Alice Springs Chicken

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This copycat Alice Springs Chicken recipe is a new family-favorite! Juicy chicken breasts are coated in a honey mustard marinade and topped with mushrooms, melted cheese and bacon.

When Kale and I go out to one of our favorite steakhouses, Outback Steakhouse, he always orders the steak. And he is always kind enough to let me have a couple of bites. 😉 I seem to always pick the same dish because I love it so much, and that is the Alice Springs Chicken. It is outstanding! Tender, juicy chicken topped with melted cheese, bacon and mushrooms. I decided to give it a homemade try and it turned out so good. If your family isn’t a fan of mushrooms, this recipe will have everyone falling in love with them! 😉

ALICE SPRINGS CHICKEN

Imitation is the sincerest form of flattery, and I am flattered to share my version of this dish with all of you. First, it all starts with chicken breasts. The chicken sits in a marinade of Dijon mustard, honey, mayo, and fresh lemon juice. Let the chicken marinade for at least 1 hour, or longer if you have the time. The chicken is then cooked in a large skillet. Each breast is then topped with mushrooms, bacon, and shredded Colby-jack cheese. I mean, come on! My mouth is watering as I type this!

INGREDIENTS

Marinade:

1/2 cup Dijon mustard; this gives the marinade a solid base of flavor with hints of spice and warmth.
1/2 cup honey; the honey gives it some sweetness without having to add sugar.
1/4 cup mayo; this binds the marinade all together and will help keep the chicken moist.
2 teaspoons lemon juice; you must have a little zest with this chicken. If you don’t have a lemon handy, use the bottle that’s been sitting in your fridge.

Chicken:

4 boneless, skinless chicken breasts; because you can’t go wrong with chicken breasts. If you prefer darker meat, you can substitute chicken thighs.
2 Tablespoons of salted butter; salted butter in a hot pan will make any dinner that you’re about to make so much better!
6 ounces mushrooms, sliced; a traditional button mushroom works just great for this dinner. If you have a favorite style of mushroom that you’d like to substitute, go for it!
1/2 teaspoon seasoned salt; seasoned salt will just give it that extra layer of flavor.
1/4 teaspoon black pepper; freshly ground if you have it, if not, your shaker from the cabinet will do just fine.
1 Tablespoon olive oil; traditional olive oil works best, but extra virgin olive oil will also do just fine.
6 slices cooked bacon, chopped; everything’s better with bacon on it. Here’s a little cooking cheat code for you. You can get the microwavable bacon packs for this recipe, and it will work just fine. You can also cook an extra few strips in the morning and save them for dinner.
2 cups shredded Colby-Jack cheese; your favorite brand of cheese works best here. I prefer to buy a block and shred it myself.
Freshly chopped parsley, optional; this will ensure that your family, or guests, will stay impressed with your presentation.

INSTRUCTIONS

Marinade:

Whisk together the Dijon mustard, honey, mayo, and lemon juice in a small bowl. (Reserve about 1/3 cup of marinade, and store it in the fridge until ready to use for dipping.)

Put the chicken breasts in a large zip-lock bag. Pound chicken to an even thickness. Pour in remaining marinade and seal bag shut. Shake to coat chicken. Refrigerate for 1 hour or overnight.

Chicken:

Preheat the oven to 400 degrees F. In a large oven-safe skillet, over medium heat, melt the butter. Add mushrooms and season with salt and pepper. Sauté until they turn brown, about 5 minutes. Place the mushrooms in a bowl and set aside. Carefully wipe out the skillet.

Using the same skillet, heat oil for a minute. Place the marinated chicken in the skillet; discarding any remaining marinade. Cook for 5 minutes on one side, or until golden-brown. Flip each piece to the other side and continue to cook for another 5 minutes or until golden-brown.

Place the cooked mushrooms over the top of each chicken breast in skillet. Top with the bacon and shredded cheese. Place the skillet in the oven. Bake until the cheese melts and internal temperature of chicken reaches 165 degrees F. (about an extra 10 minutes or so.)

Carefully remove skillet from oven. Serve each chicken breast with a sprinkle of fresh parsley and the reserved marinade for dipping. Enjoy!

Ingredients

Marinade

1/2 cup Dijon mustard
1/2 cup honey
1/4 cup mayo
2 teaspoons lemon juice

Chicken

4 boneless, skinless chicken breasts (about 1 ½ pounds)
2 Tablespoons salted butter
6 ounces mushrooms sliced
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper
1 Tablespoon olive oil
6 slices bacon cooked then chopped
2 cups Colby-Jack shredded cheese
Freshly chopped parsley

Instructions

Marinade

Whisk together the Dijon mustard, honey, mayo, and lemon juice in a small bowl. (Reserve about 1/3 cup of marinade, and store it in the fridge until ready to use for dipping.) Put the chicken breasts in a large zip-lock bag. Pound chicken to an even thickness. Pour in remaining marinade and seal bag shut. Shake to coat chicken. Refrigerate for 1 hour or overnight.

Chicken

Preheat the oven to 400 degrees F. In a large oven-safe skillet, over medium heat, melt the butter. Add mushrooms and sprinkle with seasoned salt and pepper. Sauté until they turn brown; about 5 minutes. Place the mushrooms in a bowl and set aside. Carefully wipe out the skillet.
Using the same skillet, heat oil for a minute. Place the marinated chicken in the skillet; discarding any remaining marinade. Cook for 5 minutes on one side, or until golden-brown. Flip each piece to the other side and continue to cook for another 5 minutes or until golden-brown.
Place the cooked mushrooms over the top of each chicken breast in skillet. Top with the bacon and shredded cheese. Place the skillet in the oven. Bake until the cheese melts and internal temperature of chicken reaches 165 degrees F. (about 10 minutes or so.)
Carefully remove skillet from oven. Serve each chicken breast with a sprinkle of fresh parsley and the reserved marinade for dipping. Enjoy!