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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.
Table of Contents
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:
- 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 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.
Frequently Asked Questions
Why is it called Alice Springs 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!
What is the dipping sauce for Alice Springs Chicken?
Readers go back and forth on this with some saying it’s barbecue sauce, but the menu is very clear: Alice Springs Chicken is marinated in, and served with, honey mustard sauce.
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
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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!
Ingredients
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
- 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.
- 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.
Nutrition
Serving: 1 chicken breastCalories: 766kcalCarbohydrates: 41gProtein: 46gFat: 48gSaturated Fat: 21gTrans Fat: 1gCholesterol: 164mgSodium: 1165mgPotassium: 804mgFiber: 2gSugar: 37gVitamin A: 1068IUVitamin C: 6mgCalcium: 487mgIron: 2mg
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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.
Thank you for a great recipe. We live in Sweden and have no Outback Steakhouse close by. I always order this dish when in the States, but now I can enjoy it at home as well. I did use more mayonnaise in my sauce, to make it suit my taste buds better.
So glad you’re able to enjoy it at home now, Catharina! – Meggan
This recipe is delicious! The only change I made from the recipe was to use real bacon bits instead of the sliced bacon. Heated up the next day was great!
A super easy addition, Sandy! – Meggan
1st time I must have gone heavy on the mustard, it was too mustardy. 2nd time I modified the sauce to taste with less mustard. But the way you explain to cook the mushrooms is spot on!
I’m so happy it worked out second time around! – Meggan
My husband’s favorite thing to order at the restaurant and this recipe made him very happy! He loved it! It really did have a great flavor and this will definitely be a dish I regularly make. Thanks for the recipe!
You’re so welcome, Kelly! I’m so happy you both loved it! – Meggan
Fantastic! I use cutlets so we can have leftovers since there’s only 2 of us. This recipe is absolutely delicious! I’ve shared it with others after they saw the pictures I posted and said how delicious it is. I don’t have an Outback near me and this was always my favorite dish, along with the blooming onion and coconut shrimp. Those are next on my list! Thank you so much!
This was delicious! We just went to Outback and paid over 20.00 each for this and the quality was awful! It had always been my favorite meal and I was extremely disappointed. So much so, I couldn’t eat it! We no longer have to bother going there! Thanks for this recipe! I’m adding you to one of my go to sites for recipes!
I’m so happy you loved it, DJ! It’s so unfortunate when resaurants do this, super disappointing. I’m glad you enjoyed making it yourself. Please write if you have any questions on the recipes or ingredients, I’m happy to help! Take care! – Meggan
Alice Spring Chicken recipe is the first recipe that I have tried from you. It was fantastic!!! Plus it didn’t cost $20.00 per person to make it!
I’m so happy you loved it, Carol! – Meggan
This was sooo delicious and easy to make, didnt have the mushrooms but will add them next time. Will definitely be making this again!!!
Phenomenal! So delicious we couldn’t stop eating it. I made with chicken tenders so we have a lot of leftovers. Can’t beat that! Delicious!
So glad you all loved it, Terra! Take care! – Meggan
Can you freeze the extra sauce?
Hi Nicole, thanks for your question. The mayonnaise in the sauce may separate when frozen, changing the texture and consistency when thawed out. It might smooth out okay, but it also may not. I can’t say for sure. Sorry about that! – Meggan
Not sure I ever had the chicken at Outback, but if so, it was decades ago. I have never reviewed a recipe, ever, but had to because this was so good. Hoping not to be seen as one who rates with changes, I made some, and I think any regular cook does with most recipes. I added onions. And after frying my bacon, I used the same grease for my onions, mushrooms, and chicken. (Also sprinkled a little seasoning salt and pepper on the veggies bc it’s a habit.) And I used a mix of self shredded gouda and cheddar because that’s what I had on hand.
Hi Kay, thank you for your comment. I’m so happy you enjoyed it! – Meggan
This was incredible! I tasted the sauce ahead of time and I didn’t like it. I almost threw it away and then I said no, I am just going to follow the recipe and hopefully it will be edible. I was very nervous because I double the recipe. We ate it yesterday and I could not believe how good it was. It was moist, flavorful and over all yummy! I didn’t cover it when I baked it, next time I think I will cover for at least part of the time. but either way it was delicious.
I’m so happy you loved it at the end, Dawn! Thank you for trusting my recipe. Take care! – Meggan
Looks great 😊
Thank you, Becky! – Meggan
This recipe is delicious!! I’ve tried a couple of different ones and I keep coming back to this one. I think it’s because you marinate the chicken, then reserve some of the marinade for a dipping sauce. Plus it’s practically a one-pot meal.
