If you’re craving a dish that combines bold flavors with comforting cheesy goodness, then the Outback Steakhouse Alice Springs Chicken Recipe is your new best friend in the kitchen. This recipe brings together tender, marinated chicken topped with sautéed mushrooms and melted Colby Jack cheese, all highlighted by a tangy honey mustard sauce that’s as addictive as it is delicious. Every bite offers a perfect balance of savory, sweet, and creamy that’s guaranteed to impress whether you’re cooking for family, friends, or just treating yourself.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a key role in building layers of flavor and texture that make this dish truly unforgettable. From the zesty Dijon mustard to the creamy Colby Jack cheese, every component brings something special to the table.
- ½ cup Dijon mustard: Provides that sharp, tangy base that wakes up the marinade.
- ½ cup honey: Adds natural sweetness, balancing the mustard’s acidity perfectly.
- ¼ cup mayonnaise: Gives the sauce a creamy texture that clings beautifully to the chicken.
- 1 teaspoon fresh lemon juice: Brings a bright, fresh note to lighten the rich flavors.
- 4 boneless, skinless chicken breasts (about 1 ½ pounds): The star protein that soaks up all the marinade magic.
- 2 tablespoons butter: Used for sautéing mushrooms to golden perfection with rich flavor.
- 8 ounces mushrooms, sliced: Add an earthy, meaty bite that complements the chicken beautifully.
- 1 tablespoon olive oil: Helps achieve a gorgeous sear on the chicken breasts.
- 2 cups shredded Colby Jack cheese: Melts over the chicken for that irresistible gooey topping.
- 2 tablespoons fresh parsley, for garnish (optional): Adds a fresh pop of color and flavor for the finishing touch.
- Salt and freshly ground black pepper, to taste: Essential seasonings to bring all the flavors together.
How to Make Outback Steakhouse Alice Springs Chicken Recipe
Step 1: Prepare the Marinade
Start by mixing the Dijon mustard, honey, mayonnaise, and fresh lemon juice in a small bowl. This combination creates a creamy, tangy sauce that will beautifully flavor the chicken. Save ¼ cup of this marinade separately in the fridge—you’ll use it later as a bold, tasty dip to serve alongside your dish.
Step 2: Marinate the Chicken
Place your chicken breasts inside a large zipper-top plastic bag. Pour in the remaining marinade, making sure every piece is evenly coated. Seal the bag and refrigerate for at least 30 minutes, though letting it sit overnight ramps up the flavor to that perfect depth we all crave.
Step 3: Cook the Chicken
Preheat your oven to 400°F (200°C). In a large oven-proof skillet, melt the butter over medium-high heat until the foam disappears. Toss in the sliced mushrooms and sauté them until they release their moisture and turn golden, which takes about 5 to 7 minutes. Once done, remove the mushrooms and set them aside. In the same skillet, heat the olive oil and cook your marinated chicken breasts for roughly 5 minutes on each side, achieving a beautiful golden-brown crust that locks in the juices.
Step 4: Add the Toppings
Now for the best part: pile those sautéed mushrooms over each chicken breast and sprinkle generously with shredded Colby Jack cheese. Cover the skillet, preparing for the oven magic that’s about to happen.
Step 5: Bake
Slip the skillet into the preheated oven and bake for 10 to 15 minutes, or until the chicken is perfectly cooked through and reaches an internal temperature of 165°F (74°C). The cheese will melt into a bubbly, golden dream that’s ready to wow your taste buds.
Step 6: Garnish and Serve
Finish your masterpiece by garnishing with fresh parsley if you like. Season with salt and freshly ground black pepper for that last flavor layer. Don’t forget the reserved marinade now cooled in the fridge—it makes a fantastic dipping sauce that elevates every bite. This is the Outback Steakhouse Alice Springs Chicken Recipe at its finest.
How to Serve Outback Steakhouse Alice Springs Chicken Recipe
Garnishes
Fresh parsley is a classic here, adding a burst of vibrant green and a mild herby flavor that brightens the dish. You could also experiment with finely chopped chives or a sprinkle of paprika for a little smoky twist and eye-catching color.
Side Dishes
This chicken pairs wonderfully with hearty mashed potatoes, which soak up the creamy sauce effortlessly. Roasted vegetables or a crisp garden salad make fantastic lighter options, balancing the richness of the cheese and mushrooms.
Creative Ways to Present
For a special occasion, serve the chicken atop a bed of buttery garlic rice or nestle it against roasted sweet potatoes. You might even try individual cast iron skillets to give your dinner table that rustic, restaurant-worthy vibe. The Outback Steakhouse Alice Springs Chicken Recipe is flexible and elegant enough to shine no matter how you plate it.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Alice Springs chicken in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it perfect for next-day lunches or a quick dinner fix.
