Copycat Outback Alice Springs Chicken

This Alice Springs Chicken clone layers juicy, honey mustard-marinated grilled chicken breasts with sautéed mushrooms, crispy bacon, and a blanket of melted Monterey Jack and Cheddar cheese. It’s an easy, high-flavor skillet dinner that brings the iconic steakhouse classic straight to your kitchen.

The Core Ingredients

1. Boneless, Skinless Chicken Breasts (4 breasts / about 1.5 lbs) – Pounded to an even ½-inch thickness for fast, uniform cooking.
2. Honey Mustard Sauce (½ cup Dijon mustard + ½ cup honey + ¼ cup mayo) – Serves double duty as both the chicken marinade and dipping sauce.
3. Fresh Mushrooms (8 oz, sliced) – Sautéed in butter until golden brown and tender.
4. Thick-Cut Bacon (8 strips, cooked crisp) – Crumbled or halved to layer over the mushrooms.
5. Shredded Cheese (1 cup Colby Jack or a mix of Cheddar & Monterey Jack) – Melts into a bubbly, golden top blanket.

(Pantry staples: 1 tbsp butter, 1 tbsp olive oil, ½ tsp garlic powder, salt, and black pepper).

Step-by-Step Instructions

1. Whip the Honey Mustard: In a small bowl, whisk together the Dijon mustard, honey, and mayonnaise until smooth. Set aside half of the mixture in the fridge to serve as dipping sauce later.
2. Marinate the Chicken: Place the chicken breasts in a shallow dish or Ziploc bag. Season both sides with garlic powder, salt, and black pepper, then pour the remaining honey mustard sauce over top. Marinate for at least 30 minutes (or up to 4 hours in the fridge).
3. Sauté the Mushrooms: Melt the butter in a large oven-safe skillet over medium heat. Add the sliced mushrooms and sauté for 5 to 7 minutes until golden brown and tender. Transfer mushrooms to a plate and wipe out the skillet.
4. Sear the Chicken: Preheat your oven broiler to HIGH. Heat olive oil in the same skillet over medium-high heat. Add the marinated chicken breasts and cook for 4 to 5 minutes per side until cooked through (internal temperature reaches 165°F / 74°C).
5. Layer the Toppings: Keep the chicken in the skillet (or transfer to a baking dish). Top each chicken breast with sautéed mushrooms, 2 strips of crispy bacon, and a generous heap of shredded cheese.
6. Broil & Melt: Place under the broiler for 2 to 3 minutes until the cheese is completely melted, bubbly, and slightly golden.
7. Serve: Garnish with fresh chopped parsley if desired, and serve hot alongside the reserved honey mustard dipping sauce and French fries or baked potatoes!

Pro Tips & Variations

• Oven-Safe Skillet Shortcut: Using a cast-iron skillet lets you go straight from searing on the stovetop to broiling under the oven element without dirtying a second pan.
• Make-Ahead Bacon: Cook the bacon and sauté the mushrooms ahead of time so weeknight assembly takes less than 15 minutes total.