Alice Springs Chicken

Alice Springs Chicken is a hearty honey mustard chicken dinner with golden seared breasts, sautéed mushrooms, crispy bacon, and melty Colby Jack. The broiler-ready bake finishes the cheese until bubbly and golden for an Outback Steakhouse copycat feel.

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Prep Time 15

Cook Time 25

Marinating 30

Total Time 1 10

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 640

Ingredients Equipment Method Notes

Ingredients

Boneless skinless chicken breasts

4 boneless skinless chicken breasts Sliced chicken breasts not needed; keep whole for best layering.

Honey mustard marinade and sauce

0.333 cup Dijon mustard Use classic Dijon for a tangy, mellow mustard flavor.
0.25 cup honey Warm slightly if needed to mix smoothly.
2 tbsp mayonnaise Helps make a creamy sauce that clings to the chicken.
1 tbsp fresh lemon juice Adds brightness to balance the sweetness.
salt and pepper to taste Season in the marinade/sauce and mushrooms to taste.

Toppings

2 tbsp butter For sautéing mushrooms until golden.
8 oz cremini mushrooms, sliced Sauté until moisture evaporates for a concentrated flavor.
8 bacon, cooked crispy and crumbled Cook and crumble before topping the chicken.
2 cup shredded Colby Jack or Monterey Jack cheese Use generously so the cheese blanket melts and browns.
1 fresh parsley for garnish Add right before serving for color and freshness.

Equipment

1 Cast iron skillet
1 sheet pan

Method

Make the honey mustard and marinate

Whisk together Dijon mustard, honey, mayonnaise, and fresh lemon juice until smooth; reserve half for serving and set aside. Marinate the chicken in the other half for at least 30 minutes.

Sear the chicken

Preheat 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.

Sauté the mushrooms

Melt butter in a separate pan and sauté sliced cremini mushrooms until golden and moisture has evaporated. Season with salt and pepper.

Assemble and bake

Top each seared chicken breast with a spoonful of honey mustard, then mushrooms, then crumbled bacon, then shredded Colby Jack (or Monterey Jack). Transfer the skillet to the oven and bake for 15-18 minutes until chicken reaches 165°F and cheese is melted and golden.

Finish and serve

Garnish with fresh parsley and serve with the reserved honey mustard on the side.

Notes

For maximum flavor, let the chicken marinate the full 30 minutes so the honey mustard penetrates before searing. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the cheese and bacon topping can lose texture. For a lighter option, use turkey bacon and light mayonnaise to reduce fat while keeping the honey mustard vibe.