Alice Springs Chicken Recipe

This Copycat Outback Alice Springs Chicken brings the iconic restaurant favorite straight to your kitchen. Juicy chicken breasts are marinated, seared, and slathered in a tangy homemade honey mustard sauce, then piled high with sautéed mushrooms, crispy bacon, and a melted blend of Monterey Jack and Cheddar cheese. It is a hearty, flavor-packed skillet dinner that your family will ask for again and again.

Ingredients You Will Need

1. Chicken and Marinade

• 4 large boneless, skinless chicken breasts (pounded to 1/2-inch thickness)
• 1/2 cup honey mustard dressing (divided for marinade and topping)
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper

2. Honey Mustard Sauce

• 1/2 cup mayonnaise
• 1/4 cup yellow mustard or Dijon mustard
• 1/4 cup honey
• 1 tbsp lemon juice

3. Mushrooms, Bacon, and Cheese Topping

• 6 slices thick-cut bacon
• 8 oz cremini or white button mushrooms (sliced)
• 1 tbsp unsalted butter
• 1 cup Colby Jack or Monterey Jack cheese (shredded)
• 1 cup Sharp Cheddar cheese (shredded)
• Fresh parsley (finely chopped, for garnish)

Step-by-Step Cooking Instructions

Step 1: Marinate the Chicken

1. Whisk together the mayonnaise, mustard, honey, and lemon juice in a small bowl until smooth to make the signature honey mustard sauce. Set half aside for serving.
2. Season the chicken breasts evenly with garlic powder, onion powder, salt, and black pepper.
3. Coat the chicken with 1/4 cup of the honey mustard sauce in a bowl or zip-top bag. Marinate in the refrigerator for at least 30 minutes.

Step 2: Cook the Crispy Bacon

1. Place the bacon slices in a large oven-safe skillet over medium heat.
2. Cook for 6 to 8 minutes until golden and crispy, flipping once.
3. Remove bacon and drain on paper towels, leaving about 1 tablespoon of bacon grease in the skillet. Chop or break the bacon into large pieces.

Step 3: Saute the Sliced Mushrooms

1. Add 1 tablespoon of butter to the remaining bacon grease in the skillet over medium-high heat.
2. Add the sliced mushrooms and cook for 5 to 7 minutes until tender and browned.
3. Remove mushrooms from the pan and set aside with the bacon.

Step 4: Sear the Chicken Breasts

1. Heat 1 tablespoon of olive oil in the same skillet over medium-high heat.
2. Add the marinated chicken breasts and sear for 4 to 5 minutes per side until golden brown and cooked to an internal temperature of 165°F (74°C).

Step 5: Assemble with Honey Mustard, Bacon, and Cheese

1. Preheat your oven to 375°F (190°C) or set the broiler to HIGH.
2. Brush each seared chicken breast generously with the reserved honey mustard sauce.
3. Top each piece equally with sautéed mushrooms and chopped crispy bacon.
4. Cover each chicken breast with a generous blend of shredded Monterey Jack and Cheddar cheese.

Step 6: Bake until Cheese is Melted and Bubbly

1. Place the skillet in the oven and bake for 5 to 7 minutes (or broil for 2 to 3 minutes) until the cheese is completely melted, bubbly, and slightly golden.
2. Remove from the oven, garnish with fresh parsley, and serve immediately with extra honey mustard sauce on the side.