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    Home » Recipes » Chicken and Poultry

    Alice Springs Chicken - Copycat Recipe

    UPDATED Sep 21, 2022 · PUBLISHED Sep 21, 2022 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Jump to Recipe
    Copycat Alice Springs Chicken on a plate with extra mushrooms.

    This Alice Springs Chicken recipe is a copycat of the Outback Steakhouse favorite and always gets rave reviews. Just layer, bake and wait for the applause!

    Alice Springs Chicken topped with honey mustard and cheese on plate with mushrooms surrounding it.
    Copycat Alice Springs Chicken is an easy layer and bake recipe that's perfect for date nights.

    Alice Springs Chicken is one of my hero dinners because everyone gets so excited when I make it! What's not to like?

    Well-seasoned chicken, topped with crispy bacon, and lots of gooey cheese, sits on a pile of sliced mushrooms. A finger-licking good honey mustard sauce is drizzled over the top with more on the side for dipping.

    If you've enjoyed this mouth-watering chicken entree at Outback Steakhouse, then you know what all the fuss is about. If not, you're in for a treat!

    You'll love this homemade recipe because:

    • It's a budget-friendly alternative to dining out.
    • It takes minutes to prepare, and you can sit back and relax while it bakes in the oven.
    • You can make it healthier and lower-carb by following our tips below.
    Jump to:
    • Ingredients
    • Honey Mustard Sauce
    • Step-by-Step Instructions
    • FAQ
    • Storage, Reheating, Make-Ahead
    • More Copycat Chicken Recipes
    • 📋 Recipe

    Ingredients

    Here's what you'll need to make Alice Springs Chicken at home:

    • Chicken breasts - Cut large breasts in half to keep baking time to a minimum.
    • Mushrooms - Slice fresh button or baby Bella mushrooms.
    • Bacon - Cook bacon in the microwave and then crumble or cut into smaller pieces. See the section below.
      • Variation: Use turkey bacon, or cut down the amount of bacon to reduce the calories and fat in this recipe.
    • Monterey Jack cheese - Shred or use slices.
    • Seasoning salt is a blend of seasoning and spices often used in savory dishes. If you don't have it, generously season the chicken with salt and pepper.
    • Honey mustard sauce is a critical component of the recipe. Don't buy a bottle in the condiment section of the store. Make our homemade version below!

    How to Cook Bacon in the Microwave

    If you're trying to get dinner on the table quickly, use this process for cooking bacon in the microwave. Place 4 bacon strips on a microwave-safe plate lined with 2-3 paper towels, and cover with a few more paper towels. Cook on high for about 3 minutes and for short 30-second bursts after that.

    Bacon doesn't need to be super crispy at this point since it will cook some more in the oven.

    Honey Mustard Sauce

    Here's what you'll need to make a honey mustard sauce that can be used in this recipe and for other purposes as well:

    Honey mustard ingredients in bowl: Mayonnaise, Dijon mustard, honey.

    You'll find plenty of bottles of honey mustard at the store. But, this fresh homemade one is top-rated.

    It is a carefully blended ratio of the following:

    • Mayonnaise  (¾ cup)
    • Honey (¼ cup)
    • Dijon mustard (2 Tablespoons)

    I've played around with the proportions many times. This is the winning combination.

    Combine ingredients using beaters or whisking well by hand. A portion of the sauce is reserved for drizzling and dipping at serving time.

    Make it healthier: Adjust the amount of sauce used to reduce calories. You can also experiment with various honey alternatives, like monk fruit honey.

