Outback’s Alice Springs Chicken
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This copycat Alice Springs Chicken recipe takes tender chicken breast and tops it with buttery sautéed mushrooms, crispy bacon, melty cheese and is drizzled with tangy honey mustard sauce. The best part is that this Outback Steakhouse copycat is on the table in 25 minutes!
What You Will ❤️ About Alice Springs Chicken
- Bacon, Cheese & Mushrooms! Three of my favorite things!
- Quick & Easy – This is on the table in 25 minutes! While the chicken is baking – you can get the bacon & mushrooms ready!
- Affordable! It’s a lot more affordable to make this popular menu item at home than going out to dinner!
Alice Springs Chicken Ingredients
This recipe is great – no weird ingredients – just chicken, bacon, mushrooms & cheese! The Honey Mustard Dressing is super easy as well.
- Chicken Breasts – you’ll need 2 or 4 boneless skinless chicken breasts depending on the size. Lately the ones I get at the store are about 3/4 lb for 1. Butterfly those and now one chicken breast serves two people!
- Seasonings: Olive Oil, Salt, Black Pepper & Garlic Powder
- Bacon – I always like to use thick-cut bacon
- Mushrooms – button mushrooms work perfectly here
- Colby Jack Cheese – Outback uses Monterey Jack cheese and Cheddar cheese – I went for Colby Jack because it’s very similar and what I had in the fridge.
- Mayonnaise – this is the base for the Outback Honey Mustard dressing
- Honey – any old honey will do
- Dijon Mustard – I always use Grey Poupon
Restaurant Sauce Recipes
This recipe features a duplicate of the Outback Steakhouse Honey Mustard Dressing. I tasted it side by side with the original – as always! But you could easily swap it out with any other sauce or dip recipe. Here are a few of my favorites that would be delicious on chicken as well:
How to make Alice Springs Chicken recipe
This recipe is a copycat of the restaurant dish – but you can also make an Alice Springs Chicken Casserole which adds potatoes to make it a meal. You could serve this version with a side of broccoli and potatoes!
- Preheat oven to 350º
- If chicken breasts are large – use 2. Butterfly and slice in half. If chicken breasts are small, use 4.
- Sprinkle with salt, pepper and garlic powder
- In a cast iron skillet over medium high heat, add olive oil. Once hot, add seasoned chicken breasts. Sear on both sides for 2-3 minutes. You may have to do in batches.
- Remove chicken from skillet and place on a rimmed baking pan.
- Bake in preheated oven for 15 min.
- In cast iron skillet, over medium heat, add bacon slices. Cook them to slightly underdone – set aside on paper towels to cool and drain.
- Add sliced mushrooms to skillet and saute until softened about 4-5 minutes. If you don’t want to saute them in the bacon grease, you can use a fresh skillet and add 2 tbsp butter.
- In a small bowl, mix together mayonnaise, honey & dijon mustard and set aside.
- After 15 min, remove chicken from oven and layer chicken with honey mustard sauce, mushrooms, bacon and shredded cheese. Reserve any extra honey mustard dressing to serve with chicken for dipping.
- Bake for 5 minutes more until cheese is melted and chicken is 160º when tested with an instant read meat thermometer
- Remove and serve with mashed potatoes and garnish with chopped fresh parsley
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Tips, Tricks & FAQs
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. You can freeze up to three months. Recommend reheating in the microwave for 1.5 minutes. Slice chicken before reheating so inside gets warm but not too overdone.
No – Outback just seasons with salt, pepper and garlic but if you’d like to use a marinade feel free. My favorite is the Mojo Criollo.
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What to serve with Alice Springs Chicken
- Texas Roadhouse Rice
- Longhorn Steakhouse Broccoli
- Air Fryer Potato Slices
- Chili’s Loaded Mashed Potatoes
More Chicken Recipes
Outback Steakhouse Alice Springs Chicken
Instructions
- Preheat oven to 350º
- If chicken breasts are large – use 2. Butterfly and slice in half. If chicken breasts are small, use 4.1.5 lb chicken breasts
- Sprinkle with salt, pepper and garlic powder1/2 tsp Salt, 1/2 tsp black Pepper, 1/2 tsp Garlic powder
- In a cast iron skillet over medium high heat, add olive oil. Once hot, add seasoned chicken breasts. Sear on both sides for 2-3 minutes. You may have to do in batches.2 tbsp olive oil
- Remove chicken from skillet and place on a rimmed baking pan.
- Bake in preheated oven for 15 min.
- In cast iron skillet, over medium heat, add bacon slices. Cook them to slightly underdone – set aside on paper towels to cool and drain.4 slices bacon
- Add sliced mushrooms to skillet and saute until softened about 4-5 minutes. If you don’t want to saute them in the bacon grease, you can use a fresh skillet and add 2 tbsp butter.8 oz Mushrooms
- In a small bowl, mix together mayonnaise, honey & dijon mustard and set aside.3 tbsp mayonnaise, 1.5 tbsp honey, 1 tbsp Dijon mustard
- After 15 min, remove chicken from oven and layer chicken with honey mustard sauce, mushrooms, bacon and shredded cheese. Reserve any extra honey mustard dressing to serve with chicken for dipping.2 cups Colby Jack Jack cheese
- Bake for 5 minutes more until cheese is melted and chicken is 160º when tested with an instant read meat thermometer
- Remove and serve with mashed potatoes and garnish with chopped fresh parsley
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