Alice Springs Chicken
Recreate the beloved Outback Steakhouse Alice Springs Chicken with marinated chicken breast, sautéed mushrooms, and melted Colby Jack cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
Scale
- ½ cup Dijon mustard
- ½ cup honey
- ¼ cup mayonnaise
- 1 teaspoon fresh lemon juice
- 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
- Whisk up that marinade: In a small bowl, combine the Dijon mustard, honey, mayonnaise, and lemon juice. Set aside ¼ cup for later serving.
- Marinate the chicken: Place chicken breasts in a large zipper-top bag. Pour marinade over the chicken, seal the bag, and refrigerate for at least 30 minutes.
- Preheat the oven to 400°F (200°C).
- Sauté the mushrooms: Melt butter in a skillet over medium-high heat, add mushrooms and sauté until browned, about 5-7 minutes.
- Cook the chicken: In the same skillet, heat olive oil and cook marinated chicken for about 5 minutes on each side.
- Add mushrooms and cheese: Top chicken with sautéed mushrooms and shredded cheese.
- Bake to perfection: Cover the skillet and bake for about 10-15 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Garnish and serve: Remove from the oven, garnish with parsley, and season to taste.
Notes
Marinate overnight for deeper flavor. Use a meat thermometer to ensure proper cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 9g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 95mg