Thanks for the recipe!
Hi Peggy, you’re welcome! So glad you love it! – Meggan
Amazing!!
Best chicken ever
Loved this recipe, I did tweak it a bit by using stone ground honey Dijon mustard, I added a little dry sherry to my sauteed mushrooms, ànd a combo of shredded smoked Gouda along with Colby jack cheese! Was delicious! Thanks for the great base for me to create something wonderful with my own flair!
You’re welcome, Laura! Thank you so much for sharing your tweaks! Sounds delicious! – Meggan
I used to make these for Outback in Whitby Canada (While it was there). Your Recipe is good. But the key flavor is actually in the mushrooms. When you sauté they need some Cayenne pepper. Some chili pepper. A little bit of red wine. Salt and pepper. TRUST ME When I tell you this. It will change the flavor of this 1000% and you’ll be thanking me. What I also find is cooking maple bacon with this.
Hi Andrew, thank you so much for the tips! I’ll definitely be testing them. Thank you again! – Meggan
I used a few shortcuts in making this recipe. Used bottled honey mustard, jar of mushrooms and bacon bits. Didn’t brown the chicken just placed it in the casserole dish. It was really good. My grandson who hates mushrooms ate them and didn’t know they were there!! I’ll make this again.
Hi Peggy, I’m glad it worked out and he loved it! Take care! – Meggan
Can you make this recipe without bacon? Maybe there is a substitute to use?
Hi Iris, yes. You could substitute it with vegan or turkey bacon, or omit entirely. I hope you love this dish! – Meggan
It is so good! There are so many copycat recipes for this, but this one is the best one!!
We love it so much I make it almost every week
I’m so glad you all love it, Kristen! Thank you so much for the comment. Take care! – Meggan
I have made this recipe many many times!, it’s always delicious and a big hit when entertaining friends and you don’t have to break the bank or stay in the kitchen for hours!
Thank you so much for your comment, Sonya! I’m so glad you found it easy and it was a hit! Take care! – Meggan
I made this for the first time and it was delicious! The only change I made was adding some sautéed onions because I love the flavor. I will be making this again soon.
Hi Lee, thank you so much for your comment! I’m glad you loved it! – Meggan
I just made this for the first time, but it will not be the last! My only difference was I grilled the chicken for a few minutes before putting it in the oven. My husband has requested this go on the dinner guest meal rotation. Thanks for the recipe!
You’re so welcome, Michelle! Thank you so much for the comment. I’m so happy you all loved it! – Meggan
Nice Websbite
Thank you, Stephen! – Meggan
I make this recipe often- probably 8 times a year. It is a favorite with my family, and comes together fast, and is super easy! It’s one of my go-to recipes for a busy weekday. Delicious, and just like outback! I serve it with Texas Roadhouse copycat rice, and roasted vegetables, and it’s always a hit! Thank you!
Hearing this makes me so happy, Cheyenne! I love your side dish choices! YUM! You’re welcome, happy to help!
I made this tonight as a test run for cooking it for company next week. I have to say, for a non-mustard or mushroom lover, it was delicious, and my husband who loves both raved about it. I altered it by only using less than half the sauce as the marinade, adding 3/4 cup chicken broth to the sauce and pouring all that sauce over the chicken to cook in. I cooked the mushrooms in the bacon fat, and will add pearl onions cooked the same way next time. I didn’t put the mushrooms on the chicken, just added them around it while the chicken cooked. Two questions, what do you serve as a side starch, I made basmati rice, and what cooked veg do you think would go best? Love this simple but fancy recipe.
I’m thrilled that you loved it! And raving reviews, yes! I think pearl onions would be great in this. Basmati rice sounds great! I love it with mashed potatoes, but also a baked potato would be great with this. For vegetables, asparagus goes well, and so does broccoli. I think roasted corn would also be good. I hope you, your husband, and your company love this next week. Take care!
I made this but I changed the amount of mustard, honey, mayp.
I used 1/3 cup Dijon mustard
1/2 cup honey
1/3 cup dukes mayonnaise
Used everything else the receipe called for.
Hi Linda, sounds delicious! Take care! – Meggan
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.
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
Amazing
Thanks so much Wanda! I’m so happy you liked it! -Meggan
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!
Hi Bill, I’m so glad this has become a go-to for you. Adding onions sounds delicious! Take care! – Meggan
Absolutely delicious! We now use this marinade every time we have chicken!
amazing!
