Alice Springs Chicken (Outback Copycat)

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This Alice Springs Chicken recipe is based on the Outback Steakhouse favorite. To make this copycat recipe, marinate chicken breast in honey mustard sauce, then top with mushrooms, bacon, and a pile of cheese! So delicious!

Alice Springs chicken on a white plate with sides of broccoli and mashed potatoes.

With a name like Outback Steakhouse, you can guess what most people are going to order when they walk through the door: steak.

But it’s always wise to have chicken on the menu, right? People are obsessed with chicken. However, in steak vs. chicken battle at a steakhouse, chicken better have a plan.

Alice Springs Chicken has a plan, and it’s amazing.

Recipe ingredients

Labeled ingredients for Alice Springs Chicken.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Chicken: Outback uses chicken breast, but you could choose quick-cooking cutlets or even juicy thighs if you prefer. Just plan on 1 ½ pounds total per 4 servings.
  • Mushrooms: You either love ’em or you hate ’em. If you’re in the latter category, feel free to leave them out. Alice won’t mind!
  • Colby jack cheese: Any shredded cheese will do here.

Step-by-step instructions

To make the marinade:

  1. In a small bowl, whisk together mustard, honey, mayonnaise, and lemon juice. Reserve ¼ cup sauce in a covered container and refrigerate until serving time.
Marinade for alice springs chicken.
  1. Meanwhile, place the chicken breast in a large plastic zipper-top bag. Pour in remaining sauce and turn in bag until evenly coated. Refrigerate 30 minutes or overnight.
Alice springs chicken marinating in a zippered bag.

To make the chicken:

  1. Preheat oven to 400 degrees. In a large oven-proof skillet over medium-high heat, heat butter until the foaming. Add mushrooms and sauté until they have released most of their liquid and have started to turn brown, about 5 to 7 minutes. Transfer to a bowl and wipe out skillet.
Mushrooms cooking in a metal skillet.
  1. To the same skillet, heat oil until shimmering. Add chicken (discarding any remaining marinade) in a single layer and do not move until a golden-brown crust forms, about 5 minutes.  Flip each piece and continue to cook until the second side is browned, about 5 minutes longer.
Four chicken breasts in a metal skilllet.
  1. Divide the mushrooms evenly over the chicken. Top with bacon and cheese.
Alice springs chicken before being baked in the oven.
  1. Cover the skillet and place in the oven. Bake until the chicken reaches 165°F when tested with an internal thermometer at the thickest part, about 10 to 15 minutes. Remove from oven and garnish with parsley if desired.
Alice springs chicken in a silver pan resting on a cooling rack.
  1. Serve with reserved sauce on the side for dipping.
Alice Springs chicken on a white plate with sides of broccoli and mashed potatoes.

Recipe tips and variations

Recipe FAQs

Why is it called Alice Springs Chicken?

This chicken recipe is named after Alice Springs in Australia, a large town in the Northern Territory. You can read about it on Wikipedia if you want to know more!

What is the dipping sauce for Alice Springs Chicken?

Readers go back and forth on this with some saying it’s barbecue sauce, but the menu is very clear: Alice Springs Chicken is marinated in, and served with, honey mustard sauce.

More steakhouse inspiration

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Alice Springs chicken on a plate with broccoli.

Alice Springs Chicken (Outback Copycat)

This Alice Springs Chicken recipe is based on the Outback Steakhouse favorite. To make this copycat recipe, marinate chicken breast in honey mustard sauce, then top with mushrooms, bacon, and a pile of cheese!
Author: Meggan Hill
4.98 from 347 votes
Prep Time 5 minutes
Cook Time 35 minutes
Marinate time 30 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Course Main Course
Cuisine American
Calories 766

Ingredients 

For the marinade:

For the chicken:

  • 4 boneless, skinless, chicken breasts (about 1 ½ pounds, see note 1)
  • 2 tablespoons butter
  • 8 ounces mushrooms sliced (see note 2)
  • 1 tablespoon olive oil
  • 4 slices cooked bacon chopped into 2-inch pieces (I use uncured)
  • 2 cups Colby Jack cheese shredded (see note 3)
  • 2 tablespoons fresh parsley for garnish, optional
  • Salt and freshly ground black pepper

Instructions 

To make the marinade:

  • In a small bowl, whisk together mustard, honey, mayonnaise, and lemon juice. Reserve ¼ cup sauce in a covered container and refrigerate until serving time.
  • Meanwhile, place the chicken breast in a large plastic zipper-top bag. Pour in remaining sauce and turn in bag until evenly coated. Refrigerate 30 minutes or overnight.

