Description

This Alice Springs Chicken recipe recreates the popular dish from the Outback Steakhouse. Tender chicken breasts are coated in a sweet and savory honey mustard sauce, then topped with crispy bacon, sautéed mushrooms, and melted Colby-Jack cheese. It’s a delicious and satisfying meal that’s perfect for any occasion.

Ingredients

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4 skinless, boneless chicken breasts (6 ounces each)
1 teaspoon seasoning salt (such as Lawry’s)
1/4 teaspoon garlic powder
1/2 cup Dijon mustard
1/3 cup honey
1/4 cup mayonnaise
2 teaspoons Worcestershire sauce
1 tablespoon dried onion flakes
6 slices bacon, cut in half
2 cups sliced fresh mushrooms
2 cups freshly shredded Colby-Jack cheese
2 tablespoons chopped fresh parsley
Baked potato, for serving (optional)
Roasted broccoli, for serving (optional)

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Instructions

Prepare chicken: Pound chicken breasts to an even thickness. Season with seasoning salt and garlic powder.
Make sauce: In a bowl, combine mustard, honey, mayonnaise, Worcestershire sauce, and onion flakes. Reserve half of the sauce for later use.
Marinate chicken: Place chicken and remaining sauce in a Ziploc bag; toss to coat. Marinate for at least 30 minutes, or up to 8 hours in the refrigerator.
Cook bacon: Preheat oven to 350 degrees F (175 degrees C). Cook bacon in a skillet until crisp. Drain on paper towels.
Sauté mushrooms: Add 1 tablespoon of bacon drippings to the skillet. Sauté mushrooms until softened, about 5 minutes. Set aside.
Cook chicken: Add another tablespoon of bacon drippings to the skillet. Cook chicken for 5 minutes per side.
Assemble and bake: Spoon some of the reserved sauce over the chicken. Top with mushrooms, bacon, and cheese. Bake for 15-20 minutes, or until chicken reaches 165°F.
Serve: Let rest for a few minutes before serving. Top with remaining sauce and parsley. Serve with baked potato and roasted broccoli, if desired.

Notes

You can use other types of cheese, such as cheddar or Monterey Jack.
If you don’t have fresh mushrooms, you can use canned mushrooms.
For a spicier dish, add a pinch of cayenne pepper to the sauce.

Nutrition

Serving Size: 1 chicken breast with toppings
Calories: 820kcal
Sugar: 30g
Sodium: 1420mg
Fat: 50g
Saturated Fat: 22g
Unsaturated Fat: 26g
Trans Fat: 1g
Carbohydrates: 50g
Fiber: 4g
Protein: 50g
Cholesterol: 160mg