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An Alice Springs chicken breast topped with melted cheese, garnished with sautéed mushrooms, crispy bacon, and parsley, served with steamed broccoli.

Easy Recipe for Alice Springs Chicken : Step-by-Step Guide

By Nancy
Looking for an easy Alice Springs Chicken recipe? Try this Outback Steakhouse copycat version with simple ingredients and simple instructions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine American
Servings 4
Calories 590 kcal

Ingredients
  

  • 4 boneless skinless chicken breasts
  • ¼ cup Dijon mustard
  • ¼ cup honey
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • Salt and cracked black pepper
  • 8 slices thick-cut bacon cooked until crisp
  • 8 oz sliced mushrooms sautéed golden in butter
  • 1 ½ cups shredded Monterey Jack and cheddar blend
  • 2 tbsp chopped fresh chives or parsley

Instructions
 

1. Pounding and Preparation

  • Place the chicken between two sheets of parchment paper and pound it until it’s an even thickness, about 3/4 inch. An even thickness ensures even cooking—no dry edges and no raw spots in the middle.
    A hand using a metal meat mallet to flatten a raw chicken breast resting on a sheet of parchment paper.

2. Whisk the glaze

  • In a bowl, whisk together the Dijon mustard, honey, mayonnaise, lemon juice, paprika, garlic powder, onion powder, salt, and pepper until the mixture is glossy and smooth.
    Set a few spoonfuls aside for later. You’ll brush them onto the chicken at the end
    A creamy honey-mustard sauce, seasoned with spices, whisked in a clear glass bowl resting on a marble countertop.

3. Cook the bacon until crispy

  • Cook the bacon in a large oven-safe skillet over medium heat until crispy, about 8 minutes.
    Diced pieces of raw bacon, ready to cook, arranged in a black cast-iron skillet with a wooden spoon on a marble surface.

4. Sauté the mushrooms and onions

  • In the same skillet with the remaining bacon fat, add the sliced mushrooms and onions and cook until softened and beginning to brown, about 5–6 minutes.
    Remove the mushrooms and onions from the skillet, set them aside in a bowl, and clean the skillet this time.
    Paris mushrooms, thinly sliced, and onion slices, sautéed in a black cast-iron skillet using a wooden spoon, placed on a marble surface.

5. Sear the Chicken

  • Heat the skillet to medium-high and lay in the chicken. Sear for 4 to 5 minutes per side until deeply golden. It won’t be cooked through yet, and that’s perfectly fine.
    Four chicken breasts seasoned with salt and ground pepper, cooking in a black cast-iron skillet with oil, on a marble surface.

6. Stuffing the Chicken

  • After browning the chicken, remove it from the heat. Pour the honey-mustard sauce over each chicken breast.
    Spread the mixture of mushrooms, onions, and chopped bacon evenly over each chicken breast. Bake in the oven for 12 minutes until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
    Four pieces of pan-fried chicken breast, slowly simmered in a creamy sauce with mustard, honey, and pepper, served in a black cast-iron skillet on a marble table.

7. Finishing Touches and Garnish

  • Remove from the oven and add the finishing touch by generously sprinkling cheese over the chicken. Return to the oven for 3 minutes until the cheese melts and turns a golden brown color.
    Alice Springs Chicken Golden chicken breasts topped with melted cheese, garnished with sautéed mushrooms, crispy bacon, and chopped parsley, served hot in a black cast-iron skillet.

Notes

Nutritional Information

  • Calories: about 590 kcal
  • Protein: 48 g
  • Fat: 28 g (saturated fat: 11 g)
  • Carbohydrates: 17 g (sugars: 14 g)
  • Sodium: roughly 1,050 mg
  • Fiber: 1 g
Note: The nutritional values provided are estimates and may vary depending on the ingredients, quantities, and brands used.
Keyword Alice Springs Chicken