Description

Ready to wow your taste buds with a steakhouse favorite right from your own kitchen? This Alice Springs Chicken Outback Copycat is an irresistible, flavor-packed dish featuring seared and juicy chicken breasts, creamy honey mustard sauce, crispy bacon, sautéed mushrooms, and gooey melted cheese. It’s a crave-worthy blend of sweet, savory, smoky, and cheesy goodness that’s easy to prepare at home. Whether you’re looking for easy dinner ideas, a quick comfort food recipe, or something impressive yet simple for guests, this easy chicken dinner will become a go-to in your food ideas list. The perfect balance of indulgent and satisfying, this is one dish that’ll have everyone asking for seconds.

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and black pepper, to taste
1 tsp garlic powder
1 tsp paprika

For the Honey Mustard Sauce:

½ cup Dijon mustard
½ cup honey
2 tbsp mayonnaise
1 tbsp lemon juice (optional)

For the Toppings:

8 slices bacon, cooked and chopped
1 cup fresh mushrooms, sliced
2 cups shredded Colby Jack or cheddar cheese
1 tbsp unsalted butter
Fresh parsley, chopped (for garnish)

Instructions

Pound chicken breasts to even ½-inch thickness and season with salt, pepper, garlic powder, and paprika.
Whisk together Dijon mustard, honey, mayo, and lemon juice. Reserve ⅓ of the sauce and marinate chicken in the rest for at least 30 minutes.
Cook bacon until crispy in a skillet. Remove and set aside. Sauté mushrooms in the same pan with butter.
Sear marinated chicken breasts in the same skillet (add olive oil if needed) for 3–4 minutes per side until browned.
Spoon reserved sauce over chicken, top with mushrooms, bacon, and shredded cheese.
Bake at 375°F (190°C) for 15–20 minutes, until chicken is cooked through and cheese is melted.
Let rest for 5 minutes, garnish with fresh parsley, and serve warm.

Prep Time: 15 minutes
Marinating Time: 30 minutes
Cook Time: 25 minutes