Description

This Alice Springs Chicken (Outback Copycat) is a savory restaurant favorite made at home—juicy grilled chicken topped with honey mustard, sautéed mushrooms, crispy turkey bacon, and melted cheese. A hearty, flavor-packed dinner everyone will love!

Ingredients

Scale

4 boneless skinless chicken breasts
2 tbsp olive oil or butter
1 tsp garlic powder
1 tsp paprika
½ tsp salt
½ tsp black pepper
4 slices turkey bacon, cooked until crispy
½ cup mushrooms, sliced
1 cup shredded Colby Jack cheese or a blend of cheddar + Monterey Jack
2 tbsp fresh parsley, optional
½ cup mayonnaise
2 tbsp Dijon mustard or yellow mustard
2 tbsp honey
1 tsp lemon juice

Instructions

Preheat: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Make the sauce: In a small bowl, whisk together mayonnaise, mustard, honey, and lemon juice. Set aside.
Season chicken: Rub the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.
Cook chicken: Heat a skillet over medium heat. Sear chicken for 2–3 minutes per side until golden brown (it will finish in the oven).
Add toppings: Place chicken in the prepared baking dish. Spread a spoonful of the honey mustard sauce on each piece. Top with turkey bacon strips, mushrooms, and a generous layer of cheese.
Bake: Bake uncovered for 20–25 minutes, or until the chicken reaches 165°F (74°C) and cheese is melted and bubbly.
Serve: Garnish with parsley and serve with extra honey mustard sauce on the side.

Notes

Pound chicken breasts to about ½-inch thickness for even cooking. Turkey bacon is used as a suitable alternative to pork bacon.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 8 g
Sodium: 850 mg
Fat: 32 g
Saturated Fat: 12 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 42 g
Cholesterol: 110 mg

Keywords: Alice Springs Chicken, Outback Copycat, honey mustard chicken, cheesy chicken, restaurant style