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This juicy, marinated grilled chicken breast is smothered with honey mustard sauce, melted cheese, and crispy bacon. To make it extra flavorful, add caramelized onions or mushrooms. You may know this as the famous Alice Springs Chicken from Outback Steakhouse but you can make it at home.
Happy New Year, my friends! I am back in the kitchen, and I can’t wait to share all my new dinner recipes with you. My list of ideas is already a mile long! After spending months focused on Thanksgiving and Christmas recipes, I’ve been itching to dive into some fresh dinner inspiration. You wouldn’t believe how long my list is, but if you ever catch me out and about, I’ll gladly show it to you. I’ll never run out of ideas—there’s inspiration everywhere.
Whenever I go to a restaurant, I’m always scanning the menu to see if there’s something I can recreate at home. If a dish catches my eye, I’ll usually order it and pick it apart, hoping to replicate it later. It’s my absolute favorite hobby!
So years ago, I tried a delicious and flavorful chicken recipe at Outback Steakhouse. If you’ve ever visited Outback Steakhouse, chances are you’ve come across their famous Alice Springs Chicken—a marinated, grilled chicken breast smothered with honey mustard sauce, gooey melted cheese, and crispy bacon. It’s often garnished with caramelized onions or sautéed mushrooms (or both), making it a restaurant-quality meal you can easily prepare at home.
I will be sharing exactly how to make your own version at home plus some helpful tips including variations on how to cook the chicken (grill vs pan-fry) and how to cook the bacon (oven vs pan-fry).
Ingredients:
Boneless Skinless Chicken Breasts: A tip would be to pound the thicker parts of the chicken breast so the chicken is the same thickness so it cooks more evenly.
Honey Mustard Sauce: The sweet and tangy flavor is key. You can use store-bought (I use Beaver honey mustard) or make it by mixing equal parts honey + mustard + a pinch of mayonnaise for creaminess.
Seasonings for Marinade: I suggest using olive oil, garlic powder, onion powder, salt, and pepper. I like to add 1/2 Tablespoon of honey mustard to the marinade as well.
Cheese: Use cheese slices or shredded colby jack, cheddar, or pepper jack cheese since they all melt beautifully and gives a rich flavor.
Bacon: I like to use thick-cut bacon (I buy it from Costco) and cook it until crispy. See below for tips on cooking bacon in the oven or pan frying it. You will crumble the bacon on top of the chicken.
Caramelized Onions or Sautéed Mushrooms (optional): These toppings add extra savory depth. Caramelized onions bring sweetness, while mushrooms provide an earthy flavor. My kids don’t love mushrooms but they will eat caramelized onions so we always add it for extra flavor.
Optional: Green Onions
What type of honey mustard sauce should I use?
You can buy store-bought honey mustard (I use Beaver’s) or make your own honey mustard by mixing equal parts honey and mustard (yellow or Dijon), add a touch of mayo for creaminess, and a pinch of salt. Instant honey mustard!
How to make Outback Steakhouse’s Alice Springs Chicken:
MARINATE THE CHICKEN:
- Flatten the Chicken Breasts (optional): If your chicken breasts are unevenly thick, place them between two sheets of plastic wrap and gently pound the thicker parts so each piece is about the same thickness. This helps them cook evenly. You can also pick up thin sliced chicken breasts at the grocery store.
- Prepare the Marinade: In a bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Add a spoonful of honey mustard if you’d like extra flavor.
- Marinate: Place chicken breasts in a zip-top bag or shallow dish. Pour marinade over and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.
Should I cook the bacon in the oven or in the skillet?
COOK THE BACON:
There are two popular ways to cook bacon:
- Skillet Method
- Lay bacon strips in a cold skillet without overlapping.
- Turn the heat to medium, and cook bacon until crisp, flipping occasionally (8–12 minutes depending on thickness).
- Drain on paper towels and let it cool slightly before crumbling or cutting into pieces.
- Oven Method
- Preheat the oven to 400 degrees. Line a sheet pan with foil or parchment paper. Arrange bacon slices in a single layer.
- Bake for 18-23 minutes, or until your desired crispiness.
- Transfer to paper towels to remove excess grease, then crumble or chop.
Either method yields crispy bacon perfect for topping. Crumbling is as easy as letting the cooked bacon cool, then breaking it into small pieces with your hands or chopping with a knife.
If you want to caramelize onions or saute mushrooms, you can do it at this time. Caramelizing onions takes at least 15 minutes so set aside 15-20 minutes.
GRILL or PAN-FRY THE CHICKEN IN A SKILLET:
Depending on your equipment or preference, you can grill or pan-fry the marinated chicken. I prefer to grill the chicken because I love the flavor the grill gives the chicken but pan-frying the chicken breast works too. Here’s how you can do it!
Grilling Instructions:
- Preheat the grill. Set the grill to medium-high heat.
- Lightly brush oil on the grates to prevent the chicken from sticking.
- Grill the chicken by placing the marinated chicken breasts on the grill. Cook for 5-7 minutes per side, depending on thickness, until the internal temperature reaches 165 degrees Fahrenheit.
- Remove and generously baste with honey mustard sauce.
Pan-Frying Instructions:
- Preheat skillet. Heat a large skillet over medium-high heat. Drizzle with olive oil or spray with non-stick cooking spray.
- Place the chicken breasts in the pan and cook for 5-7 minutes per side until a golden color and the internal temperature reaches 165 degrees Fahrenheit. I suggest using a meat thermometer.
