If you love copycat recipes, this Alice Springs Chicken is an easy one-skillet meal the whole family will love. Chicken breasts topped with honey mustard, sautéed mushrooms, crispy bacon, and melted cheese.
I love copycat recipes; I always have and always will. It saves me money from having to go out to a restaurant to get my favorite meal, and this Alice Springs Chicken has been on our table more times than I can recall.
So, if I can make it at home the better! This Alice Spring’s Chicken is one of my favorites, we make it all the time, and everyone absolutely loves it.
It is an easy recipe with no odd ingredients, and it makes the perfect dinner time or lunch meal depending on your hunger.
Chicken has always been one of my favorite meats to cook up, so this recipe has served our family for a long time; we like to keep it on our rotation as much as possible.
You can’t go wrong with easy dinner recipes, I make them more often than complicated dishes. And, honey mustard chicken is a favorite in our house.
This dish has all of my favorite things – bacon and cheese!!!
I am a huge Outback Steakhouse Fan and this is one of their most popular menu items, so you know I had to try my hand at making it myself. This copycat Alice Springs Chicken recipe sure hits it out of the park.
Some of our other favorite copycat recipes on our site include Copycat Capitan D’s Crunchy Battered Fish, Copycat Chili’s Chicken Enchilada Soup and Easy Copycat Panda Express Mushroom Chicken Recipe.
WHY THIS RECIPE WORKS:
- Minimal and simple ingredients make this recipe easy to throw together.
- We made it a full meal by adding Brussel sprouts and bacon to the pan!
- This can be doubled to have more servings for more people.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Bacon
- Boneless skinless chicken breasts
- Kosher salt
- Black pepper
- Garlic powder
- Baby Bella mushrooms
- Brussel sprouts fresh or frozen
- Unsalted butter
- Honey mustard
- Colby Jack cheese, shredded
HOW TO MAKE ALICE SPRING’S CHICKEN :
- Preheat the oven to 350 degrees f.
- Add the bacon to a 12-inch large skillet over medium heat and cook bacon until crispy. Drain the bacon, reserving the bacon grease in the pan. Set the bacon aside for later.
- Season the chicken on both sides with salt and pepper to taste—season with 1/2 teaspoon of the garlic powder.
- Over medium heat in the same pan with the bacon fat, sear the chicken on both sides until golden brown; they do not have to cook through—about 7-10 minutes total time. Set the chicken on a pan and set aside.
- Add the sliced mushrooms to the pan and saute until cooked through; they will be slightly golden brown but not mushy. Take them out of the pan, and set aside.
- Finally, add the Brussel sprouts to the pan and toss in the remaining fat. Add the butter and toss to coat—season with salt, pepper, and the remaining garlic powder to taste. Let sear until golden brown, about 5 minutes, tossing occasionally.
- Place chicken back into the pan on top of the Brussel sprouts, and place the whole pan into the preheated oven. Cook until the chicken reaches an internal temperature of 160°, about 20-25 minutes.
- Smear the honey mustard on top of the chicken. Add the sauteed mushrooms, half of the crisp bacon, and the cheese to the chicken.
- Sprinkle the remaining bacon over the Brussel sprouts and cook for 3-5 minutes until the cheese is melted.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT IS ALICE SPRINGS CHICKEN?
An Outback Steakhouse restaurant copycat recipe. Chicken breast topped with honey mustard, mushrooms, bacon, and lots of melty cheese!
This is one of my favorite chicken dishes.
My version includes Brussel sprouts made all in one pan for a full meal. I love meals where you only have to dirty one pan, those are the best.
Yes, this is an Outback Steakhouse Alice Springs Chicken copycat recipe but, I added Brussel sprouts with bacon straight in the pan to make it a full meal.
IS THIS LOW CARB?
Due to the honey mustard sauce, it is not considered low carb. However, eliminating that ingredient will then make it low carb.
So that is an option you can use unless you can find a special low carb version of honey mustard sauce.
