Recipes and Cooking Copycat Alice Springs Chicken 3.8 (12) 2 Reviews An easy, delicious recipe Outback's famous Alice Springs Chicken. Grilled chicken is at its best when it's topped with honey mustard sauce, mushrooms, cheese, and bacon! By Meggan Hill Meggan Hill Facebook Instagram Website Born and raised in Wisconsin, Meggan Hill is the Executive Chef and head of the Culinary Hill Test Kitchen. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. She completed a two-year Culinary Arts program in Southern California and has been developing recipes for her own site, for brands, and for other publications since 2011. Learn about BHG's Editorial Process Published on August 24, 2016 Print Rate It Share Share Tweet Pin Email Photo: Culinary Hill Prep Time: 5 mins Cook Time: 2 hrs 30 mins Total Time: 2 hrs 35 mins Ingredients ½ cup Dijon mustard ½ cup honey ¼ cup mayonnaise 1 tablespoon fresh lemon juice 4 boneless, skinless chicken breast (about 1 ½ pounds) 2 tablespoon butter 1 tablespoon olive oil 8 ounce mushrooms, sliced 4 slices cooked bacon, chopped 2 cup shredded cheddar cheese 2 tablespoon fresh parsley, for garnish, optional Directions Whisk together mustard, honey, mayonnaise, and lemon juice in a small bowl. Reserve 1/4 cup sauce in a covered container and refrigerate until serving time. Meanwhile, place the chicken breast in a large plastic zipper-top bag. Pour in remaining sauce and turn in bag until evenly coated. Refrigerate at least 2 hours or overnight. Preheat oven to 400 degrees F. Heat butter in a nonstick skillet over medium-high heat until foaming. Add mushrooms and saute until the mushrooms have released most of their liquid and have started to turn brown, about 5 to 7 minutes. Set aside. Meanwhile, heat oil in a large oven-proof skillet or Dutch oven over medium-high heat until shimmering. And chicken breast in a single layer, discarding leftover marinade. Leave the chicken on the pan without moving until a golden-brown crust forms, about 5 minutes. Flip each piece and continue to cook until the second side is browned. Divide the mushrooms evenly over the chicken. Top with bacon and cheese. Cover the skillet and place in the oven. Bake until the chicken reaches 165 degrees F, about 10 to 15 minutes. Remove from oven and garnish with parsley if desired. Serve with reserved sauce on the side for dipping. Rate it Print