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Alice Springs Chicken

Alice Springs Chicken is a honey mustard chicken bake featuring golden seared breasts smothered in Dijon-honey sauce, topped with sautéed mushrooms, crispy bacon, and melted Colby Jack. Broiled-to-bubbly golden cheese and a reserved sauce drizzle make it an Outback Steakhouse copycat style easy chicken 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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
For the honey mustard marinade and sauce
  • 0.33 cup Dijon mustard
  • 0.25 cup honey
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • 0.25 salt and pepper to taste
For the toppings
  • 2 tbsp butter
  • 8 oz cremini mushrooms sliced
  • 8 bacon strips, cooked crispy and crumbled
  • 2 cup shredded Colby Jack or Monterey Jack cheese
  • 0.25 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Whisk together Dijon mustard, honey, mayonnaise, and fresh lemon juice; reserve half for serving and marinate the chicken in the other half for at least 30 minutes.
Sear and build the toppings
  1. Preheat the oven to 400°F, then sear the marinated chicken in an oven-safe skillet over medium-high heat for 3-4 minutes per side until golden.
  2. Sauté the sliced cremini mushrooms in butter until golden and the moisture has evaporated, then season with salt and pepper.
  3. Top each seared chicken breast with a spoonful of honey mustard, then mushrooms, then crumbled bacon, then shredded Colby Jack or Monterey Jack cheese.
Bake until melted and bubbly
  1. Transfer the skillet to the oven and bake for 15-18 minutes until the chicken reaches 165°F and the cheese is melted and golden.
  2. Garnish with fresh parsley and serve with the reserved honey mustard on the side.

Notes

For best results, slice mushrooms evenly so they sauté down at the same rate and the topping layer stays thick, not watery. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven until warmed through. Freeze the baked chicken and toppings for up to 2 months (cheese may slightly change texture). For a lighter option, use low-fat mayonnaise and reduced-fat cheese while keeping the same honey mustard ratio.