Alice Springs Chicken – Outback Steakhouse Copycat Style 🍯🍗🧀

Why This Version Rocks:

• Authentic flavors: The honey mustard glaze is creamy, zesty, and addictive.
• Extra texture: Crispy bacon + earthy mushrooms make every bite exciting.
• Easy one-dish finish: Sear, sauce, top, bake—no complicated steps.
• Make-ahead friendly: Prep ahead and bake when ready.
• Crowd-pleaser: Kids and adults love the cheesy, bacon-y goodness.

Servings: 4
Prep Time: 15–20 minutes
Cook Time: 25–30 minutes
Total Time: About 45 minutes

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (about 6–8 oz each; pound to even thickness for uniform cooking)
• Salt and freshly ground black pepper, to taste
• 1 teaspoon paprika (smoked for extra depth, optional)
• 1–2 tablespoons olive oil (for searing)

For the Honey Mustard Sauce:

• ½ cup mayonnaise (full-fat for richness)
• ¼ cup Dijon mustard (or honey Dijon for milder tang)
• ¼ cup honey (adjust to taste for sweetness)
• 1 tablespoon fresh lemon juice (brightens it up)
• Optional: ½ teaspoon garlic powder or a pinch of cayenne for subtle kick

Toppings:

• 8 slices thick-cut bacon, cooked until crispy and crumbled (or chopped)
• 1–1½ cups sliced mushrooms (button or cremini; sautéed for best flavor—see step below)
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese (or a Mexican blend for meltability)
• 2–3 tablespoons fresh parsley, chopped (for garnish and freshness)

Optional Add-Ins:

• 1 small onion, thinly sliced and sautéed with mushrooms
• Extra bacon or cheese for loading it up!

Step-by-Step Instructions

1. Prep the chicken:
   Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and paprika. Let sit at room temperature for 10–15 minutes while you prep the rest (or marinate in a few tablespoons of the honey mustard sauce for 30+ minutes for extra flavor).
2. Cook the bacon and mushrooms:
   In a large skillet, cook the bacon over medium heat until crispy. Remove to a paper towel-lined plate and crumble once cooled. Drain most of the grease, leaving about 1 tablespoon in the pan. Add the sliced mushrooms (and optional onion) to the same skillet. Sauté 5–7 minutes until golden and tender. Season lightly with salt and pepper. Set aside.
3. Sear the chicken:
   Preheat your oven to 375°F (190°C). In the same skillet (or a clean one), heat 1–2 tablespoons olive oil over medium-high heat until shimmering. Sear the chicken breasts 4–5 minutes per side until golden-brown and crisp on the outside (they don’t need to be fully cooked yet— they’ll finish in the oven). Transfer to a lightly greased 9×13 baking dish or oven-safe skillet.
4. Make the honey mustard sauce:
   In a medium bowl, whisk together mayonnaise, Dijon mustard, honey, and lemon juice until smooth and creamy. Taste and adjust—more honey for sweeter, more mustard for tangier.
5. Assemble the magic:
   Spread a generous layer of honey mustard sauce over each seared chicken breast (use about half the sauce here; save the rest for serving or drizzling). Top each piece evenly with sautéed mushrooms, crumbled bacon, then a hearty pile of shredded Monterey Jack and cheddar cheeses.
6. Bake to bubbly perfection:
   Bake uncovered for 20–25 minutes, until the chicken reaches an internal temperature of 165°F (74°C), the cheese is fully melted and golden-bubbly, and the edges are lightly caramelized. If the cheese browns too quickly, tent loosely with foil.
7. Rest, garnish, and serve:
   Let rest 5 minutes (keeps it juicy!). Sprinkle with chopped fresh parsley. Serve hot with extra honey mustard sauce on the side for dipping.

Serving Suggestions:

• Classic sides: Mashed potatoes, steamed broccoli, fries, or a fresh green salad to balance the richness.
• Low-carb twist: Serve over cauliflower mash or with roasted veggies.
• Extra indulgence: Add a side of the honey mustard as a dipping sauce or drizzle more over the plate.

Pro Tips & Variations:

• Marinate ahead: Coat chicken in sauce for 1–4 hours (or overnight) in the fridge for deeper flavor.
• Grill version: Grill the seared chicken over medium heat, then finish with toppings under the broiler for that smoky edge.
• Lighter swap: Use Greek yogurt instead of mayo, turkey bacon, or reduced-fat cheese (still delicious!).
• Mushroom lovers: Double the mushrooms—they add amazing umami.
• Storage: Leftovers keep in the fridge 3–4 days. Reheat in the oven at 350°F to keep the cheese gooey (microwave works but softens crispiness).

This Alice Springs Chicken copycat is pure comfort—juicy chicken, crispy bacon, melty cheese, and that irresistible honey mustard glaze. It’s restaurant-quality without leaving home. Whip it up and enjoy the rave reviews! 🍗🧀