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Craving Outback Steakhouse’s Alice Springs Chicken—but not the calories? This lighter version keeps all the flavor you love—juicy chicken, sautéed mushrooms, melty cheese, and that signature honey mustard—without the heaviness.
Ingredients & Substitutions
- Boneless, skinless chicken breast – pound thin for even, quick cooking (or use thin-cut breasts or tenders)
- Salt and pepper – to season the chicken
- Dijon mustard – the base of the signature honey mustard sauce
- Light mayonnaise – keeps the sauce creamy with less fat
- Honey – adds a touch of sweetness (adjust to taste)
- Vinegar – balances the sauce (apple cider or white wine vinegar both work)
- Butter – for sautéing the mushrooms (or use a little olive oil)
- Mushrooms, thinly sliced – adds savory, “meaty” flavor
- Reduced-fat shredded cheddar (or cheddar-Jack blend) – melts well while keeping it lighter
- White wine – helps steam and finish the chicken (or use chicken broth or water)
- Real bacon bits – for that classic smoky finish (use less or omit if preferred)
- Green onion, finely chopped – adds fresh flavor and color
WW Points and Calories
According to my calculations, each serving has 245 calories and 5 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
6 PointsPlus (Old plan)
How to Make Outback’s Alice Springs Cheesy Bacon Chicken at Home Step by Step
Step 1: Gather and prepare all ingredients.
Step 2: Slice the chicken in half and place each half on a sheet of plastic wrap. Cover with another piece of plastic wrap.
Using a meat pounder, empty wine bottle, or rolling pin (affiliate link), slightly pound the breasts to about 1/3-inch width. Set aside on a plate. Season with salt and pepper.
Step 3: In a small bowl (affiliate link), stir together the mustard, mayonnaise, honey and vinegar, then set aside.
Step 4: Heat the butter in a medium sized frying pan. Then lightly spray the pan. Saute the mushroom over medium high heat for 5 to 6 minutes, or until softened.
Season the mushrooms lightly with pepper as they cook. When soft, transfer to a plate and set aside.
Step 5: Add the chicken and brown over medium-high heat on both sides, about 5 minutes per side. Chicken will have almost cooked through.
Step 6: Top each breast with mushrooms and divide the cheese between the two breasts.
Add the wine, cover and cook over medium heat for 2 minutes. or until the cheese melts and the chicken is cooked through.
Step 7: Place on plates, cover lightly with mustard sauce and sprinkle the bacon bits and green onions over the top.
Recipe Notes
This dish is easier than it looks when you break it into steps. You can prep the mushrooms, sauce, and chicken up to a day ahead, then finish everything in about 10 minutes.
If you prefer, use thin-cut chicken breasts or tenders instead of pounding.
In this Hallmark Home & Family video watch cookbook author, Marlene Koch, whip up her cheesy bacon chicken with honey mustard dressing:
Serving Suggestions
Keep it low-carb with broccoli, green beans, or asparagus. For a heartier meal, add a baked potato or rice and drizzle with extra sauce.
A simple green salad rounds it out nicely.
Ways to Use Your Leftovers
Reheat covered in a 350°F oven or the air-fryer until warmed through, or microwave (affiliate link) briefly.
If you’ve made this Cheesy Bacon Chicken (Lightened Outback Copycat), please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Outback Alice Springs Chicken Made Lighter (Copycat)
Equipment
Ingredients
- 1 large boneless, skinless chicken breast (about 10 to 12 ounces)
- Salt and pepper, to taste
- 2 teaspoons Dijon mustard
- 2 teaspoons light mayonnaise
- 2 teaspoons honey
- 1 teaspoon vinegar
- 1 teaspoon butter
- 4 ounces mushrooms, thinly sliced
- 1/4 cup low fat shredded cheddar cheese
- 1 tablespoon white wine (or chicken broth or water)
- 2 tablespoons real bacon bits
- 1 green onion, finely chopped
Instructions
- Slice the chicken in half and place each half on a sheet of plastic wrap. Cover with another piece of plastic wrap. Using a meat pounder, empty wine bottle, or rolling pin (affiliate link), slightly pound the breasts to about 1/3-inch width. Set aside on a plate. Season with salt and pepper.
- In a small bowl (affiliate link), stir together the mustard, mayonnaise, honey and vinegar, then set aside.
- Heat the butter in a medium-sized frying pan. Then lightly spray the pan. Saute the mushroom over medium-high heat for 5 to 6 minutes, or until softened. Season the mushrooms lightly with pepper as they cook. When soft, transfer to a plate and set aside.
- Add the chicken and brown over medium-high heat on both sides, about 5 minutes per side. Chicken will have almost cooked through.
- Top each breast with mushrooms and divide the cheese between the two breasts. Add the wine, cover and cook over medium heat for 2 minutes, or until the cheese melts and the chicken is cooked through.
- Place on plates, cover lightly with sauce and sprinkle the bacon bits and green onions over the top.
Notes
(Must be logged into WW on a smartphone or tablet.) 6 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 6 PointsPlus (Old plan) This is definitely a recipe that if done in steps, is really easy. Most parts can all be done up to 1 day in advance. Saute, cool and cover the mushrooms, then store in the fridge. Mix up the sauce and store. Pound and season the chicken and store. At the end, you’ll just finish up the whole meal in about 10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: adapted from Eat What You Love (affiliate link) Restaurant Favorites by Marlene Koch
Love this recipe, I was skeptical on the combination for the sauce but WOW, glad I did not omit it or change anything in it! Side note, what kind of wine? Red? White? I used red, I wasn’t sure if it mattered.
Thought you’d like to know I mentioned this recipe in my WW meeting, and they all wanted me to share it 🙂
Oh my goodness! This was a hit and so delicious last night for my family dinner party. I’ve wanted to try this recipe for months and finally did by tripling it. I used your hints to speed up preparations by making the sauce and mushrooms the day before. This worked out well for me. I did use sharp cheddar as it adds so much more flavor to any recipe. My son that won’t eat mushrooms just gave them to his dad and all was good-he even had seconds. Thank you for this site-I couldn’t loose weight without your great recipes and helpful hints.
So happy this was a hit for you Susie!