alice springs chicken recipe is what I crave when weeknight dinners start feeling, well, desperately boring. You know the nights—takeout menus are staring you down and your family’s circling the kitchen like hungry seagulls. That’s when I grab my go-to skillet and whip up something that tastes straight out of a fancy steakhouse (Outback, anyone?). Seriously, you can pull this off at home, it’s not hard at all. And if you want more quick chicken wins, check out this easy grilled chicken breast recipe that’s juicy and delicious. You’ll thank me later.

Alice Springs Chicken Recipe

Right, the main event. Alice Springs Chicken hits all the good spots. You’ve got juicy chicken breast, crispy bacon, a dreamy honey-mustard sauce, and a mountain of golden, bubbly cheese. Sometimes I add extra cheese (maybe too much?), but I’m not judging.

First, let’s break down what you’ll need. No rocket science and no gourmet skills required:

4 chicken breasts (medium-sized)
Salt and pepper (lots of pepper for me, but your call)
6 slices of bacon (yep, I sneak one slice for snacking)
1 cup mushrooms, sliced (if you hate mushrooms, skip them, honestly)
2 cups shredded Colby Jack cheese (use what you’ve got)
Fresh parsley (if you’re feeling fancy)

Now, for the crazy-good honey mustard:

1/2 cup mayo (full-fat, let’s live a little)
3 tablespoons Dijon mustard
3 tablespoons honey

Let’s jump into action:

Preheat your oven to 375°F. My old oven runs slow, so I actually crank it up just a notch.
Mix up the honey mustard sauce. Yes, just stir. Save a third of it for serving.
Cook bacon in a skillet till crispy. Mmm, that smell! Remove and set aside—don’t forget to sneak a strip.
Season chicken with salt and pepper, then cook in leftover bacon grease. Flip just once, don’t fuss with it. Remove when golden.
Add mushrooms if you like them and sauté for a minute or two.
Slather chicken with sauce, pile on mushrooms, then shredded cheese, then lay bacon on top. Tetris skills help.
Into the oven for 15 minutes or until cheese is a golden lava. That’s it.

You end up with chicken so tender you won’t believe it’s not from a five-star restaurant. My cousin calls this the “I-can’t-wait-another-second” meal.

“My family asks for this alice springs chicken recipe every week and I never get complaints. Honestly, best weeknight dinner hack ever.” — A very real friend, texting me while eating leftovers.

Recipe Tips and Variations

Look, this alice springs chicken recipe plays nice with substitutions. It’s one of those “kitchen sink” dishes—meaning, use whatever you’ve got. Stranded with Gouda cheese? Toss it on. Trying turkey bacon? Go wild. I’ve swapped in Swiss cheese once just for laughs.

Let your chicken rest a second after baking so everything’s extra juicy. Too dry? It probably cooked a bit too long (I’ve made that mistake plenty). Oh, and don’t be shy with that honey mustard—extra for dipping, every time.

Cooking for a crowd? Just double the recipe and use a big baking dish. Nobody ever complained about leftovers, especially not my hungry nephews.

Pro tip: If you’re trying to cut back on calories, swap out the mayo for Greek yogurt. It’s still creamy, but you can pretend it’s “health food” and move on.

If mushrooms scare your kids, just skip ‘em. Or, better yet, try caramelized onions.

Ingredient Notes

Let’s chat about the basics! Chicken breast is classic for alice springs chicken recipe, but if you’re like me and find a good deal on boneless thighs, go with that.

Bacon—do not skimp here, thin-cut turns out crispier but thick-cut gives you more flavor. Pick based on your mood!

If you hate pre-shredded cheese (the bagged kind tastes like sawdust sometimes), shred your own. More melty, more tasty.

The honey-mustard sauce is the soul here. Real honey is a must. Fake stuff just tastes sad. For the mustard part, Dijon gives it more “zing,” but yellow mustard is fine if you want to keep things mellow.

Can’t find Colby Jack? I’ve used Monterey Jack, cheddar, and even a Mexican blend in a pinch. Never had a complaint.

If you want extra color, parsley or even some chives over the finished plate wakes it up.

