Alice Springs Chicken (Outback Copycat)

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An easy recipe for Alice Springs Chicken, an Outback Steakhouse copycat recipe. Marinade chicken breast in honey mustard sauce, then top with mushrooms, bacon, and way too much cheese! So delicious.

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 their 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.

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

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What is Alice Spring’s Chicken?

Alice Springs Chicken is a chicken dish from Outback Steakhouse. They marinade chicken breast in honey-mustard sauce, then sautรฉ it until tender.

(You’ll need an oven-proof skillet so you can finish the chicken in the oven.)

Chicken breasts being cooked in a black skillet.

Finally, they smother the chicken in buttery mushrooms, crispy bacon, and so much melted cheese.

You get extra honey-mustard sauce on the side for dipping.

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

Why is it called Alice Spring 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!

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Alice springs chicken on a white plate with a side of broccoli and mashed potatoes.

Alice Springs Chicken (Outback Copycat)

An easy recipe for Alice Springs Chicken, an Outback Steakhouse copycat recipe. Marinade chicken breast in honey mustard sauce, then top with mushrooms, bacon, and way too much cheese! So delicious.
Author: Meggan Hill
4.98 from 287 votes
Prep Time 5 mins
Cook Time 35 mins
Marinate time 30 mins
Total Time 1 hr 10 mins
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)
  • 2 tablespoons butter
  • 8 ounces mushrooms sliced
  • 1 tablespoon olive oil
  • 4 slices cooked bacon chopped into 2-inch pieces (I use uncured)
  • 2 cups Colby Jack cheese shredded
  • 2 tablespoons fresh parsley for garnish, optional

Instructions 

To make the marinade:

  • In a small bowl, whisk together mustard, honey, mayonnaise, and lemon juice. Reserve ยผ 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 sautรฉ 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 165ยฐF when tested with an internal thermometer at the thickest part, about 10 to 15 minutes.
  • Remove from oven and garnish with parsley if desired. Serve with reserved sauce on the side for dipping.

Recipe Video

Nutrition

Calories: 766kcalCarbohydrates: 41gProtein: 46gFat: 48gSaturated Fat: 21gTrans Fat: 1gCholesterol: 164mgSodium: 1165mgPotassium: 804mgFiber: 2gSugar: 37gVitamin A: 1068IUVitamin C: 6mgCalcium: 487mgIron: 2mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

  1. 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

  2. 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! Itโ€™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 itโ€™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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