Looking for a restaurant-quality chicken dinner that'll have your family begging for seconds? This Alice Springs Chicken recipe brings the famous Outback Steakhouse favorite right to your kitchen. With juicy grilled chicken breasts smothered in honey mustard sauce, topped with sautéed mushrooms, crispy bacon, and melted Colby Jack cheese, this dish delivers an explosion of flavors in every bite.
Why You'll Love This Recipe
This Alice Springs Chicken recipe has become a beloved favorite for good reason. Originally made famous by Outback Steakhouse, this indulgent dish combines the smoky goodness of grilled chicken with the rich flavors of honey mustard, mushrooms, and bacon. Whether you're looking to recreate your restaurant favorite or just want to elevate your chicken dinner game, this recipe delivers restaurant-quality results right at home.
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Ingredients
the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and black pepper to taste
the Honey Mustard Sauce:
- ½ cup Dijon mustard
- ½ cup honey
- ¼ cup mayonnaise
- 1 teaspoon lemon juice
- 2 cloves garlic, minced
Toppings:
- 8 slices bacon
- 2 cups mushrooms, sliced
- 2 tablespoons butter
- 2 cups Colby Jack cheese, shredded
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Prepare the Honey Mustard Sauce
- In a medium bowl, whisk together Dijon mustard, honey, mayonnaise, lemon juice, and minced garlic until smooth.
- Cover and refrigerate half of the sauce for serving. Reserve the other half for basting the chicken.
Cook the Bacon and Mushrooms
- In a large skillet, cook bacon over medium heat until crispy (about 8-10 minutes). Remove to a paper towel-lined plate.
- Pour out all but 2 tablespoons of bacon grease from the skillet.
- Add butter and sliced mushrooms to the same skillet.
- Sauté mushrooms until golden brown and tender (about 5-7 minutes). Set aside.
Prepare and Grill the Chicken
- Pound chicken breasts to even thickness (about ½ inch).
- Season both sides with salt and pepper.
- Brush with olive oil.
- Grill chicken over medium-high heat for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C).
- During the last 5 minutes of cooking, baste with reserved honey mustard sauce.
Assemble and Finish
- Top each chicken breast with sautéed mushrooms.
- Break bacon slices in half and arrange on top of mushrooms.
- Sprinkle generously with shredded Colby Jack cheese.
- Close grill lid (or place under broiler) until cheese melts (about 2-3 minutes).
- Garnish with fresh parsley before serving.
Helpful Tips for Perfect Alice Springs Chicken
- Let chicken come to room temperature before grilling for more even cooking.
- Don't move the chicken around while grilling to achieve those beautiful grill marks.
- Make extra honey mustard sauce – it's great for dipping and other recipes!
- For extra flavor, marinate the chicken in some of the honey mustard sauce for 2-4 hours before cooking.
Dietary Modifications & Substitutions
- Low-carb/Keto: Skip the honey in the sauce and use a sugar-free honey substitute.
- Dairy-free: Substitute the cheese with dairy-free cheese alternatives.
- Lighter version: Use turkey bacon and reduced-fat cheese.
- Mushroom alternatives: If you're not a fan of mushrooms, try sautéed onions or bell peppers instead.
Equipment Needed
- Grill or grill pan
- Large skillet
- Meat mallet or rolling pin
- Mixing bowls
- Meat thermometer
- Pastry brush for basting
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: While best enjoyed fresh, you can freeze the cooked chicken (without toppings) for up to 2 months.
- Reheating: Warm in a 350°F oven until heated through, about 15-20 minutes.
Top Tip
The secret to perfect Alice Springs Chicken lies in the layering process. Make sure each component is hot when assembling – this ensures the cheese melts perfectly and creates that signature gooey topping that makes this dish so irresistible.
FAQ
Yes! You can use a grill pan on the stovetop or bake the chicken in the oven at 375°F for 25-30 minutes.
Absolutely! The honey mustard sauce can be made up to 5 days ahead, and bacon can be cooked 1-2 days in advance.
This dish pairs perfectly with steamed broccoli, roasted potatoes, or a fresh garden salad.
This Alice Springs Chicken recipe brings all the restaurant magic right to your dinner table. With its juicy chicken, tangy honey mustard, and that irresistible bacon-cheese topping, it's sure to become your new favorite chicken dish.
Give it a try and don't forget to share your cooking success in the comments below. Happy cooking!
Our Alice Springs Chicken turns simple chicken breast into something special with mushrooms and melted cheese in every bite.
Want more chicken dinner ideas? Our Chicken Meatloaf Recipe offers a healthier twist on classic comfort food.
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Pairing
These are my favorite dishes to serve with Alice Springs Chicken Recipe
Alice Springs Chicken Recipe
Equipment
- Grill or grill pan
- Large skillet
- Meat mallet or rolling pin
- Mixing bowls
- Meat thermometer
- Pastry brush for basting
Ingredients
the Chicken:
- 4 boneless skinless chicken breasts
- 2 tablespoon olive oil
- Salt and pepper to taste
Honey Mustard Sauce:
- ½ cup Dijon mustard
- ½ cup honey
- ¼ cup mayonnaise
- 1 teaspoon lemon juice
- 2 cloves garlic minced
- Toppings:
- 8 slices bacon
- 2 cups mushrooms sliced
- 2 tablespoon butter
- 2 cups Colby Jack cheese shredded
- 2 tablespoon fresh parsley chopped
Instructions
Make Sauce:
- Whisk together mustard, honey, mayo, lemon juice, and garlic
- Divide sauce in half (one for basting, one for serving)
Prepare Toppings:
- Cook bacon until crispy; set aside
- Sauté mushrooms in butter until golden
Cook Chicken:
- Pound chicken to ½ inch thickness
- Season with salt and pepper
- Grill 6-7 minutes per side
- Baste with honey mustard sauce
Assemble:
- Top chicken with mushrooms
- Add bacon pieces
- Cover with cheese
- Broil until cheese melts
- Garnish with parsley
Notes
- Let chicken reach room temperature before grilling
- Internal temperature should reach 165°F
- Make extra sauce for dipping
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