This simple recipe for Alice Springs Chicken mimics the famous Outback Steakhouse favorite. Start by marinating chicken breasts in a honey mustard sauce, then add toppings like sautéed mushrooms, crispy bacon, and a generous layer of cheese—it’s incredibly tasty!
When you hear the name Outback Steakhouse, it’s obvious that a lot of diners are there primarily for the steak.
Having chicken on the menu is always a smart choice since it’s a favorite among many diners. But in the classic rivalry between steak and chicken at a steakhouse, chicken better come prepared. Luckily, Alice Springs Chicken has a secret weapon—and it’s truly exceptional.
What is Alice Spring’s Chicken?
Alice Springs Chicken is a popular recipe inspired by Outback Steakhouse. The chicken breasts are first marinated in a honey-mustard mixture, then cooked until soft and flavorful. To finish, you’ll want to use a skillet that can go in the oven so the chicken can be baked to perfection.
The final touch is layering the chicken with sautéed mushrooms in butter, crispy bacon, and a generous amount of melted cheese, accompanied by a side of honey-mustard sauce for dipping.
Why is it called Alice Spring Chicken?
The recipe gets its name from Alice Springs, a well-known town in Australia’s Northern Territory. If you’re curious about the place, you can find more details on Wikipedia.
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Alice Springs Chicken Recipe (Outback Copycat)
- Total Time: 2 hours 35 minutes
- Yield: 4 servings 1x
Description
This simple recipe for Alice Springs Chicken mimics the famous Outback Steakhouse favorite. Start by marinating chicken breasts in a honey mustard sauce, then add toppings like sautéed mushrooms, crispy bacon, and a generous layer of cheese—it’s incredibly tasty!
Ingredients
For the marinade:
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 1/4 cup mayonnaise
- 1 teaspoon fresh lemon juice
For the chicken:
- 4 boneless skinless chicken breast (about 1 1/2 pounds)
- 2 tablespoons butter
- 8 ounces mushrooms sliced
- 1 tablespoon olive oil
- 4 slices cooked bacon chopped into 2-inch pieces
- 2 cups shredded Colby Jack cheese
- 2 tablespoons fresh parsley for garnish, optional
Instructions
To make the marinade:
- Mix the mustard, honey, mayonnaise, and lemon juice in a small bowl until smooth. Save about a quarter cup of the sauce in a covered container and keep it refrigerated until you’re ready to serve.
- Put the chicken breast into a big resealable plastic bag, add the rest of the sauce, and shake or turn the bag to cover the chicken evenly. Let it marinate in the fridge for at least half an hour or overnight for the best flavor.
To make the chicken:
- Set your oven to 400°F. Meanwhile, place a large skillet that can go in the oven over medium-high heat and melt the butter until it bubbles and foams.
- Sauté the mushrooms until they shed most of their liquid and develop a golden-brown color, approximately 5 to 7 minutes. Once done, transfer them to a bowl and clean the skillet.
- Add oil to the skillet and heat it until it glistens. Place the chicken in a single layer and avoid stirring or moving it until it develops a crispy, golden-brown crust, roughly five minutes.
- After flipping the pieces, cook them for an additional five minutes or until the second side turns a rich golden color.
- Spread the mushrooms over the chicken, then add the bacon and cheese on top. Cover the skillet and bake until the chicken is fully cooked and reaches an internal temperature of 165°F, which usually takes around 10 to 15 minutes.
- Once baked, take the dish out of the oven and sprinkle with parsley if you wish. Serve it alongside the reserved sauce for dipping.
- Prep Time: 5 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main course
- Cuisine: American
Nutrition
- Calories: 765 kcal