Special occasions call for a special dinner. And, this Alice Springs Chicken recipe is one such indulgence for a special man around our house.
He hasn’t seen a lot of bacon lately. But, with Father’s Day just around the corner, I thought I would make him (and share with you) one of his favorite recipes which also happened to be a top-requested recipe at our meal assembly store.
If you’ve enjoyed this chicken dish at Outback Steakhouse, then you know what all the fuss is about. This is one tasty entree. 🙂
And…it’s easy to clone this popular dish. So, if you want to avoid the crowds, don’t feel like dining out or want to save a few pennies, I’ve got you covered.
Oh yeah. Chicken sits atop a pile of mushrooms. Everything is topped with a fresh honey mustard sauce. Finally, Monterey jack cheese is scattered over some crispy bacon slices. Life is good!
Here’s how to make this cheesy chicken and mushroom specialty.
Step by Step Instructions for Alice Springs Chicken
A good honey mustard sauce is critical ingredient in this recipe. There are plenty of bottled brands around. But, this fresh homemade one is top-rated. It is a carefully blended ratio of mayonnaise (3/4 cup), honey (1/4 cup) and dijon mustard (2 Tablespoons.) I’ve played around with the proportions a lot. This is the winning combination.
We used a mayonnaise substitute and it was absolutely perfect (see our Allergy Friendly Food Products guide.)
Next you will need a little bacon. Place bacon strips on a microwave safe plate, cover them with a paper towel and microwave for about 4 minutes. It doesn’t need to be too crispy at this point since it will cook some more in the oven. You can cut the bacon into smaller pieces if you like.
Let the layering begin. Slice a container of mushrooms and layer them in the bottom of the baking dish. It will seem like overkill. Put them in anyways because they shrink up and you will be wanting more mushrooms when everything is said and done.
Place the chicken on top of the mushrooms and sprinkle it with seasoning salt. Next, add the bacon pieces and then drizzle the honey mustard sauce over everything. Be sure to save a little of the honey mustard sauce to serve on the side. (The reserved sauce should never touch raw chicken!)
Finally, sprinkle cheese (or a allergy-friendly substitute) over the top.
Bake uncovered in a 350 degree oven for about 30 minutes.
In the style of Outback, I would suggest serving this with some steak fries and of course, a Bloomin’ Onion.
If you want to:
- Make it free from dairy, egg and soy – Use mayonnaise and cheese substitutes. We did and it was delish. For the cheese we used a combination of mozzarella-flavored and cheddar-flavored shreds. Check out our Allergy Friendly Food Products guide if you need some suggestions.)
- Make it lower in fat and calories – Control the amount of honey mustard sauce used, use low-fat cheese and mayo and consider using a turkey bacon or none at all.
- 8 ounces mushrooms, sliced
- 4 boneless, skinless chicken breasts
- Seasoning Salt
- 1 cup Honey Mustard Sauce (recipe below)
- 4 slices bacon, cooked
- 1 cup Monterey Jack cheese,Colby jack or cheese substitute, shredded
- ¾ cup mayonnaise or vegan substitute
- ¼ cup honey
- 2 Tablespoon Dijon mustard
- Preheat oven to 350 degrees F.
- Layer mushrooms in the bottom of a baking dish.
- Add chicken and sprinkle with seasoning salt.
- Top with bacon and about ¾ of the honey mustard sauce. Reserve about ¼ of the sauce to serve on the side (the reserved sauce should never touch raw chicken.)
- Sprinkle cheese over the top.
- Bake uncovered for about 30 minutes or until chicken is cooked through.
- Use beaters to mix mayonnaise, honey and Dijon mustard until well-combined.
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