Outback Steakhouse Alice Springs Chicken (Copycat Recipe)

Bring the famous Outback Steakhouse favorite to your kitchen with this delicious copycat Alice Springs Chicken recipe. Juicy chicken breasts are marinated in a creamy honey mustard sauce, then topped with crispy bacon, sautéed mushrooms, and melted Colby Jack cheese. It’s an easy restaurant-quality dinner that’s packed with flavor and perfect for family meals or special occasions.

Prep Time

• 20 minutes
• Marinating Time: 30 minutes to overnight
• Cook Time: 25 minutes
• Total Time: About 1 hour
• Servings: 4

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• 1 teaspoon seasoned salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil

For the Honey Mustard Sauce

• ½ cup mayonnaise
• ¼ cup Dijon mustard
• ¼ cup honey
• 1 tablespoon lemon juice
• ½ teaspoon garlic powder

For the Toppings

• 8 slices bacon, cooked until crispy
• 8 ounces (225 g) mushrooms, sliced
• 2 tablespoons butter
• 2 cups shredded Colby Jack cheese (or Monterey Jack and Cheddar blend)
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the Honey Mustard Sauce

In a medium bowl, whisk together the mayonnaise, Dijon mustard, honey, lemon juice, and garlic powder until smooth and creamy. Reserve about half of the sauce for serving later.

Step 2: Marinate the Chicken

Place the chicken breasts in a large zip-top bag or shallow dish. Pour the remaining honey mustard sauce over the chicken, making sure every piece is evenly coated. Refrigerate for at least 30 minutes, or overnight for the best flavor.

Step 3: Cook the Bacon

Heat a skillet over medium heat and cook the bacon until crispy. Transfer it to a paper towel-lined plate and set aside.

Step 4: Sauté the Mushrooms

In the same skillet, melt the butter and cook the sliced mushrooms for 5–6 minutes until tender and lightly browned.

Step 5: Sear the Chicken

Remove the chicken from the marinade and lightly season with seasoned salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for about 5 minutes per side until golden brown. The chicken does not need to be fully cooked because it will finish cooking in the oven.

Step 6: Assemble

Preheat the oven to 350°F (175°C).

Place the chicken breasts in a baking dish. Spread a generous spoonful of the reserved honey mustard sauce over each piece. Top with sautéed mushrooms, two slices of crispy bacon, and plenty of shredded cheese.

Step 7: Bake

Bake for 10–15 minutes, or until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C).

Step 8: Garnish and Serve

Sprinkle with fresh chopped parsley and serve immediately with extra honey mustard sauce.

Serving Suggestions

This Alice Springs Chicken pairs perfectly with:

• Baked potatoes
• French fries
• Mashed potatoes
• Steamed broccoli
• Green beans
• Garden salad
• Roasted vegetables
• Garlic bread

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for about 10–15 minutes, or microwave until heated through.

Tips for the Best Alice Springs Chicken

• Marinate the chicken overnight for maximum flavor.
• Freshly shredded cheese melts better than pre-shredded cheese.
• Don’t overcook the chicken before baking.
• Cook the bacon until crispy so it stays crunchy after baking.
• Save extra honey mustard sauce for dipping or drizzling over the finished chicken.

This homemade version captures the signature flavors of Outback Steakhouse’s famous Alice Springs Chicken with tender chicken, smoky bacon, savory mushrooms, creamy melted cheese, and a sweet-tangy honey mustard sauce. It’s a comforting, satisfying meal that’s easy to make and tastes just like the restaurant favorite.