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! 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 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

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.

2. 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:

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.

2. 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.

3. Divide the mushrooms evenly over the chicken. Top with bacon and cheese.

4. 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.

5. Serve with reserved sauce on the side for dipping.

Recipe tips and variations

• Yield: This recipe makes 4 servings, 1 chicken breast with sauce and all the toppings per person.
• Storage: Store leftovers covered in the refrigerator for up to 4 days.
• Make ahead: The chicken can be marinated in the refrigerator up to 1 day in advance.
• Aussie Appetizers: Start your Outback feast with restaurant-inspired apps like Grilled Shrimp [on the Barbie], Air Fryer Chicken Wings, seared Ahi Tuna, or Coconut Shrimp.
• Soups and Side Salads: To continue your Outback-inspired dining, try Loaded Baked Potato Soup, French Onion Soup, a chilled Wedge Salad with Blue Cheese Dressing or Ranch Dressing, or a fresh Caesar Salad.
• Steakhouse Potatoes and Sides: Round out your Outback menu with all the classic sides. Try homestyle Mashed Potatoes, a Baked Potato (with our without cheese and cooked bacon), Lemon Rice Pilaf, Roasted Broccoli, Roasted Asparagus, Roasted Brussels Sprouts, or Steakhouse Mac and Cheese.

Recipe FAQs

More steakhouse inspiration

Main Dishes

Surf and Turf

Beef Recipes

Grilled New York Strip Steak

Fish and Seafood Recipes

Baked Salmon

Appetizer Recipes

Coconut Shrimp

Alice Springs Chicken (Outback Copycat)

By Meggan Hill

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!

Prep Time 5 minutes mins

Cook Time 35 minutes mins

Marinate time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings 4 servings

Course Main Course

Cuisine American

Calories 766

5 from 423 votes

ReviewPrint

Ingredients 

US CustomaryMetric

For the marinade:

• ▢ 1/2 cup Dijon mustard (I prefer this French brand!)
• ▢ 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, 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

Meggan Hill

Website | + posts

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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