Alice Springs Chicken
A savory and comforting dish inspired by Outback Steakhouse, featuring tender chicken topped with mushrooms, crispy bacon, and gooey cheese.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the cooked chicken for up to two months.