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Alice Springs Chicken

Alice Springs Chicken features golden-seared chicken breasts smothered in honey mustard and topped with sautéed mushrooms, crispy bacon, and melted Colby Jack. This easy Outback Steakhouse copycat bakes until the cheese is bubbling and golden.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Alice Springs Chicken
  • 4 boneless skinless chicken breasts
  • 0.3333333333 cup Dijon mustard For honey mustard marinade and sauce
  • 0.25 cup honey For honey mustard marinade and sauce
  • 2 tbsp mayonnaise For honey mustard marinade and sauce
  • 1 tbsp fresh lemon juice For honey mustard marinade and sauce
  • 1 salt and pepper to taste
  • 2 tbsp butter for sautéing mushrooms
  • 8 oz cremini mushrooms sliced
  • 8 bacon strips cooked crispy and crumbled
  • 2 cup shredded Colby Jack or Monterey Jack cheese for melting
  • 1 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, then reserve half for serving.
  2. Add salt and pepper to the remaining honey mustard mixture, coat the chicken breasts, and marinate for at least 30 minutes.
Sear the chicken
  1. Preheat the oven to 400°F.
  2. Sear the marinated chicken in an oven-safe skillet over medium-high heat for 3-4 minutes per side until golden.
Cook the mushrooms
  1. Sauté sliced cremini mushrooms in butter in a separate pan until golden and the moisture has evaporated, then season with salt and pepper.
Assemble and bake
  1. Top each seared chicken breast with a spoonful of honey mustard, then add the mushrooms, then crumbled bacon, and finish with shredded Colby Jack or Monterey Jack cheese.
  2. Bake in the skillet at 400°F for 15-18 minutes until the chicken reaches 165°F and the cheese is melted and golden.
Finish and serve
  1. Garnish with fresh parsley and serve with the reserved honey mustard on the side.

Notes

For the best browning, fully cook the bacon until crisp before crumbling, and sauté the mushrooms until their moisture is gone so they don’t water down the sauce. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently to avoid drying out the chicken. Freezing is not recommended for best texture. If you want a lighter option, swap the mayonnaise for light mayonnaise while keeping the rest the same.