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Alice Springs Chicken

Alice Springs Chicken is a honey mustard chicken bake with golden seared breasts smothered in sauce, then topped with sautéed mushrooms, crispy bacon, and melted Colby Jack. Broiled/baked to bubbly, golden cheese, this Outback Steakhouse copycat delivers big restaurant-style flavor with an easy weeknight 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
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Alice Springs Chicken
  • 4 boneless skinless chicken breasts
  • 0.3333333333 cup Dijon mustard
  • 0.25 cup honey
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 salt and pepper to taste
  • 2 tbsp butter
  • 8 oz cremini mushrooms
  • 8 strips bacon cooked crispy and crumbled
  • 2 cup shredded Colby Jack or Monterey Jack cheese
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Whisk together Dijon mustard, honey, mayonnaise, and fresh lemon juice; reserve half for serving. Marinate the chicken in the other half for at least 30 minutes.
Sear and cook the chicken
  1. Preheat the oven to 400°F. Sear the marinated chicken in an oven-safe skillet over medium-high heat for 3-4 minutes per side until golden.
Cook the mushroom topping
  1. Sauté sliced cremini mushrooms in butter in a separate pan until golden and the moisture has evaporated; 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 cheese.
Bake to melted, golden cheese
  1. 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.
Finish and serve
  1. Garnish with fresh parsley and serve with the reserved honey mustard on the side.

Notes

Pro tip: slice the mushrooms evenly so they cook down at the same rate and keep the topping from turning watery. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven until hot and the cheese softens. Freezing isn’t recommended for the best cheese and bacon texture. For a lighter option, swap mayonnaise for plain Greek yogurt in the honey mustard.