Alice Springs Chicken (Outback Copycat Recipe)

A plate with a serving of Alice Springs Chicken (Outback Copycat) topped with melted cheese, mushrooms, and herbs, accompanied by a side of brown rice.

5 from 3 votes

Alice Springs Chicken (Outback Copycat Recipe)

This Alice Springs Chicken copycat recipe brings the perfect combination of tender, marinated chicken topped with crispy bacon, sautéed mushrooms, and melted cheese right to your table. We made this restaurant-quality dish an easy recipe for any night of the week.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: American

Keyword: Alice Springs Chicken

Servings: servings

Calories: 930kcal

Author: Alicia

Ingredients

For the Honey Mustard Marinade:

½ cup mayonnaise
½ cup honey
½ cup Dijon mustard
½ teaspoon garlic powder
2 teaspoons lemon juice

For the Alice Springs Chicken:

4 boneless skinless chicken breasts (about 1 ½ to 2 pounds)
6 slices bacon cut in half (or diced)
8 ounces mushrooms sliced
½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon paprika
2 Tablespoons butter
2 cups Colby Jack cheese shredded
fresh chopped parsley optional for garnish

Instructions

Mix mayonnaise, honey, Dijon, garlic powder, and lemon juice in a medium bowl until smooth. Place chicken in a large resealable zip-lock bag or large bowl.
½ cup mayonnaise, ½ cup honey, ½ cup Dijon mustard, ½ teaspoon garlic powder, 2 teaspoons lemon juice
Pour half of the marinade into the bag with chicken and transfer to the fridge to marinate for at least 30 minutes or overnight. Save the other half of the marinade to use as a sauce on the finished dish.
4 boneless skinless chicken breasts
Preheat oven to 400°F.
Heat a large skillet over medium-high heat. Add bacon and cook until crispy. Remove bacon and drain it on a paper towel-lined plate. Keep 1 tablespoon of bacon grease in the skillet.
6 slices bacon
Add mushrooms to skillet and sauté over medium-high heat for 5 -7 minutes, or until softened. Transfer to a plate and set aside.
8 ounces mushrooms
Remove chicken from marinade and season on both sides with salt, pepper, and paprika.
½ teaspoon Kosher salt, ½ teaspoon freshly ground black pepper, ½ teaspoon paprika
Melt butter in a large skillet. Add chicken and cook for 5 minutes, flip and cook for another 3 minutes on the other side.
2 Tablespoons butter
Turn off the heat and evenly arrange bacon slices on top of each piece of chicken. Top with sauteed mushrooms and sprinkle with shredded cheese.
2 cups Colby Jack cheese
Transfer the skillet to the oven and bake uncovered for 8-10 minutes, or until the chicken reaches an internal temperature of 165°F, and the cheese is melted.
Garnish with fresh chopped parsley and serve with the reserved honey mustard sauce on the side.
fresh chopped parsley

Nutrition