Description
Outback Steakhouse Alice Springs Chicken is a flavorful dish featuring tender boneless chicken breasts marinated in a zesty mix of Dijon mustard, honey, mayonnaise, and lemon juice. The chicken is seared to golden perfection, topped with sautéed mushrooms and melted Colby Jack cheese, then baked until juicy and flavorful. Garnished with fresh parsley and served with reserved marinade for dipping, this recipe offers a perfect balance of tangy, savory, and creamy elements in every bite.
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 lemon juice to create a smooth marinade. Set aside ¼ cup of this mixture in a covered container and refrigerate it for serving 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. Seal the bag and refrigerate for at least 30 minutes; for deeper flavor, allow it to 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 until the foam subsides. Add the sliced mushrooms and sauté them until they release their moisture and begin to brown, approximately 5-7 minutes. Remove mushrooms and set aside. In the same skillet, heat olive oil and cook the marinated chicken breasts for about 5 minutes on each side, aiming for a golden-brown crust.
- Add the Toppings: Top each chicken breast with the sautéed mushrooms and shredded Colby Jack cheese. Cover the skillet with a lid or foil.
- Bake: Transfer the skillet to the preheated oven and bake for about 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it’s fully cooked and the cheese has melted beautifully.
- Garnish and Serve: Remove the skillet from the oven, garnish the chicken with fresh parsley if desired, and season with salt and freshly ground black pepper to taste. Serve the chicken with the reserved marinade on the side as a flavorful dipping sauce.
Notes
- For best results, marinate the chicken overnight to enhance flavor penetration.
- Use an oven-proof skillet to easily transfer from stovetop to oven without extra dishes.
- Check the internal temperature of the chicken with a meat thermometer to ensure food safety.
- Fresh parsley adds color and a delicate flavor but can be omitted if unavailable.
- Reserve some marinade before adding raw chicken to use safely as a dipping sauce; do not use marinade that touched raw chicken.
