Copycat Outback Alice Springs Chicken
This copycat recipe of the popular Outback dish is just as good, if not better than, the original! With a tangy honey mustard-based marinade, tender chicken breasts, mushrooms, crispy bacon, and melty cheese, this copycat Outback Alice Springs Chicken recipe is irresistibly delicious.
Ingredients
Marinade
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 1/4 cup mayonnaise
- 2 tsp. lemon juice
Chicken
- 4 boneless skinless chicken breasts
- 2 Tbsp. butter
- 6 oz. mushrooms, sliced (optional)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp. olive oil
- 6 slices cooked bacon, chopped
- 2 cups shredded cheese
- parsley for garnish
Instructions
- Whisk Dijon mustard, honey, mayo, and lemon juice in a small bowl. (Reserve about 1/3 cup of marinade and store it in the fridge until ready to use for dipping.) Put the chicken breasts in a large zip-lock bag. Pound chicken to an even thickness. Pour in remaining marinade and seal bag shut. Shake to coat chicken. Refrigerate for 1 hour or overnight.
- In a large oven-safe skillet, over medium heat, melt the butter. Add mushrooms and sprinkle with seasoned salt and pepper. Sauté until they turn brown; about 5 minutes. Place the mushrooms in a bowl and set aside. Carefully wipe out the skillet.
- Using the same skillet, heat oil and place the marinated chicken in the skillet; discarding any remaining marinade. Cook for 5 minutes on one side, or until golden-brown. Flip each piece to the other side and continue to cook for another 5 minutes or until golden-brown. Cook until chicken has reached an internal temperature of 165 degrees.
- Evenly divide sautéed mushrooms, bacon crumbles, and shredded cheese and top each chicken breast. Cover until cheese has melted, serve and Enjoy!
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