    Step-by-Step Instructions

    Here is how to make Alice Springs Chicken:

    Collage of numbered pictures to make copycat Alice springs chicken recipe.
    1. Layer mushrooms on the bottom of a baking dish. It will seem like overkill. Put them in anyways because they shrink up, and you will want more mushrooms when everything is said and done. Place chicken breasts on top of the mushrooms and sprinkle with seasoning salt.
      • It is not necessary to sear chicken before baking it. However, taking this step will make the standalone chicken more flavorful!
      • I'll let you in on a secret. If you love mushrooms, add more, as in twice as much if you want!
      • You do not need to sautee the mushrooms. Liquid is released from mushrooms as they cook. It will mix with the sauce and be left behind when you lift the chicken out of the baking dish. However, taking this step will reduce the amount of liquid in the pan and is a step many people like to take.
    2. Place bacon on top of the chicken and drizzle honey mustard sauce over everything.
      • Keep a quarter to a third of the sauce to serve on the side. Important: Reserved sauce should never touch raw chicken!
    3. Sprinkle lots of Monterey Jack cheese over the top. 
      • Of course, you can use less cheese and lower the calorie count.
    4. Bake uncovered in a 350 °F oven for about 25 minutes or until the internal temperature reaches 165 °F. Use a meat thermometer, so you cook it perfectly.
      • If the cheese begins to brown before the chicken is finished, loosely tent with aluminum foil. Cheese can also be added halfway through the cooking time.

    Note: Some Alice Springs Chicken copycat recipes marinate chicken in the honey mustard sauce before cooking it. We just don't find it necessary to take this step. The chicken is smothered with sauce and cheese and is always juicy and tender.

    Homemade Alice Springs Chicken on a plate with extra mushrooms.

    In the style of Outback Steakhouse, serve Alice Springs Chicken with a Ceasar salad, steak fries, and of course, a Bloomin' Onion, like this one from Gimme Some Oven.

    FAQ

    Why is it called Alice Springs Chicken?

    It's named after the third largest town in Northern Australia. Outback Steakhouse is famous for Aussie-style dishes, so it makes sense.

    Storage, Reheating, Make-Ahead

    • Refrigerator. Store leftovers in a sealed container in the refrigerator for about 3 days.
    • Reheat. Drizzle leftover honey mustard sauce over the top. Cover and warm in the oven on low heat (325 °F) or in the microwave at 50% power.
    • Make-Ahead. Prep the honey mustard sauce and bacon ahead of time to save time at the dinner hour.
    Copycat Alice Springs Chicken on a plate with a condiment cup with extra honey mustard sauce.

    More Copycat Chicken Recipes

    • Lightened-Up Bang Bang Chicken
    • Monterey Chicken Recipe
    • Spicy Ranch Chicken Foil Packets {Grill or Oven}

    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📋 Recipe

    Alice Springs Chicken topped with honey mustard and cheese on plate with mushrooms surrounding it.

    Alice Springs Chicken - Copycat Recipe

    This easy copycat recipe of Outback Steakhouse's Alice Springs Chicken always gets rave reviews. Just layer, bake and await the applause!
    4.39 from 21 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 4 servings
    Calories: 693kcal
    Author: Marjory Pilley

    Ingredients

    Alice Springs Chicken

    • 8 ounces mushrooms sliced
    • 16 ounces chicken breast boneless, skinless
    • 1 teaspoon Seasoning Salt
    • 1 Honey Mustard Sauce recipe below
    • 4 slices bacon cooked
    • 1 cup Monterey Jack cheese shredded

    Honey Mustard Sauce

    • ¾ cup mayonnaise
    • ¼ cup honey
    • 2 Tablespoon Dijon mustard

    Instructions

    Alice Springs Chicken

    • Preheat oven to 350 °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 and reaches an internal temperature of 165 °F..

    Honey Mustard Sauce

    • Use beaters to mix mayonnaise, honey and Dijon mustard until well-combined.

    Notes

    Low-carb tips:
    Make this recipe lower in carbs by using 2 Tablespoons of Honey Mustard Sauce per person instead of ¼ cup. You still get all the flavor, but cut the carbs in half and reduce the calorie count too.
    Grab 5 Low-Carb Saucesand get more easy, healthy recipes! JOIN HERE

    Nutrition

    Calories: 693kcal | Carbohydrates: 20g | Protein: 36g | Fat: 52g | Saturated Fat: 13g | Cholesterol: 129mg | Sodium: 784mg | Potassium: 687mg | Sugar: 19g | Vitamin A: 280IU | Vitamin C: 2.6mg | Calcium: 224mg | Iron: 1.3mg
    Nutritional and Food Safety Disclaimer

    This recipe was originally published on 6/13/13 and has been updated to improve the reader experience.

