Alice Springs Chicken is a popular chicken dish at Outback Steakhouse that you can make right at home with this copycat recipe! Tender chicken breast is marinated in a honey mustard sauce and cooked with mushrooms, bacon, and cheese for a satisfying chicken dinner that everyone will enjoy.
Alice Springs Chicken is a delicious dish that is served at the popular restaurant chain Outback Steakhouse.
Even though it's a steakhouse, this chicken dish remains a great contender as it's tender and packed with satisfying flavor! No wonder it's so popular!
Alice Springs Chicken is made of chicken breast that is marinated with honey and mustard giving it a sweet and tangy taste.
Once the chicken is marinated, it gets pan-fried with bacon and mushrooms giving it a great depth of salty and smoky flavor. The chicken is finished by melted cheese on top.
For a wholesome Alice springs chicken meal, you can serve it with side dishes like steamed veggies, mashed potatoes, or an Outback-style blooming onion.
Why You'll Love This Recipe
- There's no need to go to Outback Steakhouse to get this delicious chicken on your plate. This recipe is a great copycat of the restaurant's dish and it gives you all of that fantastic flavor right at home.
- The chicken is tender, juicy, and cooked to perfection while the bacon and mushrooms add a wonderful savory component.
- A great way to prepare chicken if you find yourself in a chicken recipe rut.
- This savory restaurant copycat pairs well with any side dish for a weeknight or for meal prep the next day.
- This flavor-packed chicken recipe is a real crowd-pleaser that the family will love!
Ingredients
Honey Mustard Marinade:
- Dijon Mustard - A whole-grain mustard that is made from brown or black mustard seeds and has a slightly higher acidity level than yellow mustard making it a great option for marinades.
- Honey - A natural sweetener that adds a hint of sweetness to the honey mustard marinade.
- Vegetable Oil - Works as an emulsifier that helps to distribute oil into a smooth marinade.
- Lemon Juice - Freshly squeezed lemon juice helps to tenderize the chicken and add a little brightness from the acidity.
Alice Springs Chicken Breast:
- Boneless Skinless Chicken Breasts - The most common type of chicken breast that is sold in supermarkets. These breasts are lean and have little fat making them a healthy option for cooking when you need protein.
- Butter - Adds a touch of richness to the Alice springs chicken by giving it a buttery flavor when used to cook the mushrooms.
- Sliced Mushrooms - Adds a depth of flavor and texture to the dish.
- Bacon - Adds a crispy salty component as well as smokiness to the chicken dish.
- Monterey Jack and Cheddar Cheese - Melted on top of the Alice springs chicken, these cheeses add a luscious creaminess to every bite. Feel free to switch it up for Colby or other types of cheese that melts.
- Parsley - A garnish that adds a pop of color and freshness to the dish.
Please see the recipe card below for quantities.
Instructions
Wondering how to make this Alice Springs Chicken recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Marinate the chicken: In a small bowl, whisk the marinade ingredients until smooth and combined fully. Pour over the chicken in a bowl, Ziploc bag or airtight container. Marinate for 2 hours or up to overnight.
Cook the bacon: Add bacon to a heated frying pan over medium heat and cook the bacon until crispy. Drain using a paper towel.
Cook the mushrooms: Into the pan with the bacon grease, add the butter and mushrooms. Saute the mushrooms for 5-7 minutes over medium heat until soft. Remove them and set them aside with the bacon.
Cook the chicken: Add the chicken along with the excess marinade into the same pan. Turn to medium-high heat and cook on both sides until the chicken reaches an internal temperature of 165F.
Assemble the chicken: Add the bacon to the top of the cooked chicken, then spoon the cooked mushrooms on top until they are evenly distributed.
Add the cheese: Sprinkle the cheese on top of the chicken first using the Monterey jack and then the cheddar. Cover the pan with a lid and turn to low heat for 5-7 minutes until the cheese is melted and starts to bubble.
Garnish and serve: Remove with a spatula, then garnish with fresh parsley before serving hot with your favorite side dishes.
Top tips
If you want a little bit more sauce on your chicken, add some of the pan juices from cooking to a small bowl and mix well before drizzling over the top.
The cheddar cheese will melt best if you grate it yourself from a block of solid cheese.
