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Juicy chicken breasts get soaked in a lively honey mustard sauce, then get jazzed up with golden mushrooms, crispy bacon, and stretchy cheese. Making this famous Outback Steakhouse dish at home is shockingly simple and gives you that top-notch restaurant vibe. The sweet-savory mix softens and flavors the chicken, making it super tender. Once it’s all covered in gooey cheese and pulled out sparkling from the oven, you end up with a combo of flavors and textures that’ll wow everyone. Best of all, you can whip this up whenever you get a craving—no need to go out for a fancy meal.
I tried making this Outback favorite after an anniversary dinner there. My husband picked Alice Springs Chicken and couldn’t stop talking about it. After plenty of searching and tweaking, I figured out the magic behind that honey mustard from an ex-employee who spilled the secrets. A couple more rounds in my kitchen, and honestly, this version nails it. Now it’s our go-to for special nights at home for a lot less cash.
Mouthwatering Flavor Boosters
- Cremini mushrooms: These brown mushrooms bring a rich, earthy vibe that beats regular white mushrooms and make everything more savory.
- Colby Jack cheese: With the right amount of creamy melt and gentle flavor, it tops the dish off and turns bubbly gold in the oven.
- Bacon: Go for thick slices so they stay chewy and add a punch of smoky, salty bite to each forkful.
- Fresh lemon juice: Squeeze a lemon (skip the bottled stuff) for a zingy kick that brightens everything up.
- Real mayonnaise: Use the good, full-fat stuff—it helps the sauce stick to the chicken and makes things rich.
- Honey: Pick a raw, real honey for deep, sweet notes that blend perfectly and help the chicken brown up.
- Dijon mustard: French Dijon is bold and sharp, so it balances the sweet honey in the sauce.
- Chicken breasts: Get boneless ones, about 6 ounces each, and pound them so they cook evenly and stay juicy.
Straightforward Steps
- Checking temperature properly:
- Stick an instant-read thermometer into your chicken and stop once it hits 165°F—this way, it’s safe but stays moist and tender.
- Finishing it off:
- Slide the whole skillet into a hot oven so everything comes together, the cheese gets nice and gooey, and the flavors really hit their stride.
- Layering everything:
- After browning the chicken, pile on the sautéed mushrooms, bacon, then plenty of cheese before the final bake.
- Getting that nice sear:
- Pop the marinated chicken into a hot, oven-safe pan and cook until it gets golden—flip it to lock in those tasty juices.
- Rocking your mushrooms:
- Cook mushrooms until they give off their water and turn browned—they’ll taste more intense and bring extra oomph.
- Marinating like a pro:
- Put your chicken in a container with the marinade, coat it well, and stash it in the fridge at least half an hour—or overnight for max flavor.
- Mixing the marinade:
- Whisk together mustard, honey, mayo, and lemon juice until smooth. Set a little aside before adding chicken for dipping later.
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My grandma always said you’ve got to give chicken time to soak up flavor. The first time I tried it, I got impatient—flavor was just okay. Next time, I waited overnight. That simple fix made the chicken so much more tender and flavorful. Trust me, giving it time takes your meal from decent to amazing, just like in a restaurant.
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Playful Aussie-Inspired Origins
Knowing where this meal got its name makes it more fun to eat. Outback Steakhouse set up an Australia themed menu, and this one is named after Alice Springs, a town in Australia’s Northern Territory known as the entryway to the Outback. The sweet mustard sauce next to smoky bacon gives a mix that's as striking as Alice Springs' green patches surrounded by desert. It’s not truly an Australian classic, but it brings a spirit of hearty, filling food to American tables—easy for anyone to whip up at home.
Frequently Asked Questions
- → Can I make the honey mustard marinade ahead of time?
- You sure can! Make your honey mustard up to three days early and pop it in the fridge. Actually, this lets the flavors mix up even more. Make extra if you want—it's delicious as a dip or even salad dressing during the week.
- → What can I substitute for Colby Jack cheese?
- No Colby Jack? Go for cheddar cheese instead. Monterey Jack is awesome too. Want a spicy smack? Pepper Jack gets you there. Cheddar-mozzarella mix works fine. Just pick a cheese that melts well so it mixes with everything, not one that steals the show.
- → What sides pair well with Alice Springs Chicken?
- This chicken goes with all sorts of sides. Want an Outback vibe? Cook up baked potatoes or Aussie fries. Roasted Brussels, asparagus, simple salad, garlic mashed spuds—go wild. And that honey mustard sauce? Try pouring it over any veggies. It’s tasty.
- → Can I use chicken thighs instead of breasts?
- Go for thighs if you want—they usually stay moister and have a nice, rich flavor. Boneless, skinless thighs may cook a bit quicker, so just check them early. As long as they hit 165°F, you’re good. The honey mustard and bacon taste great with them.
- → How do I prevent the chicken from drying out?
- Don’t let the chicken cook too long—juicy is key! Best tip is to use a thermometer and stop at 165°F. The marinade helps keep it soft, so let it soak in as long as you can. After cooking, rest the chicken a few minutes so the juices stay in.