Hey everyone! Today, I’m going to show you how to make a copycat version of one of the most popular dishes from Outback Steakhouse—Alice Springs Chicken.
This is loaded with cheese, bacon, and a yummy honey mustard sauce. Ready to feel like a chef at home? Let’s get cooking!
Ingredients:
- 4 boneless, skinless chicken breasts
- ½ cup honey
- ¼ cup Dijon mustard
- ¼ cup mayonnaise
- 1 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- 1 ½ cups shredded Monterey Jack and cheddar cheese blend
- 6 slices cooked bacon, crumbled
- 1 tbsp chopped parsley (optional for garnish)
Step-by-Step Instructions:
1. Marinate the Chicken:
In a small bowl, mix together the honey, Dijon mustard, and mayonnaise to make your honey mustard sauce. Take ⅓ of the sauce and set it aside for later. Use the rest to marinate the chicken. Place the chicken in a plastic bag or shallow dish, pour the sauce over, and let it sit in the fridge for at least 30 minutes (longer if you have time).
2. Cook the Chicken:
Heat up 1 tablespoon of olive oil in a large skillet over medium heat. Take your marinated chicken breasts and season them with garlic powder, paprika, salt, and pepper. Cook each side for about 5-7 minutes, until they’re golden brown and cooked through.
3. Assemble the Chicken:
Preheat your oven to 400°F (200°C). Place the cooked chicken breasts in a baking dish. Now, drizzle the chicken with the remaining honey mustard sauce (the part you set aside earlier). Then, sprinkle the crumbled bacon over the chicken breasts, and top each one with a generous amount of shredded cheese.
4. Bake It:
Pop the dish into the oven and bake for about 10 minutes, or until the cheese is melted and bubbly.
5. Garnish and Serve:
Once your Alice Springs Chicken is out of the oven, garnish with some chopped parsley for a fresh touch. Serve with a side of fries, mashed potatoes, or veggies—whatever you like!