Outback Alice Springs chicken is chicken breasts browned in a skillet, topped with honey mustard sauce, Monterey Jack cheese and bacon, then baked at 350F for 25 to 30 minutes. Forty minutes start to finish, serves 6.
The honey mustard sauce ratio came from a former Outback employee who said it was mostly mayo, then honey until the sauce turned opaque, then Dijon to taste. The author rebuilt the recipe from those clues, using stone-ground mustard instead of Dijon, and the result is a third of a cup of mayo, a tablespoon of honey and two teaspoons of mustard.
Slicing each chicken breast in half horizontally before browning is the step that makes this cook evenly in 25 minutes. A full thick breast under a layer of cheese, bacon and sauce will still be raw in the centre at that timing. Two thinner halves brown faster, absorb more honey mustard, and melt the cheese on top without overcooking the meat.
Outback Alice Springs Chicken
Course: DinnerCuisine: AmericanDifficulty: EAsy6
servings10
minutes30
minutes500
kcalSeasoned chicken breasts browned in a skillet, transferred to a baking dish, smothered in a three-ingredient honey mustard sauce, topped with Monterey Jack cheese and crispy bacon, then baked until the cheese melts and the chicken is cooked through. Based on notes from a former Outback employee.
Ingredients
- For the chicken:
4 chicken breasts, sliced in half horizontally
Salt, pepper and paprika
Oil, for browning
6 slices cooked bacon
2 cups Monterey Jack cheese, sliced or shredded
- For the honey mustard sauce:
1/3 cup mayonnaise
1 tablespoon honey
2 teaspoons stone-ground mustard (or Dijon)
Directions
- Brown the chicken:Season both sides of each chicken piece with salt, pepper and paprika. Heat a few tablespoons of oil in a skillet over medium-high heat and brown on both sides. Transfer to a 9×13 baking dish.
- Make the sauce:Stir the mayo, honey and mustard together in a small bowl until smooth.
- Assemble:Spread the honey mustard sauce over each piece of chicken. Top with cheese and bacon.
- Bake and serve:Bake at 350F for 25 to 30 minutes until the chicken is cooked through and the cheese is melted and golden. Serve with extra honey mustard on the side.
FAQs
Where did this honey mustard recipe come from?
A former Outback employee shared the method on Pinterest. She did not know the exact ratios but said the sauce was mostly mayo, with honey added until it turned opaque, then Dijon mustard stirred in to taste. The author rebuilt it from those clues and landed on a third of a cup of mayo, a tablespoon of honey and two teaspoons of mustard.
Should you use Dijon or stone-ground mustard?
The restaurant uses Dijon (Grey Poupon). The author used stone-ground and says the results are still excellent. Stone-ground gives a slightly grainier texture and a milder heat, while Dijon is smoother and sharper. Either works.
Does Outback actually marinate the chicken in honey mustard?
The author does not think so. The menu description says grilled chicken breasts topped with the sauce, cheese, mushrooms and bacon, with no mention of marinating. The sauce goes on after the chicken is cooked, not before, which keeps the browning step clean and the coating visible.
Can you add mushrooms?
Yes, and the restaurant version includes sautéed mushrooms. The author omits them by default but says to sauté a cup of sliced white button mushrooms in a tablespoon of oil, or drain a small can of sliced mushrooms. Layer them on top of the sauce before the cheese goes on.
How do you store and reheat leftovers?
Fridge for up to 3 days in a sealed container. Reheat in a 350F oven for 10 to 12 minutes so the cheese re-melts. The microwave works but the cheese goes rubbery and the bacon loses its crunch. The honey mustard sauce keeps separately in the fridge for 3 to 4 days.
