Outback Steakhouse Alice Springs Chicken Recipe

This amazing copycat Alice Springs Chicken Recipe is an affordable homemade version of the classic restaurant dish!

Course Entrees

Cuisine American

Keyword alice springs chicken, Chicken, copcat recipe, Outback copycat, outback steak house alice springs chicken recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 465kcal

4 pieces boneless skinless chicken breast about 1½ pounds pounded flat to ½ inch thickness
2 Tablespoons butter
2 cups mushroom sliced
1 Tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon paprika
8 slices bacon cooked
1/2 up Monterey jack cheese shredded
1/2 cup cheddar cheese shredded
Fresh Parsley chopped for garnish

In a large mixing bowl, add the dijon and whole grain mustards with the honey, mayonnaise, and lemon juice. Whisk together until completely combined and remove half (about 10 oz) into a separate container. Refrigerate this reserve until ready to use.
In the remaining large bowl, add each chicken breast toss with tongs until well coated. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
After marinating, preheat the oven to 350 degrees F.
In a small saute pan over medium high heat, melt the butter then add the mushrooms, and saute for 3 minutes until they start to soften. Then add the salt, black pepper and paprika and cook for about another 2 minutes stirring frequently until lightly browned. Remove from heat and set aside.
In a 12 inch cask iron skillet add the olive oil over medium heat. Add the marinated chicken and cook for 3-4 minutes per side. Turn off the heat.
Top each chicken breast with about ½ a Tablespoon of the reserved honey mustard marinade. Crisscross 2 slices of bacon on top of each chicken breast.
Evenly divide the cooked mushrooms on top of each bacon topped chicken breast, then divide the shredded cheeses and top on each chicken breast.
Place in the 350 degree F oven for 7 to 10 minutes until the cheese is melted and starting to light brown. Garnish with chopped parsley and serve with the extra honey mustard marinade and your favorite sides.

Cook chicken in a single layer to allow proper searing; overcrowding can cause steaming instead of browning.
Always set aside the reserved portion of the marinade before adding raw chicken to avoid cross-contamination when serving.
Refrigerate leftovers in an airtight container for up to 3 days.