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.
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.)
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.
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 (Outback Copycat)
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
Notes
Nutrition
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Made exactly as directed. Turned out great! Better than Outbacks recipe.
I do not have an oven-proof frying pan so after cooking the chicken on the stovetop, I will have to use a baking pan for the oven portion. That being said, should I preheat the baking dish before I place the chicken in the oven because of the variance of temp or should the baking temp of the oven be lower? Looking forward to making this dish for my daughter’s birthday dinner.
Hi Elly, I feel like I need to test this before giving you a solid answer but I do have some thoughts. I worry that the baking dish may crack if you preheat it, using a baking sheet may be better. I think the baking time may be longer or a higher oven temperature could help but I can’t know for sure without testing it first. Sorry about that! – Meggan
I used to work at Outback, so here are some mods to make it more similar:
They don’t marinade the chicken there. Just season it and add a thin layer of honey mustard before or after cooking.
The mushrooms should be heavily seasoned and have an abundance of flavor on their own. There are sliced frozen mushrooms that are the perfect size and shape. Very similar to what they use in the restaurant.
Outback uses a blend of Monterey Jack and cheddar cheese.
Can i make this the day before and reheat?
Hi Allison, yes! Make sure to reheat to 165 degrees internally, and eat within 3 to 4 days. Enjoy! – Meggan
I forgot to add the lemon juice, is this a huge mistake?
Hi Chris, the lemon is there for flavor and to help tenderize the chicken. If you’re still in the marinade portion, you can add some now! You can also some to the reserved sauce, if you like. – Meggan
Can you use pre cooked bacon
Hi Laura, yes! – Meggan
Best darn chicken Ive had ever! I have eaten the Alice Springs chicken at our Outback.. and this is so good, tastes better~! Amazing and so easy to make!
Thank you T! – Meggan
I think the carb count may be incorrect. Chicken has none. 1 c of mushrooms has 17. Bacon has 1 or 2. Cheese has has 1. Are you saying the honey mustard has a ton? I’m doing keto and I used 1 tsp for 4 breasts and didn’t use it for dipping. I think I’m good! Thanks for the recipe. Delicious!
Hi Lori, unfortunately I don’t have any expertise in specialty diets, like keto, sorry! I’m glad you were able to figure it out. The nutritional information is generated by a program, and includes the general values for the items in the recipe. In this case, it is including the entire marinade, which of course is not all used. I’m happy to hear you all enjoyed it! – Meggan
Absolutely beautiful. Easy to make and tastes yummy
Thank you Samantha! – Meggan