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Served Alice Springs Chicken with mashed potatoes and vegetables
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Alice Springs Chicken Recipe

This Alice Springs Chicken Recipe is an easy Outback Steakhouse copycat made with juicy chicken breasts, crispy bacon, sautéed mushrooms, melted Monterey Jack and cheddar cheese, and a rich homemade honey mustard sauce. It's perfect for weeknight dinners and special occasions.
Course Main Course
Cuisine American
Keyword Alice Springs Chicken Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 685kcal

Equipment

  • Large oven-safe skillet
  • Whisk
  • Cutting board
  • Chef's Knife
  • Measuring cups
  • Measuring spoons
  • Cheese Grater
  • Kitchen Tongs
  • Oven
  • Mixing bowl

Ingredients

  • 4 boneless skinless chicken breasts
  • 8 slices bacon
  • 8 ounces fresh mushrooms sliced
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • For the Honey Mustard Sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 1 teaspoon lemon juice

Instructions

  • In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, and lemon juice until smooth. Reserve half of the sauce for serving.
  • Pat the chicken breasts dry and season both sides with garlic powder, onion powder, smoked paprika, salt, and black pepper.
  • Cook the bacon in a large skillet over medium heat until crispy. Transfer to paper towels, then chop into bite-sized pieces.
  • In the same skillet, sauté the sliced mushrooms for 5 to 6 minutes until tender and lightly browned.
  • Heat the olive oil in the skillet and sear the chicken breasts for 3 to 4 minutes per side until golden brown.
  • Transfer the chicken to an oven-safe skillet or baking dish. Brush each chicken breast generously with the honey mustard sauce.
  • Top each chicken breast with sautéed mushrooms, crispy bacon, Monterey Jack cheese, and cheddar cheese.
  • Bake in a preheated 375°F (190°C) oven for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
  • Remove from the oven and let the chicken rest for 5 minutes.
  • Garnish with fresh parsley and serve with the remaining honey mustard sauce.

Notes

Pound thick chicken breasts to an even thickness for even cooking.
Freshly grated cheese melts much better than pre-shredded cheese.
Cook the bacon until crispy for the best texture.
Do not overcook the chicken. Always use a meat thermometer and cook to 165°F (74°C).
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.