Go Back

Alice Springs Chicken

Alice Springs Chicken features golden seared chicken breasts smothered in honey mustard, topped with sautéed mushrooms, crispy bacon, and a blanket of melted Colby Jack. This Outback Steakhouse copycat version bakes until the cheese is melted and golden bubbling perfection.
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: Dinner
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Make the honey mustard marinade
  1. Whisk together Dijon mustard, honey, mayonnaise, and fresh lemon juice; reserve half for serving and set aside the other half.
  2. Marinate the chicken in the remaining half for at least 30 minutes.
Sear the chicken
  1. Preheat the oven to 400°F.
  2. Sear marinated chicken in an oven-safe skillet over medium-high heat for 3-4 minutes per side until golden.
Cook the mushrooms and assemble
  1. Saute sliced cremini mushrooms in butter in a separate pan until golden and moisture has evaporated; season with salt and pepper.
  2. Top each seared chicken breast with a spoonful of reserved honey mustard, then mushrooms, then crumbled bacon, then shredded Colby Jack or Monterey Jack cheese.
Bake until bubbly
  1. Transfer the skillet to the oven and bake for 15-18 minutes until chicken reaches 165°F and the cheese is melted and golden.
  2. Garnish with fresh parsley and serve with the reserved honey mustard on the side.

Notes

For the juiciest results, pat the chicken dry before searing so it browns quickly. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a 300°F oven until warmed through. Freezing is not recommended because the cheese and bacon topping can lose texture. If you want a lighter option, use light mayonnaise for the honey mustard without changing the bake time.