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Alice Springs Chicken

Alice Springs Chicken is an Outback Steakhouse copycat with golden-seared chicken breasts smothered in honey mustard, then topped with sautéed mushrooms, crispy bacon, and melted Colby Jack. Broiled to bubbly, golden perfection with a spoon-and-spread topping method.
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Prep Time 15 minutes
Cook Time 25 minutes
marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
Honey mustard marinade and sauce
  • 0.333 cup Dijon mustard
  • 0.25 cup honey
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • salt and pepper to taste Use for seasoning the marinade and mushrooms.
Mushrooms and bacon
  • 2 tbsp butter
  • 8 oz cremini mushrooms, sliced
  • 8 bacon strips, cooked crispy and crumbled
Cheese and garnish
  • 2 cup shredded Colby Jack or Monterey Jack cheese
  • fresh parsley for garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make honey mustard marinade and marinate
  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.
Preheat and sear chicken
  1. Preheat oven to 400°F, then sear the marinated chicken in an oven-safe skillet over medium-high heat for 3-4 minutes per side until golden.
Sauté mushrooms
  1. Sauté sliced cremini mushrooms in butter 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 mushrooms, then crumbled bacon, then shredded Colby Jack 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 bubbling.
Garnish and serve
  1. Garnish with fresh parsley and serve with the reserved honey mustard on the side.

Notes

Pro tip: Reserve half the honey mustard before marinating so you can serve it fresh alongside the finished chicken. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the cheese and bacon topping texture can soften. For a lighter option, use reduced-fat mayo and reduced-fat Colby Jack while keeping the same bake time range.