Copycat Outback’s Alice Spring Chicken

Experience the comfort of grilled chicken topped with sautéed mushrooms, crispy bacon, and melted cheese, all bathed in a tangy honey mustard sauce. A homemade triumph inspired by the flavours of Outback Steakhouse! Bringing the taste of Outback home with this homemade delight! 🍗 Dive into cheesy goodness with a twist of tangy honey mustard sauce. #homekitchentriumph 🌟

Having sampled Outback Steakhouse’s offerings a few times, there’s one dish that has left a lasting impression on me: Alice Spring Chicken. Despite my limited visits, this hearty chicken creation has become a standout in my culinary adventures, offering a delightful blend of grilled chicken, sautéed mushrooms, crispy bacon, and cheesy goodness, all bathed in a tangy honey mustard sauce.

While I may not be a regular patron of Outback, the allure of their Alice Spring Chicken has lingered in my memory, prompting me to embark on a mission to recreate it in my own kitchen. With my own spin on this beloved dish, I’ve discovered that the key lies in the homemade honey mustard sauce, a blend of honey, Dijon mustard, mayonnaise, and lemon juice, which elevates the flavour of the grilled chicken to new heights.

Crafting this dish is a simple yet rewarding process. After marinating the chicken in the honey mustard sauce, it’s grilled to juicy perfection before being adorned with sautéed mushrooms, crispy bacon, and a generous helping of melted cheese. The result is a culinary masterpiece that’s sure to impress with its rich, comforting flavours.

Whether you’re a seasoned Outback aficionado or a newcomer to their menu like myself, my copycat version of Alice Spring Chicken promises to bring the taste of this beloved dish into the heart of your home. So why not indulge in a little culinary adventure and experience the satisfaction of recreating restaurant magic in your very own kitchen?

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Copycat Outback’s Alice Spring Chicken

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: American

Description

Experience the comfort of grilled chicken topped with sautéed mushrooms, crispy bacon, and melted cheese, all bathed in a tangy honey mustard sauce. A homemade triumph inspired by the flavours of Outback Steakhouse!


Ingredients

Units Scale

Chicken

  • 4 boneless, skinless chicken breasts
  • 4 slices cooked bacon, chopped into 2-inch pieces
  • 250 grams white button mushrooms, sliced
  • 2 cups Colby cheese, shredded
  • 2 tbsp parsley, for garnish
  • salt
  • freshly ground black pepper
  • 1 tbsp olive oil
  • 2 tbsp butter

Marinade


Instructions

  1. In a small bowl, whisk together marinade ingredients. Reserve 1/4 cup of the marinade in a covered container and refrigerate until serving time.
  2. Place the chicken breasts in a large Ziplock bag. Pour the remaining marinade over the chicken, seal the bag, and ensure the chicken is evenly coated. Refrigerate for 30 minutes or overnight.
  3. In a large oven-proof skillet over medium-high heat, melt the butter until foaming. Add sliced mushrooms and sauté until they release most of their liquid and start to turn brown, about 5 minutes.
  4. Transfer mushrooms to a bowl and wipe the skillet clean.
  5. Heat olive oil in the same skillet. Add the marinated chicken breasts in a single layer and cook without moving them until a golden-brown crust forms, about 5 minutes. Flip each chicken breast and continue cooking until the second side is browned, about 5 minutes longer.
  6. Divide sautéed mushrooms evenly over the chicken breasts. Top with chopped bacon and shredded Colby cheese.
  7. Cover the skillet and transfer it to a 200C preheated oven. Bake for 10 to 15 minutes or until chicken is fully cooked
  8. Remove the skillet from the oven and garnish with fresh parsley if desired. Season to taste with salt and freshly ground black pepper.
  9. Serve

 

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5 Responses

  1. This looks absolutely heavenly with that thick layer of cheese atop!

  2. Hannah says:

    I’ve never been to an Outback Steakhouse but I’m forever intrigued by the mystique! Those who go, love it. With a recipe like this, I can see why! I happen to have some plant-based steaks in the freezer, so I might need to splurge and see if I can veganize this. It sounds like a really fun (and not difficult) project.

  3. It looks very rich and delicious!

  4. I’ve never had Alice Spring Chicken but from the looks of the photo it must be yummy. In fact, just marinating and sautéing the chicken sounds good.

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