Looking for the ultimate comfort meal? This Alice Springs chicken recipe brings the famous Outback steakhouse flavor right to your kitchen. With crispy bacon, sautéed mushrooms, and gooey melted cheese, it is a family favorite that is easy to make and impossible to resist. Perfect for busy weeknights!
Hi there! I’m Angela. At 50, I’ve realized that you don’t need a fancy five-star menu to make your family feel special.
Sometimes, the best meals are the ones that remind us of a fun night out at a favorite restaurant. That is exactly why I fell in love with this Alice Springs chicken recipe. It is a total crowd-pleaser that hits every flavor note you could possibly want.
However, the biggest mistake most home cooks make is skipping the prep work. If you toss a thick, uneven chicken breast straight into the pan, the thin edges will turn into dry leather before the center even gets warm. To get that restaurant-quality tenderness, you have to pound the chicken to a uniform half-inch thickness. This simple two-minute step is the secret to keeping the meat juicy under all those heavy toppings!
Have you ever had a dish that just feels like a warm hug? This is it. It combines juicy chicken with a sweet and tangy honey mustard sauce. Then, you pile on the savory mushrooms and bacon.
It is easy enough for a Tuesday but feels special enough for a Sunday dinner. Let’s get cooking!
Table of contents
Essentials for Your Alice Springs Chicken Recipe
To get that perfect restaurant-style finish, you need quality ingredients. Here is what you’ll want to grab at the grocery store:
- Chicken Breasts: Use four boneless, skinless pieces. I recommend pounding them thin so they cook evenly and stay juicy.
- The Signature Sauce: You will need mayonnaise, Dijon mustard, honey, and a splash of fresh lemon juice. This is the heart of the dish!
- Bacon: Thick-cut bacon works wonders here. You want that satisfying crunch in every single bite.
- Mushrooms: Fresh button or cremini mushrooms are best. They soak up all that wonderful bacon flavor in the pan.
- Cheese: A blend of Colby and Monterey Jack gives you that perfect, gooey cheese pull we all love.
- Seasonings: Simple is best. Just olive oil, salt, black pepper, and a dash of paprika for color and warmth.
Using fresh ingredients really makes the flavors pop. Trust me, your family will notice the difference!
Flavor Boosters and Easy Substitutions
While the classic Alice Springs chicken recipe is nearly perfect, I know life happens. Sometimes you’re missing an ingredient or just want to try something a little different.
If you aren’t a fan of mushrooms, you can leave them out. Or, try swapping them for sautéed onions or even bell peppers for a bit of crunch.
Want a bit of a kick? Add a pinch of cayenne pepper to your chicken seasoning. It balances the sweetness of the honey mustard beautifully.
For the cheese, if you can’t find Colby, a sharp cheddar works just fine. If you’re watching your calories, you can use turkey bacon. It still gives you that smoky flavor, and it’s a great addition to your collection of ground turkey recipes healthy enough for the whole family.
I’ve even tried this with chicken thighs when I was out of breasts. They are naturally juicier and stand up really well to the baking process.
Expert Tips for the Best Alice Springs Chicken Recipe
After making this for my kids for years, I’ve picked up a few tricks. Here is how to make sure your chicken is a hit every time:
- Pound the Chicken: This is the most important step! You want an even thickness, much like you’d do for a chicken parmigiana recipe. If your chicken is thick on one end and thin on the other, the thin part will dry out before the middle is cooked.
- Use the Bacon Grease: Please don’t pour that liquid gold down the drain! Sautéing your mushrooms in the leftover bacon fat adds a deep, smoky flavor you can’t get from oil alone.
- Don’t Overcook the Sear: Remember, the chicken is going into the oven at the end. You just want a nice golden brown crust on the outside during the pan-fry stage.
- Freshly Shred Your Cheese: I know those pre-shredded bags are convenient. But they are coated in potato starch to keep them from sticking. If you grate your own cheese from a block, it melts much smoother and tastes better.
- Let it Rest: Once you pull your dish out of the oven, give it five minutes. This lets the juices redistribute so the chicken stays tender and moist.
- The Sauce Secret: Make a double batch of the honey mustard. My kids love using the extra as a dip for their side dishes!
Does anything smell better than bacon and honey mustard in a hot pan? I don’t think so!
