why make this recipe
Alice Springs Chicken is a delicious dish inspired by the popular Outback Steakhouse meal. It’s packed with flavor from the sweet and tangy marinade, the savory mushrooms, crispy bacon, and gooey cheese. Whether you’re enjoying a cozy dinner at home or impressing guests, this dish is sure to satisfy everyone at the table. Plus, it’s easy to make and brings a taste of Australia right to your kitchen!
how to make Alice Springs Chicken
Ingredients:
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 1/4 cup mayo
- 2 teaspoons lemon juice
- 3 to 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- 2 Tablespoons salted butter
- 6 ounces mushrooms, sliced
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon black pepper
- 1 Tablespoon olive oil
- 6 slices bacon, cooked then chopped
- 2 cups Colby-Jack shredded cheese
- Freshly chopped parsley
Directions:
- Whisk together the Dijon mustard, honey, mayo, and lemon juice in a small bowl. Reserve about 1/3 cup of marinade and store it in the fridge until ready to use for dipping.
- Put the chicken breasts in a large zip-lock bag. Pound the chicken to an even thickness.
- Pour in the remaining marinade and seal the bag shut. Shake to coat the chicken. Refrigerate for 1 hour or overnight.
- Preheat the oven to 400 degrees F.
- In a large oven-safe skillet, over medium heat, melt the butter. Add the sliced mushrooms and sprinkle with seasoned salt and pepper. Sauté until they turn brown; about 5 minutes. Place the mushrooms in a bowl and set aside.
- Carefully wipe out the skillet. Using the same skillet, heat the oil for a minute. Place the marinated chicken in the skillet, discarding any remaining marinade.
- Cook for 5 minutes on one side, or until golden-brown. Flip each piece and cook for another 5 minutes until golden-brown.
- Place the cooked mushrooms over the top of each chicken breast in the skillet. Top with the bacon and shredded cheese.
- Place the skillet in the oven. Bake until the cheese melts and the internal temperature of the chicken reaches 165 degrees F, about 10 minutes.
- Carefully remove the skillet from the oven. Serve each chicken breast with a sprinkle of fresh parsley and the reserved marinade for dipping. Enjoy!
how to serve Alice Springs Chicken
Serve Alice Springs Chicken hot, right out of the oven. It’s perfect with a side of roasted vegetables, a fresh salad, or some fluffy rice. Drizzle the reserved marinade over the chicken or serve it as a dipping sauce for extra flavor. This dish also pairs nicely with a cold drink, making it a nice meal for any occasion.
how to store Alice Springs Chicken
If you have leftovers, store Alice Springs Chicken in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. To reheat, place the chicken in the oven at 350 degrees F until warmed through, or microwave it for quicker reheating.
tips to make Alice Springs Chicken
- Make sure to pound the chicken breasts evenly so they cook through at the same time.
- Letting the chicken marinate overnight enhances the flavor.
- Keep an eye on the cheese while baking to prevent it from burning.
- Feel free to mix up the cheese for a different flavor, using cheddar or mozzarella if you prefer.
variation
For a lighter version, you can use Greek yogurt instead of mayo. You could also add some spinach or sliced tomatoes on top of the chicken for added nutrition and flavor.
FAQs
1. Can I use bone-in chicken for this recipe?
Yes, but adjust the cooking time as bone-in chicken will take longer to cook through.
2. Can I make this recipe ahead of time?
Absolutely! You can marinate the chicken a day in advance and bake it when you’re ready to serve.
3. What if I don’t have Dijon mustard?
You can substitute with yellow mustard or even honey mustard for a different flavor profile.
Alice Springs Chicken
Ingredients
Marinade
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 1/4 cup mayo
- 2 teaspoons lemon juice
Chicken and Toppings
- 3 to 4 pieces boneless, skinless chicken breasts (about 1 1/2 pounds)
- 2 Tablespoons salted butter
- 6 ounces mushrooms, sliced
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon black pepper
- 1 Tablespoon olive oil
- 6 slices bacon, cooked then chopped
- 2 cups Colby-Jack shredded cheese
- Freshly chopped parsley for garnish
Instructions
Preparation
- Whisk together the Dijon mustard, honey, mayo, and lemon juice in a small bowl. Reserve about 1/3 cup of marinade for dipping.
- Put the chicken breasts in a large zip-lock bag. Pound the chicken to an even thickness.
- Pour in the remaining marinade, seal the bag, and shake to coat the chicken. Refrigerate for 1 hour or overnight.
Cooking
- Preheat the oven to 400 degrees F.
- In a large oven-safe skillet, melt the butter over medium heat. Add the sliced mushrooms, seasoned salt, and pepper. Sauté until brown, about 5 minutes. Set mushrooms aside.
- Wipe out the skillet and heat the olive oil. Add the marinated chicken, discarding any remaining marinade.
- Cook chicken for 5 minutes on one side until golden-brown, then flip and cook for another 5 minutes.
- Top each chicken breast with cooked mushrooms, chopped bacon, and shredded cheese.
- Bake in the oven until cheese melts and the internal temperature of the chicken reaches 165 degrees F, about 10 minutes.
- Remove from the oven and serve with fresh parsley and reserved marinade for dipping.