Grilled Alice Springs Chicken
Copycat Outback Alice Springs Chicken is a hearty, restaurant-style dinner made with seared chicken breasts layered in honey mustard sauce, sautéed mushrooms, crispy bacon, and melted Colby Jack cheese. Baked until golden and bubbly, this easy chicken recipe delivers bold flavor using simple pantry ingredients. Serve with mashed potatoes, rice, or steamed vegetables for a complete, family-friendly meal.
Ingredients
- 1/4 cup honey mustard sauce
- 4 chicken breast halves, boneless, skinless - about 6-oz portions
- 8 oz sliced white button or baby Bella mushrooms
- Salt and Ground Black pepper
- 4 slices Bacon, cut in half
- 1 cup Monterey & Cheddar Cheese Blend, shredded
- 1 tbsp fresh Flat leaf parsley, chopped (optional)
Instructions
- Prepare the Grill. Pre-heat the grill to medium-high heat (about 350 degrees F).
- Grill the Chicken. Season the chicken with salt and pepper on both sides. Grill the chicken for 7 to 8 minutes per side or until a thermometer reads 165°F and the juices run clear. Remove from the grill and set aside to rest on a grill safe sheet pan, cast iron pan, or pizza stone.
- Sauté the Mushrooms. While the chicken cooks, in a small skillet, sauté the sliced mushrooms with 1 tsp oil. Sauté until the mushrooms have let out most of their liquid and have started to turn brown, about 5 to 7 minutes. Remove from pan and set aside.
- Fry the Bacon. Into the same pan, add the bacon slices. Cook until well-done turning as needed - about 5 to 7 minutes. Remove to a paper towel to drain excess oil.
- Assemble the chicken: Brush each seared chicken breast with 1 tbsp of honey mustard. Spoon sauteed mushrooms over the top. Place two halves of cooked bacon on top of each chicken breast. Sprinkle 1/4 cup of Monterey and Cheddar Cheese blend onto each breast.
- Melt the Cheese: Place the pan of prepared chicken breasts back onto the grill over indirect heat and cook for 5 to 7 minutes or until the cheese is melted and starting to bubble.
- Garnish: Sprinkle each chicken breast with 1/2 teaspoon parsley before serving.
- Serve: Serve with extra honey mustard as a dipping sauce, if desired. For a complete meal, steam broccoli and add air fryer or baked french fries for a complete 30-minute meal.
Notes
Pound chicken breasts evenly for consistent cooking.
• Sear first to build flavor and lock in moisture.
• Use freshly shredded Colby Jack for the smoothest melt.
• Cook mushrooms fully before topping to avoid excess liquid.
• Bake just until internal temperature reaches 165°F.
• Let rest 5 minutes before serving to keep juices inside.
• Assemble ahead and refrigerate up to 24 hours before baking.
• Store leftovers up to 3 days; reheat gently to prevent drying.
• Sear first to build flavor and lock in moisture.
• Use freshly shredded Colby Jack for the smoothest melt.
• Cook mushrooms fully before topping to avoid excess liquid.
• Bake just until internal temperature reaches 165°F.
• Let rest 5 minutes before serving to keep juices inside.
• Assemble ahead and refrigerate up to 24 hours before baking.
• Store leftovers up to 3 days; reheat gently to prevent drying.
Nutrition
Serving: 1chicken breast with toppings | Calories: 394kcal | Carbohydrates: 9g | Protein: 36g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 118mg | Sodium: 557mg | Potassium: 683mg | Fiber: 0g | Sugar: 4g | Vitamin A: 440IU | Vitamin C: 3.8mg | Calcium: 232mg | Iron: 1.1mg