Alice Springs Chicken is a yummy cheesy, bacon and mushroom, delicious hot mess. There is so much flavor in every bite. You won’t believe how easy it is to make!
Outback Steakhouse Alice Springs Chicken Copycat
You will love our Alice Springs Chicken! The honey mustard 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.
A Few Variations
If you would like to grill the chicken instead of pan-fry it, do it. It tastes awesome that way too! It will taste best if, after marinating, you bring the chicken to room temperature before grilling. Then grill over medium-high heat for about 6 to 7 minutes on each side, only turning once. Then add the mushrooms, bacon, and cheese and bake as directed in the recipe.
A Favorite Family Recipe!
We made our Alice Springs Chicken on KSL Studio 5 in Utah the year we released our cookbook. It was a HIT with Darin, one of the hosts of the show. He helped me put it all together — super easy! After the show we put it behind the scenes for the crew to try and they devoured it. Everyone raved about how good it was. This recipe is one of the 175 that we featured in our first COOKBOOK. We picked our very favorite recipes for our book, so that should tell you something about how much we like this chicken.
What to Serve with Alice Springs Chicken
This recipe is really good with our Potato Wedges or Parmesan Baked Potato Halves as a side dish. And for something a little on the lighter side, try it with our Berry Salad and Strawberry Balsamic Dressing.
How To Make Outback Steakhouse Alice Springs Chicken
Alice Springs Chicken is the first thing I tried at Outback Steakhouse and I fell in love. It's a yummy cheesy, bacon and mushroom delicious hot mess.
Serves: 8
Ingredients
Honey Mustard Marinade:
- 1 c. Dijon mustard (Grey Poupon)
- 1 c. honey
- 1/2 c. mayonnaise
- 1 tsp. lemon juice
Chicken:
- 4 chicken breasts skinless, boneless, cut into halves
- 1 Tbsp. vegetable oil
- 2 c. sliced mushrooms
- 2 Tbsp. butter
- salt and pepper
- paprika
- 8 slices bacon cooked
- 1 c. Monterey Jack cheese shredded
- 1 c. Cheddar cheese shredded
- 2 tsp. fresh parsley finely chopped
Instructions
- Use an electric mixer to combine the mustard, honey, mayonnaise, and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Place chicken in a Ziploc bag and pour in about 1/3 of the marinade. Seal the bag and press out as much air as you can and marinate in the refrigerator for about 2 hours.
- Chill the remaining marinade until later. After the chicken has marinated, remove chicken from bag and discard the marinade that it has been soaking in. Preheat the oven to 375 degrees and heat an ovenproof frying pan large enough to hold all four breasts and 1 Tbsp. oil over medium heat. (If you don't have an ovenproof frying pan, transfer the chicken to a baking dish).
- 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. As the chicken is cooking, in a small frying pan saute the mushrooms in the butter. 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 with the dish.
- Season the chicken with salt, pepper and paprika ( I am usually pretty generous with the paprika, I love the flavor). Stack two pieces of cooked bacon, crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of cheddar.
- Bake the pan of prepared chicken breasts for 7-10 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.
Nutrition
Calories: 716kcal | Carbohydrates: 29g | Protein: 45g | Fat: 48g | Saturated Fat: 21g | Cholesterol: 158mg | Sodium: 1080mg | Potassium: 766mg | Fiber: 2g | Sugar: 26g | Vitamin A: 790IU | Vitamin C: 5mg | Calcium: 462mg | Iron: 1.9mg
Tried this recipe?Mention @favoritefamilyrecipes or tag #favoritefamilyrecipes!
Recipe adapted from Top Secret Recipes
Berklee says
Another fabulous recipe. I’ve made this a couple of times and it’s definitely one of our family favorites now too! I like to use two chicken breasts that are cut in half horizontally to make four pieces. Then I flatten them slightly with a meat mallet so that they cook more evenly. Not only does this make the chicken go further, I like the ratio of chicken to other ingredients better. Also, if you’re in a pinch for time, you don’t have to marinate the chicken for this recipe to turn out well, it’s delicious either way. Thank you for sharing!
jessica madic says
hello iwas on face book the other night and had seen ffrecipes n a friends fav things iclicked on and wow your recipes are amazing i am a true blue foodie from down under{australia} love baking and cooking up a storm always making home made cakes and biscuits serbian recipes. i have a question can i find some of the ingredients listed in some recipes eg chilli in a can?some of the hot sauces you marinate the chicken in might not be available in oz keep those great recipes coming regards jessica
Erin says
Hi, I love this recipe. I just made this for dinner for my sister and mom for their birthday (Honey mustard chicken is my sister’s favorite). The only thing I would recommend that’s different is to cook the chicken in the bacon fat instead of extra oil. That way you’re only using one pan instead of two and you get an awesome flavor on the chicken!! Happy cooking!
Erica says
Great idea! I am sure that adds such a great flavor! Thank you for sharing!
Kaen Howard says
I have never tried this at The Outback but your recipe look simply scrumptious! I’ll have to try this some time this month! Thank you.
Theresa Painter says
Making this this weekend, can’t wait to try it out. It looks so delicious. Any ideas for a simple creamy but not too heavy sauce to drizzle over this and whatever veggies I decide to put with it?
Erica says
Are you looking for a dressing for cold veggies or a sauce for hot veggies?
Mick King says
Im a beginner cook and Im going to try and cook this for my wife in three weeks time on vacation – looks delicious wish me luck : )
Emily says
You’ve got this! She will love it. 🙂
Donny says
I found this recipe tonight, and decided to give it a go. I was quite impressed, it was delicious. Thank you for putting this together, myself, and my fiance loved it.
Favorite Family Recipes says
So glad you both liked it! It is one of our favorites (and way cheaper than going out)!
Glenda says
Oh my God!!! This is the best recipe ever!!! Will definitely make again! Thank you So much for the recipe!!! DELICIOUSNESS!!!!!
Favorite Family Recipes says
So glad you liked it! 😀 Thank you!
Milly says
Can I freeze the raw chicken in the marinade to use later?
Favorite Family Recipes says
You can if it is the first time the chicken is being frozen. That would be a great idea, actually! Hope this helps!
Lynda says
This dish is AMAZING! I prepare meals at night for a family and this is a favorite! I use the thin sliced chicken breasts and grill them. Cuts down the cooking time by a long shot!
Favorite Family Recipes says
I am so glad you like it!! Thanks for the 5-star rating!!
Cathleen says
I have never been to Outback’s Steakhouse before (maybe they don’t have it in Canada??) but I would happily recreate this! It looks to DIE for!
Cyndy & Fred Ufkes says
Super tasty and very easy to make. Thanks for coming up with this OSH knock off – so fun!
Tonje says
We loved this! Delicious!
Amy Chung says
That looks delicious! Always looking for a mid week recipe to change things up. Not sure where I can find Monterey Jack cheese where I am. Should I just use more cheddar?
Echo Blickenstaff says
Monterey Jack cheese can be found in most grocery stores in a block. If you can’t find it, cheddar cheese or white cheddar cheese will be a great substitute. Thank you for asking!