Outback Steakhouse Alice Springs Chicken Recipe

This recipe for Outback Steakhouse’s Alice Springs Chicken is so good that it’s been featured in cookbooks and cooking shows all across the US. It’s a delicious, cheesy, bacon, and mushroom chicken dish baked to perfection, and it’s perfect for a meal any night of the week. Luckily, you can prepare this dish for your family right from your kitchen, without having to leave home, and you’ll definitely want to add this recipe to your dinner rotation.

This recipe suggests marinating the chicken in the honey mustard marinade for about 30 minutes before cooking. Some suggest to marinate for about two hours, and others say the dish is just as good without having to marinate it at all. We suggest 30 minutes as it’s just long enough to soak up that delicious honey mustard flavor, plus, it gives you just the right amount of time to prepare the bacon and complete other steps of the process.

I like to serve this with either a fresh spring salad or potato wedges, since the oven is already preheated, and I’m already using cheese. Plus the kids love potato wedges!

Be sure to preheat the oven, to save time, and check our recommendations below this recipe on how to split up the honey mustard sauce as a marinade and as a dipping sauce.

Outback Steakhouse Alice Springs Chicken Recipe

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Prep Time 30

Cook Time 35

Servings 8

Calories 716 kcal

Ingredients

For the Chicken

4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
1 tbsp vegetable oil
2 cups sliced mushrooms
2 tbsp butter
1 tbsp salt and pepper
1 tsp paprika
8 slices of bacon, cooked
1 cup Monterey Jack cheese, shredded
1 cup cheddar cheese, shredded
2 tsp fresh parsley, finely chopped

For the Honey Mustard Marinade

1 cup Dijon mustard
1 cup honey
1/2 cup mayonnaise
1 tsp lemon juice

Instructions

First, preheat the oven to 375°.
Using an electric mixer, combine the mustard, honey, mayonnaise, and lemon juice in a small bowl. Whip the mixture for about 30 seconds.
Then place the chicken in a Ziploc bag and pour in about 1/3 of the marinade. Seal the bag and press out as much air as you can. Allow the chicken to marinate in the refrigerator for about 30 minutes.
While the chicken is in the refrigerator, cook the bacon strips in a large skillet until crisp. Remove the bacon and set aside. Do not discard grease.
After the chicken has marinated, remove chicken from bag and discard the marinade that it has been soaking in.
Saute the chicken in the bacon grease for 3 to 5 minutes per side, or until browned.
As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. Brush each seared chicken breast with a little of the honey mustard marinade, but be sure to save a little extra to serve on the side later.
Place the chicken in a baking dish. Then season the chicken with salt, pepper, and paprika. Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast, followed by 1/4 cup of cheddar cheese.
Bake the prepared chicken breasts for 7-10 minutes or until the cheese is thoroughly melted and starting to bubble.
Sprinkle each breast with 1/2 teaspoon parsley before serving. Pour some extra honey mustard marinade into a small bowl, and serve on the side.

Notes

The honey mustard marinade will be used 3 times, so be sure you split it appropriately. Half of the marinade will be used to soak the chicken in. Part of the marinade will be used while you sear the chicken in the frying pan. And the remainder will be used as a dipping sauce when it's served.

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