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Alice Springs Chicken

A delicious copycat recipe for Outback Steakhouse's famous Alice Springs Chicken featuring marinated chicken topped with sautéed mushrooms, turkey bacon, and melted Colby Jack cheese.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Barbecue
Calories: 450
Ingredients Method Notes

Ingredients
  

Marinade and Sauce
  • 1/2 cup Dijon mustard Preferably Grey Poupon
  • 1/2 cup honey Local honey is recommended
  • 1/4 cup mayonnaise Hellmann's preferred
  • 1 tsp fresh lemon juice Fresh lemon juice is best
Main Ingredients
  • 4 pieces boneless, skinless chicken breasts About 1 ½ pounds
  • 2 tbsp butter Use real butter, not margarine
  • 8 oz mushrooms, sliced Ensure well-cooked to avoid slimy texture
  • 1 tbsp olive oil Extra virgin recommended
  • 4 slices cooked turkey bacon, chopped Regular bacon can be used
  • 2 cups shredded Colby Jack cheese Colby Jack is preferred for flavor
  • 2 tbsp fresh parsley, chopped Optional garnish
  • to taste Salt and freshly ground black pepper Sea salt is a nice touch if preferred

Method
 

Preparation and Marinade
  1. In a small bowl, whisk together the Dijon mustard, honey, mayonnaise, and lemon juice until smooth.
  2. Set aside 1/4 cup of this sauce in the fridge for later use.
  3. Place the chicken breasts in a large resealable plastic bag and pour the remaining marinade over them.
  4. Seal the bag tightly and refrigerate for at least 30 minutes.
Preparing the Oven
  1. Preheat the oven to 400°F (200°C).
Cooking the Mushrooms
  1. In a large oven-proof skillet, melt the butter over medium-high heat.
  2. Add the sliced mushrooms and sauté for about 5-7 minutes until they release their moisture and are slightly browned.
Cooking the Chicken
  1. In the same skillet, heat the olive oil until shimmering.
  2. Remove the chicken from the marinade and place them in the skillet without moving them for about 5 minutes on each side until golden brown.
Assembling the Dish
  1. Sprinkle the sautéed mushrooms and chopped turkey bacon over the chicken.
  2. Cover with shredded Colby Jack cheese.
Baking
  1. Cover the skillet with a lid or foil and bake in the oven for 10-15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted.
Garnishing and Serving
  1. Once done, let the dish rest for a few minutes before serving.
  2. Garnish with fresh parsley and season with additional salt and black pepper.
  3. Serve hot with the reserved honey mustard sauce on the side.

Notes

Using a cast-iron skillet can enhance crispiness. This dish pairs well with roasted veggies or a salad for a complete meal.