Outback Steakhouse Alice Springs Chicken is a delicious and hearty dish featuring marinated chicken breasts topped with sautéed mushrooms, crispy bacon, and melted Colby Jack cheese, served with a tangy honey mustard sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking and Sautéing
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1/2 cup Dijon mustard
1/2 cup honey
1/4 cup mayonnaise
1 tbsp lemon juice
4 boneless, skinless chicken breasts
1/2 tsp seasoned salt
1/4 tsp black pepper
1 tbsp olive oil
8 oz mushrooms, sliced
6 slices bacon, cooked until crispy
2 cups shredded Colby Jack cheese
2 tbsp chopped fresh parsley
Instructions
Whisk together the Dijon mustard, honey, mayonnaise, and lemon juice. Reserve 1/2 cup for serving.
Place the chicken breasts in a dish or resealable bag. Pour the remaining honey-mustard sauce over the chicken and marinate for 30 minutes to 1 hour.
Preheat the oven to 350°F.
Cook the bacon until crispy. Drain on paper towels and set aside.
Heat the olive oil in a skillet over medium-high heat. Remove the chicken from the marinade and sear for about 4–5 minutes per side, until lightly browned.
In the same skillet, sauté the mushrooms for 5–7 minutes, until tender and browned.
Transfer the chicken to a baking dish. Spread some of the reserved honey-mustard sauce over each breast.
Top each chicken breast with sautéed mushrooms and crispy bacon.
Sprinkle generously with Colby Jack cheese.
Bake for 10–15 minutes, or until the chicken reaches 165°F internally and the cheese is melted and bubbly.
Garnish with parsley and serve with the remaining honey mustard sauce.
Notes
For best flavor, marinate the chicken for the full hour.
Feel free to substitute other types of cheese if desired.
Serve with a side salad or vegetables for a complete meal.