    More Chicken Recipes

    • Herb Crusted Turkey Tenderloins
    • Baked Chicken Parmesan Meatballs
    • Easy Leftover Chicken Cakes
    • Turkey Meatloaf Muffins with Salsa
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      Recipe Rating




    1. Ninie

      June 13, 2013 at 2:22 pm

      Outback, upstate, wherever...THIS is a Deelish recipe !!

      Reply
      • Marjory

        June 14, 2013 at 7:25 am

        I'm thinking an Alice Springs Chicken Salad sounds good too! I remember having one at the original Outback in Tampa.

        Reply
    2. Consuelo @ Honey & Figs

      June 15, 2013 at 4:51 pm

      This look fantastic!!! I'm crazy for the honey-mustard combination and mushrooms simply make this dish perfect 😉

      Reply
      • Marjory

        June 15, 2013 at 5:33 pm

        Thank you! I often add more mushrooms so I can have lots of extras on the side 🙂

        Reply
    3. Tom

      June 19, 2013 at 11:00 am

      I will be making these this weekend. Sounds really good. Thanks.

      Reply
      • Marjory

        June 19, 2013 at 12:01 pm

        I hope you enjoy it! 🙂

        Reply
    4. karey

      December 06, 2013 at 7:05 pm

      Its in the oven right now, can't wait!

      Reply
      • Marjory

        December 07, 2013 at 6:35 am

        Wonderful! I hope you enjoyed it!

        Reply
    5. Donna

      January 19, 2014 at 4:09 pm

      In the oven now. I'm not a big fan of cheese but put it on there anyway and added some dry onions

      Reply
      • Marjory

        January 20, 2014 at 5:52 pm

        I hope you enjoyed it! The crunchy onions sound like a nice addition!

        Reply
    6. Happy Chefx

      February 15, 2014 at 8:01 pm

      Followed the recipe & instructions .... this was excellent and easy-to-make ! We enjoyed it very much. Will definitely cook it again for dinner soon. Thanks for a nice meal.

      Reply
      • Marjory

        February 16, 2014 at 8:04 am

        Thanks so much for sharing! I'm so glad you liked it.

        Reply
    7. Jester

      February 21, 2014 at 4:58 am

      Modified the recipe slightly for my low-carb diet and it came out fantastic! Thank you!

      Reply
      • Marjory

        February 21, 2014 at 11:01 am

        Wonderful! I'm guessing you modified the sauce a bit. I can enjoy this with just a wee bit of sauce since there is so much cheese, bacon and mushrooms!

        Reply
    8. Carol

      April 03, 2014 at 8:58 am

      Wow this looks amazing! We are hosting an AFS student from Germany and she is convinced that we put bacon and cheese on everything. I will have to make this for her just to further confirm her suspicions.

      Reply
      • Marjory

        April 03, 2014 at 9:09 am

        Thanks! If she's been enjoying bacon and cheese...then I'm sure she will love this!

        Reply
        • Carol

          April 11, 2014 at 8:41 pm

          I made this for supper tonight. Slamdunk! Thanks for the great recipe I will be making time and time again!

          Reply
          • Marjory

            April 12, 2014 at 8:28 am

            Thanks so much for your comment. I'm so glad you liked it!!

            Reply
    9. jen

      June 16, 2014 at 6:40 pm

      I've never been to Outback Steakhouse but this recipe was awesome! In case anyone else is interested in making the servings a little calorically lighter here's what I did: used half the sauce, sliced the chicken breasts in half using two large breasts to create 4 thinner cutlets, used double the mushrooms, used half the cheese, and used Hellmann's light mayonnaise in the sauce. I cooked it in the oven for about 10 minutes 350 then put it under the broiler for another 5 to 10 minutes, until the bacon was crisp and the chicken was cooked through. I love this recipe and wouldn't feel bad eating this lighter version fairly often! Thanks so much dinner mom! this was my first time trying one of your recipes and I'll surely be back for more.

      Reply
      • jen

        June 16, 2014 at 6:42 pm

        oops I forgot one thing. I also roasted mushrooms all alone for about 30 minutes before I assembled the rest of the dish. They came out so delicious this way!

