Alice Springs Chicken Recipe (Outback Steakhouse Copycat)
User Reviews
5
12 reviews
Excellent
-
Servings
4 servings
-
Calories
712 kcal
-
Course
Main Course
-
Cuisine
American
Alice Springs Chicken Recipe (Outback Steakhouse Copycat)
Report
Alice Springs Chicken features marinated boneless skinless chicken breasts topped with bacon, sautéed mushrooms, onions, and a combination of Monterey Jack and cheddar cheeses. The chicken is marinated in a blend of mustard, honey, mayonnaise, onion flakes, and lemon juice for several hours before baking, ensuring tender, flavorful meat with a balanced tangy and sweet profile. This layered chicken dish offers a rich combination of textures and mild spices that replicate the iconic restaurant entrée.
Description
This Alice Springs Chicken recipe begins with flattening boneless skinless chicken breasts to promote even cooking. The marinade, consisting of mustard, honey, mayonnaise, onion flakes, and lemon juice, infiltrates the chicken after at least two hours, ideally overnight, creating a tender and moist result. After marination, the chicken is placed on a foil-lined, sprayed baking sheet where it's topped with cooked bacon slices, sautéed mushrooms and onions, and a blend of shredded Monterey Jack and cheddar cheeses, which melt and brown during baking.
The finished dish offers a pleasing combination of savory, smoky, and lightly sweet flavors with a tender chicken base. Baking delivers a gently crisped top while keeping the chicken juicy inside. This dish pairs nicely with a range of sides, enhancing the meal's heartiness and balance.
The marinade and topping can be prepared ahead, allowing the recipe to come together efficiently at serving time. The suggested sides list provides additional inspiration for complete dinners to accompany this flavorful entree.
Share:
Ingredients
- 4 chicken breast boneless skinless
Marinade
- ⅔ cup mustard any kind
- ⅔ cup honey liquid
- 1 tblsp onion flakes
- 1 teaspoon lemon juice
- 3 tblsp mayonnaise
- cooking spray
Making the Chicken
- 8 lices cut in half Bacon almost cooked
- 2 cups mushroom fresh, sliced
- 1 medium onion sliced
- 2 tblsp butter
- prinkles salt
- prinkles black pepper
- prinkles paprika
- 1 cup Monterey jack cheese shredded, divided
- 1 cup cheddar cheese shredded, divided
Instructions
- First you need to make the marinade. In a small bowl, combine mustard, honey, mayonnaise, onion flakes and lemon juice. Use a whisk to make sure mixture is totally blended together. Pour half the sauce into a small bowl, cover, refrigerate and reserve for later.
- Using a mallet flatten the chicken out a little bit, so the breasts are about the same thickness. This will help to equal your cooking time. I hate it when you have to overcook part of the chicken breast to make sure the other part is cooked! Place the chicken in a large resealable bag. Pour the remaining half of the marinade in the bag and toss the chicken around to coat. Remove as much air as possible. Marinate the breasts in the refrigerator for at least 2 hours, preferably overnight. Adjust chicken periodically while it is in the bag.
- When you are ready to make this chicken dish preheat your oven to 375 degrees.
- Prepare a rimmed baking sheet with foil and a light coating of cooking spray. Set aside.
- Remove the chicken from the marinade and discard the bag, marinade and all. Season each piece of chicken with salt, paprika and black pepper. Place on your prepared baking sheet. Bake for 30 minutes.
- While chicken is in the oven grab a frying pan or skillet and cook the bacon until it is almost crisp. Place bacon on some paper towel and set aside. You now have a choice to make here. You can either save a few tablespoons of the bacon grease to cook the onions and mushrooms or use butter in the next step. I do it both ways. It is up to you! This chicken dish turns out beautifully both ways.
- Using the same skillet, melt butter if you are not using bacon grease. Add the onions and mushrooms and cook for between 7-10 minutes. Onions and mushrooms should be tender. Drain and set aside. You will be using them in a moment.
- Remove your chicken from the oven. Brush each chicken breast with a little of the reserved honey mustard marinade.
- Place 4 pieces of cooked bacon, across each chicken breast. Spoon the sauteed mushrooms and onions on top of the bacon, being sure to cover each breast as evenly as possible. Sprinkle ¼ cup Monterey Jack cheese evenly onto each breast followed by ¼ cup of the Cheddar.
- Place the chicken back in the oven and bake for about 10 minutes (possibly longer if your chicken is really thick), or until the internal temperature of the chicken reaches 165 and the cheese has melted. Broil for a few minutes to brown the cheese. Serve with remaining refrigerated honey mustard sauce on the side. Absolutely delicious. Enjoy!
Notes
- Marinate chicken for at least 2 hours or overnight for best flavor and tenderness.
- Prepare bacon and sauté mushrooms and onions before assembling to ensure proper texture.
- Use a rimmed baking sheet lined with foil and sprayed to catch drips and facilitate cleanup.
- Check out suggested side dishes to complement the chicken and complete the meal.
Nutrition Information
Show Details
Calories
712kcal
(36%)
Carbohydrates
57g
(19%)
Protein
42g
(84%)
Fat
37g
(57%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
7g
(41%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.3g
(15%)
Cholesterol
146mg
(49%)
Sodium
1106mg
(46%)
Potassium
812mg
(17%)
Fiber
3g
(12%)
Sugar
51g
(102%)
Vitamin A
757IU
(15%)
Vitamin C
8mg
(9%)
Calcium
466mg
(47%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 712 kcal
% Daily Value*
| Calories | 712kcal | 36% |
| Carbohydrates | 57g | 19% |
| Protein | 42g | 84% |
| Fat | 37g | 57% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 146mg | 49% |
| Sodium | 1106mg | 46% |
| Potassium | 812mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 51g | 102% |
| Vitamin A | 757IU | 15% |
| Vitamin C | 8mg | 9% |
| Calcium | 466mg | 47% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
Other Recipes
You'll Also Love
