Description
This Alice Springs Chicken Outback Copycat recipe is your ticket to a restaurant-style dinner at home without the fuss. It’s the perfect blend of savory grilled chicken, crispy bacon, melted Colby Jack cheese, and a sweet-tangy homemade honey mustard sauce that brings it all together. This dish is everything comfort food should be—rich, satisfying, and mouthwateringly flavorful. Ideal for a quick weeknight dinner, a weekend indulgence, or if you’re just craving hearty, cheesy food ideas, this easy recipe hits the spot. Serve it up with your favorite sides and get ready for one of the best dinner ideas to add to your rotation.
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 tablespoon olive oil or butter (for searing)
- 8 strips bacon, cooked until crispy
- 1 1/2 cups Colby Jack cheese, shredded
- 1/3 cup honey
- 1/4 cup Dijon mustard
- 1/4 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Optional: sliced cherry tomatoes, fresh chopped parsley
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, whisk together honey, Dijon mustard, mayonnaise, garlic powder, and paprika. Reserve 2 tablespoons for dipping.
- Season chicken with salt and pepper. Sear in olive oil or butter in a hot skillet for 4–5 minutes per side until golden. Set aside.
- Cook bacon until crispy, then drain on paper towels.
- Place seared chicken in a baking dish. Spread each with honey mustard sauce.
- Top with bacon strips, then sprinkle with shredded Colby Jack cheese. Add cherry tomatoes if using.
- Bake for 15–20 minutes, or until chicken reaches 165°F internal temp and cheese is melted and bubbly.
- Let rest 5 minutes. Garnish with chopped parsley and serve with reserved sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes