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This restaurant-inspired Alice Springs Chicken brings juicy marinated chicken breasts to life with smoky bacon, sautéed mushrooms, and plenty of melted Colby Jack cheese. A quick honey mustard marinade adds flavor and moisture, making this a reliable weeknight dinner or a standout for guests. If you crave a little steakhouse flair at home, this twist captures one of my all-time favorites.
I first made this copycat for an anniversary at home. Now my husband requests it every time he spots chicken in the fridge and I am happy to oblige since it always feels special but takes so little effort.
Ingredients
- Dijon mustard: gives the marinade both depth and a nice gentle heat so choose a style you love
- Honey: sweetens the blend and makes the honey mustard sauce shine
- Mayonnaise: ensures juicy chicken and helps emulsify the marinade for even coating
- Fresh lemon juice: brightens the entire marinade and balances the sweetness
- Boneless skinless chicken breasts: are the centerpiece be sure to pound them evenly for best cooking
- Salted butter: makes sautéed mushrooms taste restaurant-worthy and adds rich flavor
- Button mushrooms: are classic but pick your favorite mushrooms for extra personality
- Seasoned salt and black pepper: layer in savory notes and highlight the meat and veggies
- Olive oil: gives the chicken great browning skip light oils for best results
- Cooked bacon: brings a salty smoky crunch buy it fresh or use high-quality ready-made strips
- Colby Jack cheese: melts beautifully and gives creamy flavor I recommend buying a block and shredding it yourself for meltier results
- Fresh parsley: elevates the final dish and provides a fresh pop of color
Step-by-Step Instructions
- Make the Marinade:
- Whisk Dijon mustard honey mayonnaise and lemon juice in a bowl until thoroughly combined Reserve a third of the sauce for dipping and chill it for later
- Marinate the Chicken:
- Lay the chicken breasts in a zip top bag and gently pound until they are of even thickness Coat fully in the remaining marinade by massaging the bag Seal and refrigerate for at least one hour or up to overnight for extra flavor
- Sauté the Mushrooms:
- Melt butter in a large oven safe skillet over medium heat Add sliced mushrooms sprinkle with seasoned salt and pepper then cook until golden brown and all moisture has evaporated about five minutes Transfer mushrooms to a bowl and carefully wipe the skillet clean
- Brown the Chicken:
- Heat olive oil in the same skillet placing the marinated chicken in once hot Discard any leftover marinade Sear the chicken undisturbed for five minutes on one side then turn and cook until the second side is deeply golden about five more minutes
- Add Toppings and Bake:
- Arrange the cooked mushrooms on each piece of chicken Scatter the chopped bacon evenly and cover with shredded Colby Jack cheese Transfer the skillet to a hot 400 degree oven and bake until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165 degrees usually about ten minutes
- Serve and Garnish:
- Carefully remove the hot skillet from the oven Sprinkle chicken with fresh parsley and serve immediately with the reserved honey mustard marinade on the side for dipping
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One of my favorite parts about this recipe is how perfectly the marinade caramelizes the chicken edges after baking You get both juicy meat and slightly crispy flavor bombs in every bite My youngest loved helping sprinkle the cheese and that made this dish a weeknight favorite for our whole family
Storage Tips
Pack any leftovers in airtight containers and keep refrigerated for up to three days The cheese stays gooey if you reheat in short bursts in the microwave or cover loosely and warm gently in the oven
Ingredient Substitutions
You can swap chicken thighs for chicken breasts if you like dark meat For mushrooms cremini or even portabella slices work just as well Monterey Jack or cheddar both melt smoothly if Colby Jack is unavailable Feel free to use turkey bacon for a lighter touch
Serving Suggestions
I love plating this chicken alongside fluffy mashed potatoes and simple steamed broccoli A crisp salad or buttery rice also pairs beautifully The extra marinade is great drizzled on roasted veggies or used for dipping bread
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A Bit of History
Alice Springs Chicken from Outback Steakhouse became one of their signature dishes for good reason It combines Americana flavors with a nod to Aussie pub food through the honey mustard touch At home it s just as much a showpiece and always brings back steakhouse dinner memories
Commonly Asked Questions
- → What marinade gives the chicken extra flavor?
The chicken is marinated in a blend of Dijon mustard, honey, mayo, and lemon juice, providing a tangy and slightly sweet flavor while ensuring the meat stays juicy.
- → Can I substitute chicken thighs for breasts?
Yes, boneless, skinless chicken thighs work well as a substitute and remain tender and flavorful throughout the cooking process.
- → Should mushrooms be precooked or added raw?
The mushrooms are sautéed in butter before being placed on the chicken, adding a rich, savory layer to the finished dish.
- → What kind of cheese works best?
Colby-Jack cheese melts smoothly and adds color, but Monterey Jack, cheddar, or your personal favorite can be used as well.
- → How can I prepare ahead for guests?
Marinate the chicken several hours in advance and cook the bacon and mushrooms ahead of time for quick assembly and baking before serving.
- → What side dishes pair well?
Steamed vegetables, mashed potatoes, rice, or a simple green salad complement the flavors and round out the meal.