Make this Alice Springs chicken at home. It’s even better than the restaurant!
The Flavors Everyone Loves
This Alice Springs chicken is one of the best-selling menu items at Outback Steak House. The reason, I think, is quite obvious. It has all the flavors that are most peoples’ favorites.
First and foremost–bacon. I haven’t come across anyone who didn’t like it. Next is cheese and you have a combination of two great cheeses in this. Last but not least is the marinade. It’s so delicious, you need to hold some back as a dipping sauce.
Now lets talk about ease of preparation. This one is very easy so I’m sure it’ll become part of your regular rotation.
Marinate For Deep Flavor
The basic flavors of the marinade are honey and dijon mustard. Of course, there’s other ingredients, however, they are the major flavors. As I said before, this marinade is so good you’ll want to use it as a dipping sauce so remember to reserve some before you add the chicken to it.
Most recipes that require marination give a time frame from 2 hours to overnight. If you’re pressed for time, then go with the minimum time. However, I do strongly advise you not to do this because the longer you marinate, the better the dish will taste. I’m sure I’m not saying anything you don’t know about this, but this chicken will taste SO much better if you start marinating the day before you plan to make it. In fact, I consider it a “must do.” You won’t be sorry waiting till the next day!!!
Different From The Others
I’ve seen many copycat recipes for this online. There’s always one thing I disliked about all of them–the cooking method.
Most say to brown the chicken over a higher heat then to cover and bake for a bit then add the toppings. You all know what happens when you bake something in the oven tightly covered. Yep, it gets all watery and it steams; it does not bake.
So what I did here was brown the chicken breast over a lower heat so that it would be done–or close to it–when it finished browning. Then I put the toppings on, transferred it to the oven uncovered, and baked for the additional time needed to finish both the chicken and the toppings. Comes out perfect that way!
Alice Springs Chicken
- 4 medium boneless skinless chicken breasts
- 1 cup mushrooms sliced fresh
- 2 tbs butter
- 1 tbs olive oil
- 1/2 cup sharp cheddar cheese shredded
- 1/2 cup Monterray jack cheese shredded
- Fresh chopped parsley for garnish optional
- 4 bacon strips cooked. Streaky in UK, cut in 1-inch pieces
- 1/2 cup honey
- 1/2 cup Dijon mustard
- Juice of 1 small lemon
- 1/4 cup mayonnaise
- Mix all the marinade ingredients together in a small bowl, reserve 1/2 cup for dipping sauce. Place chicken breasts in a zipper freezer bag and pour in the remaining marinade. Place in the refrigerator and marinate at least 2 hours, preferably overnight.
- Preheat oven to 400 degrees F. Melt butter in a large oven-proof skillet over medium heat. When butter foams, add the sliced mushrooms and cook until the liquid is evaporated and the mushrooms are browned; remove from the pan and set aside.
- In the same skillet, add the olive oil over medium-high heat. Remove chicken from the marinade, letting excess drip off. Discard the marinade.
- Place chicken in the skillet and let it brown—do not move it—this will take about 5 minutes. Turn the chicken and brown the other side without moving it.
- Distribute the mushrooms evenly on top of each chicken breast. Mix the cheeses together and divide evenly over the top of each chicken breast. Distribute bacon evenly on top.
- Place skillet in preheated oven and cook for about 10 minutes, or until cheese is melted, bacon begins to crisp and the internal temperature is 160 degrees F.