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 Recipe
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
Our Version of Outback’s Alice Springs Chicken
Ingredients
Honey Mustard Marinade:
- 1 cup Dijon mustard (Grey Poupon)
- 1 cup honey
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
Chicken:
- 4 chicken breasts skinless, boneless, cut into halves
- 1 tablespoon vegetable oil
- 2 cups sliced mushrooms
- 2 tablespoons butter
- salt and pepper
- paprika
- 8 slices bacon cooked
- 1 cup Monterey Jack cheese shredded
- 1 cup Cheddar cheese shredded
- 2 teaspoons 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 ⅓ 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 ¼ cup Monterey Jack cheese evenly onto each breast followed by ¼ 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 ½ teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.
Video
Notes
Nutrition Information
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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.