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
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.
Thanks Mary! So glad you both enjoyed and that you’re back in the kitchen 🙂 – Meggan
Turns out great on the BBQ grill too. I just got a Big Green Egg and this is one of the first things I cooked on it. I grilled the chicken and mushrooms at 450 with open flame for about 12 minutes. Will definitely be doing this one again!
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.
The honey mustard seems off. Do they do anything different?
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
Great copycat recipe, Made this tonight for dinner and it was so tasty – definitely closest recipe to Outback’s that I have seen! Will be making again and again! Thank you!
Thanks Sue, so glad you liked it! – Meggan
I cut back on the Dijon Mustard. Very tasty!
Glad you liked it Rene! – Meggan
OMGosh, this is the best meal ever. So easy peasy and tasty. I’ll make this again and again. Glad we have leftovers!
Thank you Phyllis, so glad you like it! – Meggan
Just made this right tonight, it was excellent!!
Thank you Hilary, so glad you liked it! – Meggan
This was a delicious version of the original recipe.
The whole family voted to have it again soon,
Thanks Chris, glad you all liked it! – Meggan
Quick question. Can I use canned mushrooms. I live in the middle of nowhere and cand get fresh.
Hi Deana, I don’t see why not! Hope you enjoy. – Meggan
love it
Thanks Dawn! – Meggan
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:)
The sauce is to die for, one of my favorites too Jennifer! So glad you enjoyed, thanks for sharing! – Meggan
This recipe is legit!
Thanks, glad you liked it! – Meggan
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 Meggan
Hi Meggan,
This recipe sounds amazing. I never had the dish from Outback. I have found 2 recipes for this online with good ratings. Yours and 1 other. The other recipe does not say to marinate the chicken with the honey mustard prior to cooking. I have a feeling after talking with friends that your recipe is more accurate. Going to go for a 2 hour marinate session. I am going to try it this weekend and see how it comes out. Thanks for sharing it with everybody.
Hi Andy, thanks! I hope you enjoy! – Meggan
Made this the other night for my family. It was delicious!!
So glad you all enjoyed Peggy, thanks! – Meggan
I’ve never had Alice Springs Chicken at ‘The Outback’ (but I did live outside of Alice Springs, AU briefly). I can’t comment on how close it comes to the restaurant version, but it is a wonderful recipe. I cooked it for my wife who ‘hates’ and sweet sauces but she actually liked the honey mustard sauce in this recipe. I browned the chicken in the grease from the bacon rather than olive oil to add some flavor and doubled the mushrooms (and still could have used some more) . After browning the chicken for 6 minutes per side in my Le Creuset braiser, I moved it to the preheated oven. It took 25 minutes to reach 165 degrees, so be patient.
I made this today! It’s even better than Outback!!! Scrumptious! I rank it at 5 stars!!!❤
I LOVE Alice Springs Chicken so I thought I would give this a whirl. Marinated it for 30 HOURS and since I do not have a cast Iron Skillet I transferred it to 2 13×9 pans. My wife does not dig mushrooms. This recipe turned out PERFECT! I also cit the breasts into strips which worked out really well! DEFINITELY making this again but next time with my thick cut Applewood Bacon!
It’s not really honey mustard. It’s Dijon mustard and honey. Or can you just use Honey Mustard from the jar for this?
Very nice recipe. Delicious!
Made this recipe and it was a hit. I seasoned the mushrooms and chicken with garlic powder, herbes de provance and salt and pepper. Than sauteed the mushrooms a bit and added the seasoning and with the chicken added it before marinating it in honey mustard marinade.
What can you substitute for mushrooms? Have a non eater in my house. Any suggestions?
Hi Jennifer, I’d just leave the mushrooms out. There isn’t really a need to replace them with anything else. You could obviously do something like little pieces of zucchini, would be a similar texture, I don’t think it’s worth it. I would just omit. Thanks! -Meggan
This was ABSOLUTELY delicious!
Thank you Crystal! I’m glad you enjoyed it! 🙂 – Meggan
Excellent! Made it tonite 1/24/21 – great flavor and moist!
Every time I pull chicken breasts out of the freezer, my other half gets all excited and asks if we’re having this dish. Even if we had it last week, he wants it again. I’ve made it six times now and every time it’s amazing. So much cheaper than going out to dinner and it tastes just like Outbacks. I worked there for four years and this has always been one of my favorite dishes on the menu. Thank you so much for the copycat recipe.
