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alice springs chicken low carb

alice springs chicken low carb

A healthier, low-carb version of the famous Outback Steakhouse Alice Springs Chicken with juicy grilled chicken, crispy bacon, melted cheese, and sugar-free honey mustard sauce. Perfect for keto, low-carb diets, and busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 medium boneless skinless chicken breasts
  • 6 slices bacon
  • 1 cup shredded cheddar cheese or Monterey Jack
  • 1 cup sliced mushrooms optional
  • 2 tablespoons avocado oil or olive oil
  • Salt and pepper to taste
  • ¼ cup Dijon mustard
  • 2 tablespoons sugar-free honey monk fruit or allulose syrup
  • 1 tablespoon mayonnaise
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon garlic powder
  • Pinch of paprika optional

Equipment

  • Large oven-safe skillet (cast iron works great) OR 9x13 baking dish
  • Small mixing bowl
  • Meat mallet
  • measuring cups and spoons

Method
 

  1. Prep the chicken: Pound chicken breasts to even thickness (about ½ inch). Season both sides with salt and pepper.
  2. Cook the bacon: Cook bacon until crispy, then crumble or chop. Set aside.
  3. Sear the chicken: In a large oven-safe skillet, heat 1 tbsp oil over medium-high heat. Sear chicken for 3–4 minutes per side until golden. Remove and set aside.
  4. Sauté the mushrooms (optional): Add a bit more oil if needed. Sauté mushrooms until soft and browned (about 4–5 minutes). Remove from pan.
  5. Make the sauce: In a small bowl, whisk together Dijon mustard, sugar-free honey, mayonnaise, apple cider vinegar, garlic powder, and paprika. Taste and adjust sweetness or tang if needed.
  6. Assemble: Preheat oven to 375°F. Return chicken to the skillet. Spoon sauce over each breast. Top with mushrooms (if using), crumbled bacon, and shredded cheese.
  7. Bake: Transfer skillet to preheated oven. Bake uncovered for 10–12 minutes, or until chicken reaches 165°F internal temperature and cheese is bubbly and golden.
  8. Serve: Let rest 5 minutes before serving. Pair with roasted vegetables, cauliflower mash, or a fresh green salad.

Nutrition

Calories: 500kcal

Notes

  • Make Ahead: Marinate and prep chicken and sauce the night before. Store cooked bacon separately to keep it crispy. Assemble and refrigerate, then bake when ready to eat.
  • Storage: Leftovers last 3–4 days in the fridge and reheat beautifully in a toaster oven or air fryer.
  • Casserole Version: Use 3 cups cooked chopped chicken, layer with sauce, bacon, mushrooms, and cheese in a 9x13 dish. Bake at 375°F for 20-25 minutes.
  • No Oven-Safe Skillet? Sear chicken in a regular skillet, then transfer everything to a baking dish before adding toppings and baking.
  • Cheese Options: Mix cheddar and Monterey Jack for best flavor, or use part-skim mozzarella for a lighter option.
  • Serving Suggestions: Pairs well with roasted broccoli, garlic butter green beans, cucumber tomato salad, cauliflower mash, or zucchini noodles.

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