Description
Alice Springs Chicken is a flavorful and hearty dish inspired by a popular Outback Steakhouse menu item. It features juicy chicken breasts marinated in a tangy honey mustard sauce, topped with sautéed mushrooms, crispy bacon, and a layer of melted Colby Jack cheese. This dish is easy to prepare and perfect for family dinners or gatherings, offering a delightful combination of sweet, savory, and creamy flavors.
Ingredients
Units
Scale
- 4 chicken breasts (about 1.5 lbs)
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 1/4 cup mayonnaise
- 1 tablespoon lemon juice
- 4 slices bacon, cooked and crumbled
- 1 cup Colby Jack cheese, shredded
- 1 cup mushrooms, sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: Fresh parsley, chopped
Instructions
- Marinate the Chicken:
- In a bowl, whisk together Dijon mustard, honey, mayonnaise, and lemon juice until smooth. Reserve ¼ cup of this sauce for dipping later.
- Place chicken breasts in a resealable bag, pour the remaining marinade over them, seal the bag, and turn to coat. Marinate in the fridge for at least 30 minutes or overnight for better flavor.
- Cook the Mushrooms:
- Preheat the oven to 400°F (200°C).
- In a large ovenproof skillet, melt butter over medium heat. Add sliced mushrooms and cook until soft and browned, about 5–7 minutes. Remove mushrooms and set aside.
- Sear the Chicken:
- In the same skillet, heat olive oil over medium-high heat. Remove the chicken from the marinade and sear each side for about 5 minutes until golden brown.
- Assemble and Bake:
- Top each chicken breast with cooked mushrooms, crumbled bacon, and shredded cheese.
- Transfer the skillet to the preheated oven and bake for 10–15 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
- Serve:
- Garnish with fresh parsley and serve with the reserved honey mustard sauce for dipping.