Cheesy Bacon Chicken with Mustard Sauce is chicken breasts marinated in honey mustard sauce and baked topped with bacon and cheese. It is based on the Alice Springs Chicken on the menu at Outback Steakhouse restaurants but without the mushrooms. If this sounds good to you, be sure to also try my Honey Mustard Chicken!

Cheesy Bacon Chicken with Mustard Sauce i a Black Skillet on a Wooden Cutting Bard.
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Mustard: I used yellow mustard in the marinade. You could also use Dijon mustard if preferred. Or, in a pinch, use a store-bought honey mustard sauce.

Honey: I recommend using raw honey for the best results. Raw honey has not been heated or pasteurized and contains a range of benefits from anti-oxidants to anti-viral to anti-bacterial properties. It can even be soothing for burns and wounds. Plus, it’s nice to support your local honey producers. 

Chicken: This recipe calls for boneless, skinless chicken breasts. You could also use chicken thighs, but the cooking time may be different. The chicken will not be fully cooked after searing it; it will continue to cook when put into the oven.

Bacon: Cook the bacon ahead of time. The easiest way to do this is to line a baking sheet with aluminum foil, place the strips of bacon on the foil, and bake for about 15 minutes at 415°F. It doesn’t have to be completely cooked since it will be cooked more in the oven with the chicken.

Cheese: I topped each chicken breast with both Monterey Jack and mild cheddar cheese. You could use all of one kind or try this recipe with your favorite kind of cheese!

Bag of Raw Chicken on a Cutting Board with Cheesy Bacon Chicken with Mustard Sauce Marinade.

How to Serve Copycat Alice Springs Chicken

Serve the chicken immediately with a side of green beans or Brussels sprouts, along with a basket of breadsticks. Enjoy!

Cheesy Bacon Chicken with Mustard Sauce on a Plate with a Fork.

How To Store Cheesy Bacon Chicken With Mustard Sauce

Once cooled, store the leftovers in an airtight container in the refrigerator. They will last up to 2-3 days. Reheat them in the oven or in the microwave.

Cut into Piece of Cheesy Bacon Chicken with Mustard Sauce Showing Inside Texture.

More Chicken Recipes

Cheesy Bacon Chicken with Mustard Sauce in a Black Skillet.
4.91 from 10 votes

Cheesy Bacon Chicken and Mustard

Prep Time 30 minutes
Cook Time 10 minutes
Marinating Time 2 hours
Total Time 2 hours 40 minutes
Cheesy Bacon Chicken with Mustard Sauce is chicken breasts marinated in honey mustard sauce and baked topped with bacon and cheese.


Honey Mustard Marinade

  • ½ cup (124.5 g) yellow mustard
  • ½ cup (170 g) honey
  • 1 teaspoon vegetable oil
  • ½ teaspoon lemon juice
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper


  • 4 boneless skinless chicken breasts
  • 1 tablespoon vegetable oil
  • 8 slices bacon, cooked
  • 1 cup (113 g) Monterey Jack cheese, shredded
  • 1 cup (113 g) mild cheddar cheese, shredded
  • parsley, for garnish



  • In a medium bowl, combine mustard, honey, oil, lemon juice, salt, and pepper. Using a fork or small whisk, mix for about 30 seconds or until all ingredients are well combined. This will make about 1 cup of marinade.
  • Place chicken breasts in a sealable plastic bag. Pour about ½ cup of the marinade over the chicken, making sure all the chicken has been coated. Seal the bag and place the chicken into the refrigerator for at least 2 hours.
  • Store the remaining ½ cup marinade in the refrigerator to brush on later.


  • When ready, preheat the oven to 375°F.
  • To a large oven-safe skillet over medium-high heat, add oil. When the oil is hot, sear the chicken in the pan for 3-4 minutes per side, or until golden brown. (The chicken will not be fully cooked at this point; it will cook more in the oven.)
  • Remove the skillet from the heat. Brush the tops of each seared chicken breast with a little of the reserved honey mustard marinade, saving the rest to serve on the side later.
  • Top each chicken breast with 2 slices of cooked bacon. Then, add ¼ cup of each kind of shredded cheese to each chicken breast.
  • Bake the chicken for 8-10 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
  • Serve chicken garnished with parsley and the extra honey mustard marinade.

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Reader Comments

  1. I actually fixed the bacon and used the bacon fat to sear the chicken. Hoping it will give it that extra yummy flavor to it

  2. 5 stars
    Made this last night!! I was a little shocked by the 1/2 cup of mustard to be honest but I was committed to trying it.

    I decided to grill it instead.

    It was delicious!!! Will probably add caramelized mushrooms next time!

  3. 5 stars
    I made this today, so good, I put jalapenos in the marinade and chicken, then I cooked up some extra jalapenos in the pan I cooked the bacon in (yes I used a stove stop pan for the bacon) and when I put everything in the oven i put the cooked jalapeno on top. The extra marinade sauce I made into a gravy type sauce to go over everything on my plate. Also I used mozzarella and cheddar cheese on my chicken and put it under the broiler till cheese turned brown. So yummy.

  4. I’m making this as we speak. My only concern is the given frying and oven time. Doesn’t seem near enough for 3-4 whole chicken breasts. And as far as the sauce I don’t plan on useing of the extra sauce. Dumb me didn’t reread the directions so if I decide I want extra I may make up a small portion.

  5. If I wanted to make this a freezer recipe, could I sear the chicken then freeze, then on the day I’m going to use it, add bacon and cheese and bake?

  6. I am making it for dinner tonight. It makes me so happy to be able to make my favorite Outback meal at home! I am putting the mushrooms on tho. Pretty easy recipe. The honey mustard marinade is yummy! Thank you for sharing this recipe. Monday I am making the chicken potpie casserole!

  7. I wanted to make this, but I don’t have an oven safe skillet. So I made it in the slow cooker. I put boneless, skinless chicken breasts in the slower cooker, mixed up the marinade and poured it over them, and cooked it on high for four hours. Came out tender and with so much flavour. It was a big hit with my family. Thank you!

  8. buenos dias soy ama de casa y te agradesco por estas recetas tan deliciosas el dios te bendiga

  9. can i velvet the chicken breast before marinating? I’m afraid the chicken is dry. would that change the whole recipe? thanks!

  10. I am so sorry to bother you again. I have tried to save several of your recipes like the cheesy bacon chicken and several others with no luck at pinning them to pinterest. It will either tell me there is no picture to pin or the label to actually pin something will only pin your website and not the recipe. I love your recipes and really want to save them and share them. I think your web page tech still needs to do work on the site. I just hope she/He does not have to go thru each of your recipes. Sorry again!

4.91 from 10 votes (5 ratings without comment)

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