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! There are a lot of copycat recipes out there, but this one tastes exactly like you ordered it at the restaurant! 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.
What is Alice Springs Chicken?
This Alice Springs Chicken recipe is one of the most popular menu items at Outback Steakhouse. The dish is named for the town Alice Springs in Northern Australia. And while people normally go to Outback for the steaks, this hearty, rich chicken gives any steak from the restaurant a run for its money!
Ingredients in Alice Springs Chicken
- First and foremost, you’ll need some skinless chicken breasts. I like to slice them in half or butterfly the breasts so they’re a bit thinner.
- Olive oil or vegetable oil – you’ll use this to brown the chicken in a large skillet.
- Sliced mushrooms -fresh mushrooms are delicious but you could use a couple of cans of sliced mushrooms for this recipe too.
- Butter – also used to get the chicken nice and crisp in the skillet.
- Salt and pepper and paprika – for flavor and color.
- Bacon – usually about 8 slices, cooked to your desired crispness.
- Monterey Jack and Cheddar cheese – you can buy a nice shredded blend at the store or shred a cup of each from a block. Colby Jack cheese tastes delicious too!
- Garnish with finely chopped fresh parsley.
Honey Mustard Marinade
Of course, the star of this dish is the honey Dijon marinade. It’s tangy, slightly sweet and pairs perfectly with the chicken, bacon, cheese and mushrooms. Here’s what you need:
- A cup of Dijon mustard (Grey Poupon)
- One cup honey
- ½ cup mayonnaise
- 1 teaspoon lemon juice
Whisk it all together and use it as a marinade and extra sauce for the dish.
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
Honey Mustard Marinade:
- 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.