Alice Springs Chicken

by

Introduction

Alice Springs Chicken is a hearty, flavorful dish made famous by Outback Steakhouse. It features juicy grilled or pan-seared chicken breasts layered with honey mustard sauce, crispy bacon, sautéed mushrooms, and gooey melted cheese. This combination of smoky, savory, and slightly sweet flavors makes it a comforting dinner that feels restaurant-quality but is easy to prepare at home.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil (or butter)
  • 1 teaspoon seasoned salt (or plain salt & pepper)
  • 1 cup mushrooms, sliced
  • 1 tablespoon butter (for mushrooms)
  • 6 slices bacon, cooked until crisp
  • 1 ½ cups shredded Colby Jack cheese (or cheddar/monterey jack blend)

Honey Mustard Sauce:

  • ½ cup Dijon mustard
  • ½ cup honey
  • ¼ cup mayonnaise

Instructions

  1. Prepare the Sauce
    • In a small bowl, whisk together Dijon mustard, honey, and mayonnaise. Refrigerate until ready to use.
  3. Cook the Chicken
    • Season chicken breasts with seasoned salt.
    • Heat olive oil (or butter) in a skillet over medium heat.
    • Cook chicken for 5–6 minutes per side, until golden brown and cooked through (165°F/74°C internal temperature). Remove and set aside.
  5. Sauté Mushrooms
    • In the same skillet, melt 1 tablespoon butter.
    • Add sliced mushrooms and cook until tender, about 5 minutes.
  7. Assemble the Dish
    • Preheat oven to 375°F (190°C).
    • Place cooked chicken breasts in a baking dish.
    • Spread honey mustard sauce generously over each piece.
    • Layer each chicken breast with bacon, mushrooms, and a generous handful of cheese.
  9. Bake
    • Bake uncovered for 10–15 minutes, until the cheese is melted and bubbly.
  11. Serve
    • Garnish with fresh parsley if desired. Serve hot with sides like roasted potatoes, steamed veggies, or a crisp salad.

Storage Method

  • Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or skillet to keep the chicken moist and the cheese melty.
  • Freezer: Wrap tightly and freeze (before baking) for up to 2 months. When ready to eat, thaw overnight in the fridge and bake as directed.

Leave a Comment