Make the Outback Steakhouse Alice Springs Chicken at home with this easy recipe. Juicy chicken breasts are coated in a honey mustard sauce then topped with mushrooms, bacon and melted cheese for a flavorful meal everyone will love!
The Outback Steakhouse Alice Springs Chicken was a favorite of mine growing up. As an adult, I don’t go to fast casual restaurants that much anymore, so I wanted to take a stab at recreating this childhood favorite of mine that I feel good about serving my family.
This recipe is the ultimate comfort food! Tender, juicy chicken, crispy bacon, savory mushrooms, gooey melted cheese, and a flavorful honey mustard sauce… what’s not to love?
This copycat version brings all those delicious flavors to your kitchen, but with a lighter twist. It’s simple enough for a weeknight dinner but impressive enough to serve to guests. Trust me, once you make this, it’ll quickly become a family favorite.
Why You’ll Love This Recipe
- Copycat perfection – It’s just like the classic from Outback, but with healthier swaps and less hassle.
- High in protein – Made with lean chicken breasts, Greek yogurt, and reduced-fat cheese, this dish is packed with protein to keep you satisfied.
- Easy to customize – You can switch up the toppings, cheese, or sauce to suit your taste.
- Weeknight-friendly – It’s straightforward enough to make on a busy evening but impressive enough for entertaining.
Ingredients Needed
- chicken breasts – the star of the show! Boneless, skinless chicken breasts are lean, tender, and cook up beautifully with the seasoning and toppings.
- seasoning blend – a simple yet flavorful mix of salt, pepper, garlic powder, and paprika to add a punch of flavor to the chicken. It’s what makes the chicken so deliciously savory.
- turkey bacon – adds a smoky, crispy element that takes this dish to the next level. You’ll love the crunch it adds to every bite!
- mushrooms – earthy and rich, these sautéed mushrooms are the perfect complement to the other flavors in this dish.
- shredded cheese – we’re using a blend of reduced-fat cheddar and Monterey Jack cheeses for that gooey, melty topping that pulls everything together.
- fresh parsley – a sprinkle of parsley gives the dish a pop of color and a hint of freshness.
- honey mustard sauce – this creamy, dreamy sauce is made with Greek yogurt, Dijon mustard, honey, and lemon juice. It’s tangy, slightly sweet, and brings all the flavors together in the most delicious way.
Recipe Substitutions
- Chicken breasts – If you prefer, you can swap chicken breasts for chicken thighs. They’re juicier and more forgiving if you accidentally overcook them. Just note that the cooking time might be a bit longer.
- Turkey bacon – Feel free to use regular bacon if you’re not worried about keeping things lighter. For a vegan twist, try using plant-based bacon, like my tempeh bacon, or skip it entirely and focus on the mushrooms for that hearty, savory element.
- Shredded cheese – The recipe calls for reduced-fat cheddar and Monterey Jack cheeses, but feel free to use full-fat versions if you prefer. You can also try other melting cheeses like mozzarella, provolone, or even pepper jack for a little kick.
- Honey mustard sauce – If you’re short on time, you can use store-bought honey mustard instead of making it from scratch. If you’re looking to switch things up, try a barbecue or ranch-style sauce instead.
How to Make Alice Springs Chicken
Step 1: In a small bowl mix together salt, pepper, garlic powder and paprika.
Step 2: Pat chicken dry with a paper towel.
Step 3: Season chicken breasts with prepared mixture.
Step 4: Heat 1 Tablespoon olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 8-10 minutes on each side until fully cooked and browned.
Step 5: Wipe the pan clean. In the same skillet, cook the turkey bacon until crispy. Cool, then chop into small pieces.
Step 6: In a small bowl, whisk together the honey mustard dressing. Season with a little salt and pepper.
Step 7: In the same skillet, add ½ Tablespoon oil along with the sliced mushrooms. Sprinkle and sauté until they are tender and browned, about 5-7 minutes.
