Of course! That’s a legendary dish. It’s a juicy, savory, and slightly sweet chicken breast smothered in toppings. While the exact recipe is a secret, this is a widely loved copycat that captures its essence perfectly.
Here’s how to make Outback Steakhouse’s Alice Springs Chicken at home.
Outback Steakhouse Alice Springs Chicken (Copycat Recipe)
This recipe breaks down into four key components: marinating the chicken, making the honey mustard sauce, sautéing the mushrooms, and assembling it all with cheese and bacon.
Ingredients
For the Chicken and Marinade:
· 4 boneless, skinless chicken breasts
· 1/2 cup Dijon mustard
· 1/4 cup honey
· 1 1/2 tablespoons mayonnaise
· 1 teaspoon lemon juice
· 1/2 teaspoon onion powder
· 1/2 teaspoon salt
· 1/4 teaspoon black pepper
For the Toppings and Sauce:
· 8 slices bacon, cooked until crispy
· 8 ounces sliced cremini or button mushrooms
· 2 cups shredded Colby-Jack cheese (or a Monterey Jack blend)
· 1 tablespoon butter
· Salt and pepper for mushrooms
· Fresh parsley, chopped (for garnish)
For the Extra Honey Mustard Sauce (for serving):
· 1/2 cup mayonnaise
· 2 tablespoons yellow mustard
· 2 tablespoons Dijon mustard
· 1/4 cup honey
· 1 tablespoon hot sauce (like Frank’s RedHot, optional)
· 1/2 teaspoon lemon juice
Instructions
- Marinate the Chicken:
· In a medium bowl, whisk together the Dijon mustard, honey, mayonnaise, lemon juice, onion powder, salt, and pepper.
· Place the chicken breasts between two pieces of plastic wrap and pound them to an even 1-inch thickness. This ensures even cooking.
· Place the chicken in a large zip-top bag or shallow dish and pour the marinade over it, ensuring each piece is coated.
· Refrigerate for at least 30 minutes, or up to 4 hours. (Do not marinate longer, as the acid can break down the chicken too much).
- Make the Extra Honey Mustard Sauce:
· Whisk all the sauce ingredients together in a small bowl. Cover and refrigerate until ready to serve. This allows the flavors to meld.
- Cook the Components:
· Cook the Bacon: Pan-fry or bake the bacon until crispy. Drain on paper towels and set aside. Crumble it when cool.
· Sauté the Mushrooms: In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until they are soft, browned, and have released their moisture. Season with a pinch of salt and pepper. Set aside.
- Cook the Chicken and Assemble:
· Preheat your oven to 375°F (190°C).
· Heat an oven-safe skillet (like cast iron) over medium-high heat. Add a small amount of oil.
· Remove the chicken from the marinade, letting the excess drip off. Reserve the remaining marinade.
· Sear the chicken for 3-4 minutes per side, until you get a nice golden-brown crust. The chicken will not be fully cooked through.
· Glaze: Brush the top of each chicken breast with the reserved marinade.
· Top: Layer each breast with the sautéed mushrooms, followed by the crumbled bacon, and finally, a generous pile of shredded Colby-Jack cheese.
- Bake to Melted Perfection:
· Transfer the oven-safe skillet to the preheated oven.
· Bake for 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the cheese is completely melted and bubbly.
- Serve:
· Let the chicken rest for 5 minutes before serving.
· Plate each chicken breast and drizzle with the extra honey mustard sauce. Garnish with chopped parsley.
· Classic Outback Sides: Serve with seasoned French fries and a side of steamed vegetables or a baked potato.
Pro Tips for the Best Copycat:
· Don’t Skip the Pound: Pounding the chicken is crucial. It tenderizes the meat and ensures it cooks evenly without drying out.
· Marinating Time: 30 minutes is the sweet spot. It infuses flavor without changing the texture of the chicken.
· Use an Oven-Safe Skillet: This is a game-changer. You can go from the stovetop to the oven seamlessly, keeping all the delicious drippings.
· Cheese Blend: Colby-Jack is the classic choice for its great melt and mild flavor. A sharp cheddar can also be used for a stronger flavor.
· Food Safety Note: Because the marinade has touched raw chicken, you must either boil the reserved marinade for 2 minutes before brushing it on, or simply make a little extra batch of the marinade mixture to use as the glaze.
This dish is always a showstopper. The combination of savory, smoky, cheesy, and sweet flavors is absolutely irresistible. Enjoy your homemade Outback experience