This juicy Outback Copycat Alice Springs Chicken is a restaurant meal at home that's a true showstopper. Smothered and covered with cheese, bacon, veggies and served with a sweet sauce, it's weeknight dinner heaven. Better yet, it's made with just one skillet!
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Main Course
Cuisine: American
Keyword: chicken
Servings: 6servings
Calories: 385kcal
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Ingredients
¾cupregular or light mayonnaise
¼cupregular or spicy honey
2tablespoonsdijon mustard
6thickbacon slices
8ouncesmushroomssliced
1cupthinly sliced yellow onion
2tablespoonsunsalted butter or reserved bacon grease
1teaspoonTony Charachere Creole Seasoningor any creole/cajun seasoning blend
1cupColby jack cheese
Garnish: sliced green onions
Instructions
Preheat oven to 400°F.
In a small bowl, whisk together mayonnaise, honey and dijon mustard.
In a large, oven-safe skillet on medium-high, cook bacon until crispy then remove from the pan.
Reserve 1 tablespoon of the bacon grease in the pan, and add sliced mushrooms and onion. Cook 5-7 minutes or until lightly browned and tender. Transfer to a bowl.
Pound chicken breasts to ¾” thickness and season on both sides with Tonys. Add butter to the skillet and cook chicken breasts in a single layer in the skillet, about 3 minutes on each side. Turn off the heat.
Return the cooked mushrooms and onion on top of the the chicken breasts. Spoon on top ¾ of the honey mustard sauce. Distribute the crumbled bacon and cheese evenly.
Bake uncovered for 10 minutes or until chicken reaches an internal temperature of 165°F. Serve with the remaining honey mustard sauce and garnished with sliced green onion.
Video
Notes
Make sure the chicken breasts are ¾" thick prior to cooking. You can do this by halving them with a knife or pounding them inside a zip-topbag with a mallet.
If you don't like the heat Tony Chachere's Creole Seasoning or hot honey gives this dish, you can easily swap for salt and pepper or an all-purpose salt blend and regular honey.
Boneless skinless chicken thighs can be substituted for chicken breasts. Simply adjust the cooking time to ensure a minimum internal temperature of 165°F is met. We prefer our thighs around 175°F.
The mushrooms in this recipe can be baby bella, button, or cremini mushrooms.