So good, will make again
Completely fantastic!!! I made this last night and it was superb! Even my husband, who does not like boneless skinless chicken breasts, said it was delicious! Tender, juicy, and so full of flavor. I have this dish at Outback and personally, I think your recipe is heads and tails above theirs! Thank you for sharing this recipe!!
Seriously, I NEVER leave reviews on much and esp not on recipes. But this was amazing. I mean SPOT ON. I even savored the leftovers. Thank you for this easy recipe. And fyi..I did this in my ninja foodi!
Thank you so much Brittani, I’m glad you loved it! -Meggan
I’ve made this twice now. Love it. The family loves it. I haven’t been to Outback in ages, but this was always my favorite thing to order.
The modifications I’ve made:
– I cut my chicken breasts into 4 pieces. First filleted, then in half across. It makes the perfect serving 2 pieces, and maybe cooks a tiny bit faster.
– A little less cheese and bacon (feels healthier!)
– The second time, I forgot I needed mushrooms, so I used roughly chopped white onion. It was still a big hit!!
Thanks for the recipe!!!
Made this for Christmas dinner this year and it turned out perfect! I always order this from outback and it tasted like I just went and picked it up from the restaurant. Very delicious
Turned out great. My only tweaks were to add worcestershire and doubling the sauce, then adding all of it to the skillet instead of saving uncooked sauce for dipping. I think it tastes better when you let it cook with the chicken and melt in with the cheese
Oh my gosh. Made this tonight. I have never ordered it before, so I didn’t know what to expect. My man gets it all the time at Outback, he said it was better then Outback. I will definitely make it again. I’d like it on a roll too.
Hello:
Maybe my eyesight is gone but I cannot see what temperature the ‘return to oven’ for final cooking is set to. Or? Do I leave it at 400 degrees? This is my all-time favorite Outback dinner.
Hi Katherine! Yes, it’s 400. Basically you start the dish on the stove and you finish it in the oven. So you aren’t really “returning” it to the oven so much as “finishing it in the oven.” And yes the temperature is 400. Sorry for the confusion! I hope you love the recipe. Thank you for the question! -Meggan
This was amazing. My husband said it was better than Outback. Kim : )
This recipe is pure perfection. The dish looked and tasted exactly like I remember it in Outback. I used Springer Mountain farms chicken breast…they are smaller and just a perfect serving size. I made 6. Followed the recipe as written except I doubled the honey mustard sauce/marinade because I wanted extra to use on top. My family loved it and I will most definitely be making this again. Thank you for this recipe!
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. 😀 -Meggan
Love this recipe. So easy to make at home and cheaper than going to the restaurant.
It’s always been honey mustard at any outback I’ve been to! This is my favorite menu item, once in a great while I get steak but this is my go to. I have tried many times to duplicate, always unsuccessfully so I am so happy to find this, thank you!!!
Update: I made the chicken, exactly as recipe is written, and it was absolutely heavenly and was spot on to Outbacks, thank you!
can i use chicken thighs?
Yes! And should. I didn’t because I was trying to mimic Outback and they used chicken breast, but in opinion thighs always taste better. So yes! Good idea. -Meggan
I honestly can’t believe how much this really tasted like Outback. This is the only thing I order there, and have found the ultimate replacement. Thank you!!!
What kind of mashed potatoes is with the recipe?
Made it tonight and it was delish! It turned out just like Outback super moist with tons of flavor packed in. We did opt for turkey bacon and used whatever cheese was in our fridge. Thank you for the instructions! The flavor was on point!
This is my husband’s favorite dish and I’m so glad that I found this recipe. I too thought that it was made with BBQ sauce but it is definitely honey mustard. This is now a new favorite at home (and very easy to follow). I am looking forward to cooking this again.
I had this with bbq sauce I thought? Anyone else? I’m going to put a smedgon if it just on the chicken before I top it with everything else.
Hi Martha, I’m starting to think that might be a regional thing. Other people have said that too, but I’m 100% SURE my Outback doesn’t use barbecue sauce. I have checked the menu and even ordered it to double-check. So let’s chalk it up to quality variations. 😉 Thank you and so sorry for the confusion!
It is not a regional thing. They used to have a chicken sandwich years ago called sweet chook of mine that had bbq sauce. Alice springs chicken has honey mustard. Every Outback is the same. They at one point had an Alice springs chicken quesadilla. same ingredients, just chicken was cut up and served with a side of honey mustard for dipping. It was awesome!!
