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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.

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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 257 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


For the marinade:

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


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


Calories: 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 the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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  1. 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!5 stars

    1. Hearing this makes me so happy, Cheyenne! I love your side dish choices! YUM! You’re welcome, happy to help!

  2. 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.5 stars

    1. 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!

  3. 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.5 stars

  4. 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.5 stars

    1. 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

  5. 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!4 stars

    1. Hi Bill, I’m so glad this has become a go-to for you. Adding onions sounds delicious! Take care! – Meggan

  6. 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

  7. 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.

    1. Thanks Mary! So glad you both enjoyed and that you’re back in the kitchen :) – Meggan

  8. Where is the seasoning? I worked at outback and they put their signature seasoning on practically everything including the chicken. Just think it would be better with a dusting of seasoning mix. The rest is great, thanks!3 stars

    1. Outback has never marinated their Alice chicken. They use 80/10/10 seasoning (salt/garlic/pepper) for chicken.

  9. 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!5 stars

  10. 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.

    1. 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

  11. 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.

    1. Hi Allison, yes! Make sure to reheat to 165 degrees internally, and eat within 3 to 4 days. Enjoy! – Meggan

    1. 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

  12. 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!5 stars

  13. 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!5 stars

    1. 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

  14. 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!5 stars

  15. OMGosh, this is the best meal ever. So easy peasy and tasty. I’ll make this again and again. Glad we have leftovers!5 stars

  16. 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

  17. 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

  18. 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.5 stars

  19. 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.4 stars

  20. I made this today! It’s even better than Outback!!! Scrumptious! I rank it at 5 stars!!!❤

  21. 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!5 stars

  22. It’s not really honey mustard. It’s Dijon mustard and honey. Or can you just use Honey Mustard from the jar for this?

  23. 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.

    1. 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

  24. 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.5 stars

  25. 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!!5 stars

  26. 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!5 stars

  27. 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!!!5 stars

  28. 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 delicious5 stars

  29. 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 cheese5 stars

  30. 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.

  31. 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.5 stars

    1. 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

  32. 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!5 stars

  33. 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?

    1. 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

  34. 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?

    1. Hi Arin, those substitutions are totally fine! Use what you have. I’m sure it will still be delicious. Thanks! -Meggan

  35. I made it. And different is I baked mine for 20mins. It was tender and delicious next time I’ll try 15mins.

  36. 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?5 stars

    1. 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

  37. 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!5 stars

  38. Love it! Followed the recipe, but added garlic and pepper to the marinade. Served with garlic mashed potatoes and fresh green beans. Yummy!5 stars

  39. 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.5 stars

  40. The recipe calls for mayo but it’s not on the list of ingredients or how much should be used?

    1. 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

  41. 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.5 stars

  42. 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!5 stars

  43. 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!!!

  44. 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!!!5 stars

    1. Update: I made the chicken, exactly as recipe is written, and it was absolutely heavenly and was spot on to Outbacks, thank you!5 stars

    1. 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

    2. 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!!!5 stars

  45. 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!5 stars

  46. 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. 5 stars

  47. 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.  5 stars

    1. 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!

    2. 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!!5 stars

  48. 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!!5 stars

  49. 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.5 stars

    1. LOL, Dawn! Thank you so much. I’m glad you loved it. I need to make this again! It’s so good! Thanks again. :)

    1. 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!

    2. 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.4 stars

    3. 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!

    4. 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.5 stars

    5. 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…

  50. This looks so good…. especially because its cooler here in southern california.  Of course it does have the magic words with it….BACON!!    

  51. 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! :-)5 stars

    1. I totally agree with you on the steak vs. chicken! Especially when the chicken is buried in good stuff… thank you, Helen!

  52. 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! 

    1. Thanks Malia, and I totally understand. It’s not for everyone, for sure! But for a special occasion… it’s definitely tasty! 

    1. Thanks Mira, the sauce is the best! Seriously. Love it. Even just with chicken fingers, ha ha!

  53. Love this dish! Thanks for the copycat recipe – all the flavor without paying those restaurant costs! Besides, homemade is always better :)

    1. 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!

  54. 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.

    1. 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.

  55. 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.5 stars

    1. You silly girl, reading food blogs before working out! XXXXtra bacon, please, right over here too!