Why Make This Recipe
Alice Springs Chicken is a beloved dish inspired by the Outback Steakhouse, known for its savory flavors and comforting ingredients. With its tender chicken topped with mushrooms, crispy bacon, and gooey cheese, this recipe brings a taste of the Australian outback right to your kitchen. It’s a perfect meal for families and dinner gatherings, offering a delightful balance of sweetness from the honey and tanginess from the mustard. Making this dish at home allows you to enjoy restaurant-quality food without the wait.
How to Make Alice Springs Chicken
Ingredients
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 1/4 cup mayonnaise
- 1 teaspoon lemon juice
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- 2 tablespoons butter
- 8 ounces white button mushrooms or cremini mushrooms, trimmed and sliced
- 1 tablespoon olive oil
- 4 slices bacon (cooked and chopped into 2-inch pieces)
- 2 cups Colby Jack cheese (shredded)
- 2 tablespoons fresh parsley (for garnish, optional)
- Salt and freshly ground black pepper
Directions
- To make the marinade, whisk together the Dijon mustard, honey, mayonnaise, and lemon juice. Reserve 1/4 cup of the sauce in a covered container and refrigerate until serving time.
- Place the chicken breasts in a large plastic zipper-top bag. Pour in the remaining marinade and refrigerate for at least 30 minutes or overnight for best flavor.
- Preheat the oven to 400 degrees Fahrenheit.
- In a large oven-proof skillet over medium-high heat, melt the butter until it starts to foam. Add the sliced mushrooms and sauté until they are browned, about 5-7 minutes.
- Wipe out the skillet, then heat the olive oil until shimmering. Add the marinated chicken, discarding any remaining marinade, and cook until golden-brown on one side, about 5 minutes. Flip the chicken and brown the second side for another 5 minutes.
- Top the chicken with the cooked mushrooms, chopped bacon, and shredded cheese.
- Cover the skillet and bake in the oven until the chicken reaches an internal temperature of 165 degrees Fahrenheit, about 10-15 minutes.
- Remove from the oven and garnish with parsley, if desired. Season with salt and pepper to taste. Serve with the reserved sauce on the side.
How to Serve Alice Springs Chicken
Alice Springs Chicken is best served hot out of the oven. Pair it with a simple side salad or steamed vegetables for a complete meal. You can also serve it with mashed potatoes, rice, or French fries to soak up all the delicious flavors.
How to Store Alice Springs Chicken
Store any leftover Alice Springs Chicken in an airtight container in the refrigerator. It should stay fresh for up to 3 days. When reheating, use the oven or microwave until heated through.
Tips to Make Alice Springs Chicken
- For extra flavor, marinate the chicken overnight.
- Use a meat thermometer to ensure the chicken is cooked properly.
- Feel free to experiment with different types of cheese, such as mozzarella or cheddar.
Variation
You can make a lighter version of Alice Springs Chicken by using grilled chicken instead of baked and swapping in low-fat mayonnaise and cheese.
FAQs
1. Can I use skin-on chicken for this recipe?
Yes, you can use skin-on chicken breasts. Just be aware that it may add extra calories and fat.
2. Can I freeze Alice Springs Chicken?
Yes, you can freeze the cooked chicken. Just make sure to place it in an airtight container. It can be frozen for up to two months.
3. Can I use other types of mushrooms?
Absolutely! You can use any mushrooms you like such as portobello or shiitake for different flavors.
Alice Springs Chicken
Ingredients
Marinade
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 1/4 cup mayonnaise
- 1 teaspoon lemon juice
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1 1/2 pounds)
- 2 tablespoons butter
- 8 ounces white button mushrooms or cremini mushrooms, trimmed and sliced
- 1 tablespoon olive oil
- 4 slices bacon (cooked and chopped into 2-inch pieces)
- 2 cups Colby Jack cheese (shredded)
- 2 tablespoons fresh parsley (for garnish, optional)
- Salt and freshly ground black pepper
Instructions
Preparation
- To make the marinade, whisk together the Dijon mustard, honey, mayonnaise, and lemon juice. Reserve 1/4 cup of the sauce in a covered container and refrigerate until serving time.
- Place the chicken breasts in a large plastic zipper-top bag. Pour in the remaining marinade and refrigerate for at least 30 minutes or overnight for best flavor.
Cooking
- Preheat the oven to 400 degrees Fahrenheit.
- In a large oven-proof skillet over medium-high heat, melt the butter until it starts to foam. Add the sliced mushrooms and sauté until they are browned, about 5-7 minutes.
- Wipe out the skillet, then heat the olive oil until shimmering. Add the marinated chicken, discarding any remaining marinade, and cook until golden-brown on one side, about 5 minutes. Flip the chicken and brown the second side for another 5 minutes.
- Top the chicken with the cooked mushrooms, chopped bacon, and shredded cheese.
- Cover the skillet and bake in the oven until the chicken reaches an internal temperature of 165 degrees Fahrenheit, about 10-15 minutes.
Serving
- Remove from the oven and garnish with parsley, if desired. Season with salt and pepper to taste. Serve with the reserved sauce on the side.