Alice Springs Chicken is not BBQ sauce. We at the Outback three times per week before we had children. Trust me, it’s honey mustard. They do have a BBQ Chicken dish but it’s not Alice Springs. I also made the broccoli. Just a few spices and butter to finish. Delish. Thanks again!!
This was SPOT ON!! I’ve made it twice now and it’s perfect. Why do people comment that they are GOING to try something? Here is my r commendation: Cook this tonight. Your family will love you. Thanks for the awesome recipe. It was EXACTLY like Outbacks version.
LOL, Dawn! Thank you so much. I’m glad you loved it. I need to make this again! It’s so good! Thanks again. 🙂
Alice Springs chicken has BBQ sauce on it. Not a mustard sauce.
Not at my Outback. It’s a honey mustard sauce, not straight BBQ. I am going to call them today and ask and make sure I’m not missing anything. I wonder if there are regional variations? Strange!
I was a salute cook for outback. It has always been honey mustard.
I agree with Dale. I also worked for Outback for twelve years. It was honey mustard. Not bbq sauce, They did however have a chicken sandwich with bbq, called “sweet chook of mine” back years ago. She might have been confused between the two.
I think maybe everyone is confusing this with the Monterey Chicken from Chilis. That one has bbq sauce, bacon, tomatos and cheese. Both are delicious!
Grilled chicken breast topped with sauteed mushrooms, crisp bacon, melted Monterey Jack and Cheddar and HONEY MUSTARD SAUCE; per the Outback Steakhouse website…Not bbq sauce. This is my Favorite dish. Thank you for an easy, awesome recipe.
I also agree with Meggan – my outback is honey mustard sauce. In fact, I always ask for extra on the side. Like she said though – maybe a regional thing. ??? Interesting…
This looks so good…. especially because its cooler here in southern california. Of course it does have the magic words with it….BACON!!
Yumm! My hubby will be psyched I will be able to make this dish at home!
Thank you, Jennifer! It’s a seriously husband-pleasing dish, no doubt! 😉
This looks so scrumptious! Chicken ,bacon and cheese! So perfect together. I love this recipe!
Thank you, Diane! All the good stuff together, piled on chicken!
Oooh, now you’ve not only made me hungry but I want to go to Alice Springs and Uluru!!
This really looks fabulous – for me it would win hands down over the steak (I’m weird like that).
Another nice one, Meggan! 🙂
I totally agree with you on the steak vs. chicken! Especially when the chicken is buried in good stuff… thank you, Helen!
I have to agree with Susan, unfortunately…. I tried a few things on their menu but it’s not a place I care for, this one looks especially well, kind of on the indulgent side with those toppings lol. Their sweet potato fries weren’t that bad if I remember. Looks yum though!
Thanks Malia, and I totally understand. It’s not for everyone, for sure! But for a special occasion… it’s definitely tasty!
Love this copycat recipe, looks so delicious! Now I need to try it! Love the sauce! Pinning!
Thanks Mira, the sauce is the best! Seriously. Love it. Even just with chicken fingers, ha ha!
Love this dish! Thanks for the copycat recipe – all the flavor without paying those restaurant costs! Besides, homemade is always better 🙂
What I love about homemade is you just get tons so you have a lot for leftovers. 😉 This recipe was definitely a hit in my house!
This dish sounds very decadent! I wish I could be enthusiastic about anything from Outback Steakhouse, but can’t be, because they have nothing on their menu that I’m able to eat. The problem is that everything, even when you order a plain chicken breast, is way too salty. And the last time I ate there, when I tried for the plain chicken breast, it also tasted like lighter fluid. I think they brine everything. Even though this is probably very tasty, I’m going to pass on it.
You know, I love salt, and even I think their food is too salty. I guess I can say that with this dish, I didn’t add any extra salt on top of salty bacon, salty cheese, salty honey-mustard… ha ha ha. But yes. Your point is taken and true, for sure.
Why did I make the mistake of reading this right before I got into the gym? I am now starving for a cheesy, mushroom smothered chicken breast, with EXTRA bacon. The sauce sounds really good and I love a bit of chikky dunking.
You silly girl, reading food blogs before working out! XXXXtra bacon, please, right over here too!
Hi LT, thank you for the suggestion! I’ll try it out. Take care! – Meggan
Outback has never marinated their Alice chicken. They use 80/10/10 seasoning (salt/garlic/pepper) for chicken.
Hi Mrs. Dot, you are right, I absolutely agree about seasoning with salt and pepper to taste. I’ve updated the recipe. Thank you so much for taking the time to write and to give feedback. – Meggan