Description

Alice Springs Chicken Outback Copycat is a savory and satisfying dish inspired by the popular restaurant favorite. It features juicy, pan-seared chicken breasts layered with sautéed mushrooms, crispy bacon, and melty cheese, all tied together with a homemade honey mustard sauce. Perfect for a hearty dinner, this recipe brings restaurant-level flavor to your kitchen.

Ingredients

Scale

4 boneless, skinless chicken breasts

Salt and pepper to taste

1 tbsp olive oil

6 slices of bacon, cooked and crumbled

1 cup mushrooms, sliced

1 ½ cups shredded Colby Jack or Monterey Jack cheese

¼ cup fresh parsley (optional, for garnish)

For the honey mustard sauce:

½ cup mayonnaise

2 tbsp Dijon mustard

2 tbsp honey

1 tbsp lemon juice

Instructions

In a small bowl, whisk together mayonnaise, Dijon mustard, honey, and lemon juice to make the sauce. Reserve ⅓ of it in the fridge for serving.
Place chicken breasts in a shallow dish or bag and coat with the remaining sauce. Marinate for at least 30 minutes.
Cook bacon until crispy. Crumble and set aside. In the same skillet, sauté mushrooms until tender. Set aside.
Heat olive oil in an oven-safe skillet. Remove chicken from marinade, season with salt and pepper, and sear for 3–4 minutes per side.
Preheat oven to 375°F (190°C). Top seared chicken with mushrooms, bacon, and cheese. Bake for 10–15 minutes until cooked through.
Drizzle reserved honey mustard over finished chicken. Garnish with parsley and serve hot.