Description
This juicy, cheesy, bacon-loaded Alice Springs chicken recipe is a copycat of the popular Outback Steakhouse favorite. Made with a creamy honey mustard sauce and tender grilled chicken breasts, it’s the perfect restaurant-style meal you can make at home in under 45 minutes.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- ½ cup Dijon mustard
- ½ cup honey
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
- 8 slices bacon (cooked and crumbled or in strips)
- 1 cup sliced mushrooms
- ½ cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- 1 tablespoon olive oil (for cooking)
- Salt and black pepper, to taste
Instructions
- In a bowl, whisk together Dijon mustard, honey, mayonnaise, and lemon juice to create the marinade.
- Place chicken in a zip-top bag or shallow dish. Pour half the marinade over the chicken. Refrigerate for at least 2 hours or overnight.
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium-high. Sear chicken for 3–4 minutes per side until golden brown.
- Transfer chicken to a baking dish. Top with sautéed mushrooms, cooked bacon, and cheese.
- Bake uncovered for 15–20 minutes or until the cheese is melted and the internal temperature reaches 165°F.
- Serve with extra reserved honey mustard sauce on the side.
Notes
- Cheese Tip: Freshly shredded cheese melts better than packaged shreds.
- Bacon Option: Use turkey bacon or plant-based bacon for a lighter version.
- Storage: Leftovers keep well for 4 days in the fridge.
- Reheating: Use oven or air fryer to preserve texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking, Pan-searing
- Cuisine: American
Keywords: recipe for Alice Springs chicken, Outback copycat chicken, honey mustard chicken, cheesy chicken dinner, easy chicken bake