Dive into a delightful dish inspired by the flavors of Outback Steakhouse’s signature Alice Springs Chicken. This mouthwatering recipe combines tender chicken breasts, crispy bacon, and sautéed mushrooms, all smothered in a luscious honey mustard sauce and melted Colby-Monterey Jack cheese blend. Perfect for a special dinner or when you’re craving a touch of restaurant magic in your own kitchen!
4 boneless skinless chicken breasts
4 slices of bacon
1 cup sliced fresh mushrooms
1 cup shredded Colby-Monterey Jack cheese blend
1/4 cup honey mustard sauce (store-bought or homemade)
2 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1 tbsp chopped fresh parsley (for garnish, optional)
For the Honey Mustard Sauce:
1/2 cup mayonnaise
2 tbsp honey
2 tbsp Dijon mustard
1 tsp lemon juice
Pinch of salt
Preparation of Honey Mustard Sauce:
In a small bowl, combine the mayonnaise, honey, Dijon mustard, lemon juice, and a pinch of salt. Whisk until smooth.
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt, pepper, and paprika.
In a large oven-proof skillet, heat olive oil over medium-high heat.
Add the chicken breasts and cook until golden brown on both sides, about 5-7 minutes per side.
Remove the chicken from the skillet and set aside.
Bacon and Mushrooms:
In the same skillet, add the bacon slices and cook until crispy. Remove and set aside.