Name: Alice Springs Chicken at Home
Prep time: 10 min
Cook time: PT-490750H35M22S
Total time: PT-490750H35M22S
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 2 tbsp olive oil or butter; 8 oz fresh mushrooms, sliced; 1 cup shredded cheddar cheese (or cheese blend); 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp garlic powder; 1/2 tsp onion powder; For the honey mustard sauce: 1/4 cup Dijon mustard; 2 tbsp honey; 2 tbsp mayonnaise; 1 tsp lemon juice (optional)

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Alice Springs Chicken is a mouthwatering, restaurant-style dish made right at home, featuring juicy grilled chicken smothered in a honey mustard sauce, layered with sautéed mushrooms, and topped with melty cheese. Inspired by the famous dish from Outback Steakhouse, this homemade version delivers the same rich, savory flavor with simple ingredients and no fuss. It’s one of my favorite ways to elevate a basic chicken dinner into something unforgettable.

Why You’ll Love This Recipe

I love this dish because it combines everything I crave in a comforting meal—tender chicken, savory mushrooms, creamy honey mustard, and gooey cheese all in one. It tastes like something I’d order at a restaurant, but it’s surprisingly easy to recreate in my own kitchen. The sweet and tangy sauce pairs perfectly with the cheesy topping, and every bite is packed with flavor. Whether I’m making dinner for the family or meal-prepping for the week, this recipe always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts
Olive oil or butter
Fresh mushrooms, sliced
Shredded cheddar cheese (or a cheese blend)
Salt and black pepper
Garlic powder
Onion powder

For the honey mustard sauce:

Dijon mustard
Honey
Mayonnaise
Lemon juice (optional, for brightness)

Directions

I start by seasoning the chicken with salt, pepper, garlic powder, and onion powder.
I heat olive oil in a skillet over medium heat and sear the chicken on both sides until golden, then finish cooking it through or transfer to the oven to bake at 375°F (190°C) until fully cooked (about 20–25 minutes total).
While the chicken cooks, I sauté the sliced mushrooms in butter or oil until browned and tender.
In a small bowl, I whisk together Dijon mustard, honey, mayonnaise, and a splash of lemon juice to make the honey mustard sauce.
Once the chicken is cooked, I spread a generous layer of honey mustard over each piece.
I top it with the sautéed mushrooms and a handful of shredded cheese.
I return the chicken to the oven (or broil for a couple of minutes) until the cheese is fully melted and bubbly.
I serve it hot with extra sauce on the side if I have some left.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: About 35–40 minutes

Variations

I sometimes marinate the chicken in honey mustard for a few hours before cooking for extra flavor.
For a spicy kick, I add a bit of hot sauce or cayenne to the honey mustard.
I’ve swapped cheddar for a smoky gouda or mozzarella depending on what I have.
If I want a low-carb version, I skip the sauce on the side and serve it with roasted veggies or salad.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the chicken in the oven at 350°F (175°C) until warmed through—about 10–15 minutes.
Microwaving works too, but I cover the chicken to keep the cheese from drying out.
This dish doesn’t freeze well with the sauce, so I prefer making it fresh.

FAQs

What makes this dish similar to the restaurant version?

The combination of honey mustard, mushrooms, and melty cheese layered over grilled chicken is what gives it that classic flavor, just like the Outback original.

Can I grill the chicken instead of pan-searing?

Yes, grilling adds even more flavor. I grill the chicken first, then finish it in the oven with the toppings.

What kind of mushrooms should I use?

I usually use white button or cremini mushrooms—they cook down nicely and bring a savory bite that complements the sauce.

Can I make the honey mustard sauce ahead?

Definitely. I make it up to 3 days in advance and store it in the fridge. It also works great as a salad dressing.

What are good sides to serve with this?

I like pairing it with mashed potatoes, roasted veggies, a side salad, or even rice to soak up the sauce.

Conclusion

Alice Springs Chicken at Home is a delicious way to bring restaurant-style flavor to the dinner table without leaving the house. The layers of juicy chicken, rich sauce, mushrooms, and melted cheese make every bite feel indulgent and satisfying. It’s an easy-to-make comfort food that’s perfect for weeknights, weekends, or whenever I want to impress without the stress.

Alice Springs Chicken at Home

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Alice Springs Chicken at Home is a restaurant-style dish featuring juicy chicken breasts topped with honey mustard sauce, sautéed mushrooms, and melted cheese. This homemade version delivers rich, savory flavors with minimal effort.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Yield: 4 servings
Category: Main Dish
Method: Pan-Seared and Baked
Cuisine: American
Diet: Halal

Ingredients

4 boneless, skinless chicken breasts
2 tbsp olive oil or butter
8 oz fresh mushrooms, sliced
1 cup shredded cheddar cheese (or cheese blend)
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
For the honey mustard sauce:
- 1/4 cup Dijon mustard
- 2 tbsp honey
- 2 tbsp mayonnaise
- 1 tsp lemon juice (optional)

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Instructions

Preheat oven to 375°F (190°C) if finishing in the oven.
Season chicken with salt, pepper, garlic powder, and onion powder.
Heat olive oil in a skillet over medium heat. Sear chicken on both sides until golden, then finish cooking in the oven until fully cooked (about 20–25 minutes total).
Sauté mushrooms in butter or oil until browned and tender.
In a small bowl, whisk together Dijon mustard, honey, mayonnaise, and lemon juice to make the honey mustard sauce.
Spread sauce over cooked chicken, top with sautéed mushrooms, and sprinkle with shredded cheese.
Return chicken to oven or broil for a few minutes until cheese is melted and bubbly.
Serve hot, with extra honey mustard sauce on the side if desired.