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Alice Springs Chicken

Alice Springs Chicken is a honey mustard chicken dinner with golden-seared breasts topped with sautéed mushrooms, crispy bacon, and melted Colby Jack cheese. This Outback Steakhouse copycat bakes to 165°F and finishes with a melty, lightly golden cheese blanket.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts skinless and boneless
For the honey mustard marinade and sauce
  • 0.33 cup Dijon mustard
  • 0.25 cup honey
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 Salt to taste
  • 1 pepper to taste
For topping
  • 2 tbsp butter
  • 8 oz cremini mushrooms sliced
  • 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
  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk together Dijon mustard, honey, mayonnaise, and fresh lemon juice; reserve half for serving and marinate chicken in the other half for at least 30 minutes. Make sure the chicken is fully coated so it seasons evenly.
Sear and cook the toppings
  1. Preheat oven to 400°F, then sear marinated chicken in an oven-safe skillet over medium-high heat for 3-4 minutes per side until golden. Look for browned edges before you turn.
  2. Sauté cremini mushrooms in butter in a separate pan until golden and moisture has evaporated; season with salt and pepper. Keep cooking until the pan looks drier and the mushrooms have reduced.
Assemble and bake
  1. Top each seared chicken breast with a spoonful of honey mustard, then mushrooms, then crumbled bacon, then shredded cheese. Spread the toppings so they cover the surface for even melting.
  2. Transfer the skillet to the oven and bake for 15-18 minutes until chicken reaches 165°F and cheese is melted and golden. Watch for bubbling cheese at the edges.
  3. Garnish with fresh parsley and serve with reserved honey mustard on the side. Finish right before serving so the cheese stays molten.

Notes

Pro tip: Reserve half the honey mustard before marinating so you have a safe sauce to serve at the end. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the mushrooms and cheese texture can soften after thawing. For a lighter option, use reduced-fat cheese and light mayonnaise in the sauce while keeping the same bake time.