Outback Steakhouse Alice Springs Chicken

Alice Springs Chicken is the first thing I tried at Outback and I fell in love. I knew I had to duplicate the recipe! I know this chicken looks like a cheesy, bacon-y, hot mess… and it is.

Outback Steakhouse Alice Springs Chicken RecipeYou 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.

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.

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.

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.

Our Version of Outback’s Alice Springs Chicken

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    Honey Mustard Marinade:
  • 1 c. Grey Poupon Dijon mustard
  • 1 c. honey
  • 1/2 c. mayonnaise
  • 1 tsp. lemon juice
  • Chicken:
  • 4 skinless, boneless chicken breast halves
  • 1 Tbsp. vegetable oil
  • 2 c. sliced mushrooms (10?12 mushrooms)
  • 2 Tbsp. butter
  • salt and pepper
  • paprika
  • 8 slices bacon, cooked
  • 1 c. shredded Monterey Jack cheese
  • 1 c. shredded Cheddar cheese
  • 2 tsp. finely chopped fresh parsley


  • 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.

recipe adapted from Top Secret Recipes


  1. Greg Day says:

    Good and recipe and I can tell it is one of the finest dishes I want to eat right now. Thanks for sharing.
    best toaster oven

  2. Neisha says:

    Made this tonight, it was AMAZING! Thanks for the great recipe: I will be adding this to my rotation!

  3. Ann says:

    I made this tonight for our volunteers. We all loved it. I had to make a couple substitutions because I am a ways from a grocery store and have to get creative with what we have most of the time. I replaced the Grey Poupon and honey with French’s Honey Mustard dipping sauce and replaced the Monterey Jack with mozzarella. I will definitely be making this again.

  4. Kara says:

    My husband Looooved this! One of the best dishes I got off pinterest. Very happy!

  5. Sarah Sloan says:

    Does anyone have a suggestion on substitution for the honey? A family member is type 1 diabetic and honey is the worst thing for a type 1 diabetic. This recipe sounds so do yummy-any suggestions? Thank you

    • Aimee says:

      Agave nectar is lower on the glycemic index

    • plc says:

      Walmart carries a sugar free honey….I eat lo carb and I use this all the time….its great. Its from Honey Trees and its where the honey is.

    • gailllc says:

      Definitely agave syrup, maybe just use 1/2 c. and then some artificial sweetener equivalent to the other half. You’ll miss a bit of the honey flavor, but the other flavors are strong enough anyway!

  6. Donna says:

    You have a great site. I wanted to post your Spring Chicken recipe on Pinterest; you have a Pin It
    emblem beside the recipe, but it wont pin to pinterest. I dont understand. I am new to Pinterest
    and I tried to pin it with both the Pin It button on my brower and your pin it button on your recipe.

    Am I doing something wrong or is there a problem.


    • Erica says:

      It might be a problem with Pinterest at the moment. Usually either of those things will work!

      • Donna says:

        I have the same issue trying to save on Pinterest. It is not random, I tried to save another of your recipes last week and had the same problem.

        • Erica says:

          Where are you having the problem? Is it with the roll-over pin button on the pin button at the top of the recipe page?

  7. Rosie says:

    This is the ONLY think I order at Outback…thanks so much for the recipe can’t wait to try it!

  8. Kristi says:

    I made this the other night and it was so yummy! I did not make the marinade, as my kids would not like it. I bought a regular ol honey mustard in a squeeze bottle. We did our chicken on the grill and basted the HM on it, and I added some more before adding the toppings. It still tasted wonderful.

  9. Cheryl in Texas says:


    I love your recipes! If it would be possible to print them without the big picture of the completed recipe that would be awesome. I put them in my Recipe Binder but the pics take up so much ink.

    Cheryl in Texas

    • Erica says:

      I will check into this and see what I can do! Thanks for the input!

    • Mandy says:

      Just copy and paste the words onto a word document and print…………….

    • Juanita Schneider says:

      Copy the complete recipe and paste into WORD; while in WORD, go through recipe and enlarge print and delete picture; then you can print and/or save the recipe you want.

  10. JaNae says:

    I’m a new follower of your website! I LOVE it! I made this for dinner the other night, and my husband knew exactly what dish I was trying to attempt. He loved, as did the rest of the family. Thanks! 🙂

  11. Deb says:

    We had this the other night and really liked it. May I suggest pounding the larger breasts slightly to speed the steps along? It definitely took more than “3-4 minutes per side”. Also, you can easily half the marinade amount. There’s way more than needed for the marinade, extra drizzling during cooking, and dip for meal. Lastly, next time I’ll crumble the crisp-cooked bacon and mix it at the last moment with the cooked mushrooms to make it easier to eat (bacon-mushroom-cheese-chicken in EVERY bite!). Lovely dish–thank you!

    • Toni G says:

      I had the same issues with the chicken breasts being too thick but this came out wonderful and still tasted great reheated. We pretty much left your ingredient list intact. For those who want to use agave instead of honey, that is a really unhealthy substitution. You’d be healthier using HFCS, the fructose level in agave is upwards of 90 percent! That is higher than table sugar (50%) and HFCS (60%). That stuff is not “healthy” at all.

      • AnnD says:

        Thank you! I am glad someone else realizes that agave nectar is not the magic potion everyone makes it.out to be!

  12. Kim says:

    Made this tonight — looked just like the picture. Tasted divine! Thanks for sharing.

  13. Bonnie says:

    Had this at a girls night last night and it was FABULOUS! Just as good if not better than the restaurant version….I will DEFINITELY make this for my family-SOON!

  14. Michelle S. says:

    This dish ROCKS!!! My hubby was hesitant at first, but the first bite he was sold. Great recipe, so easy – thanks for sharing!

  15. Monica says:

    This was a big hit with my husband and me! I am glad I decided to try it, thank you for this great recipe.

  16. Angela says:

    This was AMAZING!! Thanks for the recipe!!

  17. Doreen says:

    Trying this tonight! Can’t wait!

  18. April @ The 21st Century Housewife says:

    This dish looks scrumptious! I can’t wait to give your recipe a try 🙂

  19. Deanne says:

    This was simply amazing, even my family loved it!

  20. Natalie says:

    Do you think that the marinade would be okay mixed ahead of time, or for the chicken to marinate all day?

    • Emily says:

      Yes, that’s fine. Longer is actually better. 🙂

  21. Stacy says:

    This was amazing. 14.99 at Outback and you can’t see what they are doing to your food
    I bought really good chicken from our Fresh Market-Antibiotic free and served with a Yellow rice Pilaf and bread
    thanks for a great recipe. Hubs said he would eat that again tomorrow 😀

  22. Sean says:

    This is the best recipe I’ve made in a very long time.
    I marinated for 2 days—it came out incredible.
    Thank you for this!

  23. Fay says:

    Looks great. “Remove pan from heat but keep chicken in the pan. As the chicken is cooking” Is the chicken going to bake in the oven for awhile before the topping is added? Confused.

    • Erica says:

      You will do this step as you are searing the chicken for 3-4 min on each side. Or after it is removed from the heat.

  24. Aaron Grandy says:

    Erica! Stop making me fat 🙂 Jess made this for me on my bday the other week. It was so good she decided to make it for her cheat day this weekend. I am way excited!

    • Erica says:

      Lol, sorry Cap’n… you can make this next I suppose: http://www.favfamilyrecipes.com/2014/01/weight-loss-magic-soup.html

  25. Liz says:

    Thank you for the nice recipe.

  26. 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!

  27. 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

  28. 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!

  29. 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.

  30. 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?

  31. 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. 🙂

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