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 ⅓ 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.
- 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.
- 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.
- Top with the chopped scallions/parsley and serve right away.
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 …