Now you can enjoy one of the most iconic Outback Steakhouse dishes in your own kitchen! This Alice Springs Chicken is marinated in a honey mustard sauce and loaded with bacon, cheese, mushrooms and onions.
Why You Will Love Alice Spring Chicken
- RESTRAURANT QUALITY AT HOME – Sometimes you are craving your favorite dish but just can’t get out of the house. This is why copycat recipes are so awesome! No need to leave your house, wait for a table or tip the wait staff for this delicious dish! Some of our other favorite copycat dishes are: Red Lobster’s Cheddar Bay Biscuits, Cheddar’s Broccoli Cheese Casserole or Cheesecake Factory’s Pasta Da Vinci.
- CUSTOMIZATION AND CONTROL – Sure you can 86 ingredients at a restaurant. But you have tons of control in your own kitchen to add a little extra honey mustard, use a different cheese or use a different protein altogether!
- BUDGET-FRIENDLY – Am I the only one, but has the cost of eating out sky-rocketed in the past couple years! This recipe feeds 4 for lots less than you’d pay at Outback!
Alice Spring Chicken Ingredients
- CHICKEN – Boneless skinless and thinly sliced. You can also use chicken tenders or even chicken thighs if you’d like.
- MAYONNAISE – Any brand will do. You can use low fat if you’d like.
- DIJON MUSTARD – The subtle spice of the Dijon with the honey is the key to our flavorful marinade.
- HONEY – Read above!
- BACON – For this recipe, I’d use thick cut bacon. But really anything would work.
- ONION – We thinly slice a yellow onion for it’s sweeter, milder flavor. But you can use red onion if that is all you have.
- MUSHROOMS – You can use fresh mushrooms, but canned, pre-sliced mushrooms work fine too. Just make sure you drain them.
- BUTTER – Unsalted or Salted. Either will work.
- SEASONINGS – Paprika, Salt and Pepper.
- COLBY JACK CHEESE – We recommend shredding your own cheese instead of buying pre-shredded cheese. That being said, you can use really whatever cheese you’d like. Cheddar cheese would work fine.
Alice Spring Chicken Recipe
For printable step-by-step instructions, check out the recipe card below!
- Preheat the oven to 375 degrees. Whisk together the mayonnaise, mustard, and honey to make your Honey Mustard Marinade.
- Place the chicken breasts in a large zip-top bag.
- Add half the sauce to the bag with the chicken. Place the chicken and remaining sauce in the refrigerator to marinate for at least 30 minutes.
- While the chicken is marinating, cook the bacon in a large skillet over medium heat. When the bacon is cooked through, remove it from the pan and place it on a plate lined with paper towels to drain.
- Remove all but one tablespoon of bacon grease from the skillet and add the onion and mushrooms. Saute until the vegetables are tender, then remove them from the pan and set them aside.
- Add the butter to the pan and place the chicken in. Discard the remaining marinade in the bag. Season the chicken with paprika, salt, and pepper. Cook the chicken on one side for around five minutes, then flip the chicken over and cook the other side for around five minutes.
- Remove the pan from heat and brush the reserved sauce over the top of the chicken.
- Place bacon on top of each chicken.
- Sprinkle the cooked mushrooms and onions over the top of each chicken.
- Top each chicken with the shredded cheese. Place the pan in the oven to bake for 15 to 20 minutes, until the chicken is cooked through and the cheese on top is melted.
What To Serve With Alice Spring Chicken?
Any classic side dish like Baked Potatoes, Rice or a vegetable would be perfect. Or get a little fancy and try out these Cheesy Funeral Potatoes or these Scalloped Potatoes.
Storage, Freezing and Leftovers
You can store leftovers in an airtight container in your refrigerator. They should be good for about 4 days. You can reheat in a preheated oven at 350 degrees for 10 minutes. Or, honestly, the microwave will work if you are in a hurry. Just reheat in 30 second intervals until warmed up.
I would not freeze Alice Springs Chicken.
We hope you enjoy this Copycat Alice Springs Chicken Recipe. Garnish with fresh parsley if you’d like! We’d love to hear how it turns out in the comments section! Drop us a line!
Happy Eating!
Alice Springs Chicken
Ingredients
- 4 thinly sliced boneless skinless chicken breasts
- 1/2 cup mayonnaise
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 6 slices bacon cut in half
- 1 small yellow onion thinly sliced
- 8 ounces mushrooms sliced
- 1/4 cup butter
- 1 teaspoon paprika
- 2 cups cheddar jack cheese
- Salt and pepper to taste
Instructions
- Place the chicken breasts in a large zip-top bag. Whisk together the mayonnaise, mustard, and honey.
- Add half the sauce to the bag with the chicken. Place the chicken and remaining sauce in the refrigerator to marinate for at least 30 minutes.
- While the chicken is marinating, cook the bacon in a large skillet over medium heat. When the bacon is cooked through, remove it from the pan and place it on a plate lined with paper towels to drain.
- Remove all but one tablespoon of bacon grease from the skillet and add the onion and mushrooms. Saute until the vegetables are tender, then remove them from the pan and set them aside.
- Add the butter to the pan and place the chicken in. Discard the remaining marinade in the bag.
- Season the chicken with paprika, salt, and pepper. Cook the chicken on one side for around five minutes, then flip the chicken over and cook the other side for around five minutes.
- Remove the pan from heat and brush the reserved sauce over the top of the chicken.
- Place bacon on top of each chicken.
- Sprinkle the cooked mushrooms and onions over the top of each chicken.
- Top each chicken with the shredded cheese.
- Place the pan in the oven to bake for 15 to 20 minutes, until the chicken is cooked through and the cheese on top is melted.
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