- Remove and generously baste with honey mustard.
SMOTHER THE CHICKEN:
After you have basted the chicken with honey mustard sauce, lay a slice of cheese or sprinkle with shredded cheese on top of the chicken.
If you are grilling the chicken, place the chicken back on the grill to allow the cheese to melt.
If you are pan-frying the chicken, you can place back in the pan and cover the skillet to allow the cheese to melt or you can broil it in the oven for about 3 minutes or until the cheese has melted.
Generously sprinkle with crispy bacon and caramelized onions, if using.
Variations and Substitutions:
The original Alice Springs Chicken has sauteed mushrooms on it so feel free to add those on top. You can also add caramelized onions for extra flavor.
Can I use chicken thighs instead of breasts? Yes! Chicken thighs (boneless) are juicier and adapt well to this recipe.
Frequently Asked Questions (FAQ’s):
How do I keep my chicken breast from drying out?
Marinate it for at least 30 minutes. Ensure you cook just until an internal temp of 165 degrees F, and not longer. I suggest using a meat thermometer. Basting with honey mustard sauce also helps.
How do I caramelize onions?
The rule of thumb when caramelizing onions is low and slow. Slice onions thin or chop into small pieces and cook on medium-low heat with salted butter. Stir occasionally until the onions are a light golden-brown color. This usually takes about 15 minutes.
Can I prep this in advance?
Absolutely. Marinate the chicken up to a day ahead, cook the bacon, and store it separately. When ready to cook, simply grill or pan fry the chicken breast, then assemble and melt cheese.
Storage:
How should I store this smothered chicken? Place in an airtight container in the fridge for up to 3–4 days. Reheat gently in the oven or microwave at 50% power to avoid drying out.
What should I serve with Smothered Chicken?
Here are some ideas on what to serve with this Bacon Cheddar Smothered Chicken:
Popular Chicken Recipes:
What are some 5-star rated chicken recipes that everyone loves?
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Cheesy Bacon Smothered Chicken (Alice Springs Chicken)
Ingredients
Chicken Marinade:
- 4 Chicken Breasts (pounded thin)
- 1 to 2 Tablespoons Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
- 1/4 cup Honey Mustard Sauce (divided)
- 8 slices Bacon
- 8 ounces Colby Jack Cheese, shredded or sliced (or cheddar, pepper jack, etc)
Caramelized Onions (optional):
- 3 Tablespoons Butter
- 1 small Onion (diced)
Sauteed Mushrooms (optional):
- 3 Tablespoons Butter
- 8 ounces White Mushrooms (sliced)
- Green onions (optional)
Instructions
Marinate Chicken:
- Flatten the Chicken Breasts (optional): If your chicken breasts are unevenly thick, place them between two sheets of plastic wrap and gently pound the thicker parts so each piece is about the same thickness. This helps them cook evenly. You can also pick up thin sliced chicken breasts at the grocery store.
- Prepare the Marinade: In a bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Add a spoonful of honey mustard (about 1 Tablespoon) if you’d like extra flavor. Place chicken breasts in a zip-top bag or shallow dish. Pour marinade over and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.
Cook the Bacon:
- There are two popular ways to cook bacon:Skillet Method: Lay bacon strips in a cold skillet without overlapping. Turn the heat to medium, and cook bacon until crisp, flipping occasionally (8–12 minutes depending on thickness). Drain on paper towels and let it cool slightly before crumbling or cutting into pieces.Oven Method: Preheat the oven to 400 degrees. Line a sheet pan with foil or parchment paper. Arrange bacon slices in a single layer. Bake for 18-23 minutes, or until your desired crispiness.Transfer to paper towels to remove excess grease, then crumble or chop.
- If you want to add caramelize onions or saute mushrooms, you can do it at this time. Caramelizing onions takes at least 15 minutes so set aside at least 15-20 minutes. In a medium skillet over medium-low heat, add butter until melted. Add onions (or mushrooms) and cook until softened and a golden color. Stir often to keep from browning too much.
GRILL or PAN-FRY CHICKEN IN A SKILLET:
- Grilling Instructions: Preheat the grill. Set the grill to medium-high heat.Lightly brush oil on the grates to prevent the chicken from sticking.Grill the chicken by placing the marinated chicken breasts on the grill. Cook for 5-7 minutes per side, depending on thickness, until the internal temperature reaches 165 degrees Fahrenheit.Remove and generously baste with honey mustard sauce. Pan-Frying Instructions: Heat a large skillet over medium-high heat. Drizzle with olive oil or spray with non-stick cooking spray. Place the chicken breasts in the pan and cook for 5-7 minutes per side until a golden color and the internal temperature reaches 165 degrees Fahrenheit. I suggest using a meat thermometer. Remove and generously baste with honey mustard.
SMOTHER THE CHICKEN:
- After you have basted the chicken with honey mustard sauce, lay a slice of cheese or sprinkle with shredded cheese on top of the chicken. If you are grilling the chicken, place the chicken back on the grill to allow the cheese to melt. If you are pan-frying the chicken, you can place back in the pan and cover the skillet to allow the cheese to melt or you can broil it in the oven for about 3 minutes or until the cheese has melted.
- Generously sprinkle with crispy bacon and caramelized onions or sauteed mushrooms, if using. Serve warm. May sprinkle with fresh green onion.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m always looking for new ways to prepare Chicken. This sound really good to me…
Thank you so much Donna! I hope you love this recipe. 🙂