Outback Steakhouse Alice Springs Chicken

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This homemade version of Outback Steakhouse’s Alice Springs Chicken is loaded with bold flavors. Tender grilled chicken is topped with creamy honey mustard, savory mushrooms, and a luscious layer of melted cheese. Perfect for a satisfying dinner

Ingredients:

For the Chicken:

  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper, to taste

For the Toppings:

  • 1/2 cup honey mustard (store-bought or homemade)
  • 1 cup sliced mushrooms (white button or cremini, optional)
  • 1 cup shredded Monterey Jack and Cheddar cheese blend
  • 1 tbsp olive oil (for sautéing mushrooms)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Prepare the Chicken:
    • Pat the chicken breasts dry with paper towels, then season both sides generously with salt and pepper. Drizzle each breast lightly with olive oil for moisture and flavor.
  2. Cook the Chicken:
    • Heat a grill pan, outdoor grill, or skillet over medium heat. Add the chicken breasts and cook for 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil to keep warm.
  3. Sauté the Mushrooms:
    • In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced mushrooms and a pinch of salt. Sauté for 5–7 minutes, stirring occasionally, until they release their moisture and develop a golden-brown color. Set aside.
  4. Assemble the Chicken:
    • Preheat your oven’s broiler to high.
    • Place the cooked chicken breasts in an oven-safe baking dish. Spread a generous layer of honey mustard over the top of each piece.
    • Add the sautéed mushrooms on top of the honey mustard layer, distributing evenly.
    • Sprinkle a generous amount of shredded Monterey Jack and Cheddar cheese over each chicken breast, completely covering the toppings.
  5. Broil the Chicken:
    • Place the baking dish under the broiler for 3–5 minutes, or until the cheese is fully melted, bubbly, and slightly golden on the edges. Keep an eye on it to avoid burning.
  6. Garnish and Serve:
    • Remove the chicken from the oven and let it rest for 2–3 minutes. Garnish with freshly chopped parsley for a pop of color and a burst of freshness.
    • Serve the chicken hot with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a crisp green salad.

Notes and Tips:

  • Honey Mustard Tip: You can make homemade honey mustard by whisking together equal parts honey and Dijon mustard with a splash of lemon juice for tanginess.
  • Cheese Variations: Feel free to substitute the cheese blend with your favorites, such as mozzarella, provolone, or pepper jack, for a spicier kick.
  • Make It a Meal: Pair this dish with a warm dinner roll or garlic bread to soak up the extra sauce.

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