        Reply
      • Marjory

        June 16, 2014 at 8:23 pm

        Thanks so much for stopping by and commenting. I'm thrilled that you liked it. 🙂 Love your tips!!!

        Reply
    10. Joanna

      August 06, 2015 at 9:08 pm

      Made this tonight and loved it. Honey mustard is awesome...used regular mustard because I did not have Dijon. Might brown the chicken in a skillet first next time, but flavor is spot on!

      Reply
      • Marjory

        August 10, 2015 at 12:41 pm

        I'm so glad you liked it! 🙂

        Reply
    11. Missy

      August 20, 2015 at 7:34 pm

      5 stars
      This meal rocks!! I finally found an awesome honey mustard recipe! This comes the closest to Outback's Alice Spring Chicken than any other recipe I've tried......Delicious!!

      Reply
      • Marjory

        August 22, 2015 at 9:49 am

        Thanks for sharing your experience! I'm so glad you liked it!

        Reply
    12. Adele Aiken

      October 28, 2015 at 4:57 pm

      Can this dish be made ahead - either prepped early in the day or maybe cooked and frozen.

      Reply
      • Marjory

        October 29, 2015 at 8:06 am

        Yes - you can use both of these methods!

        Reply
        • shirley

          May 27, 2018 at 3:38 pm

          do i need to cut the breast to make them thinner....mine are fairly thick...fat!

          Reply
          • Marjory

            May 28, 2018 at 7:13 am

            Hi! You can adjust the cook time up for thicker breasts or pound them down a little bit. It's very helpful to use a meat thermometer if you have one.

            Reply
        • Angela

          January 25, 2019 at 7:25 pm

          If I cooked two of this recipe ahead and froze one how would you recommend reheating?

          Reply
          • Marjory

            January 27, 2019 at 9:08 am

            You could assemble one without cooking it first and freeze it in an aluminum tin. Make sure the mushrooms are on the bottom so that they are covered by the chicken and sauce and that the honey mustard mixture is well combined. Defrost in the refrigerator and cook as you normally would.

            Reply
    13. Kathy

      December 01, 2015 at 6:22 pm

      Tonight is the first night I am making this recipe like it says. Before I sliced the thicker chicken breasts in half, pounded them, floured them and fried them in butter to brown. I fried up the mushrooms. I used the low fat olive oil mayonaisse with peppercorns and the sauce tasted just as good. I used precooked bacon for the top and lower fat cheddar jack cheese on top. My husband asks for this every week. Tonight I didn't fry the chicken. I don't think this recipe is very fattening as long as you don't load it with cheese. One of these days I will work it out on Sparkpeople recipe maker. (If one uses center cut bacon, it is even less fat yet). Thank you for a wonderful recipe. Love that honey mustard and you are right, it's perfect.

      Reply
      • Marjory

        December 02, 2015 at 7:52 pm

        So glad you like it. My hubby asks for this all the time too! 🙂

        Reply
      • tarre

        December 16, 2016 at 10:56 am

        When pounding the chicken and changing the recipe it is no longer Alice Springs chicken, it is merely Kathy's chicken.

        Reply
    14. Gloria

      June 28, 2016 at 8:53 pm

      Yum!!!
      I made this for dinner tonight for the first time and it was sooo good. I'll be making Alice Springs chicken like this from now on. The only thing I omitted was the mushrooms since we don't care for them.

      Reply
      • Marjory

        July 11, 2016 at 7:53 am

        So glad you enjoyed it!

        Reply
    15. David

      August 06, 2017 at 8:33 am

      5 stars
      This is my favorite recipe of all time and I don't have to go out to dinner for it! I get rave reviews every time I make it!

      Reply
      • Marjory

        August 06, 2017 at 9:39 am

        I'm so glad you enjoy it! 🙂

        Reply
    16. Maggie

      August 06, 2017 at 3:48 pm

      5 stars
      Oh my. Delicious does not begin to describe this. Of course the boys like extra bacon so this recipe allows me to cater to the hubby and children. Simply scrumptious. Thanks

      Reply
    17. dot walker

      February 01, 2018 at 10:02 pm

      you are so good at being able to duplicate restaurant recipes. wondering if you could give me a recipe for Tuscan Chicken from O'Charleys that is not on the menu any more. I loved it!!

