An easy recipe for Alice Springs Chicken, an Outback Steakhouse copycat recipe. Marinade chicken breast in honey mustard sauce, then top with mushrooms, bacon, and way too much cheese! So delicious.
With a name like Outback Steakhouse, you can guess what most people are going to order when they walk through the door: Steak.
But it’s always wise to have chicken on the menu, right? People are obsessed with their chicken. However, in steak vs. chicken battle at a steakhouse, chicken better have a plan.
Alice Springs Chicken is a chicken dish from Outback Steakhouse. They marinade chicken breast in honey-mustard sauce, then sauté it until tender.
This chicken recipe is named after Alice Springs in Australia, a large town in the Northern Territory. You can read about it on Wikipedia if you want to know more!
Alice Springs Chicken (Outback Copycat)
This Alice Springs Chicken recipe is based on the Outback Steakhouse favorite. To make this copycat recipe, marinate chicken breast in honey mustard sauce, then top with mushrooms, bacon, and a pile of cheese!
Prep: 5min
Total: 70min
Yield: 4
Serving Size: 1 chicken breast
Nutrition Facts: calories 766 kcal, servingSize 1 chicken breast, Carbohydrate 41 g, Protein 46 g, Fat 48 g, Saturated Fat 21 g, Trans Fat 1 g, Cholesterol 164 mg, Sodium 1165 mg, Fiber 2 g, Sugar 37 g
Ingredients:
- 1/2 cup Dijon mustard ((I prefer this French brand!))
- 1/2 cup honey
- 1/4 cup mayonnaise
- 1 teaspoon fresh lemon juice
- 4 boneless, skinless, chicken breasts ((about 1 1/2 pounds, see note 1))
- 2 tablespoons butter
- 8 ounces mushrooms (sliced (see note 2))
- 1 tablespoon olive oil
- 4 slices cooked bacon (chopped into 2-inch pieces (I use uncured))
- 2 cups Colby Jack cheese (shredded (see note 3))
- 2 tablespoons fresh parsley (for garnish, optional)
- Salt and freshly ground black pepper
Instruction:
- Meanwhile, place the chicken breast in a large plastic zipper-top bag. Pour in remaining sauce and turn in bag until evenly coated. Refrigerate 30 minutes or overnight.
- Remove from oven and garnish with parsley if desired. Season to taste with salt and freshly ground black pepper. Serve with reserved sauce on the side for dipping.
