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Outback Steakhouse Alice Springs Chicken Copycat

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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.

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.

 

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.

 

MY LATEST RECIPES
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.

 

5 from 4 votes
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Our Version of Outback’s Alice Springs Chicken

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
 
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.
Course: Main Course
Cuisine: American
Servings: 8
INGREDIENTS (with Amazon Links)
Honey Mustard Marinade:
Chicken:
INSTRUCTIONS
  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. 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.

 

More Chicken Recipes:

We have so many delicious chicken recipes, it’s hard to pick a favorite.  We like to get the big bags of frozen chicken and use it to make all kinds of dishes.  You can find all our best chicken recipes HERE.

 

More Copycat Recipes:

If you like copycat restaurant recipes you are in luck!  We have a big selection of restaurant favorites from sit down dining, to quick service, to fast food selections that you have got to check out.  Find the full list HERE.

recipe adapted from Top Secret Recipes

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Reader Interactions

57 Comments

  3. 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.

    reply to comment

  5. 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

    reply to comment

    • 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!

      reply to comment

    • Geez that is a hard one. Maybe you could try
      Diabetic products like : sugar free syrup of sweetener . I know agave is low on the glycemic index. I have seen a lot more sugar free products now on super markets selves. You an always google sugar free products and amazon is happy to deliver .

      reply to comment

  6. 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.

    Thanks

    reply to comment

  8. 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.

    reply to comment

  9. Erica,

    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.

    Thanks,
    Cheryl in Texas

    reply to comment

  10. 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! 🙂

    reply to comment

  11. 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!

    reply to comment

    • 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.

      reply to comment

  13. 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!

    reply to comment

  21. 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 😀

    reply to comment

  23. 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.

    reply to comment

  24. 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!

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  26. 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!

    reply to comment

  27. 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

    reply to comment

  28. 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!

    reply to comment

  30. 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?

    reply to comment

  32. 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.

    reply to comment

  35. 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!

    reply to comment

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