| |

Alice Springs Chicken (Copycat Recipe)

Outback Alice Springs Chicken

Outback’s Alice Springs Chicken recipe is one of my favorite chicken dishes. Now you can make it right from your home! 

Looking for other chicken dinner recipes? Try out some of these:

I rarely find myself at an Outback Steakhouse but when I do I love ordering Alice Springs Chicken. I love this dish so much that I knew I wanted to have a copycat recipe that I could make right at home and enjoy whenever I wanted it! These recipe looks a lot harder than it is to make and does not require a crazy amount of ingredients. If you are looking for a delicious new recipe to try out for dinner that this is a true winner. Check it out!

Alice Springs Chicken Recipe

Alice Springs Chicken (Copycat Recipe)

Alice Springs Chicken (Copycat Recipe)
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 1 cup dijon mustard
  • 1 cup honey
  • 8 ounces mushrooms, sliced
  • 1 Tablespoon oil
  • 1 teaspoon lemon juice
  • 4-6 chicken breasts
  • I tablespoon oil 
  • 2 Tablespoon butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 slices bacon, cooked
  • 1/2 teaspoon paprika
  • 3 cups Mexican blend cheese, shredded
  • 2 teaspoon fresh parsley, chopped

Instructions

  1. Combine the dijon mustard, honey, Tablespoon oil and lemon juice in a bowl and whisk. Put the chicken in a ziplock bag and pour 1/2 of the dijon mixture over the chicken and place in the fridge for a few hours, up to overnight to marinate. (Save the remaining marinade in the fridge for later.)
  2. Preheat oven to 375 degrees. Place oil in the frying pan and sear the chicken on both sides. Then put the chicken in an oven safe pan and brush the remaining marinade on top of the chicken. Season the chicken with salt and pepper.
  3. Using the same pan that you seared the chicken add the mushrooms and butter into the pan and sauté. Place 2-3 strips of bacon on top of the chicken, followed by a scoop of sautéed mushrooms. Top with cheese.
  4. Cover the pan with foil and bake for 7-10 minutes or until the cheese is nice and bubbly. Remove from oven and sprinkle with parsley and serve.

Ingredients

  • 1 cup dijon mustard
  • 1 cup honey
  • 4-6 chicken breasts
  • 1 Tablespoon oil
  • 1 teaspoon lemon juice
  • 8 ounces mushrooms, sliced
  • 1 tablespoon oil 
  • 2 Tablespoon butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 slices bacon, cooked
  • 1/2 teaspoon paprika
  • 3 cups Mexican blend cheese, shredded
  • 2 teaspoon fresh parsley, chopped 

Instructions

  1. Combine the dijon mustard, honey, Tablespoon oil and lemon juice in a bowl and whisk.

2. Put the chicken in a ziplock bag and pour 1/2 of the dijon mixture over the chicken and place in the fridge for a few hours, up to overnight to marinate. (Save the remaining marinade in the fridge for later.)

3. Preheat oven to 375 degrees. Place oil in the frying pan and sear the chicken on both sides.

4. Next, put the chicken in an oven safe pan and brush the remaining marinade on top of the chicken. Season the chicken with salt and pepper.

5. Using the same pan that you seared the chicken add the mushrooms and butter into the pan and sauté. 

6. Place 2-3 strips of bacon on top of the chicken, followed by a scoop of sautéed mushrooms.

7. Top with a lot of cheese before placing in the oven.

8. Cover the pan with foil and bake for 7-10 minutes or until the cheese is nice and bubbly. Remove from oven and sprinkle with parsley and serve.

How to Make Alice Springs Chicken

  1. Combine the dijon mustard, honey, Tablespoon oil and lemon juice in a bowl and whisk. Put the chicken in a ziplock bag and pour 1/2 of the dijon mixture over the chicken and place in the fridge for a few hours, up to overnight to marinate. (Save the remaining marinade in the fridge for later.)
  2. Preheat oven to 375 degrees. Place oil in the frying pan and sear the chicken on both sides. Then put the chicken in an oven safe pan and brush the remaining marinade on top of the chicken. Season the chicken with salt and pepper.
  3. Using the same pan that you seared the chicken add the mushrooms and butter into the pan and sauté. Place 2-3 strips of bacon on top of the chicken, followed by a scoop of sautéed mushrooms. Top with cheese.
  4. Cover the pan with foil and bake for 7-10 minutes or until the cheese is nice and bubbly. Remove from oven and sprinkle with parsley and serve.

JOIN THE COMMUNITY!!

Did you know I have a monthly meal subscription you can join? I create a new grocery list filled with tons of delicious recipes every month that you can make with the family! If you are the type of family that makes the same meals all the time then this is definitely something you should look into. Let me help you and change up your normal routine. Join today HERE and I promise you will love it!

 

 

Is the subscription not for you but you still want to know how to make some yummy recipes? Check out my cookbook HERE and become an expert in the kitchen!

4.2/5 (5 Reviews)

Similar Posts

Leave a Reply

Your email address will not be published.