      Reply
      • Marjory

        February 02, 2018 at 7:49 am

        I've never heard of it...but, I sure like the name! I'll check it out!

        Reply
    18. Sara L

      March 13, 2018 at 8:38 pm

      4 stars
      I am late to this blog post - but just had to comment that the honey mustard sauce is bang on - tastes absolutely perfect. Made it for my cooking club ladies and they loved the dish.

      Reply
      • Marjory

        March 14, 2018 at 9:32 am

        I'm so glad you enjoyed it!

        Reply
    19. Marlene

      April 07, 2018 at 11:48 am

      5 stars
      I loved It! One of the best recipes we have had!

      Reply
      • Marjory

        April 09, 2018 at 8:25 am

        I'm so glad you enjoyed it! 🙂

        Reply
    20. Cori

      April 19, 2018 at 10:40 pm

      5 stars
      I made this tonight for my mom, Alice Springs Chicken is her favorite! We were all amazed!!! Absolutely fabulous!!! Definitely a keeper.

      Reply
      • Marjory

        April 20, 2018 at 7:33 am

        Thanks for your comment! I'm so glad you enjoyed it!

        Reply
    21. Linda

      April 21, 2018 at 6:43 pm

      Thank you for sharing. Absolutely wonderful!

      Reply
      • Marjory

        April 22, 2018 at 9:36 am

        I'm so glad you liked it! Thanks for your feedback!

        Reply
    22. Jennifer

      April 23, 2018 at 5:59 pm

      Well since this page seems to still be active I thought I better tell y'all I already made this one time, it was a hit! And the oven is pre-heating for it this evening! We eat keto so this is perfect, we just don't use as much honey mustard. Thanks for the great recipe!

      Reply
      • Marjory

        April 24, 2018 at 8:47 am

        Always love comments! So glad you like it! 🙂

        Reply
    23. Alise A

      May 29, 2018 at 12:35 pm

      Hello ? can’t wait to make tomorrow for dinner. I want to make in a 9/13 pan and double recipee. Do I need to bake for longer? ?? thank you so much!

      Reply
      • Marjory

        May 29, 2018 at 1:44 pm

        Hi! You will likely need to cook it for a little longer, maybe 10 minutes. We strongly suggest that you use a food thermometer since the cook time will vary depending upon thickness of the chicken. However, if you don't have one, then check it at 30 minutes and go from there. Also, try not to overlap the chicken in the dish. I hope you enjoy it!!

        Reply
    24. Jeanette Simmons

      June 10, 2018 at 9:45 pm

      Loved the honey mustard sauce. I put the honey in the micro as was suggested. Then added the other ingredients.
      It is very tasty. Thank you!

      Reply
      • Marjory

        June 11, 2018 at 8:07 am

        I'm so glad you enjoyed it! 🙂

        Reply
    25. Julia Williams

      September 02, 2018 at 8:46 pm

      1 star
      I did not like the honey mustard sauce. I think that 3/3 us better! 1 part mayo; 1 part honey and 1 part grey poupon mustard.

      Reply
      • Marjory

        September 03, 2018 at 7:45 am

        Any honey mustard sauce will work! 🙂

        Reply
    26. Sarah

      January 04, 2019 at 9:33 pm

      5 stars
      This was so good. I added a little lemon to the honey mustard sauce and it was even better. I broiled it for the last minute or so to crisp the bacon and cheese.
      Thanks for the recipe!

      Reply
      • Marjory

        January 05, 2019 at 7:42 am

        LOVE the tips! Thanks for sharing!

        Reply
    27. R L

      February 06, 2019 at 8:57 am

      5 stars
      Delicious! Thanks for sharing this recipe!

      Reply
      • Marjory

        February 06, 2019 at 9:16 am

        I'm so glad you enjoyed it! Thanks for your feedback!