To make the chicken:

  • Preheat oven to 400 degrees. In a large oven-proof skillet over medium-high heat, heat butter until the foaming.
  • Add mushrooms and sauté until they have released most of their liquid and have started to turn brown, about 5 to 7 minutes. Transfer to a bowl and wipe out skillet.
  • To the same skillet, heat oil until shimmering. Add chicken (discarding any remaining marinade) in a single layer and do not move until a golden-brown crust forms, about 5 minutes. 
  • Flip each piece and continue to cook until the second side is browned, about 5 minutes longer.
  • Divide the mushrooms evenly over the chicken. Top with bacon and cheese. Cover the skillet and place in the oven. Bake until the chicken reaches 165 degrees when tested with an internal thermometer at the thickest part, about 10 to 15 minutes.
  • Remove from oven and garnish with parsley if desired. Season to taste with salt and freshly ground black pepper. Serve with reserved sauce on the side for dipping.

Recipe Video

Notes

  1. Chicken: Outback uses chicken breast, but you could choose quick-cooking cutlets or even juicy thighs if you prefer. Just plan on 1 ½ pounds total per 4 servings.
  2. Mushrooms: You either love ’em or you hate ’em. If you’re in the latter category, feel free to leave them out. Alice won’t mind!
  3. Colby jack cheese: Any shredded cheese will do here.
  4. Yield: This recipe makes 4 servings, 1 chicken breast with sauce and all the toppings per person.
  5. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  6. Make ahead: The chicken can be marinated in the refrigerator up to 1 day in advance.

Nutrition

Serving: 1chicken breastCalories: 766kcalCarbohydrates: 41gProtein: 46gFat: 48gSaturated Fat: 21gTrans Fat: 1gCholesterol: 164mgSodium: 1165mgPotassium: 804mgFiber: 2gSugar: 37gVitamin A: 1068IUVitamin C: 6mgCalcium: 487mgIron: 2mg
Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.

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Comments

    1. Hi Iris, yes. You could substitute it with vegan or turkey bacon, or omit entirely. I hope you love this dish! – Meggan

  1. It is so good! There are so many copycat recipes for this, but this one is the best one!!
    We love it so much I make it almost every week5 stars

    1. I’m so glad you all love it, Kristen! Thank you so much for the comment. Take care! – Meggan

  2. I have made this recipe many many times!, it’s always delicious and a big hit when entertaining friends and you don’t have to break the bank or stay in the kitchen for hours!5 stars

    1. Thank you so much for your comment, Sonya! I’m so glad you found it easy and it was a hit! Take care! – Meggan

  3. I made this for the first time and it was delicious! The only change I made was adding some sautéed onions because I love the flavor. I will be making this again soon.5 stars

  4. Recipe doesn’t call for any salt or pepper! Even with the bacon and cheese I think a bit of seasoning would help. I added some sautéed minced onions. Perhaps marinating overnight would give more flavor3 stars

    1. Hi Mrs. Dot, you are right, I absolutely agree about seasoning with salt and pepper to taste. I’ve updated the recipe. Thank you so much for taking the time to write and to give feedback. – Meggan

  5. I just made this for the first time, but it will not be the last! My only difference was I grilled the chicken for a few minutes before putting it in the oven. My husband has requested this go on the dinner guest meal rotation. Thanks for the recipe!5 stars

    1. You’re so welcome, Michelle! Thank you so much for the comment. I’m so happy you all loved it! – Meggan

  6. I make this recipe often- probably 8 times a year. It is a favorite with my family, and comes together fast, and is super easy! It’s one of my go-to recipes for a busy weekday. Delicious, and just like outback! I serve it with Texas Roadhouse copycat rice, and roasted vegetables, and it’s always a hit! Thank you!5 stars

    1. Hearing this makes me so happy, Cheyenne! I love your side dish choices! YUM! You’re welcome, happy to help!

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