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.

Pin Now To Save!PIN IT

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 121 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:

  • 1/2 cup Dijon mustard
  • 1/2 cup honey
  • 1/4 cup mayonnaise
  • 1 teaspoon fresh lemon juice

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
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!

Shop the products

more products

Culinary Hill may earn money if you buy through these links.

Culinary School Secrets
Pro-level tricks to transform your cooking!

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.

You May Also Like

Questions and Comments

Thank you for your comments! Please allow 1-2 business days for a reply. Our business hours are Monday through Friday, 9:00 am PST to 5:00 pm PST, excluding holidays. Comments are moderated to prevent spam and profanity.

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Absolutely delicious! I leave off the mushrooms cause I’m not a fan but everything else is phenomenal. I’m not even a fan of honey mustard but the sauce is to die for! I’ve even made the sauce separately for fried chicken tenders.
    This will be part of my regular rotation-thanks for sharing:)

    1. The sauce is to die for, one of my favorites too Jennifer! So glad you enjoyed, thanks for sharing! – Meggan

  2. I made the recipe today for myself and my Dad. It was amazing! I cooked the entire thing on the Blackstone E-Series table top griddle. It has a hood that closes down and does an amazing job at keeping heat in during cooking and for melting the cheese. If I could only post an image here it looks pretty spot on with your image. Thank you ever so much for posting this recipe Meggan5 stars

View all comments