This Alice Springs chicken copycat recipe is inspired by the highly popular chicken dish served at Outback Steakhouse. The cheesy, honey mustard chicken, sautéed mushrooms, and crispy bacon make for a tasty meal and an instant family favorite.
Copycat Alice Springs Chicken
If you’re an Outback Steakhouse fan, you’ll love this copycat Alice Springs chicken recipe! It’s one of the most popular dishes on the menu–and it’s not even steak, so you know it’s good.
The honey mustard marinade provides your chicken with the perfect combination of sweet and spicy, while the button mushrooms, crispy bacon, cheddar, and Monterey jack cheese will have you salivating for more!
Why You’ll Love this Alice Springs Chicken Recipe:
- Simple Ingredients: This cheesy baked chicken recipe uses ingredients that are easy to find at the store and may already be at home!
- One-Skillet Meal: No need to worry about washing countless dishes when cooking this recipe. This juicy chicken is made all in one skillet for your convenience!
How to Make Alice Springs Chicken
Be sure to see the recipe card below for full ingredients & instructions!
- Whisk together mayo, honey, mustard, and lemon juice in a bowl.
- Melt the butter in a skillet, and add mushrooms to the skillet to sauté. Set them aside.
- Heat oil in the same skillet, then brown the chicken, and remove from heat.
- Drizzle honey mustard sauce over the chicken, scatter the mushrooms on top, then finish with bacon and half of the cheese.
- Bake, sprinkle on remaining cheese, then continue baking.
- Remove from the oven and garnish with parsley, and serve with reserved sauce for dipping.
Alice Springs chicken is a dish from Outback Steakhouse featuring marinated sautéed chicken breasts topped with mushrooms, bacon, and cheese.
The dish is named after Alice Springs, a town located in the geographic center of Australia.
Alice springs chicken is marinaded in and topped with a honey-mustard sauce.
You can use any mushrooms you like, but I recommend button or cremini.
While you can make Alice Springs chicken with boneless, skinless chicken thighs, I recommend sticking with chicken breasts, as they are the most faithful to the original recipe.
Recipe Tips and Tricks
- This Alice Springs chicken pairs well with lots of different sides, but my favorites are baked potatoes, strawberry spinach salad, and sautéed green beans.
- This recipe is so versatile if you have leftovers! When you reheat it, try shredding the chicken and making it into quesadillas, burritos, or even a topping for salads!
Store leftover Alice Springs chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven for about 15 minutes, or until the internal temperature reaches 165°F.
Freeze Alice Springs chicken in an airtight container or Ziplock bag for up to 3 months. Let thaw in the refrigerator overnight before reheating.
To avoid cross-contamination, keep the reserved sauce separate from the sauce used to marinate the chicken. Any reserved sauce that comes in contact with raw chicken should be discarded immediately.
Make It A Meal
Serve this chicken the Outback Steakhouse way, with mashed or baked potatoes and broccoli, or with french fries.
As one of Outback Steakhouse’s most popular menu items, you can’t go wrong with delicious Alice Springs chicken! It’s a dynamic dish that’s super easy to recreate in the comfort of your own home.
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Alice Springs Chicken (Outback Copycat) Recipe
- ⅔ cup mayonnaise
- ¼ cup honey
- ¼ cup Dijon mustard
- 1 teaspoon fresh lemon juice
- 4 boneless, skinless chicken breasts
- kosher salt and freshly ground black 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 Monterey Jack cheese shredded
- 1 cup cheddar cheese shredded
- Fresh parsley optional, for garnish
- 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 fresh lemon juice
- Season the chicken breasts with salt and pepper to taste and set aside.4 boneless, skinless chicken breasts, kosher salt and freshly ground black 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 Monterey Jack cheese, 1 cup 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.Fresh parsley
- Use any mushrooms you like. I recommend button or cremini.
- To avoid cross-contamination, keep the reserved sauce separate from the sauce used to marinate the chicken. Any reserved sauce that comes in contact with raw chicken should be discarded immediately.
- Serve with baked or mashed potatoes and broccoli, or with french fries.
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