Alice Springs Chicken (Outback Copycat)

Grilled chicken breast topped with smoky bacon, melted cheese, and a honey mustard sauce, served with sautéed mushrooms for a rich, savory-sweet flavor.

Course Main Course, Poultry

Cuisine American, Southern

Keyword alice-springs-chicken-recipe, outback-alice-springs-chicken

Prep Time 20

Cook Time 20

Resting time 5

Total Time 45

Servings servings

Calories 669kcal

Ingredients

4 6-8 oz boneless skinless chicken breasts (Adjust size to your preference)
2/3 cup real mayonnaise
1/3 cup Dijon mustard
1/3 cup honey
1/2 tsp granulated garlic or garlic powder
1/2 tsp onion powder
1/8 tsp paprika
1 1/2 tsp seasoned salt
2 Tbsp olive oil
2 Tbsp salted butter
1 16 oz container fresh cremini or button mushrooms sliced
3 cloves garlic minced
8 slices bacon cooked and chopped
2 cups shredded colby-jack cheese
1 Tbsp chopped parsley

Instructions

Place chicken breasts in a plastic storage back or shallow dish.
Whisk together mayo, honey, Dijon, garlic, onion powder and paprika. Reserve 1/2 cup in a small bowl, pouring the rest over the chicken. Seal bag and shake until coated if using a dish turn until coated. Marinate in the fridge overnight. (Place reserved 1/2 cup honey mustard into an airtight container and chill until assembling.)
To prepare, preheat oven to 375°F. In an oven safe skillet heat oil and butter over medium high heat on the stove top. (Alternately, reserve bacon drippings and use with oil)
Remove chicken from marinade allowing excess to drip off. Season with seasoned salt on all sides. Add to skillet.
Cook for 2-3 minutes, over medium-high to sear seasonings, don't cook through, the chicken will finish in the oven Turn and repeat cooking for 2-3 minutes. Remove from skillet to a platter.
Add mushrooms to drippings in skillet. Cook for 5-7 minute over medium-high heat until softened and beginning to brown. Add garlic, cooking for 1 minute longer. Push aside.
Return chicken to skillet. Divide mushrooms and arrange on chicken pieces. Drizzle evenly with reserved honey mustard, top chopped bacon. Sprinkle with shredded cheese.
Place into the oven and bake for 8-10 minutes, or until cheese has melted and juices run clear. (Internal temperature of 165°F)
Rest for 5 minutes then serve garnished with parsley and serve.

Notes

Chicken - I used generous sized 6-8 ounce breasts for this recipe. You could also adapt this recipe using boneless skinless chicken thighs.
Adjust the Cooking Time - As with any dish, take into consideration the size of the actual chicken pieces you're using. Smaller pieces will take less time to cook and likewise, larger pieces need more time. Adjust accordingly, aiming for an internal temperature of 165°F.
Cheese - Colby-Jack cheese seems to complement the flavors in this dish best. If you want to add a little spice, use pepper-jack cheese. If you want to be fancy smancy, go with Gruyere. In a pinch, good ole sharp cheddar cheese or monterey jack cheese will do the trick.
Honey Mustard Sauce - The honey mustard sauce is homemade. When making it, taste as you go. If you'd like a little more mustard or a little less honey, it's fine to make those changes. For a time saver, you could adapt using your favorite dressing such as Ken's Steakhouse honey mustard.
Utilize the Bacon Drippings - If you prefer, the chicken pieces can be browned in bacon drippings left behind from frying the bacon, then add oil and butter when cooking the mushrooms.
Mushrooms - I typically use cremini or baby portabella mushrooms for this dish but, you can certainly use your favorite variety. Simple white mushrooms will work well.
Fresh Herbs - You can garnish the pieces of chicken using chives or green onions in place of parsley.
Pan Options - If you don't have an oven safe skillet, after browning on the stove top, arrange the chicken pieces in a baking dish sprayed with cooking spray, for baking.

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