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Make Alice Springs Chicken at home with this easy Outback Steakhouse copycat recipe. Bacon, cheese, and mushrooms, with a homemade honey mustard sauce – the perfect savory dinner!
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I’m a huge fan of the Alice Springs Chicken dish at Outback Steakhouse. Honey mustard marinated chicken with mushroom, melted cheese, and crispy bacon on top? Don’t mind if I do! There are a lot of copycat recipes out there for Alice Springs Chicken, but this one is the real deal. You’d think you ordered it at the restaurant! But you can make my version at home for the whole family for a fraction of the price. My kids are crazy about this dinner, it is on the regular rotation for good reason. The honey mustard sauce used for the marinade is especially delicious, so be sure to make extra for dipping the chicken in, when you serve it. You simply can’t go wrong with this chicken recipe!
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 of Alice Springs in Northern Australia. And while people normally go to Outback Steakhouse for the steaks, this rich and hearty chicken gives any steak from the restaurant a run for its money!
Ingredients You’ll Need
- White mushrooms – Mild and earthy; perfect for sautéing and adding umami flavor.
- Butter – Adds rich flavor and helps sauté the mushrooms to golden perfection.
- Boneless chicken breasts, halved – halving them helps them cook more evenly and quickly.
- Vegetable oil – Used to sear the chicken and prevent sticking.
- Salt and pepper – Classic seasonings that enhance all the other flavors.
- Paprika – Adds a touch of warmth and a subtle smoky color to the chicken.
- Cooked bacon – Crispy and smoky; a delicious topping that adds texture and flavor.
- Monterey Jack cheese – Mild and melty; gives a creamy texture when baked.
- Cheddar cheese – Sharp and flavorful; balances the milder Monterey Jack.
- Fresh parsley – A bright, fresh garnish to finish the dish.
Honey Mustard Marinade
- Grey Poupon Dijon mustard – Tangy and bold; adds sharpness to the marinade.
- Honey – Naturally sweet; balances the acidity of the mustard.
- Mayonnaise – Creamy base that brings everything together.
- Lemon juice – Adds a bit of brightness and zing to round out the flavors.
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. Use this mixture 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 the 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 to 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, and sprinkle with cheese.
- Finally, bake in the oven until the cheese is thoroughly melted and starting to bubble and the chicken is cooked through (165-degrees F). Sprinkle each chicken breast with parsley before serving, and serve with remaining honey mustard.
Grilling Alternative
Another great way to enjoy this recipe is by grilling the chicken instead of pan-frying it. This gives the chicken such a delicious, smoky barbecue flavor. I like to grill the chicken over medium-high heat for about 6 to 7 minutes on each side, flipping once. Of course, I still top it all off with the mushrooms, bacon, and cheese and bake it as directed in the recipe.
Chicken Tips
- 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 a cast iron skillet: 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.
Frequently Asked Questions
Yes, you can marinate the chicken and prepare the honey mustard sauce in advance. Assemble the dish just before baking to ensure optimal texture and flavor.
Absolutely. If you’re not a fan of mushrooms, you can omit them or substitute with sautéed onions or bell peppers.
Yes, Monterey Jack and cheddar are traditional, but you can experiment with other cheeses like Colby Jack or mozzarella based on your preference.
Yes, boneless, skinless chicken thighs can be used. Adjust cooking times accordingly, as thighs may require a slightly longer cooking period to reach an internal temperature of 165°F (74°C).
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F (175°C) until warmed through, or microwave on medium power in short intervals
Alice Springs Chicken
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.
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Notes
Nutrition Information
Great Sides with this Dish
Alice Springs Chicken pairs perfectly with a variety of delicious side dishes. Consider serving it with a baked potato, rice, or roasted vegetables to balance out the rich flavors of the chicken. Feeling indulgent? Serve it with our version of one of the customer-favorite side dishes from Outback Steakhouse – loaded mashed potatoes!
Only 275 degrees? Is that right?
Yes, when you sear the chicken it will begin to cook. In the oven, you don’t want it to overcook and become dry. Check it with a meat thermometer – the internal temperature of the chicken should reach 165°F. If you go beyond, it will be dry. Thanks for checking!
I have made this several times & it turned out delicious every time. I also made this for my daughter’s friends for dinner.
I’m so happy you’ve enjoyed this recipe as much as we have. Thank you!