Alice Springs Chicken Recipe (Outback Copycat)
This copycat Outback Alice Springs Chicken recipe is a delicious combination of juicy marinated chicken, crispy bacon, sauteed mushrooms, melted cheese, and a tangy honey mustard sauce that will have your taste buds singing. It's one of those easy dinner recipes that works well for a weeknight dinner with the family but definitely company worthy for a weekend dinner party or backyard barbecue too!
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts (about 1 1/2 to 2 pounds)
- 1/2 cup mayonnaise
- 1/2 cup honey
- 1/2 cup dijon mustard
- 2 teaspoons lemon juice
- 8 slices bacon cut in half
- 8 ounces mushrooms sliced
- 1 medium yellow onion thinly sliced
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 2 Tablespoons salted butter
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 Tablespoons chopped fresh parsley for garnish
Instructions
- Pound chicken breasts to an even thickness, about 3/4-inch. Transfer to a large resealable zip-tight bag.4 boneless, skinless chicken breasts
- Whisk mayonnaise, honey, dijon mustard, and lemon juice in a small bowl. Pour half of the honey mustard sauce into the bag with the chicken and transfer to the fridge for marinate for at least 30 minutes or overnight. Reserving the remaining sauce for later.1/2 cup mayonnaise, 1/2 cup honey, 1/2 cup dijon mustard, 2 teaspoons lemon juice
- Preheat oven to 400°F.
- Cook bacon until crispy over medium-high heat in a large cast iron skillet or other oven-safe pan. Remove bacon from the pan to a paper towel-lined plate to drain.8 slices bacon
- Drain all but about 1 tablespoon of the bacon grease. Add mushrooms and onion to the same pan that was used to cook the bacon. Saute over medium-high heat for 5-7 minutes until softened and lightly browned. Transfer to a plate and set aside.8 ounces mushrooms, 1 medium yellow onion
- Add butter to the same pan. Remove the chicken breasts from the marinade and season on both sides with the salt, pepper, and smoked paprika. Once the butter has melted, add the chicken breasts and cook for 5 minutes without moving until a golden brown crust develops on the bottom of each breast. Flip using tongs and cook for another 3 minutes on the other side. The chicken won't be completely cooked through at this point.1 teaspoon Kosher salt, 1/2 teaspoon freshly ground black pepper, 2 Tablespoons salted butter, 1/2 teaspoon smoked paprika
- Remove the pan from the heat and evenly arrange the bacon slices on top of each piece of chicken. Top with the sauteed mushrooms and onions, then sprinkle with the shredded cheese.1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese
- Transfer the pan to the oven and bake uncovered for 8-10 minutes until the chicken reaches an internal temperature of 165°F when tested with a digital meat thermometer.
- Garnish with the chopped parsley and serve with the reserved honey mustard sauce on the side.2 Tablespoons chopped fresh parsley
Video
Notes
- Storage: You can store any leftover Alice Springs chicken in an airtight container in the fridge for up to 3 days. For best results, we recommend reheating covered with foil in a 350°F oven to 10-15 minutes until hot all the way through, or in the air fryer for 7-9 minutes. You can also reheat in the microwave for a minute or two.
- Freezing: You can also freeze Alice Springs chicken in a freezer-safe container for up to 1 months. Thaw overnight in the fridge before reheating as directed above.
- Substitutions: You can use Colby Jack cheese in place of the Monterey Jack and cheddar cheese. Or any melty cheese like Swiss, Provolone, or even mozzarella will work.
Nutrition
Calories: 947kcal | Carbohydrates: 43g | Protein: 47g | Fat: 67g | Saturated Fat: 24g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 20g | Trans Fat: 0.4g | Cholesterol: 182mg | Sodium: 1930mg | Potassium: 869mg | Fiber: 3g | Sugar: 38g | Vitamin A: 1059IU | Vitamin C: 9mg | Calcium: 457mg | Iron: 2mg
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