Alice Springs Chicken Recipe: Bacon, Mushrooms & Honey Mustard

Create a perfect copycat of Alice Springs Chicken from Outback Steakhouse with this easy recipe! Grilled honey mustard chicken is piled high with sautéed mushrooms, crispy bacon, and melty cheese for a delicious weeknight dinner.

One of my first jobs was working the takeout window at Outback Steakhouse, where I fell for Alice Springs Chicken — the honey mustard flavor, the mushrooms, the bacon, and yes, that bread. Over the years my family and I adapted the dish into a reliable at-home favorite. This version focuses on easy prep and bold flavor so you can enjoy a restaurant-style meal in under an hour.

Prep ahead when possible: marinate the chicken while the bacon cooks and the mushrooms sauté. With a little planning you can have the components ready in under 30 minutes and finish dinner in about 15 minutes on the grill or in the oven. The recipe is flexible: omit mushrooms or bacon if needed, or pile on extra toppings if you prefer more bacon and mushrooms.

Ingredients

• Chicken breasts – 2 large boneless, skinless breasts (about 2 pounds). Slice each breast in half horizontally to make four thinner cutlets.
• Honey mustard dressing – about 1 cup total, divided. Use a homemade honey-dijon vinaigrette or your favorite store-bought honey mustard sauce.
• Mushrooms – 8 ounces sliced baby bella (crimini) mushrooms, or white button mushrooms if preferred.
• Unsalted butter + olive oil – for sautéing mushrooms (about 1 tablespoon each).
• Soy sauce – 1 tablespoon, for added saltiness and umami. Substitute Worcestershire sauce or 1 teaspoon kosher salt if you prefer.
• Vegetable or chicken broth – 1/4 cup to help cook down the mushrooms.
• Fresh garlic, dried thyme, and black pepper – to season the mushrooms (about 1 teaspoon garlic, 1 teaspoon thyme, 1/2 teaspoon pepper divided).
• Bacon – 8 slices, regular or thick-cut, baked until crisp.
• Monterey Jack and cheddar cheese – 1 cup each, freshly shredded for the best melt.
• Salt – 1/2 teaspoon to season the chicken.

Instructions

The recipe below is presented step-by-step so you can prepare components ahead and finish quickly when it’s time to serve.

1. Cook the bacon. Preheat the oven to 400°F. Arrange bacon slices on a foil-lined rimmed baking sheet and bake 15–20 minutes until crisp. Drain on paper towels and set aside.
2. Marinate the chicken. Slice each chicken breast in half horizontally so you have four pieces. Place chicken in a large zipper bag with 3/4 cup of the honey mustard dressing. Massage the dressing into the chicken, seal, and refrigerate for at least 30 minutes or up to 24 hours.
3. Sauté the mushrooms. In a large skillet over medium-high heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add sliced mushrooms and 1 tablespoon soy sauce, then let them cook undisturbed for 5 minutes to develop a golden color. Add 1/4 cup vegetable or chicken broth and simmer 8–10 minutes until most liquid evaporates. Stir in 1 teaspoon minced garlic, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper; cook another 1–2 minutes. Remove from heat and set aside.
4. Grill the chicken. Preheat a grill to medium-high. Remove chicken from the marinade, discard any remaining marinade, and season the pieces with 1/2 teaspoon salt and additional black pepper to taste. Grill about 5 minutes per side, or until internal temperature reaches 165°F. If you don’t have a thermometer, cook until juices run clear and the meat is no longer pink in the center.
5. Finish with toppings. Move cooked chicken to a cooler side of the grill or onto a sheet of foil. Brush each piece with the remaining 1/4 cup honey mustard dressing. Divide the sautéed mushrooms over the chicken, add two slices of bacon on each piece, and sprinkle equal amounts of Monterey Jack and cheddar on top. Close the grill lid for 1–2 minutes, or until the cheese has melted. Serve immediately, optionally garnished with chopped fresh parsley.

