OUTBACK STEAKHOUSE ALICE SPRINGS CHICKEN
This copycat Outback Steakhouse Alice Springs Chicken is a cheesy, honey mustard-smothered favourite! Juicy grilled chicken breasts are topped with crispy bacon, mushrooms, and melted cheese for a restaurant-style dinner made right at home.
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 6 slices bacon
- 1 cup sliced mushrooms
- 1 ½ cups shredded Colby Jack cheese
For the Honey Mustard Sauce:
- ½ cup mayonnaise
- ¼ cup Dijon mustard
- ¼ cup honey
- 1 tablespoon lemon juice
Instructions
Make the Honey Mustard Sauce:
- In a small bowl, whisk together mayonnaise, Dijon mustard, honey, and lemon juice. Set aside.
Cook the Bacon:
- In a skillet over medium heat, cook bacon until crispy. Remove, drain, and crumble or leave whole for topping.
Sauté Mushrooms:
- In the same pan with a little bacon grease, cook mushrooms until softened. Set aside.
Cook the Chicken:
- Season chicken breasts with salt and pepper. In the same skillet, add olive oil and cook chicken 5–7 minutes per side or until fully cooked.
Assemble and Bake:
- Preheat oven to 375°F (190°C). Place chicken in a baking dish. Spread honey mustard over each piece. Top with mushrooms, bacon, and cheese.
Bake:
- Bake for 10–15 minutes, or until cheese is melted and bubbly.
Serve:
- Serve hot with extra honey mustard sauce and sides like mashed potatoes, steamed veggies, or a salad.
Notes
- Marinate chicken in some of the honey mustard for 30 minutes before cooking for extra flavour.
- Try grilling the chicken for a smoky twist.
- Substitute Swiss or mozzarella for a different cheesy finish.