Recipe

Outback-Style Alice Springs Chicken

Marinated grilled or skillet-seared chicken topped with sautéed mushrooms, crisp bacon, melted cheese, and honey mustard drizzle, plus steakhouse-worthy side ideas.

By Matt Campbell

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4.8

A real photo of Outback-style Alice Springs chicken on a plate, topped with sautéed mushrooms, crisp bacon, and melted cheese with honey mustard drizzled over, warm steakhouse lighting

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If you have ever ordered Alice Springs Chicken and thought, how is this chicken so juicy and so extra, welcome. This is the at-home, weeknight-friendly version that still hits the steakhouse notes: a quick honey mustard marinade, chicken cooked until it has those savory browned edges, then a pile-on moment with buttery mushrooms, crisp bacon, and a blanket of melted cheese.

The vibe is cozy and a little chaotic in the best way. You will have multiple pans going, your kitchen will smell like a restaurant, and you will absolutely “taste test” the honey mustard more than once. That is not a bug. That is the feature.

A real photo of chicken breasts marinating in a bowl with glossy honey mustard marinade, in a home kitchen with a cutting board nearby

Why It Works

Juicy chicken every time thanks to a simple honey mustard marinade that doubles as a finishing drizzle.
Big flavor with accessible ingredients, nothing weird or hard to find.
Restaurant-style layers: seared or grilled chicken, sautéed mushrooms, crispy bacon, then melty cheese.
Flexible cooking methods: grill, grill pan, or skillet and oven finish.

Pairs Well With

Storage Tips

How to Store Leftovers

Fridge: Store chicken (with toppings) in an airtight container for up to 3 to 4 days.
Reheat (best): Warm on a sheet pan at 350°F until heated through, about 10 to 15 minutes. This keeps the bacon from going fully sad and rubbery.
Reheat (fast): Microwave in 30-second bursts. Tip: add a small spoonful of water to the container and cover loosely to keep the chicken moist.
Keep sauce separate if you can: If you are planning leftovers, reserve some honey mustard in a jar and drizzle after reheating for brighter flavor.
Freezing: You can freeze cooked chicken for up to 2 months, but the mushrooms and cheese texture will soften. Freeze chicken plain if you want the best result, then add fresh toppings later.

Common Questions

Do I have to marinate the chicken?

No, but it helps a lot. If you are short on time, do 15 to 20 minutes at room temp while you prep mushrooms and cook bacon. If you can do 2 to 8 hours in the fridge, even better.

What cheese tastes most like the steakhouse version?

A mix of Monterey Jack and cheddar is the closest vibe. Provolone also melts beautifully if that is what you have.

Can I use chicken thighs instead of breasts?

Absolutely. Boneless skinless thighs are forgiving and stay juicy. They are safe at 165°F, but for that best dark meat bite, aim for 170 to 175°F so the texture turns tender instead of slightly springy.

What mushrooms should I use?

Cremini (baby bella) give you the most flavor for the price. White button mushrooms work too. Slice them thick enough that they do not disappear in the pan.

How do I keep the chicken from drying out?

Two tricks: pound chicken to an even thickness, and cook using a thermometer. Pull at 160 to 162°F, then rest. Carryover heat will take it to 165°F.

Can I make the honey mustard less sweet?

Yes. Use Dijon as the main mustard, add a splash of vinegar or lemon juice, and start with less honey. You can always sweeten later.

Can I grill it instead of using a skillet?

Yes, and it is excellent. Grill the chicken over medium-high heat until it hits 160 to 162°F, then top with mushrooms, bacon, and cheese and close the lid just long enough to melt. If your grill runs hot, slide the chicken to indirect heat for the melt step so the cheese does not go from melty to scorched in 30 seconds.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (cast iron or stainless steel preferred)
Outdoor grill or grill pan (optional)
Small bowl and whisk (for honey mustard)
Tongs
Meat thermometer
Baking sheet (if finishing under the broiler or in the oven)
Cutting board and knife

I love a restaurant order that is unapologetically stacked. Alice Springs Chicken is basically chicken wearing a bacon and cheese winter coat, with mushrooms tucked underneath and honey mustard doing the final glossy handshake. The first time I tried making it at home, I went in thinking “easy.” Then I realized the real magic is timing: crisp the bacon, sauté the mushrooms in the bacon drippings, and melt the cheese right as the chicken finishes. Once you nail that rhythm, it stops being a copycat and becomes one of those keep this in your back pocket dinners.