Alice Springs Chicken (best ever version!)
My best-ever homemade take on the massively popular Alice Springs Chicken from Outback Steakhouse. No need to head out and pay a premium when you can make a better, fresher version for less, right in your own kitchen.
- Yield: Serves 4
Ingredients
Scale
- ¾ cup store-bought honey mustard
- ¾ cup plain Greek yogurt
- 1 teaspoon chicken stock concentrate (available in your store’s stocks/broths/soups section)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, as needed
- 4 boneless, skinless chicken breasts
- 12 ounces fresh mushrooms, sliced
- 1 tablespoon olive oil
- 12 slices cooked bacon, chopped (you can use less, I’m just extra this way)
- 2 cups freshly shredded cheddar cheese
- Fresh chopped scallions, chives, and/or parsley, for garnish
Instructions
- Preheat the oven to 425 degrees F. Adjust the rack to the middle position.
- In a bowl combine the honey mustard, yogurt, stock concentrate, garlic powder, and onion powder. Season with salt and pepper. Pour about â…“ of this mixture (you just need enough to coat the chicken) into a large zip-top bag, and add the chicken. Close the bag and toss or massage to coat. Using whatever implement you like, pound the chicken to a thickness of about half its original size (give or take, see note). Marinate in the fridge for at least 30 minutes.
- Stir ½ cup water into the remaining yogurt/honey mustard mixture, and set aside for now.Â
- Meanwhile, cook the bacon in a large ovenproof skillet set over medium high heat until crispy. Transfer to a paper towel-lined plate to drain and reserve a couple tablespoons of the drippings. Wipe/clean out the pan.Â
- Still working over medium-high heat, add the olive oil and the reserved bacon fat. Add the mushrooms, season lightly with salt and pepper, and cook, stirring occasionally, until browned and tender; about 5 or 6 minutes. Transfer to a plate/bowl for the time being.
- Add a little more oil to the pan, if needed, and place the marinated chicken breasts in a single, even layer in the pan (still over medium high heat). Cook on both sides until browned and crusty, about 4 to 5 minutes per side (a splatter screen is so helpful in times like these, if you don’t have one). If things start looking too dark/caramelized (that’s the honey), just finish the chicken and then add a little water to the skillet, scraping up the browned bits to release them. Give the pan a good rinse and carry on.
- Turn off the heat and top the chicken with the reserved marinade/sauce, along with the mushrooms, cheese, and bacon (chopped or not). Bake just until the cheese is fully melted, the sauce is bubbly and the chicken is totally cooked through, about 9 to 10 minutes. I like to broil during the last minute, for color.Â
- Top with the chopped scallions/parsley and serve right away.Â
Notes
NOTE: I’m asking you to pound your chicken to help tenderize it (chic breasts are better for it) and it also creates a more even cooking surface. I think this promotes better, more even browning. Do you have to do this step? Nope. But I think it’s worth it, since the chicken is already in the bag anyway …Â