This Outback Steakhouse Alice Springs Chicken is a savory, cheesy delight with tender chicken breasts, sautéed mushrooms, and a rich layer of melted Colby Jack cheese. With its sweet and tangy marinade and a touch of freshness from the parsley, this dish brings the restaurant’s flavors right into your home. It’s perfect for family dinners, special occasions, or a comforting weeknight meal.
Why You’ll Love This Recipe
- Restaurant-quality at home – Enjoy the flavors of Outback Steakhouse Alice Springs Chicken without leaving your house.
- Savory and cheesy – The combination of Colby Jack cheese, sautéed mushrooms, and the savory chicken creates a rich, indulgent topping.
- Tender and juicy chicken – The marinade ensures the chicken stays moist and flavorful.
- Simple ingredients – Made with basic ingredients you likely already have at home, this dish is easy to prepare and full of flavor.
- Perfect for meal prep – Make a batch of this delicious chicken for your weekly meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Marinade:
- ½ cup Dijon mustard – Adds tang and depth.
- ½ cup honey – Sweetens the marinade and balances the mustard.
- ¼ cup mayonnaise – Creaminess and richness.
- 1 teaspoon fresh lemon juice – A touch of acidity to balance the richness.
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1 ½ pounds) – The star of the dish, juicy and tender.
- 2 tablespoons butter – For sautéing the mushrooms and adding flavor.
- 8 ounces mushrooms, sliced – Earthy mushrooms that pair perfectly with the chicken.
- 1 tablespoon olive oil – For cooking the chicken.
- 2 cups shredded Colby Jack cheese – Melty cheese for that classic, cheesy finish.
- 2 tablespoons fresh parsley, for garnish (optional) – A fresh pop of color.
- Salt and freshly ground black pepper, to taste – For seasoning the chicken.
Instructions
1. Prepare the Marinade:
- In a small bowl, combine Dijon mustard, honey, mayonnaise, and lemon juice.
- Set aside ¼ cup of the marinade in a covered container in the refrigerator for serving.
2. Marinate the Chicken:
- Place the chicken breasts in a large plastic zipper-top bag.
- Pour the remaining marinade over the chicken and ensure it is evenly coated.
- Refrigerate for 30 minutes, or overnight for deeper flavor.
3. Cook the Chicken:
- Preheat the oven to 400°F (200°C).
- In a large oven-proof skillet, melt butter over medium-high heat until the foam subsides.
- Add the sliced mushrooms and sauté until they release their moisture and begin to brown, about 5 to 7 minutes.
- Remove from skillet and set aside.
- In the same skillet, heat olive oil until shimmering.
- Add the marinated chicken breasts in a single layer and cook without moving until a golden-brown crust forms, approximately 5 minutes per side.
4. Add the Toppings:
- Top each chicken breast evenly with the sautéed mushrooms and shredded Colby Jack cheese.
- Cover the skillet and transfer it to the oven.
5. Bake:
- Bake for about 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven.
6. Garnish and Serve:
- Garnish with fresh parsley (if using) and season with salt and black pepper to taste.
- Serve with the reserved marinade on the side for dipping.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Marinating Time: 30 minutes (or overnight for best flavor)
- Cooking Time: 20-25 minutes
- Total Time: 50-60 minutes
- Calories: Approximately 450 kcal per serving
Variations
- Cheese alternatives – Swap Colby Jack cheese for cheddar, mozzarella, or Swiss cheese for a different cheesy twist.
- Vegetable options – Add spinach, zucchini, or onions for extra flavor and texture.
- Add heat – Drizzle some sriracha or sprinkle red pepper flakes on top for some spice.
Storage
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave.
FAQs
Can I use chicken thighs instead of breasts?
Yes, you can substitute chicken thighs for chicken breasts, but be sure to adjust the cooking time as thighs may take a bit longer to cook through.
Can I make this dish ahead of time?
Yes, you can marinate the chicken the night before and cook it when ready. The dish is perfect for meal prep.
How do I know when the chicken is fully cooked?
The chicken is done when the internal temperature reaches 165°F (74°C). You can use a meat thermometer to check for doneness.
Can I add extra vegetables to this dish?
Yes! You can add more veggies like spinach, asparagus, or bell peppers for extra flavor and nutrition.
Can I make this dish on the stovetop instead of baking?
Yes, you can skip the oven step if you don’t have an oven-proof skillet. After cooking the chicken and adding the toppings, cover the pan with a lid and let the cheese melt on the stovetop for a few minutes.
Conclusion
This Outback Steakhouse Alice Springs Chicken recipe is a rich, savory, and cheesy dish that’s easy to make and perfect for a comforting dinner. With tender chicken, sautéed mushrooms, and melted Colby Jack cheese, it’s the ultimate in satisfaction and flavor. Whether you’re serving it for family dinner or entertaining guests, this dish will be a hit every time!
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Outback Steakhouse Alice Springs Chicken
This Outback Steakhouse Alice Springs Chicken is a savory, cheesy delight with tender chicken breasts, sautéed mushrooms, and a rich layer of melted Colby Jack cheese. With its sweet and tangy marinade and a touch of freshness from the parsley, this dish brings the restaurant’s flavors right into your home. Perfect for family dinners, special occasions, or comforting weeknight meals!
- Total Time: 50-60 minutes
- Yield: 4 servings
Ingredients
For the Marinade:
- ½ cup Dijon mustard
- ½ cup honey
- ¼ cup mayonnaise
- 1 teaspoon fresh lemon juice
For the Chicken:
- 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. Set aside ¼ cup of the marinade in a covered container in the refrigerator for serving. -
Marinate the Chicken:
Place the chicken breasts in a large plastic zipper-top bag. Pour the remaining marinade over the chicken and ensure it’s evenly coated. Refrigerate for 30 minutes, or overnight for deeper flavor. -
Cook the Chicken:
Preheat the oven to 400°F (200°C). In a large oven-proof skillet, melt butter over medium-high heat until the foam subsides. Add sliced mushrooms and sauté until they release their moisture and begin to brown, about 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 per side until golden-brown crust forms. -
Add the Toppings:
Top each chicken breast with sautéed mushrooms and shredded Colby Jack cheese. Cover the skillet and transfer it to the oven. -
Bake:
Bake for about 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). -
Garnish and Serve:
Garnish with fresh parsley (optional) and season with salt and black pepper to taste. Serve with the reserved marinade on the side for dipping.
Notes
- Cheese Alternatives: Swap Colby Jack cheese for cheddar, mozzarella, or Swiss cheese for a different cheesy flavor.
- Vegetable Options: Add spinach, zucchini, or onions for extra flavor and texture.
- Add Heat: Drizzle some sriracha or sprinkle red pepper flakes on top for extra spice.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Main Dish
- Method: Oven-baked
- Cuisine: American
- Diet: Gluten Free