These first three steps (cooking bacon, marinating chicken, and preparing mushrooms) can be done up to 24 hours ahead to make weeknight cooking faster. Store components in airtight containers in the refrigerator until ready to assemble.

How to make it without a grill

If you don’t have a grill, you can cook the chicken on the stovetop and finish in the oven. Follow the same prep for bacon, marinade, and mushrooms, then:

1. Preheat the oven to 400°F. Heat a large oven-safe skillet over medium-high heat and add the marinated chicken (discard excess marinade). Sear 5–7 minutes per side until the chicken reaches 165°F.
2. Brush with the remaining honey mustard dressing, top with mushrooms, two slices of bacon per piece, and a generous mix of Monterey Jack and cheddar cheese.
3. Transfer the skillet to the oven and bake 5–7 minutes until the cheese is melted and bubbly. Remove and serve.

Recipe tips

• Heat your grill well and clean the grates before cooking to prevent sticking and ensure even grill marks.
• Transfer grilled chicken to a large piece of foil before adding toppings to keep them from falling through the grates.
• Clean mushrooms by wiping with a damp paper towel instead of soaking them. If you rinse them briefly, dry them thoroughly to avoid sogginess.
• When sautéing mushrooms, allow them to sit undisturbed for several minutes so they can brown properly — stirring too often prevents caramelization.
• Always use a rimmed baking sheet when cooking bacon in the oven to contain grease; lining the sheet with foil makes cleanup easier.
• Freshly shredding the cheeses produces a better melty texture than pre-shredded bags that contain anti-caking additives.
• To make the recipe gluten-free, swap in gluten-free soy sauce, tamari, or gluten-free Worcestershire sauce.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. For the best texture, reheat in an air fryer at 400°F for about 5 minutes to crisp the bacon and warm the chicken. Alternatively, reheat in a 400°F oven for 8–10 minutes until heated through.

What to serve with it

To recreate a full Outback-style plate at home, pair Alice Springs Chicken with classic sides such as:

• Steamed broccoli
• French fries or air fryer fries
• A chopped wedge or blue cheese salad
• Baked potatoes or air fryer baked potatoes
• Roasted sweet potatoes
• Grilled or roasted asparagus
• Mac and cheese or loaded mashed potatoes
• Maple bacon Brussels sprouts

More chicken recipes

If you enjoy this dish, try other simple chicken recipes for dinner:

• Honey Mustard Chicken Marinade
• Air Fryer Chicken Thighs
• Lemon Pepper Chicken
• Chicken Marinade
• Classic Chicken Salad
• Air Fryer Chicken Tenders

Recipe at a glance

• Servings: 4
• Prep time: 30 minutes (marinate 30 min to 24 hours)
• Cook time: 15 minutes (plus bacon and mushrooms)
• Total time: about 45 minutes
• Author: Whitney Bond (recipe adapted for home cooking)

Ingredients (concise)

• 8 slices bacon
• 2 pounds chicken breasts, halved for 4 pieces
• 1 cup honey mustard dressing, divided
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 8 oz sliced baby bella mushrooms
• 1 tbsp soy sauce (or 1 tsp salt)
• 1/4 cup vegetable or chicken broth
• 1 tsp minced garlic
• 1 tsp dried thyme
• 1 tsp black pepper (divided)
• 1/2 tsp salt
• 1 cup Monterey Jack, shredded
• 1 cup cheddar, shredded

Notes

• Cook bacon, marinate chicken, and sauté mushrooms up to 24 hours ahead for easy assembly at serving time.
• Stove-and-oven method: sear chicken in an oven-safe skillet 5–7 minutes per side, then top and bake 5–7 minutes at 400°F until cheese melts.
• Leftovers keep up to 5 days refrigerated; reheat in an air fryer or oven for best texture.

Nutrition facts (per serving, approximate)

• Calories: 737 kcal
• Carbohydrates: 5 g
• Protein: 69 g
• Fat: 48 g (Saturated fat: 20 g)
• Sodium: 1223 mg
• Fiber: 1 g