Description

This Alice Springs Chicken recipe is a delicious Outback Steakhouse copycat, featuring tender chicken breasts marinated in a honey mustard sauce, topped with crispy bacon, sautéed mushrooms and onions, and a blend of melted cheddar and Monterey Jack cheeses. Perfectly seared on the stovetop and finished in the oven, this flavorful dish is easy to prepare and sure to impress.

Ingredients

Scale

Chicken and Marinade

4 boneless, skinless chicken breasts (about 1 ½ to 2 pounds)
½ cup mayonnaise
½ cup honey
½ cup dijon mustard
2 teaspoons lemon juice

Toppings and Seasonings

8 slices bacon, cut in half
8 ounces mushrooms, sliced
1 medium yellow onion, thinly sliced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ 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

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Instructions

Prepare the chicken: Pound chicken breasts to an even thickness, about ¾ inch, then place in a large resealable bag.
Make and apply marinade: Whisk mayonnaise, honey, Dijon mustard, and lemon juice. Pour half the sauce into the bag with chicken and marinate in the fridge for at least 30 minutes or overnight. Reserve the other half for serving.
Preheat oven: Set oven to 400°F (204°C).
Cook bacon: In a large oven-safe skillet over medium-high heat, cook bacon until crispy. Remove bacon and drain on paper towels, reserving about 1 tablespoon of bacon grease in the pan.
Sauté mushrooms and onions: Add sliced mushrooms and onions to the bacon grease. Cook 5-7 minutes until softened and lightly browned, then transfer to a plate.
Sear chicken: Add butter to the skillet. Remove chicken from marinade, season with kosher salt, black pepper, and smoked paprika on both sides. Once butter melts, place chicken breasts in pan and cook undisturbed for 5 minutes until golden brown, then flip and cook 3 more minutes. Chicken will be partially cooked.
Add toppings: Remove pan from heat. Arrange bacon slices over each chicken breast, top with sautéed mushrooms and onions, then sprinkle with cheddar and Monterey Jack cheeses.
Bake: Transfer pan to preheated oven and bake uncovered for 8-10 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
Garnish and serve: Sprinkle chopped fresh parsley over the chicken and serve with the reserved honey mustard sauce on the side.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered with foil in a 350°F oven for 10-15 minutes or in an air fryer for 7-9 minutes. Microwave reheating for 1-2 minutes is also an option.
Freezing: Freeze leftovers in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.
Substitutions: Substitute Colby Jack cheese for the cheddar and Monterey Jack cheeses or use other melty cheeses like Swiss, Provolone, or Mozzarella.