This Alice Springs Chicken recipe is a spot-on copycat of the classic dish from Outback Steakhouse, complete with juicy chicken breasts, crispy bacon, sautéed mushrooms, and plenty of melty cheese. I’ve tested and tweaked the honey mustard sauce to get it as close to the original as possible, and the results are just as rich, tangy, and satisfying as the restaurant version. The best part? It’s all made in one skillet for an easy, family-friendly dinner!
Top Reader Review
This was really delicious, especially with all that cheese on the chicken breasts. I ended up using the bacon fat plus a little butter to saute the mushrooms, and a little bit more for the chicken, which worked out perfectly. Definitely one I’ll be making again!
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Outback Alice Springs Chicken Copycat
The fact that I no longer have to leave my house in order to eat my favorite Outback chicken recipe is a lifesaver. I make my cheesy baked Alice Springs chicken at home with just 10 simple ingredients for an easy weeknight meal. It’s all made in one pan, so there’s very little cleanup at the end of the night. I love the tanginess of honey mustard chicken, and the honey mustard sauce I made for this copycat dish is so rich and comforting. And of course I always make sure to add plenty of mushrooms, bacon, and cheese!
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Homemade Honey Mustard Sauce
While you can use bottled honey mustard for this recipe, I don’t recommend it. The signature flavor of Outback’s Alice Springs chicken comes from that rich, creamy, tangy sauce–so a homemade version makes all the difference! I’ve tested several combinations to get it just right.
My go-to blend uses a generous amount of mayo, balanced with equal parts Dijon mustard and honey, to recreate that silky, restaurant-style texture. It coats the chicken beautifully and delivers a fresher, more authentic flavor than anything store-bought.
Alice Springs Chicken Recipe (Outback Copycat)
Equipment
- Cast Iron Skillet
Ingredients
- 4 boneless, skinless chicken breasts (*)
- salt and pepper (to taste)
- 2 tablespoons unsalted butter (¼ stick)
- 8 ounces mushrooms (sliced**)
- 1 tablespoon olive oil
- 4 slices cooked bacon (chopped into 1-inch pieces)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- chopped fresh parsley (optional, for garnish )
For the Sauce:
- ⅔ cup mayonnaise
- ¼ cup honey
- ¼ cup Dijon mustard
- 1 teaspoon lemon juice (freshly-squeezed)
Instructions
- In a small bowl, whisk the mayonnaise, honey, mustard, and lemon juice together. Set aside.⅔ cup mayonnaise, ¼ cup honey, ¼ cup Dijon mustard, 1 teaspoon lemon juice
- Season the chicken breasts with salt and pepper to taste and set aside.4 boneless, skinless chicken breasts, salt and pepper
- Preheat oven to 400°F. In a large oven-proof skillet set over medium-high heat, melt the butter.2 tablespoons unsalted butter
- Add the mushrooms to the skillet and sauté until browned, about 5-6 minutes. Transfer to a bowl and set aside, then return the skillet to the heat.8 ounces mushrooms
- Heat the oil until it’s shimmering. Add the chicken breasts in a single layer and brown on both sides for 3-4 minutes. Remove the skillet from the heat.1 tablespoon olive oil
- Drizzle half of the honey mustard sauce over the chicken. Scatter the mushrooms evenly over the chicken, then top it with the bacon and half of the cheese.4 slices cooked bacon, 1 cup shredded Monterey Jack cheese, 1 cup shredded cheddar cheese
- Bake for 12 minutes. Sprinkle on the remaining cheese and continue baking for an additional 4-8 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove from the oven and garnish with parsley if desired. Serve with reserved sauce on the side for dipping.chopped fresh parsley
Notes
- I recommend cooking this dish in a cast iron skillet since it can go right from the stovetop to the oven!
- Chicken breasts should be cooked to an internal temperature of 165F before consuming.
- Serve with baked or mashed potatoes and broccoli, or with french fries.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Alice Springs Chicken Step by Step
Prep: Gather the list of ingredients for this Outback copycat recipe. I recommend bringing the chicken breasts close to room temp for quick and even cooking. Slice the mushrooms, cook and chop the bacon, and shred the cheeses.
Prepare the Sauce and Chicken: In a small bowl, whisk together ⅔ cup of mayonnaise, ¼ cup of honey, ¼ cup of Dijon mustard, and 1 teaspoon of fresh lemon juice. Set the sauce aside. Season 4 boneless, skinless chicken breasts with salt and pepper to taste, and set them aside. Preheat your oven to 400°F.
Cook the Mushrooms: Next, in a large oven-safe skillet (cast iron works great!) set over medium-high heat, melt 2 tablespoons of unsalted butter. Add 8 ounces of sliced mushrooms to the skillet and sauté until browned, about 5-6 minutes. Transfer to a bowl and set aside, then return the skillet to the heat.
Cook the Chicken: In the same skillet, heat 1 tablespoon of olive oil until it’s shimmering. Then brown the chicken breasts on both sides, for about 3-4 minutes. Remove the skillet from the heat. The chicken will not be fully cooked through at this point.
Top the Chicken: Off heat, drizzle half of the honey mustard sauce over the chicken. Scatter the mushrooms evenly over the chicken, then top it with 4 slices of chopped cooked bacon, and ½ cup each of the Monterey Jack and cheddar cheese.
Bake the Chicken: Bake chicken in a 400°F oven for 12 minutes. Then sprinkle on the remaining ½ cup of each cheese, and continue baking for an additional 4-8 minutes; or until the chicken reaches an internal temperature of 165°F.
Serve: Remove from the oven and garnish with parsley if desired. Serve Alice Springs chicken with reserved honey mustard sauce on the side for dipping.
How to Store, Freeze, and Reheat
Store leftover Alice Springs chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat chicken in a 400°F oven for about 15 minutes, or until the internal temperature reaches 165°F. If frozen, thaw first for best results.
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