Recipe Background
No need to go all the way to the Outback for some exceptional chicken; you can find it right in your own kitchen! Copycat Alice Springs Chicken marinates the chicken in a homemade honey mustard sauce. Nothing beats the tanginess and sweetness of a homemade honey mustard sauce, and the savory chicken really shines when it absorbs all that flavor. Topped with bacon (always a good idea) and beefy mushrooms, this Copycat Alice Springs Chicken gives chicken the steakhouse treatment and does its namesake town proud!
No need to go all the way to the Outback for some exceptional chicken; you can find it right in your own kitchen! Copycat Alice Springs Chicken marinates the chicken in a homemade honey mustard sauce. Nothing beats the tanginess and sweetness of a homemade honey mustard sauce, and the savory chicken really shines when it absorbs all that flavor. Topped with bacon (always a good idea) and beefy mushrooms, this Copycat Alice Springs Chicken gives chicken the steakhouse treatment and does its namesake town proud!
Ingredients
For the marinade:
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 1/4 cup mayonnaise
- 1 teaspoon fresh lemon juice
For the chicken:
- 4 chicken breasts boneless and skinless
- 2 tablespoons butter
- 8 ounces mushrooms sliced
- 1 tablespoon olive oil
- 4 slices bacon cooked, chopped into 2-inch pieces
- 2 cups Colby Jack cheese shredded
- salt to taste
- ground black pepper to taste
- 2 tablespoons fresh parsley chopped, optional, for garnish
Directions
- In a small bowl, whisk together the Dijon mustard, the honey, the mayonnaise, and the lemon juice.
- Reserve 1/4 cup of the sauce in a covered container and refrigerate until serving time.
- Place the chicken breasts in a large plastic resealable bag.
- Pour the remaining sauce into the bag and turn the chicken breasts to coat evenly.
- Refrigerate the chicken breasts for at least 30 minutes and up to overnight in the fridge.
- Preheat the oven to 400 degrees F.
- In a large oven-proof skillet over medium-high heat, heat the butter until foaming.
- Add the mushrooms and sauté until they have released most of their liquid and are starting to brown, about 5-7 minutes.
- Transfer the mushrooms to a bowl and wipe out the skillet.
- In the same skillet, heat the oil until shimmering.
- Transfer the chicken breasts from the bag, discarding any excess marinade, and add the chicken to the skillet in a single layer.
- Cook the chicken breasts on one side, without moving them, until a golden-brown crust forms, about 5 minutes.
- Flip each piece of chicken and cook until the second side is browned, about 5 minutes.
- Divide the mushrooms evenly over the chicken breasts.
- Top the chicken and mushrooms with the bacon and the Colby Jack cheese.
- Cover the skillet and bake until the chicken reaches 165 degrees F when tested with a meat thermometer, about 10-15 minutes.
- Season the chicken with the salt and the pepper.
- Garnish with the parsley and serve with the reserved honey mustard sauce.
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