Outback Steakhouse’s Alice Springs Chicken
Outback Steakhouse’s Alice Springs Chicken is a mouthwatering combination of juicy grilled chicken, honey mustard sauce, crispy sautéed mushrooms, smoky cheese, and a sprinkle of fresh herbs.
This copycat recipe is simple to recreate at home, delivering a restaurant-quality dish that's perfect for weeknight dinners or special occasions.
Equipment
- Kitchen Equipment Needed:
- Large skillet or grill pan
- Baking dish
- Mixing bowls
- Whisk
- Meat tenderizer (optional)
- Tongs
- Aluminum foil
Ingredients
- Ingredients Overview
- Chicken Breasts: Boneless skinless chicken breasts are perfect for this recipe, offering a lean yet juicy protein base.
- Honey Mustard Sauce: A tangy and slightly sweet homemade honey mustard sauce ties all the flavors together.
- Cheese: A blend of shredded cheddar and Monterey Jack cheese melts beautifully over the chicken.
- Mushrooms: Sautéed mushrooms add an earthy depth to the dish.
- Fresh Herbs: Chopped parsley adds a burst of color and freshness.
- Ingredients
- 4 boneless skinless chicken breasts
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1/4 cup mayonnaise
- 1 cup sliced mushrooms
- 2 cups shredded cheddar and Monterey Jack cheese blend
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
- Step-by-Step Instructions
Instructions
- Prepare the Chicken
- Season the chicken breasts with salt and pepper. If the chicken breasts are thick, you can use a meat tenderizer to flatten them to even thickness.
- Make the Honey Mustard Sauce
- In a small bowl, whisk together the honey, Dijon mustard, and mayonnaise until smooth. Reserve half of the sauce for serving and use the other half for marinating.
- Marinate the Chicken
- Brush the chicken breasts with the honey mustard sauce and let them marinate for at least 30 minutes.
- Cook the Mushrooms
- In a skillet, heat butter and olive oil over medium heat. Add the mushrooms and sauté until tender, about 5 minutes. Remove from heat and set aside.
- Grill the Chicken
- Heat a grill pan or large skillet over medium-high heat. Cook the marinated chicken for 4–5 minutes on each side until golden brown but not fully cooked.
- Assemble the Dish
- Preheat your oven to 375°F (190°C). Place the partially cooked chicken breasts in a baking dish. Top each breast with sautéed mushrooms, a generous layer of shredded cheese, and a drizzle of the reserved honey mustard sauce.
- Bake the Chicken
- Cover the baking dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the chicken is fully cooked (165°F or 74°C internal temperature).
- Garnish and Serve
- Sprinkle with chopped parsley and serve hot with a side of extra honey mustard sauce.
- Recipe Tips
- Tender Chicken: For extra juicy chicken, consider marinating it overnight.
- Cheese Options: Use your favorite cheese blend or add some smoked gouda for a twist.
- Serving Suggestion: Pair with steamed broccoli, mashed potatoes, or a fresh salad.
- What to Serve With This Recipe
- Sides: Garlic mashed potatoes, roasted vegetables, or a Caesar salad complement this dish beautifully.
- Drinks: A crisp white wine like Chardonnay or a refreshing iced tea pairs well.
- Frequently Asked Questions
- Can I use chicken thighs instead of chicken breasts?
- Yes, boneless, skinless chicken thighs work well and remain juicy during cooking.
- Can I make this dish ahead of time?
- You can prepare the chicken and assemble the dish up to the baking step. Cover and refrigerate for up to 24 hours. Bake just before serving.
- How do I store leftovers?
- Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
- Serving Suggestions
- Serve this flavorful chicken alongside loaded baked potatoes and sautéed green beans for a hearty meal.
- For a lighter option, pair with a fresh garden salad and a side of rice pilaf.