This Alice Springs chicken copycat recipe is inspired by the highly popular chicken dish served at Outback Steakhouse. The cheesy, honey mustard chicken, sautéed mushrooms, and crispy bacon make for a tasty meal and an instant family favorite.
kosher salt and freshly ground black pepperto taste
2tablespoonsunsalted butter¼ stick
8ouncesmushroomssliced
1tablespoonolive oil
4slicescooked baconchopped into 1-inch pieces
1cupMonterey Jack cheeseshredded
1cupcheddar cheeseshredded
fresh parsleyoptional, for garnish
Instructions
In a small bowl, whisk the mayonnaise, honey, mustard, and lemon juice together. Set aside.
⅔ cup mayonnaise, ¼ cup honey, ¼ cup Dijon mustard, 1 teaspoon fresh lemon juice
Season the chicken breasts with salt and pepper to taste and set aside.
4 boneless, skinless chicken breasts, kosher salt and freshly ground black pepper
Preheat oven to 400°F. In a large oven-proof skillet set over medium-high heat, melt the butter.
2 tablespoons unsalted butter
Add the mushrooms to the skillet and sauté until browned, about 5-6 minutes. Transfer to a bowl and set aside, then return the skillet to the heat.
8 ounces mushrooms
Heat the oil until it’s shimmering. Add the chicken breasts in a single layer and brown on both sides for 3-4 minutes. Remove the skillet from the heat.
1 tablespoon olive oil
Drizzle half of the honey mustard sauce over the chicken. Scatter the mushrooms evenly over the chicken, then top it with the bacon and half of the cheese.
4 slices cooked bacon, 1 cup Monterey Jack cheese, 1 cup cheddar cheese
Bake for 12 minutes. Sprinkle on the remaining cheese and continue baking for an additional 4-8 minutes, or until the chicken reaches an internal temperature of 165°F.
Remove from the oven and garnish with parsley if desired. Serve with reserved sauce on the side for dipping.
fresh parsley
Video
Notes
Use any mushrooms you like. I recommend button or cremini.
Serve with baked or mashed potatoes and broccoli, or with french fries.
Storage: Store Alice Springs chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.