Outback-Style Delicious Chicken

Ever had those evenings when you're wanting something tasty but can't justify the restaurant bill? That's how I stumbled onto perfecting my take on Alice Springs Chicken. After too many expensive bills from Outback, I started playing around in my kitchen, and honestly? The homemade version has completely spoiled the restaurant one for me - in all the right ways.

Complete Ingredients Breakdown

The thickness of your chicken breasts really counts here. Too bulky and you'll end up with overcooked outer parts while the middle stays raw. I found that out during an embarrassing dinner gathering.

When it comes to the Dijon mustard - don't even try substituting regular yellow mustard. I did that once when my Dijon ran out and... well, some lessons you only need once.

Don't go cheap on the bacon. The budget brands just don't melt enough fat, and that grease? It's absolutely crucial for this dish.

Always use fresh mushrooms. Those ones from cans might work elsewhere, but they'll ruin this dish. Take my word for it.

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Making Your Ultimate Chicken

Getting Ready:

First time around, I skipped flattening the chicken. Huge error. These days I place those breasts between plastic sheets and hammer them flat - it's actually great stress relief after a tough workday. Aim for roughly half an inch thickness, approximately. Sometimes I blast music and pound in rhythm. Cooking should have some fun elements, shouldn't it?

The Amazing Sauce:

This honey mustard blend creates pure magic. When I first mixed it up, I couldn't stop sampling it. "Just checking quality," I told my spouse after he caught me sneaking a fourth taste. Combine all ingredients thoroughly and let them sit awhile - those dried onion bits need time to soften and blend with everything.

Handling Bacon:

Now we're getting down to business. Fry that bacon until it's slightly past golden - that sweet spot between crunchy and not-burned. Keep every bit of those drippings. My grandma would be furious if she knew I ever wasted bacon fat, and she had the right idea. That stuff works wonders in cooking.

Assembly Steps:

Stack everything like you're crafting the tastiest tower ever. A thick spread of sauce (don't hold back), those mushrooms you've cooked in bacon fat (totally amazing), the bacon chunks, and finally, that wonderful cheese covering. First attempt, I was too sparing with toppings. Never made that mistake again.

Delicious Accompaniments

My first time serving this dish, I went with classic steakhouse sides - fully loaded baked potato with all the fixings, garlicky broccoli on the plate. It's now our not-really-fancy Sunday dinner tradition. I'll throw a quick salad together sometimes, but honestly? That potato and broccoli combo just works perfectly.

Customizing Your Dish

One evening when mushrooms were scarce, I threw in some caramelized onions instead. My daughter called it "the greatest accident ever," so now I sometimes use both. And about cheese options - I've experimented with everything from smoked gouda to spicy pepper jack. Each variety brings something special to the meal.

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Smart Cooking Advice

Always let chicken warm up to room temperature before cooking - cold meat in a hot skillet never turns out right.

Avoid moving the chicken while it's cooking. The urge to check and prod is strong, but just let it be.

Not sure if it's done? Get a meat thermometer. Best twenty dollars I've ever spent on kitchen gear.

It's kinda funny - this meal started as my way to cut down on takeout costs, but now it's what my family asks for on birthdays, celebrations, or simply because it's Tuesday and we want something extra nice. There's something about taking that bubbling, cheese-topped creation from the oven that makes any ordinary day feel special. Even my mother-in-law wanted to know how to make it, and if you met her, you'd know what a huge compliment that is.

Recipe FAQs

→ Is overnight marinating okay?

Absolutely, letting it sit for 1-8 hours gives great flavor.

→ Why should I pound it flat?

Flattening makes sure it cooks evenly and stays tender.

→ Can I swap out the cheese?

Sure, just pick one that melts well. Colby-Jack keeps it classic.

→ Can I get things ready early?

Yes, prepare the sauce and marinate the chicken up to 8 hours ahead.

→ What should I pair it with?

Traditionally, a baked potato and roasted broccoli are perfect.