Step 8: Place the cooked chicken breasts in a baking dish. Spread a generous amount of the honey mustard sauce on each chicken breast.
Step 9: Top each chicken breast with sautéed mushrooms and chopped turkey bacon. Sprinkle the cheese evenly over the chicken breasts.
Step 10: Bake in the preheated oven for about 10 minutes, or until the cheese is melted and bubbly. Serve immediately!
Brittany’s Tips
- Pound your chicken – If your chicken breasts are thick in some areas and thin in others, consider pounding them to an even thickness. This helps the chicken cook evenly and prevents the thinner parts from drying out.
- Cook the bacon first – If you prefer extra crispy bacon, cook it before the chicken. You can even use a little of the bacon grease in the pan for extra flavor when sautéing the mushrooms.
- Don’t skip the honey mustard sauce – This sauce ties the whole dish together! You can make it ahead of time and store it in the fridge for up to 3 days. Pro tip: it also doubles as a killer dipping sauce for veggies or fries.
- Cheese layering hack – If you’re worried about your cheese not melting fully, you can cover the baking dish with foil for the first few minutes in the oven. Remove the foil toward the end for that golden, bubbly finish.
How to Serve
This Alice Springs chicken is versatile and works as a delicious main course for a variety of meals. Here are some serving ideas to inspire you:
Storing Leftovers
Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure to let the chicken cool completely before storing.
Reheating: Reheat in the oven at 350°F for about 10-15 minutes, or until the chicken is warmed through and the cheese is melty again. You can also use the microwave, but the oven keeps everything crisp and flavorful.
Freezer: While this dish is best fresh, you can freeze it for later! Place the cooked and cooled chicken (without the honey mustard sauce) in a freezer-safe container or bag and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat as mentioned above.
Frequently Asked Questions
Yes, you can! Prepare the dish up until the baking step, then cover and refrigerate the assembled chicken breasts for up to 24 hours. When you’re ready to serve, bake at 350°F until heated through and the cheese is melted and bubbly.
To keep the chicken juicy, make sure not to overcook it in the skillet. It only needs to reach an internal temperature of 165°F. Also, adding the sauce, mushrooms, bacon, and cheese before baking helps lock in moisture.
A cast-iron skillet works great for this recipe because it retains heat well and gives the chicken a nice sear. However, any large, nonstick or stainless steel skillet will work.
More Copycat Recipes
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In a small bowl mix together salt, pepper, garlic powder and paprika.
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Pat chicken dry with a paper towel and season garlic powder mixture.
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Heat 1 Tablespoon olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 8-10 minutes on each side until fully cooked and browned. Remove from the skillet and set aside.
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In a small bowl, whisk together the Greek yogurt, Dijon mustard, honey, and lemon juice until smooth. Season with a little salt and pepper.
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Wipe pan clean. In the same skillet, cook the turkey bacon until crispy. Remove and place on paper towels to drain excess fat. Once cool, chop the bacon into small pieces.
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Wipe skillet clean again. In the same skillet, add ½ Tablespoon oil along with the sliced mushrooms. Sprinkle and sauté until they are tender and browned, about 5-7 minutes. Remove from heat.
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Preheat the oven to 350°F. Place the cooked chicken breasts in a baking dish. Spread a generous amount of the honey mustard sauce on each chicken breast. Top each chicken breast with sautéed mushrooms and chopped turkey bacon.
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Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the chicken breasts.
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Bake in the preheated oven for about 10 minutes, or until the cheese is melted and bubbly.
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Garnish with chopped parsley and serve immediately.
Serving: 1 chicken breast | Calories: 320kcal | Carbohydrates: 14g | Protein: 32g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 91mg | Sodium: 1128mg | Potassium: 241mg | Fiber: 2g | Sugar: 11g
Nutrition information is automatically calculated, so should only be used as an approximation.
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