Step-by-Step Instructions
- First, whisk together your mayo, Dijon, honey, and lemon juice. Set this delicious sauce aside for later.
- Next, season your pounded chicken with olive oil, salt, pepper, and paprika. Let it sit for 15 minutes to soak up those flavors.
- Fry your bacon in a large skillet until it is nice and crispy. Move the bacon to a plate, but keep that grease in the pan.
- Throw your sliced mushrooms into the skillet. Sauté them in the bacon fat until they are tender and browned, then set them aside.
- Wipe the pan slightly if needed and sear your chicken breasts. Cook them for about 3 to 4 minutes on each side until golden.
- Preheat your oven to 375 degrees. Place the seared chicken into a baking dish and get ready to layer.
- Spread a generous amount of your honey mustard sauce over each breast. Top with the mushrooms and two slices of bacon.
- Pile on the shredded Colby and Monterey Jack cheeses. The more the merrier in my house!
- Bake for 5 to 7 minutes. You are looking for the cheese to be completely melted and starting to bubble.
Variations and Cooking Techniques
If you want to change things up, you can actually make this Alice Springs chicken recipe on the grill! Just grill the chicken first, then move it to a cooler part of the grill to melt the cheese.
This dish is all about the sauce. If you are a fan of rich, savory flavors—like the ones in a marry me chicken pasta bake, this will be right up your alley. You can even toss the leftover sauce with some penne for the kids!
For a low-carb version, just be mindful of the honey. You can find sugar-free honey substitutes that still give you that sweetness without the extra carbs.
If you are feeding a huge crowd, you can cut the chicken into smaller “tenders.” This makes them great for a party appetizer or a fun kid-friendly finger food.
I’ve also seen people add a little bit of garlic powder to the chicken rub. It adds another layer of savory goodness that pairs perfectly with the cheese.
FAQs for Your Alice Springs Chicken Recipe
What are the best sides to serve with this?
I usually go with a nice loaded baked potato or some crispy fries. If you want something lighter, a fresh garden salad or steamed broccoli works beautifully.
Is this dish spicy?
Not at all! It is very mild and sweet. If you want heat, you’ll need to add some red pepper flakes or hot sauce to your honey mustard mixture.
Conclusion
Well, there you have it! This Alice Springs chicken recipe is more than just a meal to me. It is a way to bring my family together for a few minutes of peace and good food.
There is something so satisfying about seeing your kids’ faces light up when they see this coming out of the oven. It is hearty, flavorful, and so easy to customize to your own taste.
I hope this recipe becomes a staple in your home just like it has in mine. If you enjoyed this style of cooking and want something a bit more rustic and Mediterranean, you might want to try my chicken cacciatore recipe for your next Sunday dinner.
I would love to hear how yours turns out! Did you add any special toppings? Did your family lick their plates clean?
Drop a comment and let me know. Happy cooking, and I hope your kitchen is filled with wonderful smells and even better memories tonight!
Alice Springs Chicken Recipe
Equipment
- Large Skillet
- Baking Dish
- Meat Mallet
Ingredients
Chicken & Marinade
- 4 6 oz each boneless, skinless chicken breasts pounded to 1/2-inch thickness
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
Honey Mustard Sauce
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 tbsp honey
- 1 tsp lemon juice freshly squeezed
Toppings
- 8 slices bacon cooked and crispy
- 8 oz mushrooms sliced
- 1 cup Colby cheese shredded
- 1 cup Monterey Jack cheese shredded
Instructions
- In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, and lemon juice until smooth. Set aside.
- Pound chicken breasts to an even ½-inch thickness. In a bowl, toss the chicken with olive oil, salt, pepper, and paprika. Let it marinate for at least 15 minutes.
- Cook bacon in a large skillet over medium heat until crispy. Remove bacon, leaving the grease. Add sliced mushrooms to the skillet and sauté in the bacon grease until tender and browned.
- Increase heat to medium-high. Place marinated chicken breasts in the hot pan and sear for 3-4 minutes per side, until golden brown and cooked through to 165°F (74°C).
- Preheat oven to 375°F (190°C). Place seared chicken in a baking dish. Spread honey mustard sauce over each piece. Top with sautéed mushrooms, two slices of crispy bacon, and shredded cheeses.
- Bake for 5-7 minutes, until cheese is melted and bubbly.