The Best Outback Steakhouse’s Alice Springs Chicken Copycat Recipe

4.99 from 53 votes

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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!

Cut of Alice Springs Chicken.

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.

Top view of Alice Springs 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.
Ingredients for Alice Springs Chicken.

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.

Cast Iron skillet of Alice Springs 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

Four pieces of Alice Springs Chicken in a cast iron skillet.

Our Version of Outback’s Alice Springs Chicken

4.99 from 53 votes
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.
Prep Time 10 mins
Cook Time 20 mins
Marinating time 2 hrs
Total Time 30 mins
Course Dinner, Main Course
Cuisine American
Servings 8



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.
    Marinade in a bowl to make Alice Springs Chicken.
  • 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).
    Chicken in a ziplock bag marinating for Alice Springs Chicken.
  • 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.
    Seared chicken breasts in a cast iron skillet to make Alice Springs Chicken.
  • 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.
    Shredded cheese on top of the Alice Springs Chicken.
  • 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.
    Top view of Alice Springs Chicken.


Recipe adapted from Top Secret Recipes

Nutrition Information

Calories: 716kcalCarbohydrates: 29gProtein: 45gFat: 48gSaturated Fat: 21gCholesterol: 158mgSodium: 1080mgPotassium: 766mgFiber: 2gSugar: 26gVitamin A: 790IUVitamin C: 5mgCalcium: 462mgIron: 1.9mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

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How many stars would you give this recipe?


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

  2. 5 stars
    This dish ROCKS!!! My hubby was hesitant at first, but the first bite he was sold. Great recipe, so easy – thanks for sharing!

  3. 5 stars
    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!

  4. 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!

    1. 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.

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

  5. 5 stars
    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! 🙂

  6. 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.

    Cheryl in Texas

    1. 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.

  7. 5 stars
    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.

  8. 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.


      1. 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.

        1. 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?

  9. 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

    1. 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.

    2. 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!

    3. 5 stars
      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 .

  10. 5 stars
    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.