on top of the mushroom layer. Place the ovenproof skillet on the middle oven rack.
Bake in the preheated oven for 15-18 minutes or until the internal temperature of the chicken breast reaches 165°F.
Top with the fresh chopped parsley. You can serve the reserved marinade as a dipping sauce on the side. Serve while hot.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your chicken as the suggested baking time approaches.
How To Serve
Pair your Alice Springs honey mustard chicken with a side of creamy mashed potatoes and roasted broccoli for a hearty, tasty meal.
Transform leftovers into a scrumptious sandwich by layering sliced Alice Springs chicken between toasted ciabatta with lettuce and tomato.
Elevate your salad game by adding sliced Alice Springs chicken, turning a simple garden salad into a flavorful, satisfying meal.
Our Tuscan chicken and paprika chicken are two more delicious chicken recipes not to miss.
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Storage
We have a few handy tips for storing this chicken dish to enjoy later.
MAKE AHEAD: You can marinate the chicken and prepare the mushrooms in advance, saving time on the day you plan to serve it.
IN THE FRIDGE: Store any leftovers in an airtight container in the refrigerator for up to three days.
IN THE FREEZER: This cheesy baked chicken recipe can be frozen for up to one month in a freezer-safe container. Thaw in the refrigerator overnight before reheating.
REHEATING: To reheat, use the microwave, oven, or stovetop, ensuring the chicken reaches the desired temperature of 165°F.
Why We Love This Recipe
FLAVOR EXPLOSION: The harmonious blend of sweet honey, zesty Dijon, and smoky bacon creates a symphony of flavors.
VERSATILE MEAL: From family dinners to date nights, this dish adapts to any occasion, making it a kitchen favorite.
RESTAURANT-QUALITY AT HOME: Enjoy the taste of this copycat Alice Springs chicken recipe in the comfort of your home.
Our Alice Springs chicken recipe brings the iconic flavors of Outback Steakhouse to your kitchen. With its delightful blend of sweet and savory, it’s a versatile dish perfect for various occasions.
Frequently Asked Questions
Can I use bone-in chicken for this recipe?
Boneless skinless chicken breasts work best for even cooking, but you can adapt this easy recipe with bone-in chicken, adjusting the cooking time accordingly.
How do I prevent the chicken from drying out?
Marinating the chicken and ensuring it reaches 165°F while cooking will keep it tender and juicy.
Can I make this dish spicier?
Add a pinch of cayenne pepper or chipotle chili powder to the marinade for some heat.
Can I use a different type of cheese?
Experiment with different cheese varieties for a unique flavor twist.
Is it necessary to use an ovenproof skillet?
While ideal, you can transfer the chicken to an ovenproof dish if your skillet isn’t oven-safe.
Can I use boneless thighs instead of chicken breasts?
Yes, boneless chicken thighs can be used, but keep in mind they may require slightly different cooking times.
Can I grill the chicken instead of using the stovetop and oven?
Grilling is a fantastic alternative, adding a smoky char to the chicken. Adjust cooking times accordingly.
Is it possible to make this dish without bacon for a vegetarian version?
While bacon contributes to the dish’s distinct flavor, you can omit it for a vegetarian-friendly option.
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Alice Springs Chicken
Alice Springs chicken is a delectable dish featuring juicy chicken breasts marinated in a flavorful honey mustard sauce, topped with mushrooms, bacon, and melted cheddar jack cheese.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 4
Ingredients
- ½ cup prepared Dijon mustard, your favorite brand
- ½ cup pure honey
- ⅓ cup mayonnaise
- 2 teaspoons lemon juice
- 4 medium-sized chicken breasts, boneless and skinless
- 2 tablespoons salted butter
- 2 cups fresh mushrooms, sliced
- ¾ teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
- 1½ tablespoons olive oil, extra virgin
- 4 strips smoked bacon, cooked and halved
- 2 cups cheddar jack cheese, freshly shredded
- 2 teaspoons parsley, fresh chopped
Instructions
- Add the Dijon mustard, honey, mayonnaise, and lemon juice to a small bowl. Whisk to combine. Reserve ½ cup of the marinade to be used as a dipping sauce. Cover the reserved sauce and chill in the refrigerator.
- Add 2 of the chicken breasts to a gallon-size ziplock bag. You can also use a baking dish or even a Tupperware container, but the ziplock bag you can throw away for easier cleanup. Pour ½ of the marinade over the bottom 2 chicken breasts. Place the remaining 2 chicken breasts on top of the bottom chicken breasts. Pour the remaining marinade over the top 2 chicken breasts. Seal the ziplock bag, but be sure to remove as much air from the bag as possible before fully sealing the bag. Place the chicken in the refrigerator for 30 minutes.
- About 10 minutes before you are ready to cook the marinated chicken, preheat the oven to 375°F. You can either use an ovenproof 10 to 12-inch skillet (cast iron is a great choice) or a 9×13 (or 13×9) baking dish sprayed with nonstick cooking spray.
- Add the 2 tablespoons of butter to the skillet (again, I chose to cook in a nonstick skillet) over medium-high heat. Once the butter melts, add the sliced mushrooms. Stir often to ensure the mushrooms cook evenly. Cook for about 5-6 minutes, until the mushrooms are cooked through. They will darken in color and release quite a bit of liquid. Remove the pan from the heat. You can transfer the cooked mushrooms from the pan to a small heat-safe bowl or leave them in the pan.
- Remove the marinated chicken from the refrigerator. You will need to have a baking dish or large plate ready to transfer the chicken breast for seasoning. Gently shake any excess marinade off, and discard the used marinade. Sprinkle the marinated chicken breast with the kosher salt and pepper.
- Add the extra-virgin olive oil to the ovenproof skillet over medium-high heat. Once the oil is heated, cook the chicken breast for 5-7 minutes per side. Remove from the heat.
- Crisscross 2 of the halves of bacon per chicken breast.
- Evenly divide and layer the cooked mushrooms over the bacon layer.
- Pile ½ cup of the cheddar jack shredded cheese on top of the mushroom layer. Place the ovenproof skillet on the middle oven rack. Bake for 15-18 minutes or until the internal temperature of the chicken breast reaches 165°F. Top with the fresh chopped parsley. You can serve the reserved marinade as a dipping sauce on the side. Serve while hot.
Notes
- Use freshly shredded cheese as it melts much better than pre-shredded cheese. The pre-shredded cheese usually contains a preservative that prevents it from melting well.
- You can use the cast iron skillet to cook the mushrooms, or you can use a 10-inch nonstick skillet. I chose the nonstick skillet to cook the mushrooms and only the mushrooms.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your chicken as the suggested baking time approaches.
Nutrition
Calories: 963kcal | Carbohydrates: 40g | Protein: 67g | Fat: 60g | Saturated Fat: 22g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 239mg | Sodium: 1724mg | Potassium: 1156mg | Fiber: 2g | Sugar: 37g | Vitamin A: 857IU | Vitamin C: 5mg | Calcium: 440mg | Iron: 2mg
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