Alice Springs Chicken (Copycat Outback Steakhouse)

Love copycat recipes? This Alice Springs Chicken is an easy one-skillet meal the whole family will love. It consists of chicken breasts topped with honey mustard, sautéed mushrooms, crispy bacon, and melted cheese.

Course Main Course

Cuisine American

Keyword alice springs chicken, chicken, chicken skillet, one pan meal

Prep Time 10

Cook Time 42

Total Time 52

Servings servings

Calories 895kcal

Author Dana at ThisSillyGirlsKitchen.com

Ingredients

4 slices thick cut bacon small diced
2 chicken breasts boneless skinless
1/2 teaspoon kosher salt divided
1/2 teaspoon fresh black pepper divided
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.
4 slices thick cut bacon
Season the chicken on both sides with half of the salt, pepper, and garlic powder.
2 chicken breasts, 1/2 teaspoon kosher salt, 1/2 teaspoon fresh black pepper, 3/4 teaspoon 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.
4 ounces mushrooms*
Finally, add the Brussel sprouts to the pan and toss in the remaining fat. Add the butter and toss to coat—season with the remaining salt, pepper, and garlic powder to taste. Let sear until golden brown, about 5 minutes, tossing occasionally.
10 ounces Brussel sprouts, 2 tablespoons unsalted butter
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.
2 tablespoons honey mustard, 1/2 cup Colby and Monterey Jack cheese
Sprinkle the remaining bacon over the Brussel sprouts and place back in the oven 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