Alice Springs Chicken
Create a perfect copycat of Alice Springs Chicken from Outback Steakhouse with this easy recipe! Grilled honey mustard chicken is piled up with sauteed mushrooms, crispy bacon and melty cheese in this delicious dish.
Ingredients
- 8 slices bacon
- 2 pounds chicken breasts, two chicken breasts, sliced in half lengthwise through the middle, for 4 pieces of chicken
- 1 cup honey mustard dressing, divided
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 8 ounces sliced baby bella mushrooms
- 1 tablespoon soy sauce, or 1 teaspoon salt
- ¼ cup vegetable broth, or chicken broth
- 1 teaspoon minced garlic cloves
- 1 teaspoon dried thyme leaves
- 1 teaspoon black pepper, divided
- ½ teaspoon salt
- 1 cup monterey jack cheese, shredded
- 1 cup cheddar cheese, shredded
Instructions
Cook the bacon.
- Preheat the oven to 400°F.
- Place the slices of bacon on a foil lined baking sheet and into the oven for 15-20 minutes, or until crisp. Remove from the baking sheet and place on a paper towel lined plate to soak up any grease. Set the bacon aside.
Marinate the chicken.
- Add the chicken to a large zipper bag with ¾ cup honey mustard dressing. Massage the dressing into the chicken, then place it in the fridge to marinate for 30 minutes, or up to 24 hours.
Sauté the mushrooms.
- Add the butter and olive oil to a large skillet on the stove over medium-high heat.
- Once the butter is melted and the oil is hot, add the sliced mushrooms and soy sauce. Stir to combine everything, then cook the mushrooms for 5 minutes without stirring.
- After 5 minutes, add the broth to the skillet and cook for 8-10 minutes, or until almost all of the liquid has evaporated.
- Add the minced garlic, dried thyme and ½ teaspoon black pepper to the skillet with the mushrooms. Cook for an additional 1-2 minutes, then remove the skillet from the stove and set it aside.
Grill the chicken.
- Preheat a grill over medium-high heat.
- Once the grill is hot, use tongs to remove the chicken from the honey mustard marinade and place it on the grill. Discard any remaining honey mustard marinade in the bag. Season the chicken with salt and pepper.
- Cook the chicken for 5 minutes per side, or until the internal temperature of each piece of chicken reaches 165°F on an instant-read thermometer.
- Turn off the heat on one side of the grill and place a large piece of foil on the grill grates.
- Move all of grilled chicken breasts on top of the piece of foil, brush each piece of chicken with the remaining ¼ cup honey mustard dressing.
- Divide the sauteed mushrooms evenly over the pieces of chicken, then place two slices of bacon on top of each piece of chicken.
- Sprinkle the monterey jack and cheddar cheese over the bacon. Close the grill and allow the cheese to melt over the chicken for 1-2 minutes.
- Remove the chicken from the grill and serve immediately. Optionally garnish with fresh chopped parsley.
Notes
- The first three steps of cooking the bacon, marinating the chicken and cooking the mushrooms can all be done up to 24 hours in advance. Store the cooked bacon and mushrooms in the fridge if you’re making them more than an hour in advance.
- To make this recipe on the stove and oven, instead of on the grill:
- Preheat the oven to 400°F. Place a large oven-safe skillet on the stove over medium-high heat. Once the skillet is hot, remove the chicken from the marinade and add it to the skillet. Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F.
- Once the chicken is fully cooked, brush the remaining honey mustard dressing evenly over the chicken breasts. Top with the sauteed mushrooms, two slices of bacon on each piece of chicken, and a heaping handful of monterey jack and cheddar cheese.
- Transfer the skillet to the middle rack of the oven and bake for 5-7 minutes.
- Store leftover Alice Spring Chicken in an airtight container in the refrigerator for up to 5 days. Reheat in an air fryer at 400°F for 5 minutes. Or reheat in the oven at 400°F for 8-10 minutes.
- To make this recipe gluten free, use gluten-free soy sauce, tamari or Worcestershire sauce, instead of traditional soy sauce.
Nutrition Facts
Calories 737kcal (37%)Carbohydrates 5g (2%)Protein 69g (138%)Fat 48g (74%)Saturated Fat 20g (100%)Polyunsaturated Fat 5gMonounsaturated Fat 17gCholesterol 235mg (78%)Sodium 1223mg (51%)Potassium 1245mg (36%)Fiber 1g (4%)Sugar 1g (1%)Vitamin A 729mg (15%)Vitamin C 4mg (5%)Calcium 440mg (44%)Iron 2mg (11%)
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