This Alice Springs chicken recipe tastes just like my favorite chicken dish from Outback Steakhouse. I smother honey mustard chicken breasts, sautéed mushrooms, and crispy bacon in plenty of ooey gooey cheese to recreate this fan-favorite dish. It’s wonderfully rich and flavorful, and even my kids love it!
Alice Springs Chicken Recipe
The fact that I no longer have to leave me house in order to eat my favorite Outback chicken recipe is a lifesaver. I make my cheesy baked Alice Springs chicken at hone with just 10 simple ingredients for an easy weeknight meal. It’s all made in one skillet, so there’s very little cleanup at the end of the night. The honey mustard sauce is rich and comforting, and I always make sure to add plenty of bacon and cheese!
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How to Store and Reheat
Store leftover Alice Springs chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven for about 15 minutes, or until the internal temperature reaches 165°F.
How to Freeze
Freeze Alice Springs chicken in an airtight container or Ziplock bag for up to 3 months. Let thaw in the refrigerator overnight before reheating.
Notes and Tips
- I recommend cooking this dish in a cast iron skillet since it can go right from the stovetop to the oven.
- Use any mushrooms you like. I recommend button or cremini.
- Serve with baked or mashed potatoes and broccoli, or with french fries.
Top Reader Review
“This was really delicious, especially with all that cheese on the chicken breasts. I ended up using the bacon fat plus a little butter to saute the mushrooms, and a little bit more for the chicken, which worked out perfectly. Definitely one I’ll be making again!” – Helen
Alice Springs Chicken Recipe (Outback Copycat)
Ingredients
- ⅔ cup mayonnaise
- ¼ cup honey
- ¼ cup Dijon mustard
- 1 teaspoon fresh lemon juice
- 4 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons unsalted butter (¼ stick)
- 8 ounces mushrooms sliced
- 1 tablespoon olive oil
- 4 slices cooked bacon chopped into 1-inch pieces
- 1 cup freshly shredded Monterey jack cheese
- 1 cup freshly shredded cheddar cheese
- Fresh parsley optional, for garnish
Equipment
- Cast Iron Skillet
Instructions
- In a small bowl, whisk the mayonnaise, honey, mustard, and lemon juice together. Set aside.⅔ cup mayonnaise, ¼ cup honey, ¼ cup Dijon mustard, 1 teaspoon fresh lemon juice
- Season the chicken breasts with salt and pepper to taste and set aside.4 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
- Preheat oven to 400°F. In a large oven-proof skillet set over medium-high heat, melt the butter.2 tablespoons unsalted butter
- Add the mushrooms to the skillet and sauté until browned, about 5-6 minutes. Transfer to a bowl and set aside, then return the skillet to the heat.8 ounces mushrooms
- Heat the oil until it’s shimmering. Add the chicken breasts in a single layer and brown on both sides for 3-4 minutes. Remove the skillet from the heat.1 tablespoon olive oil
- Drizzle half of the honey mustard sauce over the chicken. Scatter the mushrooms evenly over the chicken, then top it with the bacon and half of the cheese.4 slices cooked bacon, 1 cup freshly shredded Monterey jack cheese, 1 cup freshly shredded cheddar cheese
- Bake for 12 minutes. Sprinkle on the remaining cheese and continue baking for an additional 4-8 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove from the oven and garnish with parsley if desired. Serve with reserved sauce on the side for dipping.Fresh parsley
Notes
How To Make Alice Springs Chicken Step by Step
Prepare the Sauce and Chicken: In a small bowl, whisk ⅔ cup of mayonnaise, ¼ cup of honey, ¼ cup of Dijon mustard, and 1 teaspoon of fresh lemon juice together. Set aside. Season 4 boneless, skinless chicken breasts with salt and pepper to taste and set aside. Preheat your oven to 400°F.
Cook the Mushrooms: In a large oven-proof skillet set over medium-high heat, melt 2 tablespoons of unsalted butter. Add 8 ounces of sliced mushrooms to the skillet and sauté until browned, about 5-6 minutes. Transfer to a bowl and set aside, then return the skillet to the heat.
Cook the Chicken: Heat 1 tablespoon of olive oil until it’s shimmering. Add the chicken breasts in a single layer and brown on both sides for 3-4 minutes. Remove the skillet from the heat.
Top the Chicken: Drizzle half of the honey mustard sauce over the chicken. Scatter the mushrooms evenly over the chicken, then top it with 4 slices of chopped cooked bacon and ½ cup each of the Monterey Jack and cheddar cheeses.
Bake the Chicken: Bake for 12 minutes. Sprinkle on the remaining ½ cup of each cheese and continue baking for an additional 4-8 minutes, or until the chicken reaches an internal temperature of 165°F. Remove from the oven and garnish with parsley if desired. Serve with reserved sauce on the side for dipping.
This looks delicious and I’d love to try it – one question…you say “To avoid cross-contamination, keep the reserved sauce separate from the sauce used to marinate the chicken.” but I don’t see anywhere in the recipe that you marinate the raw chicken in the sauce. Is this just a mistake or are there steps missing from the recipe? Thanks!
Apologies, Tracey! That was an error on my part! The recipe has been updated.
This was really delicious, especially with all that cheese on the chicken breasts. I ended up using the bacon fat plus a little butter to saute the mushrooms, and a little bit more for the chicken, which worked out perfectly. Definitely one I’ll be making again!
Sounds delish! Thanks so much for sharing, Helen!