Description
This Outback Steakhouse Alice Springs Chicken recipe features juicy, marinated chicken breasts topped with sautéed mushrooms, melted Colby Jack cheese, and a flavorful honey-Dijon sauce. Baked to perfection, this dish is both rich and comforting, ideal for a satisfying dinner that captures the essence of a classic Aussie steakhouse favorite.
Ingredients
Scale
Marinade
- ½ cup Dijon mustard
- ½ cup honey
- ¼ cup mayonnaise
- 1 teaspoon fresh lemon juice
Chicken and Toppings
- 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 fresh lemon juice. Set aside ¼ cup of this mixture in a covered container in the refrigerator to be used later as a dipping sauce.
- Marinate the Chicken: Place the chicken breasts in a large plastic zipper-top bag. Pour the remaining marinade over the chicken, ensuring each piece is evenly coated. Refrigerate for at least 30 minutes to allow the flavors to penetrate the meat. For best results, marinate overnight.
- Cook the Chicken: Preheat your oven to 400°F (200°C). In a large oven-proof skillet, melt the butter over medium-high heat. Once the foam subsides, add the sliced mushrooms and sauté until they release their moisture and begin to brown, about 5 to 7 minutes. Remove the mushrooms and set aside. In the same skillet, heat the olive oil, then add the marinated chicken breasts. Cook each side for about 5 minutes until a golden-brown crust forms.
- Add the Toppings: Place the sautéed mushrooms evenly on top of each chicken breast, then generously sprinkle shredded Colby Jack cheese over the mushrooms. Cover the skillet with a lid or foil to help the cheese melt evenly.
- Bake: Transfer the covered skillet to the preheated oven and bake for 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and the cheese is melted and bubbly.
- Garnish and Serve: Remove the skillet from the oven, garnish the chicken breasts with fresh parsley if desired, and season with salt and freshly ground black pepper to taste. Serve immediately with the reserved marinade on the side for dipping.
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- If you don’t have an oven-proof skillet, cook the chicken and mushrooms in a regular skillet, then transfer to a baking dish before adding cheese and baking.
- Use a meat thermometer to ensure chicken is safely cooked to 165°F (74°C).
- For a lower fat option, substitute mayonnaise with Greek yogurt.
- Leftover reserved marinade should not be reused as a marinade once mixed with raw chicken; only use it as a dipping sauce.
