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Alice Springs Chicken

Alice Springs Chicken (Outback Steakhouse copycat) features golden seared chicken breasts smothered in honey mustard, topped with sautéed mushrooms, crispy bacon, and melted Colby Jack cheese. Broiled-to-bubbly results come from oven baking after a quick skillet sear.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Alice Springs Chicken
  • 4 boneless skinless chicken breasts Pat dry before marinating.
  • 0.333 cup Dijon mustard
  • 0.25 cup honey
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • salt and pepper to taste Use to season marinade and mushrooms.
  • 2 tbsp butter
  • 8 oz cremini mushrooms, sliced Cook until golden and moisture evaporates.
  • 8 strips bacon, cooked crispy and crumbled
  • 2 cup shredded Colby Jack or Monterey Jack cheese Use enough to fully cover each breast.
  • fresh parsley for garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the honey mustard marinade
  1. Whisk together Dijon mustard, honey, mayonnaise, and fresh lemon juice in a bowl until smooth; reserve half for serving and pour the other half over the chicken. Marinate the chicken for at least 30 minutes in the refrigerator.
Sear the chicken
  1. Preheat the oven to 400°F and heat an oven-safe skillet over medium-high heat. Sear the marinated chicken in the skillet for 3-4 minutes per side until golden.
Cook the mushrooms
  1. In a separate pan, sauté sliced cremini mushrooms in butter until golden and the moisture has evaporated, then season with salt and pepper. Stir and keep cooking until the pan looks dry and the mushrooms reduce.
Assemble the topping and bake
  1. Top each seared chicken breast with a spoonful of honey mustard, then add the sautéed mushrooms, crumbled bacon, and shredded Colby Jack cheese. Arrange toppings so the cheese covers the surface.
  2. Transfer the skillet to the oven and bake for 15-18 minutes at 400°F until the chicken reaches 165°F and the cheese is melted and golden. Watch for bubbling cheese edges before removing.
Serve
  1. Garnish with fresh parsley and serve immediately with the reserved honey mustard on the side. Plate so the bacon and mushrooms are visible beneath the cheese.

Notes

For best texture, pat the chicken breasts dry so they sear golden instead of steaming, and don’t crowd the skillet. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat gently in a 350°F oven until warmed through. Freezing is not recommended because cheese and mushrooms can lose texture. For a lighter option, swap half the mayonnaise in the sauce for plain Greek yogurt to keep the honey-mustard tang with less fat.