Go Back

Alice Springs Chicken

Alice Springs Chicken features golden-seared chicken breasts smothered in honey mustard, topped with sautéed mushrooms, crispy bacon, and melted Colby Jack. This Outback Steakhouse copycat bakes until the cheese is bubbly and golden and the chicken reaches 165°F.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and toppings
  • 4 boneless skinless chicken breasts
  • 0.3333333333 cup Dijon mustard
  • 0.25 cup honey
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • salt and pepper to taste
  • 2 tbsp butter
  • 8 oz cremini mushrooms
  • 8 strips bacon
  • 2 cup shredded Colby Jack or Monterey Jack cheese
  • fresh parsley for garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk together Dijon mustard, honey, mayonnaise, and fresh lemon juice; reserve half for serving and marinate the chicken in the other half for at least 30 minutes, refrigerated.
  2. While the chicken marinates, keep it covered so the honey mustard fully coats the surface.
Sear and prepare toppings
  1. Preheat the oven to 400°F, then heat an oven-safe skillet over medium-high heat.
  2. Sear the marinated chicken in the oven-safe skillet for 3-4 minutes per side until golden.
  3. Sauté sliced cremini mushrooms in butter in a separate pan until golden and the moisture has evaporated; season with salt and pepper.
Assemble and bake
  1. Top each seared chicken breast with a spoonful of honey mustard, then add mushrooms, then crumbled bacon, then shredded cheese.
  2. Transfer the skillet to the oven and bake for 15-18 minutes until the chicken reaches 165°F and the cheese is melted and golden.
Serve
  1. Garnish with fresh parsley and serve with the reserved honey mustard on the side.

Notes

For the closest Outback Steakhouse-style results, fully evaporate the mushroom moisture in the pan so the topping doesn’t weep during baking. Refrigerate leftovers in an airtight container for up to 3 days; freeze cooked chicken only for up to 2 months (best texture when reheated gently). If you want a lighter option, use reduced-fat cheese and light mayonnaise to cut calories while keeping the same honey mustard flavor profile.