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

•

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.

Outback-Style Alice Springs Chicken

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes (plus marinating)

Servings 4

Ingredients

For the honey mustard (marinade and drizzle)

1/2 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 tablespoon lemon juice or apple cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika (optional but very good)
1/2 teaspoon kosher salt
Black pepper, to taste

For the chicken and toppings

4 boneless skinless chicken breasts (or cutlets), about 6 ounces each
2 tablespoons neutral oil (avocado, canola)
6 slices bacon
12 ounces cremini mushrooms, sliced
2 tablespoons butter
2 cloves garlic, minced
1/4 teaspoon kosher salt, plus more as needed
1 1/2 cups shredded Monterey Jack and cheddar blend (or use one cheese)
1 tablespoon chopped parsley or chives (optional)

Instructions

Make the honey mustard. In a small bowl, whisk together Dijon, honey, mayo, lemon juice (or vinegar), garlic powder, paprika (if using), salt, and pepper. Taste and adjust. It should be tangy-sweet, not candy sweet.
Marinate the chicken. Scoop out about 1/3 cup of the honey mustard and set it aside for serving (important for food safety). Add the chicken to a bowl or zip-top bag and coat with the remaining sauce. Marinate 30 minutes at room temperature or 2 to 8 hours in the fridge.
Cook the bacon. Heat a large skillet over medium heat. Cook bacon until crisp. Transfer to a paper towel lined plate, then chop or crumble. Leave about 1 tablespoon bacon fat in the pan (pour off extra if needed).
Sauté the mushrooms. Add butter to the skillet. Add mushrooms and a pinch of salt, then cook until they release moisture and turn deeply golden, 8 to 10 minutes. Stir in garlic and cook 30 seconds. Transfer mushrooms to a bowl.
Cook the chicken (skillet method). Wipe the skillet if it is too smoky, then add oil and heat over medium-high. Remove chicken from marinade, letting excess drip off. Sear chicken until browned, about 4 to 6 minutes per side depending on thickness, until it reaches 160 to 162°F in the thickest part.
Optional: grill method. Preheat a grill (or grill pan) to medium-high and oil the grates. Grill chicken 4 to 6 minutes per side, until it reaches 160 to 162°F. Move to indirect heat (or lower the heat on a grill pan), then add mushrooms, bacon, and cheese. Close the lid (or tent loosely with foil) for 1 to 3 minutes to melt the cheese.
Melt the cheese and build the topping (skillet finish). Reduce heat to low. Top each piece of chicken with sautéed mushrooms, then bacon, then a generous handful of shredded cheese. Cover the skillet for 2 to 3 minutes until the cheese melts. (If your skillet does not have a lid, move chicken to a baking sheet and broil for 1 to 2 minutes until bubbly.)
Finish and serve. Drizzle each piece with the reserved honey mustard. Sprinkle with parsley or chives if you want. Rest for 3 minutes, then serve with steakhouse sides like mashed potatoes, baked potato, green beans, broccoli, or a Caesar salad.

A real photo of chicken breasts in a skillet topped with sautéed mushrooms, crumbled bacon, and melted shredded cheese, just finished cooking

Nutrition information is estimated.

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