WHAT TO SERVE WITH THIS DISH?
I love just having a large helping of the Brussel sprouts with this dish. If you are looking for more side items, I would suggest:
And for dessert (because, why not?!):
HOW TO STORE:
This needs to be refrigerated so if you have any leftovers from making more or from this recipe place them in an airtight container and they will last up to 3-4 days.
This can also be frozen, you can make the chicken as prepared and it will freeze in an airtight container for up to 1 month.
Let defrost in the refrigerator and reheat in the microwave or low setting in the oven until heated.
DANA’S TIPS & TRICKS:
- We like to use chicken breasts for this as it is larger portions but you can use chicken tenderloins or boneless skinless chicken thighs as well.
- This can be frozen, see tips above.
- Colby Jack cheese is used in this recipe, but you can replace it with what you have on hand, including cheddar cheese.
- The Brussel sprouts are optional, we use them just to complete it as a rounded meal.
- You can easily double this recipe to serve more people.
Want a fun and delicious copycat recipe the entire family will love and will save you some money from going out? Then you need to try my Alice Springs Chicken – simply a wonderful recipe!
If you like this recipe you might also like:
- Monterey Chicken (Chili’s Copycat)
- Copycat Outback Bread Recipe
- Onion Petals
- Crispy Baked Potatoes
If you’ve tried this ALICE SPRINGS CHICKEN let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Alice Springs Chicken
Ingredients
- 4 slices thick cut bacon small diced
- 2 chicken breasts boneless skinless
- to taste kosher salt
- to taste fresh black pepper
- 3/4 teaspoon garlic powder divided
- 4 ounces mushrooms* sliced
- 10 ounces Brussel sprouts fresh or frozen, cut in half lengthwise
- 2 tablespoons unsalted butter
- 2 tablespoons honey mustard
- 1/2 cup Colby and Monterey Jack cheese shredded
Instructions
- Preheat the oven to 350 degrees f.
- Add the bacon to a 12-inch large skillet over medium heat and cook bacon until crispy. Drain the bacon, reserving the bacon grease in the pan. Set the bacon aside for later.
- Season the chicken on both sides with salt and pepper to taste—season with 1/2 teaspoon of the garlic powder.
- Over medium heat in the same pan with the bacon fat, sear the chicken on both sides until golden brown; they do not have to cook through—about 7-10 minutes total time. Set the chicken on a pan and set aside.
- Add the sliced mushrooms to the pan and saute until cooked through; they will be slightly golden brown but not mushy. Take them out of the pan, and set aside.
- Finally, add the Brussel sprouts to the pan and toss in the remaining fat. Add the butter and toss to coat—season with salt, pepper, and the remaining garlic powder to taste. Let sear until golden brown, about 5 minutes, tossing occasionally.
- Place chicken back into the pan on top of the Brussel sprouts, and place the whole pan into the preheated oven. Cook until the chicken reaches an internal temperature of 160°, about 20-25 minutes.
- Smear the honey mustard on top of the chicken. Add the sauteed mushrooms, half of the crisp bacon, and the cheese to the chicken.
- Sprinkle the remaining bacon over the Brussel sprouts and cook for 3-5 minutes until the cheese is melted.
Notes
- We like to use chicken breasts for this as it is larger portions but you can use chicken tenderloins or boneless skinless chicken thighs as well.
- This can be frozen, see tips above.
- Colby and Monterey Jack cheese are used in this recipe, but you can replace with what you have on hand.
- The brussel sprouts are optional, we use them just to complete it as a rounded meal.
- You can easily double this recipe to serve more people.
- Use your favorite mushrooms, I used baby bella mushrooms.
Nutrition
Originally posted 11/19/2018
Updated with text 04/2023
Comments & Reviews
Diana says
I made this the other day. I love Brussel Sprouts, but my son does not. I cook them anyway – try different methods. This one, he liked! He said best Brussels he ever had.
Chicken was moist and tasty.
Recipe was easy to follow. Thanks!