Description
This Outback Steakhouse Alice Springs Chicken copy-cat recipe brings steakhouse flavor to your home kitchen: juicy seared chicken breasts topped with sweet-tangy honey-mustard sauce, crispy bacon, sautéed mushrooms and a blanket of melted Monterey Jack and Cheddar cheese. Ready in about 40 minutes, it’s perfect for family dinners or cozy nights in.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- ½ cup Dijon mustard
- ½ cup honey
- 1 Tbsp mayonnaise
- 1 tsp lemon juice
- 4 slices cooked bacon
- 1 cup fresh mushrooms, sliced
- 1½ cups shredded Monterey Jack & Cheddar cheese blend
- 1 Tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375 °F (190 °C).
- In a small bowl, whisk together Dijon mustard, honey, mayonnaise and lemon juice. Set aside.
- Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken for 3–4 minutes per side until golden.
- Place chicken in a baking dish. Spread the honey-mustard sauce evenly over each piece.
- Layer each chicken breast with mushrooms, a slice of cooked bacon and a generous topping of shredded cheese.
- Bake for 20 minutes or until internal temperature reaches 165 °F (74 °C).
- Garnish with chopped parsley and serve immediately.
Notes
- Pound chicken to even thickness for uniform cooking.
- Reserve extra honey-mustard sauce to drizzle when serving.
- Crisp bacon ahead of time so it stays crunchy.
- Let chicken rest a few minutes after baking to keep it juicy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet then Bake
- Cuisine: American / Steakhouse
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 13 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: —
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 130 mg