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 sauce, sautéed mushrooms, bacon, and 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.
If I can make it at home the better! This Alice Springs Chicken is one of my favorites, and we make it all the time and everyone absolutely loves it.
It is such an easy recipe, with no odd ingredients, and makes the perfect dinner time or lunch meal depending on how hungry you are.
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.
Some of our other favorite copycat recipes that we have on our site include Copycat Capitan D’s Crunchy Battered Fish, Copycat Chili’s Chicken Enchilada Soup and Copycat Cracker Barrel Grilled Chicken Tenderloins.
WHY THIS RECIPE WORKS:
- Minimal and easy to find 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.
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.
WHAT IS ALICE SPRINGS CHICKEN?
An Outback steakhouse copycat recipe. Chicken breast topped with honey mustard, mushrooms, bacon, and lots of melty cheese!
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.
HOW TO MAKE ALICE SPRINGS CHICKEN:
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In a 12 inch skillet over medium heat, add the bacon and cook until crispy. Drain the bacon, reserving the fat in the pan. Set the bacon aside for later.
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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 8 minutes. Set the chicken on a pan and set aside.
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Add the 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 them 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.
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Place the chicken back into the pan with the Brussel sprouts, and place the whole pan into a preheated 350° oven. Cook until the chicken reaches an internal temperature of 160°, about 20-25 minutes.
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Top the chicken with the honey mustard, sauteed mushrooms, half of the bacon, and the cheese. Sprinkle the remaining bacon over the Brussel sprouts and cook an additional 3-5 minutes until the cheese is melted.
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 through.
TIPS AND 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 and Monterey Jack cheese are used in this recipe, but you can replace it 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.
If you want a fun and delicious copycat recipe that will save you some money from going out then you need to try my Alice Springs Chicken!
If you like this recipe you might also like:
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
- In a 12 inch skillet over medium heat, add the bacon and cook until crispy. Drain the bacon, reserving the fat 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 8 minutes. Set the chicken on a pan and set aside.
- Add the 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 the chicken back into the pan with the Brussel sprouts, and place the whole pan into a preheated 350° oven. Cook until the chicken reaches an internal temperature of 160°, about 20-25 minutes.
- Top the chicken with the honey mustard, sauteed mushrooms, half of the bacon, and the cheese. Sprinkle the remaining bacon over the Brussel sprouts and cook an additional 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 basic white button mushrooms.
Nutrition
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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!