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Alice Springs Chicken

Outback Alice Springs Chicken

Course Main Course, Poultry
Cuisine American
Keyword copycat-alice-springs-chicken, easy-chicken-breast-recipes, outback-alice-springs-chicken
Prep Time 20 minutes
Cook Time 20 minutes
Resting time 5 minutes
Total Time 45 minutes
Servings 4 servings
Calories 669kcal


  • 4 6-8 oz boneless skinless chicken breasts (Adjust size to your preference)
  • cup real mayonnaise
  • cup Dijon mustard
  • cup honey
  • ½ teaspoon granulated garlic or garlic powder
  • ½ teaspoon onion powder
  • teaspoon paprika
  • 1 ½ teaspoon seasoned salt
  • 2 tablespoon olive oil
  • 2 tablespoon 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 tablespoon chopped parsley


  • Place chicken breasts in a plastic storage back or shallow dish.
  • Whisk together mayo, honey, Dijon, garlic, onion powder and paprika. Reserve ½ cup, 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 ½ 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.


If you don't have an oven safe skillet, after browning on the stove top, arrange chicken in a baking dish, sprayed with cooking spray, for the oven time.


Serving: 1serving | Calories: 669kcal | Carbohydrates: 11g | Protein: 22g | Fat: 48g | Saturated Fat: 26g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 1690mg | Potassium: 209mg | Fiber: 1g | Sugar: 9g | Vitamin A: 969IU | Vitamin C: 2mg | Calcium: 467mg | Iron: 1mg