Effortless Outback Alice Springs Chicken (Print Version)
# Ingredients:
→ Honey mustard sauce prep
01 -
¼ cup full-fat mayo (gives that rich creaminess)
02 -
½ cup honey (local is best if you can swing it)
03 -
½ cup Dijon mustard (not your average yellow mustard)
04 -
1 teaspoon freshly squeezed lemon juice (for that nice citrus pop)
→ Everything for the chicken
05 -
Salt and black pepper (use fresh cracked if possible)
06 -
4 slices of crispy cooked bacon (chop it up roughly)
07 -
2 tablespoons salted butter
08 -
4 boneless chicken breasts (about 1½ pounds total weight)
09 -
2 cups freshly shredded Colby Jack cheese (pre-shred works too)
10 -
8 ounces fresh sliced mushrooms
11 -
1 tablespoon olive oil
12 -
2 tablespoons fresh-chopped parsley (optional, for garnish)
# Instructions:
01 -
Mix the Dijon mustard, mayo, honey, and lemon juice in a bowl until smooth and creamy. Save a small portion, about ¼ cup, in the fridge for dipping later. The rest is for the chicken magic!
02 -
Put the chicken breasts into a large zip bag, and pour in the honey mustard mix (not the reserved part). Seal it up and squish it all around, so everything gets coated nicely. Let the chicken sit and soak those flavors in the fridge for at least 30 minutes or, even better, overnight.
03 -
Preheat your oven to 400°F when you're ready to cook. Melt butter in a big pan that can go into the oven. Add mushrooms and let them cook for 5-7 minutes until they're golden brown and softened. Scoop them out and set aside for later.
04 -
Using the same pan (no need to clean it), heat olive oil on medium-high. Pull the chicken breasts out, letting extra marinade drip off, and lay them in the hot skillet. Cook without moving for about 5 minutes to get a nice crust, then flip and do another 5 minutes.
05 -
Spread the mushrooms over the chicken, sprinkle the crispy bacon pieces, and cover it all with a generous amount of cheese. It may feel like too much cheese, but go with it!
06 -
Cover the skillet with a lid or foil if it doesn't have an oven-safe top, and pop it into the oven. Let it bake for 10-15 minutes, or until the chicken reaches 165°F inside and the cheese is melty and bubbling.
07 -
Carefully take the skillet out of the oven (it's super hot!) and let everything rest for a minute. Sprinkle parsley over the top for color, and serve the chicken with that reserved honey mustard sauce. A couple of cracks of pepper and a pinch of salt won't hurt either. Enjoy the rave reviews!
# Notes:
01 -
This homemade version of a classic Outback Steakhouse dish is better because it's made fresh!
02 -
Using one honey mustard sauce for both marinating and dipping makes this extra convenient.
03 -
In a rush? Pre-cooked bacon bits can work, but freshly made ones make it tastier.
04 -
Serve with salad, steamed veggies, or even fries to balance the flavors.