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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 lemon juice
For the chicken:
- 4 boneless, skinless, chicken breasts (about 1 ½ pounds, see note 1)
- 2 tablespoons butter
- 8 ounces white button mushrooms or cremini mushrooms, trimmed and sliced (see note 2)
- 1 tablespoon olive oil
- 4 slices bacon cooked and 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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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