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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!
👥 4 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 5 min🔥 Cook: 35 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
- ●oven
📝 Preparation Steps
1
To make the marinade:
2
In a small bowl, whisk together mustard, honey, mayonnaise, and lemon juice. Reserve ¼ cup sauce in a covered container and refrigerate until serving time.
lemon juice1 teaspoon
3
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.
4
To make the chicken:
5
Preheat oven to 400 degrees. In a large oven-proof skillet over medium-high heat, heat butter until the foaming.
butter2 tablespoons
6
Add mushrooms and sauté until they have released most of their liquid and have started to turn brown, about 5 to ⏱️ 7 minutes. Transfer to a bowl and wipe out skillet.
7
To the same skillet, heat oil until shimmering. Add chicken (discarding any remaining marinade) in a single layer and do not move until a golden-brown crust forms, about ⏱️ 5 minutes.
8
Flip each piece and continue to cook until the second side is browned, about ⏱️ 5 minutes longer.
9
Divide the mushrooms evenly over the chicken. Top with bacon and cheese. Cover the skillet and place in the oven. Bake until the chicken reaches 165 degrees when tested with an internal thermometer at the thickest part, about 10 to ⏱️ 15 minutes.
10
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.
Salt and freshly ground black pepper
Nutrition Facts
calories
766 kcal
fat Content
48 g
serving Size
1 chicken breast
fiber Content
2 g
sugar Content
37 g
sodium Content
1165 mg
protein Content
46 g
trans Fat Content
1 g
cholesterol Content
164 mg
carbohydrate Content
41 g
saturated Fat Content
21 g
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