Freezing
This dish freezes well without compromising too much on texture. Wrap portions tightly in plastic wrap or aluminum foil, then place in a freezer-safe bag or container. Frozen chicken can be stored for up to 2 months.
Reheating
To reheat, gently warm the chicken in a 350°F (175°C) oven until heated through, about 15-20 minutes. This helps maintain the crispy cheese topping and juicy chicken inside without drying it out. Avoid microwaving if you want to keep that fresh-from-the-oven vibe.
FAQs
Can I use skin-on chicken breasts for this recipe?
While skinless chicken breasts are recommended for better marinade absorption and even cooking here, you can use skin-on if you prefer. Just keep in mind the skin may get crispy, which changes the texture a bit but still delicious.
Is there a good substitute for Colby Jack cheese?
Yes! Monterey Jack, mozzarella, or even mild cheddar work beautifully as alternatives. The key is choosing a cheese that melts well and offers a mild, creamy flavor that complements the mushrooms and marinade.
How long can I marinate the chicken for the best flavor?
For maximum flavor depth, marinate the chicken overnight or up to 24 hours. However, if you’re short on time, even 30 minutes will give a noticeable boost to the taste.
Can I make the honey mustard sauce ahead of time?
Absolutely. The sauce keeps well refrigerated for up to a week. Preparing it in advance allows the flavors to mellow and blend beautifully, making your cooking day even easier.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you use ingredients like mayonnaise and mustard that don’t contain gluten. Always double-check labels if you have strict dietary restrictions.
Final Thoughts
There’s something truly special about the Outback Steakhouse Alice Springs Chicken Recipe that makes it a must-try for any chicken lover. The combination of tangy, sweet, creamy, and savory flavors feels like a warm hug plated up with care. Whether you’re new to cooking or a seasoned pro, this recipe will become one of your go-to favorites—so go ahead and treat yourself to a delicious meal that feels like a little celebration every time.
Print
Outback Steakhouse Alice Springs Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Outback Steakhouse Alice Springs Chicken is a flavorful and indulgent dish featuring tender chicken breasts marinated in a tangy honey mustard sauce, topped with sautéed mushrooms and melted Colby Jack cheese. This recipe combines creamy, savory, and sweet flavors, baked to perfection for a juicy and delicious meal that serves four.
Ingredients
Marinade
- ½ cup Dijon mustard
- ½ cup honey
- ¼ cup mayonnaise
- 1 teaspoon fresh lemon juice
Main
- 4 boneless, skinless chicken breasts (about 1 ½ pounds)
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 1 tablespoon olive oil
- 2 cups shredded Colby Jack cheese
- 2 tablespoons fresh parsley, for garnish (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Marinade: In a small bowl, combine Dijon mustard, honey, mayonnaise, and lemon juice. Stir well to blend all ingredients. Reserve ¼ cup of the marinade by placing it in a covered container and refrigerate for serving later as a dipping sauce.
- Marinate the Chicken: Place the chicken breasts into a large plastic zipper-top bag. Pour the remaining marinade over the chicken and seal the bag. Massage gently to coat all pieces evenly. Refrigerate for at least 30 minutes, or preferably overnight to deepen the flavor.
- Cook the Chicken: Preheat your oven to 400°F (200°C). Heat 2 tablespoons of butter in a large oven-proof skillet over medium-high heat until the foam subsides. Add the sliced mushrooms and sauté for 5 to 7 minutes until they release their moisture and start to brown. Remove mushrooms from the skillet and set aside. Add 1 tablespoon olive oil to the same skillet and cook the marinated chicken breasts for about 5 minutes on each side until they develop a golden-brown crust.
- Add the Toppings: Place the sautéed mushrooms evenly over each chicken breast, then sprinkle the shredded Colby Jack cheese on top.
- Bake: Cover the skillet with a lid or foil and transfer it to the preheated oven. Bake for 10 to 15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
- Garnish and Serve: Remove the skillet from the oven, garnish with fresh parsley if desired. Season with salt and freshly ground black pepper to taste. Serve the chicken hot with the reserved marinade on the side for dipping.
Notes
- Marinating overnight intensifies the flavor and tenderness of the chicken.
- Use an oven-proof skillet to avoid transferring chicken to another dish for baking.
- If you don’t have Colby Jack cheese, mild cheddar or Monterey Jack are good substitutes.
- Check the internal temperature of chicken with a meat thermometer to ensure food safety.
- For a lower-fat option, consider using light mayonnaise or yogurt in the marinade.
