Alice Springs Chicken
Make Alice Springs Chicken for a copycat version of the Outback Classic. Juicy grilled chicken topped with honey mustard, mushrooms, crispy bacon, and melted cheese for a dish everyone will love!
Servings: 4
Cost: $13.23/ $3.31 per Serving
Ingredients
- 4 boneless skinless chicken breasts
- 8 slices bacon chopped
- 8 ounces mushrooms sliced
- 1 medium onion sliced
- 2 cups Colby Jack cheese shredded
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
For the Honey Mustard Sauce:
- ½ cup mayonnaise
- ¼ cup honey
- ¼ cup Dijon mustard
- 1 tablespoon white vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
Instructions
- Preheat oven to 375°F.
- In a medium bowl, whisk together ½ cup mayonnaise, ¼ cup honey, ¼ cup Dijon mustard, 1 tablespoon white vinegar, ¼ teaspoon garlic powder, and ¼ teaspoon paprika until smooth. Set the honey mustard sauce aside.
- In a large oven-safe skillet over medium heat, cook 8 slices bacon (chopped) until crispy. Remove the bacon to paper towels and set aside.
- In the same skillet with the bacon grease, sauté 8 ounces sliced mushrooms and 1 medium sliced onion for 5–6 minutes until softened and starting to brown.
- Remove the mushrooms and onions from the pan and clean out the pan.
- Heat 1 tablespoon olive oil in the skillet over medium-high heat.
- Add 4 boneless skinless chicken breasts in a single layer and season with 1 teaspoon salt and ½ teaspoon black pepper.
- Cook without moving the chicken for about 5 minutes per side to brown both sides of the chicken. Remove from heat.
- Spread 2 tablespoons of honey mustard sauce over each chicken breast.
- Top each chicken breast evenly with mushroom-onion mixture and chopped bacon.
- Bake for 10-15 minutes until chicken reaches 165°F internal temperature.
- Sprinkle 2 cups shredded Colby Jack cheese evenly over the chicken and return the skillet to the oven for 3–4 minutes until the cheese is melted and bubbly.
- Then the chicken is ready to serve and enjoy!
Video
Notes
Pound chicken to even thickness for consistent cooking.
Save extra honey mustard sauce for serving.
Refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 893kcal | Carbohydrates: 25g | Protein: 48g | Fat: 67g | Saturated Fat: 24g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 176mg | Sodium: 1757mg | Potassium: 858mg | Fiber: 2g | Sugar: 20g | Vitamin A: 799IU | Vitamin C: 5mg | Calcium: 483mg | Iron: 2mg