        Reply
    28. Laura Gray

      February 06, 2019 at 7:53 pm

      5 stars
      Made this tonight and it was awesome! I did make a Keto friendly honey mustard using liquid stevia instead of honey. I’m the only one in my family who like mushrooms so I piled a huge amount under my piece of chicken. It’s definitely in the dinner rotation now. Thanks so much!9

      Reply
      • Marjory

        February 06, 2019 at 8:35 pm

        Thanks for the keto tip! I always add more mushrooms so I can have extra! So glad you enjoyed it! 🙂

        Reply
    29. Theresa Young

      April 24, 2019 at 1:00 pm

      Are you supposed to use DRY Dijon Mustard or prepared?

      Reply
      • Marjory Pilley

        April 25, 2019 at 7:03 am

        Use prepared Dijon Mustard!

        Reply
    30. Sarah

      August 27, 2019 at 6:25 pm

      Making this now. 30 min gone by and it's not even close to being cooked thru. But of course the cheese is dark already!

      Reply
      • Marjory Pilley

        August 28, 2019 at 7:33 am

        Hi! The time will vary based upon the thickness of the chicken. If the top is getting too brown, tent it with aluminum foil!

        Reply
    31. Marianne Shepperd

      October 01, 2019 at 6:52 pm

      1 star
      Did not taste anything like Outback chicken. Without marinading for a few hours, chicken was bland. Sauce had much too much mayo in proportion to other ingredients. Chicken stewed in own broth and made everything watery since it wasn't seared on the stove first.

      Reply
      • Marjory Pilley

        October 03, 2019 at 8:10 am

        I'm so sorry you did not enjoy it!

        Reply
      • Chris Morningstar

        September 23, 2022 at 9:54 am

        Mine was very watery. Don’t know whether is was chicken or mushrooms?

        Reply
    32. Adriana

      April 04, 2020 at 11:25 am

      5 stars
      I made this recipe for dinner last night and OMG it was delicious!!!! I had garlic mashed potatoes on the side and it was the perfect combination! Thank you for fabulous idea!

      Reply
      • Marjory Pilley

        April 05, 2020 at 6:25 pm

        Your so welcome. I'm glad you enjoyed it!

        Reply
    33. Cathy

      April 23, 2020 at 6:58 pm

      5 stars
      I've made it multiple times and it's just as good if not better than the outback. Thanks for sharing 🙂

      Reply
      • Marjory Pilley

        April 25, 2020 at 8:08 am

        I'm so glad you enjoyed it! Thanks for your comment!

        Reply
    34. Kimberly

      May 14, 2020 at 5:51 pm

      The chicken will take longer than 30 minutes to cook. Just checked mine and it is still raw in the middle. Should have put them in the air fryer first and let them finish in the oven.

      Reply
    35. Sherry

      May 28, 2020 at 11:56 pm

      We made this tonight for my sister’s birthday - It’s her favorite Outback meal. Everyone loved it! As was suggested in the comments above, we browned the chicken first, and sautéed the mushrooms. It was delicious! Made my sister happy! Thank you!

      Reply
    36. Atiya

      June 23, 2020 at 7:43 pm

      5 stars
      Amazing!! It taste just like Outback’s. Sometimes I grill the chicken and then put it in the oven.

      Reply
    37. David M Danyels

      July 22, 2020 at 12:07 am

      I made it tonight and it was delicious. I'm not sure what I did wrong but it was very watery. Was that from the mushrooms? The watery part was just cosmetic because the flavor was still there. I will definitely make it again but I would like some suggestions of what I did wrong and can avoid it being watery the next time.

      Thanks,

      David

      Reply
      • Marjory Pilley

        July 22, 2020 at 9:34 am

        Hi! The mushrooms do make it a little watery since they are not cooked in advance. It's also important to make sure the honey mustard sauce is fully combined. But, I do know what you mean. My solution has always been to reserve some of the honey mustard sauce for serving, plate the chicken and mushrooms and then drizzle a little on top to finish the dish!

        Reply
    38. Jodi

      October 04, 2020 at 2:08 pm

      5 stars
      Loved this recipe! So did the whole family. I use my own honey mustard recipe and served over rice pilaf. I am not a mushroom lover but they tasted great in this recipe. Very easy to make! I also just used real bacon crumbles to make it even easier. Turned out great!

