I really enjoy making this Alice Springs Chicken at home because it delivers tender, juicy chicken covered in a sweet and tangy honey mustard sauce with perfectly melted cheese. This version keeps everything simple and comforting, making it an easy meal that still feels special.
Why You’ll Love This Recipe
I love this recipe because it uses simple ingredients and straightforward steps while still tasting rich and satisfying. The chicken stays moist, the honey mustard sauce adds a balanced sweet and savory flavor, and the melted cheese brings everything together. I also like how well this dish works for both family dinners and casual gatherings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1/3 cup honey
1/4 cup Dijon mustard
2 tablespoons mayonnaise
1 cup shredded Colby Jack cheese
1/2 cup shredded cheddar cheese
1 tablespoon chopped parsley for garnish (optional)
Directions
I begin by preheating the oven to 375°F (190°C). I season both sides of the chicken breasts evenly with salt and black pepper. In an oven-safe skillet, I heat the olive oil over medium heat and sear the chicken for about 3 to 4 minutes per side until lightly golden.
While the chicken cooks, I mix the honey, Dijon mustard, and mayonnaise in a small bowl until smooth. Once the chicken is seared, I spread the honey mustard sauce generously over each piece. I then sprinkle the shredded Colby Jack and cheddar cheese evenly on top.
I place the skillet in the oven and bake for 20 to 25 minutes, until the chicken is fully cooked and the cheese is melted and bubbly. I let the chicken rest for a few minutes before serving and garnish with chopped parsley if desired.
Servings And Timing
This recipe makes 4 servings.
Prep time is about 10 minutes, cooking time is approximately 30 minutes, and the total time comes to around 40 minutes.
Variations
Sometimes I add sautéed mushrooms on top of the chicken before adding the cheese for extra flavor. I also like swapping Dijon mustard for honey mustard if I want a slightly milder taste. For a smoky note, I occasionally mix a pinch of smoked paprika into the sauce.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken in the oven at 325°F until heated through, or I microwave it in short intervals to keep it from drying out.
FAQs
Can I prepare this recipe ahead of time?
I like to prepare the sauce and season the chicken in advance, then bake everything fresh when I’m ready to serve.
What side dishes pair well with this chicken?
I usually serve it with mashed potatoes, steamed vegetables, rice, or a crisp green salad.
Can I use chicken thighs instead of chicken breasts?
I have used boneless, skinless chicken thighs successfully, and I simply adjust the cooking time slightly as needed.
Is the sauce very sweet?
I find the sweetness well balanced, but I reduce the honey slightly if I want a less sweet flavor.
Can I cook this without an oven-safe skillet?
If I don’t have an oven-safe skillet, I transfer the seared chicken to a baking dish before adding the sauce and cheese.
Conclusion
This Alice Springs Chicken – Outback Steakhouse Style recipe is one I truly enjoy making again and again. I like how it combines tender chicken, a flavorful sauce, and melted cheese into a comforting meal that’s easy to prepare and always satisfying.
This Alice Springs Chicken – Outback Steakhouse Style features juicy, seared chicken breasts topped with a sweet and tangy honey mustard sauce and melted cheese. It’s an easy, comforting dish that brings restaurant flavor to your home kitchen.
Ingredients
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1/3 cup honey
1/4 cup Dijon mustard
2 tablespoons mayonnaise
1 cup shredded Colby Jack cheese
1/2 cup shredded cheddar cheese
1 tablespoon chopped parsley (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C).
Season chicken breasts on both sides with salt and black pepper.
Heat olive oil in an oven-safe skillet over medium heat. Sear chicken for 3–4 minutes per side until lightly golden.
In a small bowl, mix honey, Dijon mustard, and mayonnaise until smooth.
Spread the sauce generously over each piece of chicken in the skillet.
Top with shredded Colby Jack and cheddar cheese.
Transfer the skillet to the oven and bake for 20–25 minutes, until the chicken is fully cooked (165°F internal temperature) and the cheese is melted and bubbly.
Let rest for a few minutes before serving. Garnish with parsley if desired.
Notes
Add sautéed mushrooms before topping with cheese for extra flavor.
Swap Dijon for honey mustard for a milder taste.
Add a pinch of smoked paprika to the sauce for a smoky note.
Use chicken thighs instead of breasts if preferred—adjust cook time accordingly.
Prep Time:10 minutes
Cook Time:30 minutes
Category:Main Course
Method:Baking and Searing
Cuisine:American
Nutrition
Serving Size:1 chicken breast with sauce and cheese
