We don’t go to Outback Steakhouse very often, but when we do, I’m not always in the mood for steak. My “go to” dish outside of steak has always been the Alice Springs Chicken. This cheesy baked chicken recipe is one of the most popular menu items at Outback Steakhouse. And, thankfully it’s very easy to make your own at home. The dish is named after Alice Springs in Australia, a large town in the northern territory of the continent.

Can you ever go wrong with a juicy piece of chicken smothered in honey mustard, bacon, mushrooms, and cheese? The key Alice Springs Chicken is to marinade the chicken in the honey mustard so it soaks up all of the flavor. The result will be the juiciest piece of chicken you’ve ever tasted. Try this recipe at home the next time you’re craving a delicious dish from down under, but don’t feel like making a run for the Outback.

Storing and reheating leftover Alice Springs Chicken

If you have leftovers, store them in an airtight container. It will stay good in the refrigerator for 3 to 5 days.

When you reheat them, remove from the container and reheat at 200 – 250°F until it is warmed throughout. Be sure to cook it slowly for 20 to 30 minutes so it remains moist.

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Alice Springs Chicken

5 from 2 votes

Recipe by Flip Flop Foodies Course: EntreesCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

45

minutes

Ingredients

• Marinade:

• 1/2 cup 1/2 Dijon mustard

• 1/2 cup 1/2 honey

• 1/4 cup 1/4 mayonnaise

• 1 tsp 1 fresh lemon juice

• Alice Springs Chicken:

• 4 4 boneless, skinless chicken breasts

• 2 tbsp 2 butter

• 8 oz 8 sliced mushrooms

• 1 tbsp 1 olive oil

• 4 slices 4 cooked bacon, chopped into 2-inch pieces

• 2 cups 2 Colby Jack cheese, shredded

• 2 tbsp 2 fresh parsley, for garnish

Directions

• Marinade:
• In a small bowl, whisk together mustard, honey, mayonnaise, and lemon juice. Reserve ¼ cup sauce in a covered container and refrigerate until serving time.
• Meanwhile, place the chicken breast in a large plastic zipper-top bag. Pour in remaining sauce and turn in bag until evenly coated. Refrigerate 30 minutes or overnight.
• Alice Springs Chicken:
• Preheat oven to 400°F. In a large oven-proof skillet over medium-high heat, heat butter until the foaming
• Add mushrooms and sauté until they have released most of their liquid and have started to turn brown, about 5 to 7 minutes. Transfer to a bowl and wipe out skillet.
• To the same skillet, heat oil until shimmering. Add chicken (discarding any remaining marinade) in a single layer and do not move until a golden-brown crust forms, about 5 minutes. 
• Flip each piece and continue to cook until the second side is browned, about 5 minutes longer.
• Divide the mushrooms evenly over the chicken. Top with bacon and cheese. Cover the skillet and place in the oven. Bake until the chicken reaches 165°F when tested with an internal thermometer at the thickest part, about 10 to 15 minutes.
• Remove from oven and garnish with parsley if desired. Serve with reserved sauce on the side for dipping.