Description
A restaurant-style Alice Springs Chicken (Outback Copycat) made with honey mustard marinade, sautéed mushrooms, melted Colby Jack cheese, and beef-style toppings. Perfect for a rich, cheesy, satisfying dinner.
Ingredients
1/2 cup Dijon mustard
1/2 cup honey
1/4 cup mayonnaise
1 teaspoon lemon juice
4 boneless, skinless chicken breasts
2 tablespoons butter
8 ounces white button or cremini mushrooms, sliced
1 tablespoon olive oil
1/2 cup crisped beef pepperoni or beef salami
2 cups Colby Jack cheese, shredded
2 tablespoons chopped fresh parsley (optional)
Salt and freshly ground black pepper
Instructions
1. Whisk together Dijon mustard, honey, mayonnaise, and lemon juice. Reserve 1/4 cup for dipping.
2. Add remaining marinade to chicken in a zip-top bag. Refrigerate 30 minutes or overnight.
3. In a skillet, melt butter over medium-high heat. Sauté mushrooms until browned, 5–7 minutes. Set aside.
4. In the same skillet, heat olive oil. Sear chicken breasts on both sides until golden, about 5 minutes per side.
5. Top chicken with sautéed mushrooms, crisped beef topping, and shredded cheese.
6. Cover skillet and bake at 400°F for 10–15 minutes until internal temperature reaches 165°F.
7. Garnish with parsley if desired. Serve with reserved dipping sauce.
Notes
You can marinate the chicken overnight for deeper flavor.
Beef salami or beef pepperoni makes a great pork-free topping.
Colby Jack cheese melts beautifully, but you can also use mild cheddar or Monterey Jack.
Leftovers store well for up to 4 days in the fridge.
For meal prep, marinate chicken the day before and cook when ready.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Skillet
- Cuisine: American