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Outback Steakhouse Alice Springs Chicken

Outback Steakhouse Alice Springs Chicken - recipe card
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Tender chicken breasts are seared until golden, then topped with sautéed mushrooms, crispy onion strings, melted cheese, and a creamy honey-mustard sauce. This copycat recipe delivers the signature sweet-savory flavor of the restaurant favorite, perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each), pounded to even thickness
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil, divided
  • 8 oz (225 g) cremini mushrooms, sliced
  • 1/4 cup shallot, finely diced
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 cup fried onion strings (store-bought or homemade), plus extra for garnish
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 2 tablespoons fresh parsley, chopped, for garnish

Instructions

  1. Pound the chicken breasts between two sheets of plastic wrap to an even thickness of about 1/2 inch (1.25 cm). This ensures uniform cooking and prevents dry spots. Season both sides with salt, pepper, and smoked paprika.
  2. In a small bowl, whisk together honey, Dijon mustard, mayonnaise, lemon juice, and Worcestershire sauce until smooth. Set aside; this is the honey-mustard sauce that will be brushed on and drizzled over the chicken.
  3. Heat 1 tablespoon olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until the oil shimmers. Add the chicken breasts in a single layer, working in batches if needed. Sear for 4-5 minutes per side, until golden brown and cooked through to an internal temperature of 165°F (74°C). Transfer to a plate and tent with foil.
  4. Reduce heat to medium and add the remaining 1 tablespoon olive oil to the same skillet. Add the sliced mushrooms and diced shallot. Sauté for 5-6 minutes, stirring occasionally, until the mushrooms release their liquid, it evaporates, and they begin to brown. Season with a pinch of salt and pepper, then remove from heat.
  5. Preheat the oven to 375°F (190°C) for the final assembly step, or if you prefer, you can finish on the stovetop. If using the oven, arrange the seared chicken breasts in a baking dish or cast-iron skillet.
  6. Brush the top of each chicken breast with a generous amount of honey-mustard sauce, reserving some for serving. Spoon the sautéed mushrooms and shallots evenly over the chicken.
  7. Sprinkle the shredded cheddar and Monterey Jack cheeses over the mushrooms, covering the chicken evenly. The cheese will melt and form a golden crust.
  8. Place the dish in the oven and bake for 5-7 minutes, until the cheese is melted and bubbly. If you prefer a deeper color, switch to a broiler for the last 1-2 minutes, watching carefully to prevent burning.
  9. Remove from the oven and scatter the fried onion strings generously over the top, pressing them gently so they stick to the melted cheese.
  10. Let the chicken rest for 5 minutes before serving. Drizzle with additional honey-mustard sauce and garnish with chopped parsley. Serve hot.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap tightly in plastic wrap and aluminum foil for up to 2 months; thaw overnight in the refrigerator before reheating. Reheat in a 350°F (175°C) oven for 10-15 minutes until heated through and cheese is bubbly. For a quicker option, microwave on high in 30-second intervals, but the chicken may lose some crispiness. The honey-mustard sauce can be made ahead and refrigerated for up to 1 week.

Nutrition

Keywords: Alice Springs Chicken, Outback Steakhouse copycat, honey mustard chicken, chicken with mushrooms, stuffed chicken breast, weeknight dinner, restaurant recipe, creamy sauce, cheesy chicken, pan-seared chicken

Find it online: https://copycatkitchenco.com/outback-steakhouse-alice-springs-chicken/