To make sure the chicken is fully cooked, use a kitchen thermometer to ensure the chicken comes up to a temperature of 165F.
The chicken will be marinated in 2 hours, however, the flavor will be stronger and the chicken will be more tender if marinated for up to 24 hours.
Serving Suggestions
Serve this chicken over white or brown rice to add healthy starch.
If you're looking for a vegetable side dish, try steamed broccoli Buttered Cabbage, Roasted Beets, or asparagus which pairs well with any chicken dish.
French fries or baked potato wedges would also be a fun, crispy side for serving. Be sure to also try Air Fryer Baby Potatoes or a Microwave Baked Potato.
Slice leftovers and serve on top of a green salad for a lighter twist on this meal.
Serve over a bed of Texas Roadhouse Seasoned Rice, with a side of Wingstop Ranch and some Louisiana Rub Wingstop Chicken Wings for a meal of your favorite copycat recipes!
Variations
If you want to add a bit more of a kick to the dish, try adding in some sriracha sauce or red pepper flakes.
You could also try using chicken thighs instead of breasts for this recipe – they have more flavor and tenderer texture than chicken breasts.
If you’re not a fan of mushrooms, you could substitute this for another vegetable such as bell peppers, tomatoes, or broccoli.
Try different types of cheese for another flavor dimension.
Storage
Storing: If you have any leftovers, store them in an airtight container in the fridge for up to three days.
Reheating: To reheat, place chicken and toppings on a microwave-safe plate and heat until warmed through, about two minutes. Alternatively, you can reheat in a skillet over medium heat until completely heated through.
Freezing: You can also freeze this dish by storing it in an airtight container for up to two months. To thaw, place in the fridge overnight or on the counter for a few hours before reheating as directed above.
FAQs
You can, but you will need to make sure the chicken breast is completely thawed before using it for this recipe.
For this recipe, we recommend using Monterey jack and cheddar cheese to stick with the original version. However, any other cheese such as mozzarella, provolone, colby, or Swiss would work as well.
We recommend using thick-cut bacon for this recipe as it will add a great salty and smoky flavor.
There are approximately 550 calories in a serving of Alice Springs chicken from Outback Steakhouse. You can adjust the ingredients to make it lighter when making it at home. Use less bacon (or omit it) and use light cheese (and less of it).
More chicken recipes
We hope that you love this tasty Alice Springs Outback chicken recipe! Be sure to also check out these other chicken dishes too!
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Alice Springs Chicken (Outback Copycat)
Equipment
- Saute pan or large skillet, with lid
- Mixing Bowl
- Whisk
Ingredients
Honey Mustard Marinade:
- ½ cup dijon mustard
- ½ cup honey
- 1 ½ teaspoons vegetable oil
- ½ teaspoon lemon juice
Chicken:
- 2 pounds chicken breasts (about 4) boneless, skinless
- 1 tablespoon butter
- 2 cups mushrooms sliced
- 8 slices bacon
- 1 cup monterey jack cheese shredded
- 1 cup cheddar cheese shredded
- 2 teaspoons parsley
Instructions
- Whisk the dijon mustard, honey, vegetable oil, and lemon juice well in a small bowl.
- Pour the marinade over the chicken in a medium bowl, and marinate, covered, in the refrigerator for 2 hours, or up to overnight.
- Heat a saute pan over medium heat, then add the bacon and fry until crisp. Remove and drain on paper towel.
- Add the mushrooms to the pan along with the butter (no need to clean after the bacon) and saute until soft. Remove and set aside.
- Add the chicken and marinade to the pan and cook until the chicken is cooked through, turning halfway.
- Once the chicken is cooked, turn the heat to low and stack two pieces of bacon, crosswise, on each chicken breast.
- Spoon the sautéed mushrooms on the bacon, being sure to coat each breast evenly.
- Spread about ¼ cup of the Monterey Jack cheese onto each piece, followed by ¼ cup of the cheddar cheese.
- Cover the pan and heat on low for about 5-7 minutes or until cheese is melted and starting to bubble.
- Garnish with parsley and serve.
Notes
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Ashley
What's not to love about this recipe. It's so delicious and perfect for anytime!
Gina
Love making homemade version of restaurant food! This is a great recipe full of flavor and will definitely be added into my dinner rotation!