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 Recipe (Outback Copycat)
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 breast (about 1 1/2 pounds)
- 2 tablespoons butter
- 8 ounces mushrooms sliced
- 1 tablespoon olive oil
- 4 slices cooked bacon chopped into 2-inch pieces
- 2 cups shredded Colby Jack cheese
- 2 tablespoons fresh parsley for garnish, optional
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.
Im going to be making this because it’s the only thing I get from Outback but I have a question. What type of mayo do I use?
Hi Sherri! I use Best Foods/Hellman’s. But they are mostly the same unless you’re looking at something like Miracle Whip – not sure how that would change the flavor. Might still be good. Thanks! -Meggan
Hi my question is i don’t have dijon mustard will regular mustard work for marinade also instead of colby jack cheese can i use cheddar?
Hi Arin, those substitutions are totally fine! Use what you have. I’m sure it will still be delicious. Thanks! -Meggan
I made it. And different is I baked mine for 20mins. It was tender and delicious next time I’ll try 15mins.
Hi, I’ve made this before & it was amazing!!! Quick question, is there a way to make this ahead? I want to take this to a friend (for her to cook when she’s ready for supper). Could I do everything except the oven the day before?
Hi Nici, yes that should be just fine! Technically it is “safe” until the 4th day, although the quality might deteriorate. But second day, should be fine! Sounds perfect. :) Thanks! -Meggan
Amazing! Best chicken dish I’ve ever had at home.
Every time I eat at Outback I order this dish. I never dreamed I could make the exact same dish just as good at home, but I did! AMAZING! Tasted just like what I get at Outback, everyone loved it!
Wow, amazing! Thanks for your kind words Tracey! -Meggan
Love it! Followed the recipe, but added garlic and pepper to the marinade. Served with garlic mashed potatoes and fresh green beans. Yummy!
Delicious! This dish is my favorite at Outback’s and it tastes just like it. I made it minus the mushrooms because of picky kids. I served it with sauteed zucchini and chipotle slaw.
Do I cook the bacon first?
Hi Shelby! Yes, for this one you use cooked bacon.
The recipe calls for mayo but it’s not on the list of ingredients or how much should be used?
Hi Anita, sorry for the confusion. The marinade ingredients are listed separately in the section that says “For the marinade,” you’ll see 1/4 cup is listed there for the mayo. And then right below is “for the chicken.” Sorry about that! Thanks. -Meggan
This is SO GOOD!! Followed the recipe without any changes and was perfect.
Thanks so much Jalaine! Glad you liked it! -Meggan
I love this chicken. It is soooooo good. And very easy to make.
This is my favorite meal from outback. I made this for dinner with a few changes. First, I added onions to the mushrooms while sauteed. I also doubled the recipe to cover larger family. Cutting chicken breats in half makes the breasts perfect size and aides in cooking time. Only other thing I did was to brown the chicken in the bacon grease. Served with loaded mashed potatoes and steamed broccoli.
Really good change of pace, tasty recipe for chicken.
I am trying this recipe tomorrow for dinner! It will be delicious!
Just like the real thing. 6 stars!
Even better than the original! I put the marinated chicken in the same skillet as the bacon, after cooking and removing the bacon. It was really good! I did the mushrooms in a separate pan and made zoodles with it!
This is the only thing my fiancé ever orders at Outback. I made it last night and it was amazing!!! He said it tasted just like the restaurant! He and our daughter had seconds and there were no leftovers!!! The only thing I did differently was that I used shredded me i can cheese instead of Colby jack because that’s what i had. I will for sure be making this again! Next time I will plan ahead and go get the cold by jack!!!
What a perfect recreation of the original!!! Made it on a whim and it was amazing. Thank you!!
You’re welcome JC! I’m glad you liked it. :D -Meggan
Love this recipe. So easy to make at home and cheaper than going to the restaurant.