Alice Springs Chicken
A deliciously cheesy, savory, and hearty chicken dish inspired by Outback Steakhouse’s menu. This recipe features juicy, seasoned chicken breasts topped with layers of honey mustard sauce, crispy bacon, sautéed mushrooms, and melted cheese.
Equipment
- Oven-Safe Dish
- Skillet
Ingredients
Chicken
- 4 chicken breasts boneless, skinless
- 2 tbsp olive oil
- 1 tsp salt to taste
- 1 tsp black pepper to taste
- 1 tsp paprika
- 1 tsp garlic powder
Toppings
- 6 slices bacon crispy
- 1 cup shredded cheddar cheese
- 1 cup Monterey Jack cheese
- 1 cup sliced mushrooms
Honey Mustard Sauce
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1 tbsp olive oil
Instructions
- Place chicken breasts between two sheets of plastic wrap and lightly pound to an even thickness.
- Rub the chicken with olive oil and season with salt, pepper, paprika, and garlic powder. Let it marinate for 15–20 minutes.
- In a small bowl, mix honey, Dijon mustard, and olive oil to make the sauce.
- Heat a skillet over medium-high heat and add olive oil. Sear the chicken breasts for 3–4 minutes on each side until golden brown but not fully cooked. Remove and set aside.
- In the same skillet, sauté the sliced mushrooms with a little butter until soft and golden. Remove and set aside.
- Preheat the oven to 375°F (190°C). Place the chicken breasts in an oven-safe dish.
- Spread the honey mustard sauce generously on each chicken breast, then layer with crispy bacon slices, sautéed mushrooms, and a mix of cheddar and Monterey Jack cheeses.
- Bake for 20–25 minutes until the chicken is fully cooked and the cheese is bubbly and golden. Use a meat thermometer to ensure the chicken’s internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes before serving. Enjoy!
Notes
To make a keto-friendly version, replace the honey mustard sauce with a low-carb alternative. If you prefer a vegetarian version, substitute the chicken with thick slices of eggplant or portobello mushrooms.