Alice Springs Chicken Outback Style (Printable Version)
Grilled chicken topped with honey-mustard, sauteed mushrooms, crispy bacon and melted cheeses. Ready in 45 minutes.
# Ingredient List:
→ Chicken & Seasoning
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon seasoned salt
04 - ½ teaspoon black pepper
→ Honey Mustard Sauce
05 - ⅓ cup Dijon mustard
06 - ¼ cup honey
07 - 2 tablespoons mayonnaise
08 - 1 tablespoon lemon juice
→ Toppings & Finish
09 - 6 slices bacon
10 - 1 cup mushrooms, sliced
11 - 1 cup shredded Colby Jack cheese
12 - 1 cup shredded Monterey Jack cheese
13 - 2 tablespoons butter
14 - 2 tablespoons fresh parsley, chopped (optional garnish)
# How to Make:
01 - Preheat oven to 375°F (190°C).
02 - Whisk together Dijon mustard, honey, mayonnaise, and lemon juice in a small bowl until smooth. Set aside.
03 - Pound chicken breasts slightly to an even thickness. Season both sides generously with seasoned salt and black pepper.
04 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 2–3 minutes per side until golden brown. Transfer to a baking dish.
05 - In the same skillet, cook bacon slices until crispy. Remove and drain on paper towels. Crumble or keep whole.
06 - Melt butter in the skillet over medium heat. Add sliced mushrooms and sauté until browned and tender, about 5 minutes.
07 - Brush each chicken breast generously with honey mustard sauce. Layer sautéed mushrooms and bacon on top, then sprinkle both cheeses evenly over each breast. Bake uncovered for 10–15 minutes until cheese is melted and chicken reaches an internal temperature of 165°F (74°C).
08 - Garnish with chopped fresh parsley and serve immediately.
# Expert Tips:
01 -
- That honey mustard sauce is the kind of thing you will want to put on everything from sandwiches to roasted vegetables.
- It captures the indulgent chain restaurant experience without leaving your house or spending restaurant prices.
02 -
- Do not skip the searing step because that golden crust is what prevents the chicken from turning soggy under the sauce and toppings.
- Letting the mushrooms cook undisturbed in the butter for a full two minutes before stirring is the difference between pale and properly caramelized.
03 -
- Use an instant read thermometer because chicken breasts cook unevenly and nothing ruins this dish faster than dry overcooked meat.
- Shred your own cheese from a block rather than buying pre shredded because the anti caking agents on bagged cheese prevent it from melting smoothly.