Description
Tender, grilled chicken breast comes together with a savory alice springs outback steakhouse chicken sauce that combines sautéed mushrooms and onions in a rich, buttery blend you can easily recreate at home. Fresh ingredients and simple cooking techniques give you restaurant-quality results that taste even better when you make them yourself in your own kitchen.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts
Wet ingredients:
- 1/2 cup butter
- 1/4 cup lemon juice
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
Dry ingredients and seasonings:
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon paprika
Instructions
- Pat 4 boneless, skinless chicken breasts dry with paper towels to help them develop a golden crust.
- Mix together 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon black pepper, 1 teaspoon salt, and 1/2 teaspoon paprika in a small bowl.
- Rub the dry seasoning mixture generously over all sides of your chicken breasts.
- Melt 1/2 cup butter in a large skillet over medium-high heat for about 2 minutes at 375°F until it foams and smells nutty.
- Lay your seasoned chicken into the hot butter and let it sear for 6 to 7 minutes on the first side until the exterior turns golden brown.
- Flip each breast carefully and cook the other side for 6 to 7 minutes at 375°F until your chicken reaches an internal temperature of 165°F.
- Pour 1/4 cup lemon juice, 2 tablespoons Worcestershire sauce, and 1 tablespoon soy sauce into the pan around your chicken.
- Reduce heat to 350°F and let everything simmer together for 2 minutes, tilting the skillet occasionally so the sauce coats your chicken as it bubbles gently.
- Transfer your chicken to a serving plate and spoon all the pan sauce over the top right before serving.
Notes
- Drying the chicken thoroughly before seasoning makes the biggest difference in getting that golden-brown crust, so don’t skip this step even though it seems simple.
- The butter needs to be foaming when the chicken hits the pan, which means it’s hot enough to create a proper sear and lock in the juices.
- If your chicken breasts are particularly thick, pound them to an even thickness before cooking so they finish at the same time without drying out.
- Those pan juices are the best part of this dish, so spoon them over the chicken as it simmers with the lemon and Worcestershire to keep everything moist and flavorful.
- For a lighter version, use olive oil instead of butter and reduce the amount to 3 tablespoons, then follow the same cooking method with the same sauce ingredients.
- Prep Time: 5 minutes
- Cook Time: 17-18 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: Australian
Nutrition
- Serving Size: 4
- Calories: 392 kcal
- Sugar: 0 g
- Sodium: 653 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 44 g
- Cholesterol: 142 mg