I rarely order chicken when I get the opportunity to enjoy a juicy steak cooked to the perfect doneness at our local Outback Steakhouse. Their Alice Springs Chicken always tempts me with the sautéed mushrooms, smoky bacon, honey dijon mustard sauce all topped in a melted blanket of gooey cheese. Since I never order it at the restaurant, I decided it was high time to make it at home. Boy am I glad I did! This dish is not only easy to make, it’s freaking fantastic! Even the chicken haters in your life are going to enjoy this dish. Yes, it’s that good!
Preheat oven to 350℉.
Line a cooking sheet with foil and place a wire rack on top. Set aside.
Make the sauce:
In a mixing bowl combine the mayonnaise, Dijon mustard and honey. Adjust the amount of mustard and honey to suit your preferences.
Stir to combine. Set aside.
Prepare the chicken:
Cut each chicken breast in half.
Season both sides of the meat with garlic powder, salt and pepper.
Get out a large cast iron skillet. Start by frying bacon in a large cast iron skillet over medium heat until golden and crispy.
Remove the bacon from the pan and transfer to a paper towel lined plate. Crumble and set aside.
Add chicken breasts to the skillet and cook them in the bacon fat that’s in the pan until it’s cooked through and golden brown, about 4-5 minutes per side.
Remove cooked chicken breasts from the pan. Keep warm.
Add 2 tablespoons butter to the skillet. Add the sliced mushrooms and cook until they release all their moisture and the liquid has cooked off, about 7-8 minutes. Remove from heat.
Place cooked chicken breasts on the wire rack.
Top each piece of chicken with a tablespoon of the honey dijon sauce.
Divide the cooked crumbled bacon evenly between the chicken breasts.
Divide cooked mushrooms evenly between chicken breasts.
Top each piece of chicken with a mound of shredded cheese.
Bake in preheated 350℉ oven for 15-20 minutes until everything is heated through and cheese is melted, hot and bubbly.
To serve:
Top each piece of chicken with sliced green onions, if desired, and serve with extra sauce on the side for dipping.
Oh my goodness, this chicken dish is PHENOMENALLY delicious! Enjoy a steak at the restaurant and make this chicken at home. It’s juicy and packed with flavor! The combination of the sweet tanginess of the honey dijon mustard sauce with the smoky bacon and creamy, melted cheese takes the flavor over the top! There are a few steps to getting this dish cooked but everything comes together in just one pan on the stovetop and finishes in the oven, giving you plenty of time to whip up a delicious side to serve with this chicken.
This flavorful Extremely Easy To Make, Chicken Rice Pilaf is the perfect easy to make side that pairs beautifully with this chicken!
Round out the meal with this Rich & Creamy Caesar Salad With Crisp, Garlicky Toasted Croutons. This is hands down a thousand times better than anything you can get in a bag at the market and comes together in just a few quick minutes. You can easily toss it together while the chicken is in the oven.
Outback Steakhouse Copycat Recipe: Alice Spring’s Chicken
Equipment
- Large cast iron skillet
- baking sheet with wire rack
Ingredients
- 2 large boneless, skinless chicken breasts, fillet in half
- 1 tsp garlic powder
- salt & pepper
- 4 strips bacon
- 8 oz sliced button mushrooms
- 2 tbsp butter
- 1 cup Colby Jack cheese, shredded
- sliced green onions, for garnish
For the sauce:
- ½ cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp honey
Instructions
- Preheat oven to 350℉.
- Line a cooking sheet with foil and place a wire rack on top. Set aside.
Make the sauce:
- In a mixing bowl combine the mayonnaise, Dijon mustard and honey. Stir to combine. Set aside.
Prepare the chicken:
- Cut each chicken breast in half.
- Season both sides of the meat with garlic powder, salt and pepper.
- Fry bacon strips in a large cast iron skillet over medium heat until golden and crispy.
- Remove bacon from the pan and transfer to a paper towel lined plate. Crumble and set aside.
- Add chicken breasts to the skillet and cook them in the bacon fat until cooked through and golden brown, about 4-5 minutes per side.
- Remove cooked chicken breasts from the pan. Keep warm.
- Add 2 tablespoons butter to the skillet.
- Once the butter is melted add the sliced mushrooms and cook until they release all their moisture and the liquid has cooked off, about 7-8 minutes.
- Place cooked chicken breasts on the wire rack.
- Top with a generous dollop of the sauce.
- Divide cooked mushrooms evenly between chicken breasts.
- Divide crumbled bacon evenly between the chicken breasts.
- Top each piece of chicken with a mound of shredded cheese.
- Bake in preheated 350℉ oven for 15-20 minutes until everything is heated through and cheese is melted, hot and bubbly.
To serve:
- Top each piece of chicken with sliced green onions and provide extra sauce on the side for dipping.
Did You Make This?
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1 Corinthians 10:31
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