Other Chicken Dinners to Try

You’re about to have this alice springs chicken recipe on repeat, but don’t get stuck in a rut. Try branching out with these ideas:

One Pan Skillet Chicken with Olives & Feta brings Mediterranean sunshine to your table, trust me—nobody pushes their plate away.
Love super-thin, quick-cooking options? These savory thin cut chicken breast recipes everyone will love will totally save your weeknight, maybe even your sanity.
If you like comfort food classics as much as I do, creamy chicken fettuccine alfredo is another crowd-pleaser.

Try them all! Most are easy enough for those days when the coffee wears off by noon and you need something simple yet satisfying for dinner.

More Steakhouse Inspiration

There’s something about steakhouse-style meals at home. My family swears the alice springs chicken recipe is the ultimate, but if I’m being real, I’ll sometimes serve it with mashed potatoes and pretend we’re out at the fanciest steakhouse this side of town (except we’re all in sweatpants).

Want to bump it up another notch? Here are some tricks:

Swap the bacon for pancetta if you want to impress your guests (or just yourself)
Add a dash of smoked paprika to the sauce for a smoky twist
Serve your chicken in a big cast-iron skillet right at the table, just like outback. That really works—trust me.

Feeling like meatloaf instead? Give this mouthwatering smoked meatloaf recipe you’ll love to make a go. Your family will forget all about takeout.

Common Questions

Do I have to use mushrooms?
Of course not! Leave them out if you’re not a fan—I won’t tell anyone.

Can you prep alice springs chicken recipe ahead of time?
Totally. Assemble everything in your pan, then bake when you’re ready. Great for busy days.

What sides work best?
Mashed potatoes, steamed broccoli, or a simple salad. Or, honestly, whatever’s handy.

How can I store leftovers?
Stick them in an airtight container and refrigerate. They taste awesome heated up in the microwave the next day.

Does this taste like the Outback version?
You bet—maybe even better, since you can drown it in extra sauce at home!

Your Steakhouse Fix At Home

There you have it—my full breakdown of how to bring the alice springs chicken recipe into your regular dinner rotation. Want extra tips and tricks? I picked up a few clever moves from this EASY Alice Springs Chicken Recipe (Outback Copycat) – Alyona’s … and compared notes with Alice Springs Chicken (Outback Copycat) – Life In The Lofthouse. Both are lifesavers if you want to see some more spins on this classic. Once you nail this at home, take pride in skipping Outback for a while and making dinner magic right in your own kitchen. You’re absolutely going to love it—and so will everyone begging you for seconds.

Alice Springs Chicken

Juicy chicken breasts topped with crispy bacon, a dreamy honey-mustard sauce, and gooey melted cheese, all baked to perfection.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Steakhouse

Calories: 600

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces chicken breasts (medium-sized) Boneless thighs can also be used.
6 slices bacon Thin-cut for crispiness, thick-cut for more flavor.
1 cup mushrooms, sliced Optional; skip if not preferred.
2 cups shredded Colby Jack cheese Can substitute with Monterey Jack, cheddar, or a Mexican blend.
1 tablespoon fresh parsley For garnish, optional.

Honey-Mustard Sauce

1/2 cup mayo Full-fat recommended.
3 tablespoons Dijon mustard Yellow mustard can be used for a milder flavor.
3 tablespoons honey Use real honey for best flavor.

Method

Preparation

Preheat your oven to 375°F.
Mix together mayo, Dijon mustard, and honey to create the honey-mustard sauce; set aside a third for serving.
Cook bacon in a skillet until crispy. Remove and set aside.
Season chicken breasts with salt and pepper, then cook in the leftover bacon grease until golden, flipping once.

Cooking

If using, add sliced mushrooms to the skillet and sauté for 1-2 minutes.
Layer the cooked chicken with the honey-mustard sauce, mushrooms, shredded cheese, and bacon.
Bake in the oven for 15 minutes, or until the cheese is bubbly and golden.

Notes

You can substitute ingredients based on preference or availability. Let the chicken rest briefly after baking for juiciness. Excellent with sides like mashed potatoes or steamed broccoli. Leftovers can be stored in an airtight container.