Craving that iconic, cheesy, bacon-topped chicken from Outback Steakhouse? You’ve come to the right place. This Alice Springs Chicken Recipe is the ultimate copycat, delivering a restaurant-quality meal right in your own kitchen. We’ve perfected the combination of juicy, marinated chicken breast, savory sautéed mushrooms, crispy bacon, and a blanket of perfectly melted cheese, all smothered in a tangy homemade honey mustard sauce. It’s a decadent, satisfying meal that’s surprisingly easy to whip up on a weeknight.
What is Alice Springs Chicken?
Alice Springs Chicken is a signature dish from the Outback Steakhouse menu. It features a grilled chicken breast topped with sautéed mushrooms, strips of crispy bacon, and a generous layer of melted Monterey Jack and Colby cheeses. The entire dish is served with a side of tangy honey mustard sauce for dipping, creating a flavor combination that is beloved by many. While named after a town in Australia, the dish is purely an American restaurant creation.
Why You’ll Love This Alice Springs Chicken Recipe
- Better Than the Original: Making it at home means you control the quality. Use fresh ingredients for a taste that rivals, and even surpasses, the restaurant version.
- Simple and Straightforward: The steps are easy to follow, from mixing the marinade to the final bake. It’s an impressive dish that doesn’t require expert-level skills.
- Perfectly Juicy Chicken: Our marinade and searing technique locks in moisture, ensuring every bite of chicken is tender and flavorful.
- Family-Approved Flavor: The combination of sweet, savory, and cheesy is a guaranteed hit with both kids and adults, making it a perfect family dinner.
Key Ingredients for Success
To create this masterpiece, we’ll need a few key components. We’ve broken them down into the chicken, the sauce, and the toppings.
For the Chicken & Marinade
- Chicken Breasts: Use boneless, skinless chicken breasts. Pounding them to an even thickness is crucial for even cooking.
- Olive Oil: Forms the base of our simple, flavorful marinade.
- Seasonings: A simple mix of salt, black pepper, and paprika is all you need to perfectly season the chicken.
For the Honey Mustard Sauce
- Mayonnaise: Provides a creamy base for the sauce.
- Dijon Mustard: Adds a sharp, tangy flavor that cuts through the richness.
- Honey: For that classic sweetness that balances the mustard’s kick.
- Lemon Juice: A splash of fresh lemon juice brightens everything up.
For the Toppings
- Bacon: Use thick-cut bacon for the best crispy texture and savory flavor.
- Mushrooms: Sliced baby bella or cremini mushrooms offer the best flavor and texture when sautéed.
- Cheese: A combination of Colby and Monterey Jack cheese provides the perfect melt and flavor profile. Grating your own cheese is highly recommended for superior meltability.
Step-by-Step Instructions
Follow these simple steps to create your own Outback-worthy chicken dinner.
- Make the Honey Mustard Sauce: In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, and lemon juice until smooth. Set aside. This can be made a day or two in advance.
- Marinate the Chicken: Pound the chicken breasts to an even ½-inch thickness. This ensures they cook quickly and evenly. In a bowl, toss the chicken with olive oil, salt, pepper, and paprika. Let it marinate for at least 15 minutes.
- Cook Toppings: While the chicken marinates, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon and set it on a paper towel-lined plate, leaving the bacon grease in the skillet. Add the sliced mushrooms to the same skillet and sauté them in the bacon grease until they are tender and browned.
- Sear the Chicken: In the same skillet, increase the heat to medium-high. Place the marinated chicken breasts in the hot pan and sear for 3-4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Assemble and Bake: Preheat your oven to 375°F (190°C). Place the seared chicken breasts in a baking dish. Spread a layer of the honey mustard sauce over each piece. Top with the sautéed mushrooms, two slices of crispy bacon, and a generous handful of the shredded cheese blend. Bake for 5-7 minutes, or until the cheese is completely melted and bubbly.
Pro Tips for a Perfect Result
- Don’t Skip Pounding: Pounding the chicken to an even thickness is the secret to juicy, perfectly cooked chicken. It prevents the thinner parts from drying out while the thicker parts cook through.
- Grate Your Own Cheese: Pre-shredded cheese is often coated in anti-caking agents that prevent it from melting smoothly. For that glorious, gooey cheese pull, always grate your own.
- Use a Meat Thermometer: The best way to ensure your chicken is cooked perfectly—not over or under—is to use an instant-read thermometer. Cook to an internal temperature of 165°F (74°C).
- Rest the Chicken: If you’re not baking it immediately, let the chicken rest for a few minutes after searing. This allows the juices to redistribute, resulting in a more tender bite.
What to Serve with Alice Springs Chicken
This rich and flavorful chicken pairs beautifully with a variety of sides. For a true restaurant experience, serve it with a side of creamy Gouda Mashed Potatoes. Lighter options like simple Air Fryer Broccoli or a batch of delicious Honey Roasted Carrots also make fantastic companions, balancing the richness of the main course.
Storage and Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish and heat in a 350°F (175°C) oven for 10-15 minutes, or until warmed through. This method prevents the chicken from becoming rubbery and ensures the cheese re-melts nicely.
Frequently Asked Questions (FAQs)
Yes, you can do some prep in advance. The honey mustard sauce can be made up to 3 days ahead. You can also cook the bacon and sauté the mushrooms a day before. For best results, sear the chicken and assemble just before baking and serving.
No, it is not an authentic Australian dish. It was created by and is a signature menu item for the American restaurant chain Outback Steakhouse, which has an Australian theme.
Alice Springs Chicken is made from a grilled chicken breast that is marinated, then topped with sautéed mushrooms, crispy bacon, and a blend of melted Colby and Monterey Jack cheeses. It’s typically served with a side of honey mustard sauce.
The sauce is a creamy and tangy honey mustard. Our homemade version is a simple mix of mayonnaise, Dijon mustard, honey, and a splash of lemon juice for brightness.
The best way to reheat Alice Springs Chicken is in the oven. Place the chicken in a baking dish and heat at 350°F (175°C) for 10-15 minutes, or until the chicken is heated through and the cheese is re-melted and bubbly.
More Delicious Chicken Recipes
If you enjoyed this recipe, be sure to check out our Parmesan Crusted Chicken for another cheesy favorite, or our Easy Teriyaki Chicken Bowl for a quick and healthy option.
The Ultimate Alice Springs Chicken Recipe
Alice Springs Chicken Recipe (The Ultimate Outback Copycat)
Ingredients
Equipment
Instructions
- In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, and lemon juice until smooth. Set aside.
- Pound chicken breasts to an even ½-inch thickness. In a bowl, toss the chicken with olive oil, salt, pepper, and paprika. Let it marinate for at least 15 minutes.
- Cook bacon in a large skillet over medium heat until crispy. Remove bacon, leaving the grease. Add sliced mushrooms to the skillet and sauté in the bacon grease until tender and browned.
- Increase heat to medium-high. Place marinated chicken breasts in the hot pan and sear for 3-4 minutes per side, until golden brown and cooked through to 165°F (74°C).
- Preheat oven to 375°F (190°C). Place seared chicken in a baking dish. Spread honey mustard sauce over each piece. Top with sautéed mushrooms, two slices of crispy bacon, and shredded cheeses. Bake for 5-7 minutes, until cheese is melted and bubbly.
Notes
Tip 2: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) without overcooking.
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