Irresistible Alice Springs Chicken Recipe – Bursting with Flavor!
Alice Springs Chicken Recipe is one of those dishes that brings comfort, joy, and a burst of flavor to your dinner table.
Inspired by the beloved menu item from Outback Steakhouse, this copycat recipe lets you bring restaurant-quality taste right into your own kitchen.
It's all about juicy chicken breast, topped with savory mushrooms, and gooey melted cheese, drizzled with a touch of honey mustard sauce that elevates everything to a whole new level.
It’s a recipe perfect for sharing—from Sunday dinners with the family to those cozy nights when you crave something extra special without the hassle of takeout.
Let's dive in and make this flavor-packed Alice Springs Chicken that’s guaranteed to become a household favorite!
This Alice Springs Chicken recipe combines juicy chicken breasts, sautéed mushrooms, and a generous amount of melted cheese. Finished with a rich honey mustard sauce, this dish offers a savory, sweet, and smoky flavor experience—perfect for an indulgent yet easy meal.
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 cup mushrooms, sliced
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons mayonnaise
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon paprika (optional, for extra flavor)
- Prepare the Chicken: Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and black pepper on both sides.
Sauté the Mushrooms: In a clean skillet, add 1 tablespoon of olive oil.
Sauté the sliced mushrooms for 4-5 minutes, or until softened.
Remove from heat and set aside.
Sear the Chicken: In the same skillet, add 1 tablespoon of olive oil and sear the seasoned chicken breasts for 3-4 minutes per side, until lightly golden.
Transfer the chicken to a baking dish.
Prepare Honey Mustard Sauce: In a small bowl, whisk together the honey, Dijon mustard, mayonnaise, lemon juice, and paprika (if using).
Reserve about 1/4 cup of the sauce for drizzling later.
- Assemble the Dish: Pour the remaining honey mustard sauce over the seared chicken breasts. Top each piece with the sautéed mushrooms,
- Add Cheese and Bake: Combine the shredded Monterey Jack and Cheddar cheese in a bowl. Generously sprinkle the cheese mix over each chicken breast. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).
- Serve: Once done, remove from the oven and let rest for a few minutes. Drizzle with the reserved honey mustard sauce before serving.
- Serving Suggestion: Pair this dish with steamed vegetables, roasted potatoes, or a side salad to make a complete meal.
- Variations: If you prefer a bit of heat, consider adding a pinch of cayenne pepper to the honey mustard sauce.
- Substitutions: Swiss cheese can be used in place of Monterey Jack for a slightly different flavor.
With a foundation in French culinary tradition and a flair for fusion cuisine, Chef Isabelle Laurent brings gourmet techniques to everyday meals. Trained in a virtual culinary institute, Isabelle specializes in elevating simple recipes with refined methods, blending classic French techniques with global flavors. Her approachable style and expert guidance make even the most sophisticated dishes accessible to home cooks of all levels. Known for her creativity, Isabelle believes in transforming ordinary ingredients into extraordinary meals, from classic fried chicken to indulgent espresso cheesecake.
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