      Reply
    39. Marion Luther

      October 06, 2020 at 5:04 pm

      The recipe looks like 2 chicken breasts I have one. That equals 16 ounces. Is that good enough

      Reply
      • Marjory Pilley

        October 06, 2020 at 5:21 pm

        Yes! There will be plenty of sauce and ingredients.

        Reply
    40. Amy

      December 08, 2020 at 7:28 pm

      5 stars
      Delish dinner and will be added to my rotation. Only thing I will do different next time is extra mushrooms and not put the cheese on till towards the end of cooking. The cheese seemed a little over cooked and not gooey like I would have preferred.

      Reply
    41. PAM

      January 31, 2021 at 7:02 pm

      5 stars
      I made this for the first time for my family last night after seeing it on a YouTube video. I have to say it got rave reviews and was absolutely delicious!! The chicken was so moist and the flavor that the mushrooms picked up from cooking with the chicken and honey mustard sauce was divine. I am so glad that I used an 20-oz. package of sliced white mushrooms so that there were extra to eat. I would certainly make this to serve to guests and I do plan on making it again!!

      Reply
      • Marjory Pilley

        February 01, 2021 at 8:27 am

        I'm so glad you enjoyed it! I couldn't agree with you more. Always add extra mushrooms! It always seems like I'm adding way to many, but I'm always wrong.

        Reply
    42. Mia

      October 30, 2021 at 6:10 pm

      5 stars
      Delicious & easy

      Reply
    43. Barb Miller

      February 03, 2022 at 8:04 am

      Hi Marjory, Now its 2022, we are still in COVID mode in Ohio and I am always looking for new chicken recipes. Now I am 71, watching my weight, anemic, and not as active as I was 9 years ago. I've given up butter, but my favorite foods are still mushtooms, bacon and cheese. I put them in omelets, use them with meatloaf, on top of pizza, and on grilled sandwiches. Also I love mustard. This revipe looks great for no carb meals.Have ýou tried adding a leafy green somehow?
      What is your latest version? Thanks

      Reply
      • Marjory Pilley

        February 03, 2022 at 9:40 am

        Hello! You can definitely turn this into a full sheet pan meal. Broccoli and cauliflower florets would hold up nicely. Scatter them around the chicken and save some honey mustard sauce to drizzle over the top at serving time. Enjoy!

        Reply
    44. Barb

      February 03, 2022 at 8:27 am

      Will the lemon pepper chix recipe work with fresh fish???
      My husband has a history of heart issues and loves fish. I gix it often, but I am allergic to seafood. So I usually ha a beef patty or chix with him.

      Reply
      • Marjory Pilley

        February 03, 2022 at 9:43 am

        Yes it does! I frequently use it on basa, tilapia, and corvina.

        Reply
    45. Tobey Worthington

      February 21, 2022 at 6:47 pm

      I prepare the bacon ahead of time so it is an easier week day meal. I also pound out the chicken and add seasoning the day before so it has time to “marinate” in. Love this recipe!

      Reply
    46. Carrie

      September 25, 2022 at 7:20 am

      5 stars
      Made this last night for dinner with steak fries. Very easy. Did not change anything except saved honey mustard to spoon on top. Delicious and will be baking again. Would be good with pork chops too.

      Reply
    47. Pam

      December 08, 2022 at 7:47 pm

      I made this and it very tasty, only change I would make is to cook the mushrooms first.

      Reply
    48. Jennifer McBeth

      January 22, 2023 at 7:51 pm

      5 stars
      This was so good! I used baby portabella mushrooms, I think the regular white button mushrooms might get mushy- cut thick. I would add more mushrooms (but we had enough, because my husband doesn't like them). Turkey bacon was perfect (that is what I had). Served it with roasted broccoli (olive oil) seasoned with lemon juice, zest and hot pepper. Loved it- thank you!

      Reply
      • Marjory Pilley

        January 23, 2023 at 7:21 am

        I'm so happy you enjoyed it! Sounds like a delicious meal.

        Reply

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