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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 sauté 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!

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.
4.98 from 231 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
  • 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 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°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. 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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I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Comments

  1. This is identical to the Outback Alice Springs Chicken. I do this often and it is excellent. I follow the directions exactly. I do have issues when I mix the mayonnaise and honey mustard it doesn’t blend smoothly. I don’t know if it’s because the ingredients are cold, but I haven’t figured out how to make that mixture smooth. Delicious, just a little lumpy. Overall, other than my visual OCD, it is still a 5-star recipe.5 stars

    1. Hi Linda, I’m so happy you loved this! I’m not sure why they are not blending well. You may want to let them sit for a little while at room temperature before mixing. Take care! – Meggan

  2. I make this on a regular. I just use boneless, skinless chicken thighs as we prefer dark meat. And I also add in some cooked onions. And I dust the chicken with the 80/10/10 prior to bagging the chicken in the honeymustard sauce. But truthful it probably doesn’t matter to much.

    Great recipe!4 stars

    1. Hi Bill, I’m so glad this has become a go-to for you. Adding onions sounds delicious! Take care! – Meggan

  3. I’m new at this recipes off the internet stuff. I tried this for my granddaughter who will not eat beef. Everyone at my Fathers Day picnic LOVED your Alice Springs Chicken (copycat) recipe! So did I . Thank you

  4. This tasted so delicious! It was easy except I forgot to cover it so it didn’t cook in the oven so I finally covered it and cooked it 20 minutes longer and by then the bottoms had burned but this is the first time I have cooked in over 2 years because of back problems so my husband couldn’t stop saying how much he enjoyed it! I am so lucky to have him. I have learned from my mistakes and will try again soon.

    1. Thanks Mary! So glad you both enjoyed and that you’re back in the kitchen :) – Meggan

  5. Where is the seasoning? I worked at outback and they put their signature seasoning on practically everything including the chicken. Just think it would be better with a dusting of seasoning mix. The rest is great, thanks!3 stars

    1. Outback has never marinated their Alice chicken. They use 80/10/10 seasoning (salt/garlic/pepper) for chicken.

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