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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, no wonder it is one of the most popular dishes on the menu at Outback Steakhouse. You won’t believe how easy this Alice Springs Chicken recipe is to make!
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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 sauce used for the 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?
Alice Springs Chicken is one of the most popular menu items at the Outback Steakhouse Restaurant. 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 Alice Springs Chicken 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.
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What to Serve with Alice Springs Chicken
Alice Springs Chicken pairs perfectly with a variety of delicious side dishes. Consider serving it with a baked potato, rice, roasted vegetables to balance out the rich flavors of the chicken. Feeling indulgent? Serve it with one of the favorite side dishes from Outback Steakhouse – loaded mashed potatoes.
How To Make Alice Springs Chicken
Alice Springs Chicken Copycat Recipe
Video
Ingredients
- 2 cups sliced white mushrooms
- 2 tablespoons butter
- 4 boneless chicken breasts halved
- 1 tablespoon vegetable oil
- salt and pepper, to taste
- paprika, to taste
- 8 slices bacon, cooked
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2 teaspoons fresh parsley, finely chopped
Honey Mustard Marinade
- 1 cup Grey Poupon Dijon mustard
- 1 cup honey
- ½ cup mayonnaise
- 1 teaspoon lemon juice
Instructions
- In a small bowl, combine all honey mustard marinade ingredients. Use an electric mixer to whip the mixture for about 30 seconds.
- Place chicken in a resealable plastic bag and pour in about one-third of the marinade. Refrigerate for about 2 hours. Chill the remaining marinade until later.
- Heat the oven to 275 degrees F. In a small frying pan, saute the mushrooms in the butter for 5-7 minutes, until mushrooms are golden brown. Set aside.
- After the chicken has been marinated, remove the chicken from the bag and discard the marinade. In an ovenproof frying pan, heat chicken and oil over medium heat. 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.
- 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. Season the chicken with salt, pepper, and paprika. Stack 2 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 cheddar.
- Bake the pan of prepared chicken breasts for 7-10 minutes, or until the 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.
This is my standard order at Outback. I have been looking for exactly THIS recipe. Thank you so much.
That looks delicious! Always looking for a mid week recipe to change things up. Not sure where I can find Monterey Jack cheese where I am. Should I just use more cheddar?
Monterey Jack cheese can be found in most grocery stores in a block. If you can’t find it, cheddar cheese or white cheddar cheese will be a great substitute. Thank you for asking!
I’ve used mozzarella if I didn’t have any Jack cheese. It works great with the cheddar.
We loved this! Delicious!
Super tasty and very easy to make. Thanks for coming up with this OSH knock off – so fun!
I have never been to Outback’s Steakhouse before (maybe they don’t have it in Canada??) but I would happily recreate this! It looks to DIE for!
They have one in Buffalo on Niagara Falls Blvd. going towards Buffalo/Tonawanda , just over the Rainbow bridge!and it is great!
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!
I am so glad you like it!! Thanks for the 5-star rating!!
Can I freeze the raw chicken in the marinade to use later?
You can if it is the first time the chicken is being frozen. That would be a great idea, actually! Hope this helps!
Oh my God!!! This is the best recipe ever!!! Will definitely make again! Thank you So much for the recipe!!! DELICIOUSNESS!!!!!
So glad you liked it! 😀 Thank you!
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.
So glad you both liked it! It is one of our favorites (and way cheaper than going out)!
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 : )
You’ve got this! She will love it. 🙂
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?
Are you looking for a dressing for cold veggies or a sauce for hot veggies?
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.
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!
Great idea! I am sure that adds such a great flavor! Thank you for sharing!
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
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!
Thank you for the nice recipe.
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!
Lol, sorry Cap’n… you can make this next I suppose: /2014/01/weight-loss-magic-soup.html
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.
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.
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!
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 😀