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Alice Springs Chicken

Alice Springs Chicken delivers golden-seared chicken breasts smothered in honey mustard and topped with sautéed mushrooms, crispy bacon, and melted Colby Jack. A broiled/baked finish brings bubbly, golden cheese for a copycat Outback Steakhouse-style dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Alice Springs Chicken
  • 4 boneless skinless chicken breasts Keep thickness even so they cook at the same rate.
  • 0.33 cup Dijon mustard Measure level for best balance.
  • 0.25 cup honey Use runny honey for easy whisking.
  • 2 tbsp mayonnaise Helps make a creamy honey mustard coating.
  • 1 tbsp fresh lemon juice Provides brightness and tang.
  • salt and pepper to taste Season to your preference.
  • 2 tbsp butter For sautéing mushrooms.
  • 8 oz cremini mushrooms, sliced Slice evenly so they brown in spots.
  • 8 strips bacon, cooked crispy and crumbled Crush while still crisp for better topping coverage.
  • 2 cup shredded Colby Jack or Monterey Jack cheese Shred fresh if possible for best melt.
  • fresh parsley for garnish Adds color right before serving.

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Whisk together Dijon mustard, honey, mayonnaise, and lemon juice; reserve half for serving and marinate the chicken in the other half for at least 30 minutes.
  2. Remove the chicken from the marinade and pat lightly so it sears instead of steaming.
Sear and cook through
  1. Preheat oven to 400°F and heat an oven-safe skillet over medium-high heat; sear the marinated chicken for 3-4 minutes per side until golden.
  2. Saute the sliced mushrooms in butter in a separate pan until golden and moisture has evaporated; season with salt and pepper.
Assemble and bake
  1. Top each seared chicken breast with a spoonful of honey mustard, then add mushrooms, then crumbled bacon, and finish with shredded Colby Jack cheese.
  2. Bake in the oven at 400°F for 15-18 minutes until the chicken reaches 165°F and the cheese is melted and golden.
Serve
  1. Garnish with fresh parsley and serve with the reserved honey mustard on the side.

Notes

Pro tip: keep the skillet hot for the sear so the chicken develops a golden crust before the cheese goes on. Refrigerate leftovers in an airtight container up to 3 days; freeze cooked chicken for up to 2 months. For a lighter option, use low-fat mayo and part-skim cheese while keeping the same baking time range.