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–+ servings
Alice Springs Chicken - a flavorful chicken breast topped with a honey mustard sauce, mushroom, cheese, and bacon is set on a plate with steamed brocoli.
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5 from 14 votes

Alice Springs Chicken

Alice Springs Chicken Recipe - an Outback Copycat dish you can make right at home. Honey mustard marinated chicken piled with tender mushrooms, bacon, and lots of delicious cheese.
Author: Nikki Lee
Servings: 4
Prep Time 10 minutes
Cook Time 40 minutes
Marinade Time 30 minutes
Total Time 1 hour 20 minutes

Ingredients 

For the marinade / dressing:

  • ⅓ cup Dijon mustard
  • ⅓ cup honey
  • ⅓ cup mayonnaise
  • 1 teaspoon fresh lemon juice

For the Chicken:

  • 6 slices of bacon cut in half
  • 2 pounds boneless skinless chicken breasts 6 breasts about ¾ inch thick
  • 1 ½ teaspoons Creole seasoning (or to taste)
  • 1 teaspoon garlic powder
  • 8 ounces mushrooms sliced
  • 2 cups Colby Jack cheese shredded or sliced (8 ounces of cheese)
  • 2 tablespoons fresh chopped parsley or sliced green onions for garnish, optional

Instructions

Honey Mustard Marinade & Dressing

  • In a small bowl, whisk together Dijon mustard, honey, mayonnaise, and lemon juice. Reserve ⅓ cup of the honey mustard sauce in an airtight or covered container and place it in the refrigerator until serving.
  • Place chicken breasts in bowl and toss in the marinade until coated. Cover and refrigerate for 30 minutes or overnight.

Chicken Instructions

  • Preheat oven to 400℉. Remove chicken from the refrigerator while the oven is preheating.
  • Cut the bacon in half and cook it in a large ovenproof skillet over medium-high heat until done. Remove bacon to a paper-towel-lined plate and set aside. Remove all but 2 tablespoons of bacon grease from the skillet.
  • Add mushrooms and saute until they have released most of their liquid. As they start to release water scrape the bottom of the pan with a wooden spatula to get up the browned bits from the bacon. This adds a lot of flavor to the mushrooms. Cook until they start to turn brown. This will take about 5 to 7 minutes. Transfer to a bowl.
  • Season chicken with creole seasoning, and garlic powde
  • Turn over and sprinkle with Creole seasoning and garlic powder. Brown the other side for about 2-3 minutes.
    If you don't have an ovenproof skillet, transfer the chicken to a casserole or a 9x13 baking dish for cooking.
  • Divide the mushrooms evenly over the chicken. Top with bacon and cheese. Bake until the chicken is cooked through or reaches an internal temperature of 165℉, about 10 to 15 minutes.
  • Remove and garnish with parsley, if desired. Serve with reserved honey mustard sauce on the side for dipping.

Notes

If you prefer not to use Creole seasoning, you can substitute it with seasoning salt and black pepper to taste.
If you want more honey mustard for dipping, increase to ½ cup each of Dijon Mustard, Mayonnaise, and Honey.
For a little more heat, add cayenne pepper to the honey mustard you use for marinade. Start with ¼ teaspoon and adjust to your taste

Nutrition

Serving: 1 1 serving | Calories: 767 kcal | Carbohydrates: 24 g | Protein: 47 g | Fat: 49 g | Saturated Fat: 21 g | Polyunsaturated Fat: 12 g | Monounsaturated Fat: 16 g | Trans Fat: 0.1 g | Cholesterol: 165 mg | Sodium: 1391 mg | Potassium: 817 mg | Fiber: 2 g | Sugar: 25 g | Vitamin A: 899 IU | Vitamin C: 6 mg | Calcium: 482 mg | Iron: 2 mg

Find it online:

www.soulfullymade.com/alice-springs-chicken-recipe-outback-copycat/