Low Carb Alice Spring Chicken

There’s something about a cheesy, bacon-loaded, honey mustard-smothered chicken that just makes any dinner feel special. This Alice Springs Chicken is inspired by the popular dish at Outback Steakhouse — and to be honest, it’s even better homemade. The flavors hit just right, and the best part? You don’t need a restaurant bill to enjoy it.

This one’s always a favorite at our place when we’re craving something cozy but a little extra. I usually serve it with something green on the side and some crispy potatoes — and if there are leftovers (rare!), they reheat beautifully.

Why You’ll Want to Keep This Recipe on Repeat

• Tastes just like restaurant food — but more affordable and even more flavorful

• Perfect for prepping ahead and tossing in the oven when you’re ready

• Pairs with almost anything — salad, potatoes, low-carb sides, you name it

• Makes the kind of leftovers you look forward to

If you’ve had the original version at Outback, you know how good it is. But making it at home means you get to tweak it to your taste — like choosing your favorite cheese, dialing up the garlic, or swapping the bacon for a spicy version.

What You’ll Need

Here’s a breakdown of the ingredients and a few tips from my kitchen:

• Chicken Breast – I slice them all the way through to make thinner cutlets. It helps them cook faster and soak up more flavor.

• Honey Mustard – Go with one you love. I often use a sugar-free kind to keep it light, but a sweet and tangy one is always a win.

• Steak Marinade – I’ve used Allegro, but anything bold and savory will work.

• Butter – Salted butter adds extra richness to the mushrooms.

• Mushrooms – White or baby bella both work. Slice them up fresh for the best texture.

• Paprika & Garlic Powder – These warm spices bring out the savory notes in the sauce.

• Bacon – Thick-cut is best. I’ve tried pepper bacon and it adds a nice little kick.

• Colby Jack Cheese – Melts beautifully. But feel free to use cheddar or a blend.

• Green Onions – Totally optional, but I love the fresh bite they add at the end.

Let’s Make It – Step by Step

1. Marinate the Chicken

First thing I do is butterfly the chicken breasts all the way through — gives me 6 thinner pieces. I mix honey mustard with steak marinade, pour it over the chicken in a zip-top bag or shallow dish, and let it marinate in the fridge for at least an hour. If you’ve got the time, overnight is even better.

2. Sear on the Grill (Just for Color)

Heat up a grill or grill pan to about 400°F. Spray or oil it lightly, then grill the chicken just 3–4 minutes per side. You’re not cooking it through here — just getting that nice sear. Once it’s got some color, into the baking dish it goes.

3. Sauté the Mushrooms

While the chicken rests, I melt some butter in a skillet and toss in the mushrooms. Stir occasionally and cook them down until they’re golden brown and have released their moisture. This usually takes about 8 minutes. They’ll shrink a lot — don’t worry, that’s how you know they’re good.

4. Assemble with Sauce, Bacon, Cheese

Preheat your oven to 375°F. Mix up a bit of honey mustard with paprika and garlic powder for a quick sauce. Spread it over the chicken. Then layer on the mushrooms, crispy bacon, and shredded cheese. Cover with foil so it doesn’t dry out.

Bake for about 20 minutes.

Ready to Serve

Once the cheese is melted and bubbly, I check that the thickest part of the chicken hits 165°F. Sprinkle some chopped green onions on top, and it’s ready.

I usually plate it up with a crisp salad and either roasted potatoes or zucchini fries. It’s the kind of dish that feels like a treat but comes together without too much fuss.

My Favorite Side Pairings

Here are some go-to sides I love serving with this:

Low Carb Favorites:

• Keto Dinner Rolls – Soft and buttery, perfect for soaking up extra sauce

• Garlic Bread Chaffles – Quick, cheesy, and surprisingly satisfying

• Keto Mozzarella Sticks – Crispy and gooey, these disappear fast

• Zucchini Fries – Tossed with parmesan and baked till golden

Quick & Easy (Under 20 Mins):

• Air Fryer Hasselback Potatoes – Beautifully crisp and full of herby flavor

• Wedge Salad – Classic combo with blue cheese, bacon, and tomatoes

• Air Fryer Potato Wedges – Just four ingredients and super crunchy

• Air Fryer Carrots – Sweet and savory, done in about 10 minutes

How to Store and Reheat It

If you’re lucky enough to have leftovers, they’ll last up to 3 days in the fridge. I’ve tried all three reheating methods — here’s how they stack up:

• Oven: 325°F, covered for 15 mins, then uncovered for 5. Keeps the chicken juicy.

