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Alice Springs Chicken

Alice Springs Chicken is a honey mustard chicken bake with golden seared breasts smothered in Dijon-honey sauce, then topped with sautéed mushrooms, crispy bacon, and a melted Colby Jack blanket. Broiled/baked to golden bubbling perfection, it’s 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: 720
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Make marinade and marinate chicken
  1. Whisk together Dijon mustard, honey, mayonnaise, and fresh lemon juice, and reserve half for serving. Marinate the chicken in the other half for at least 30 minutes.
Sear and cook toppings
  1. Preheat oven to 400°F, then sear marinated chicken in an oven-safe skillet over medium-high heat for 3-4 minutes per side until golden.
  2. In a separate pan, sauté sliced cremini mushrooms in butter until golden and the moisture has evaporated, then season with salt and pepper.
Assemble and bake
  1. Top each seared chicken breast with a spoonful of honey mustard, then mushrooms, then crumbled bacon, then shredded Colby Jack or Monterey 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.
Finish and serve
  1. Garnish with fresh parsley and serve with the reserved honey mustard on the side.

Notes

Pro tip: Marinate for the full 30 minutes so the honey mustard penetrates and helps the surface brown during searing. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat in a 350°F oven until warmed through and cheese is re-melted. Freezing is not recommended because the cheese and bacon topping can lose texture. For a lighter option, use low-fat mayonnaise and a reduced-fat Monterey Jack while keeping the marinade proportions the same.