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Alice Springs Chicken is a yummy cheesy, bacon and mushroom, delicious hot mess. There is so much flavor in every bite, no wonder it is one of the most popular dishes on the menu at Outback Steakhouse. You won’t believe how easy this Alice Springs Chicken recipe is to make!
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You will love our Alice Springs Chicken! There are a lot of copycat recipes out there, but this one tastes exactly like you ordered it at the restaurant! The honey mustard sauce used for the marinade is so good, be sure to make extra so that you can reserve some for dipping the chicken in when you serve it. You are going to really like all the cheese, bacon, mushroom, and honey mustard flavors infused together and your family will love it too. You simply can’t go wrong with this chicken.
What is Alice Springs Chicken?
Alice Springs Chicken is one of the most popular menu items at the Outback Steakhouse Restaurant. The dish is named for the town Alice Springs in Northern Australia. And while people normally go to Outback for the steaks, this hearty, rich chicken gives any steak from the restaurant a run for its money!
How to Make Alice Springs Chicken
- First, start with the tangy honey mustard marinade. Combine Dijon mustard, honey, mayonnaise, and lemon juice in a bowl and use it both as a marinade and a dipping sauce for after the chicken is cooked. Put about ⅓ of the marinade in a Ziplock bag with the chicken and marinate for 2 hours.
- When chicken is almost done marinating, cook the bacon and sauté the mushrooms and set aside. Remove the chicken from the bag and discard the marinade. In an ovenproof frying pan (a cast iron skillet works best and gives it the best flavor), heat oil over medium heat. Sear the chicken for a few minutes on each side then remove the skillet from the heat.
- Next, brush each seared chicken breast with a little of the honey mustard marinade. Make sure to save a little extra that you can serve on the side later. Season the chicken with salt, pepper, and paprika then top each chicken breast with 2 slices of bacon. Spoon the sauteed mushrooms over the top then sprinkle with cheese.
- Finally, bake in the oven until cheese is thoroughly melted and starting to bubble and the chicken is cooked through (165-degrees F). Sprinkle each breast with parsley before serving and serve with remaining honey mustard.
Try it Grilled
Another great way I love to enjoy this recipe is by grilling the chicken instead of pan-frying it. It’s a great way to turn it into a summer-y recipe and it gives the chicken such great flavor. I like to bring the chicken to room temperature before grilling, then I grill over medium-high heat for about 6 to 7 minutes on each side, only turning once. Of course, I still top it all off with the mushrooms, bacon, and cheese and bake it as directed in the recipe.
Tips and Suggestions
Flatten the chicken: The trick to even cooking is even thickness. If your chicken is really thick, use a meat mallet to pound out the chicken so it’s nice and even. I like to do this by placing the chicken in a Ziplock bag and pounding the outside of the bag until the chicken has even thickness.
Use cast iron: I don’t know what it is about cast iron pans, but they just make everything taste better. Especially chicken! They are oven safe so they transition easily from the stove top to the oven without any issues.
READ NEXT: How to Make Cast Iron Filet Mignon
What to Serve with Alice Springs Chicken
Alice Springs Chicken pairs perfectly with a variety of delicious side dishes. Consider serving it with a baked potato, rice, roasted vegetables to balance out the rich flavors of the chicken. Feeling indulgent? Serve it with one of the favorite side dishes from Outback Steakhouse – loaded mashed potatoes.
How To Make Alice Springs Chicken
Alice Springs Chicken Copycat Recipe
Video
Ingredients
- 2 cups sliced white mushrooms
- 2 tablespoons butter
- 4 boneless chicken breasts halved
- 1 tablespoon vegetable oil
- salt and pepper, to taste
- paprika, to taste
- 8 slices bacon, cooked
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2 teaspoons fresh parsley, finely chopped
Honey Mustard Marinade
- 1 cup Grey Poupon Dijon mustard
- 1 cup honey
- ½ cup mayonnaise
- 1 teaspoon lemon juice
Instructions
- In a small bowl, combine all honey mustard marinade ingredients. Use an electric mixer to whip the mixture for about 30 seconds.
- Place chicken in a resealable plastic bag and pour in about one-third of the marinade. Refrigerate for about 2 hours. Chill the remaining marinade until later.
- Heat the oven to 275 degrees F. In a small frying pan, saute the mushrooms in the butter for 5-7 minutes, until mushrooms are golden brown. Set aside.
- After the chicken has been marinated, remove the chicken from the bag and discard the marinade. In an ovenproof frying pan, heat chicken and oil over medium heat. Sear the chicken in the pan for 3-4 minutes per side, or until golden brown. Remove pan from heat but keep chicken in the pan.
- Brush each seared chicken breast with a little of the honey mustard marinade, being sure to save a little extra that you can serve on the side later. Season the chicken with salt, pepper, and paprika. Stack 2 pieces of cooked bacon crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle ¼ cup Monterey Jack cheese evenly onto each breast followed by ¼ cup cheddar.
- Bake the pan of prepared chicken breasts for 7-10 minutes, or until the cheese is thoroughly melted and starting to bubble. Sprinkle each breast with ½ teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.
Love this recipe. Very clear and easy to follow instructions. As we eat a lot of chicken always looking for recipes. Thank you.
This recipe was delicious! Super easy and the honey mustard sauce was also delicious!
Thanks for this recipe, it’s definitely a keeper
This recipe was delicious! Super easy and the honey mustard sauce was also delicious!
Thanks for this recipe, it’s definitely a keeper
Super! Just like the Outback dish! Thank you!
I love this recipe. Very easy to follow. (I don’t order this at the Restaurant anymore since homemade is perfect) I do fillet my chicken breasts and pound them so they are really tender. Also skip the marinade and just season well with salt and pepper and ALWAYS use Paprika. I vary the cheese to what I have on hand and use canned mushrooms if that’s all I have. This FREEZES beautifully (I vacuum seal) so I always double the recipe.
Thank you 🙂
Susan
Vancouver, WA
Excellent, so delicious and easy to prepare
Love these recipes want to try all of them. Will help a lot in meal planning as we eat quite a bit of chicken
This looks so great. I want to make this for my family, bug my grandsons don’t like mushrooms. Has anyone substituted anything for them? Like broccoli of cauliflower.
It is almost like Outback except at Outback they use honey mustard dressing on the chicken after cooking and before putting in the broiler.
I have made this before and it was very tasty. I can’t say that I have ever ordered it at the restaurant so I don’t have anything to compare it to. But it is very tasty.
This is now a family fav. and the SAUCE! Kids used it later for chicken tenders as a dipping sauce! ALSO good on a side salad!
Amazing recipe. The whole family loved it and devoured it! Was hoping for leftovers but nope! Will be adding to the rotation.
This looks absolutely fabulous. I love the sound of the marinade — I’m definitely trying it this coming weekend.
OMG. It’s like heaven. Everything is delicious from the tangy marinade to the cheesy bacon goodness on top!
What a great family dinner! I love this copycat recipe.
Absolutely delicious! This Alice Springs Chicken is my family’s new favorite dinner! The flavor is wonderful – we can’t get enough of it!
thanks for the recipe. i will cook this for my family as soon as i get all the all the spices.