• Microwave: Works fine for a quick meal. I go in 30-second bursts.

• Air Fryer: 350°F for about 4 minutes. Perfect if you like the edges crisp again.

Helpful Tips from My Kitchen

• Let the chicken marinate at least 4 hours if possible — that flavor soak makes a big difference.

• Buy pre-sliced mushrooms if you’re pressed for time.

• Use a honey mustard you genuinely like — it’s one of the stars of the dish, so quality matters.

Low Carb Alice Spring Chicken

Yield: 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Golden grilled chicken, sweet and tangy honey mustard, sautéed mushrooms, smoky bacon, and melty cheese—this Alice Springs Chicken is everything I crave when comfort food meets restaurant-style flavor.

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Ingredients

• 1 cup Colby Jack cheese, shredded
• 4 slices thick-cut bacon, cooked and chopped
• 1 tablespoon butter
• 16 oz mushrooms, sliced
• 1/4 cup honey mustard (plus more for marinating)
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 3 large boneless, skinless chicken breasts
• 1/4 cup steak marinade (your favorite variety)
• 1/4 cup honey mustard (for marinating)
• 1/4 cup green onions, chopped (optional)

Instructions

1. Start by slicing each chicken breast in half horizontally to create six thin cutlets. This helps them cook evenly and gives you more surface area for all that delicious topping. Place the chicken in a resealable bag or shallow dish.
2. In a small bowl, whisk together the ¼ cup of honey mustard and steak marinade. Pour it over the chicken, seal, and marinate in the fridge for at least an hour—or overnight if you’ve got the time.
3. When you’re ready to cook, preheat your oven to 375°F. Heat a grill or grill pan to medium (around 400°F). Lightly grease the grates and grill the chicken just until each side is golden brown—about 3–4 minutes per side. You’re not fully cooking it here, just giving it a good sear.
4. While the chicken grills, melt the butter in a skillet over medium heat. Add the mushrooms and sauté until they're tender and browned, about 8 minutes.
5. Transfer the seared chicken pieces to a baking dish. In a small bowl, stir together the remaining ½ cup honey mustard with paprika and garlic powder. Spoon this over each piece of chicken.
6. Top with the sautéed mushrooms, chopped bacon, and a generous handful of shredded cheese. Cover with foil and bake for 20 minutes, or until the thickest part of the chicken hits 165°F.
7. Once out of the oven, sprinkle with fresh green onions if you like a pop of color and flavor. Serve hot—and get ready for lots of “Can I get seconds?”

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 470Total Fat: 32gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 98mgSodium: 1256mgCarbohydrates: 14gFiber: 2gSugar: 8gProtein: 32g

Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Questions You Might Have

Why’s it called Alice Springs Chicken?

It’s actually named after a town in Australia — Alice Springs. Pretty fun fact for a dish that feels so American, right?

Can I swap out the honey mustard?

Honestly, no. Regular mustard just doesn’t do the same magic here. If you need to keep it low sugar, go for a sugar-free honey mustard — still gives the same creamy, sweet tang.

Is this recipe gluten-free?

It can be! Just double check the labels on your steak marinade and honey mustard — many store-bought ones are marked gluten-free now.

Can I prep this ahead?

Absolutely. You can grill the chicken, cook the bacon, and sauté the mushrooms ahead of time. Then just assemble and bake when you’re ready to eat.

Let me know if you try it — I always love hearing how others put their spin on it. This one’s a keeper in our house, and I hope it ends up in your weeknight rotation too.

Try other Low Carb recipes:

• Cheesy Keto Chicken Casserole
• Keto Chicken Shrimp Gumbo with Sausage
• Low Carb Teriyaki Chicken