Outback Steakhouse Alice Springs Chicken

If you’ve ever dined at Outback Steakhouse, you know that their Alice Springs Chicken is one of those dishes that keeps you coming back for more. Juicy grilled chicken breasts, layered with crispy bacon, sautéed mushrooms, melted cheese, and a drizzle of that irresistible honey mustard sauce—it’s the perfect balance of sweet, savory, and smoky. It’s restaurant-quality comfort food you can easily recreate at home, and once you do, it might just become your go-to chicken dinner.

This copycat version of Outback’s classic tastes just like the real deal (maybe even better). The first time I made it, my kitchen smelled like a mix of a steakhouse and a cozy diner—bacon sizzling, mushrooms caramelizing, and cheese melting into the honey-mustard glaze. It’s hearty and comforting without being overly complicated. You can serve it with roasted potatoes, a crisp salad, or even steamed veggies for a balanced, crowd-pleasing meal.

What makes this dish truly special is the contrast of textures and flavors. The chicken is tender and juicy, the bacon adds crunch and smokiness, and the honey mustard ties everything together with a touch of sweetness that balances the saltiness of the cheese. If you’ve got picky eaters at home, don’t worry—this dish wins everyone over. It’s the kind of recipe that makes even weeknights feel a little more indulgent.

I first discovered Alice Springs Chicken while traveling, and it instantly reminded me of classic Southern comfort food—simple ingredients elevated with just the right flavors. The best part? You don’t need to be a chef or own a grill to make it. With a few smart techniques and the right ingredients, this dish turns out perfect every single time.

Why You’ll Love It

Better Than Takeout – Skip the restaurant wait and enjoy this Outback favorite right at home.

Flavor-Packed Layers – Each bite combines juicy chicken, smoky bacon, melty cheese, and a creamy honey mustard glaze.

Family Friendly – Even kids love this sweet and savory combination.

Meal Prep Friendly – Makes great leftovers for lunch the next day.

Easy to Customize – Add extra mushrooms, switch cheeses, or use turkey bacon—make it your own.

Ingredient Notes & Details

Chicken Breasts – Choose boneless, skinless chicken breasts that are roughly the same size for even cooking. You can also use chicken thighs if you prefer a juicier, darker meat version.

Bacon – Thick-cut bacon is best for that crispy texture and smoky depth of flavor. Cook it until crisp but not burnt—you want it to retain a little flexibility when layered on top.

Mushrooms – White button or baby bella mushrooms work beautifully. Sauté them in a bit of butter until golden brown and slightly caramelized to bring out their natural umami.

Honey Mustard Sauce – The soul of this dish! The key is the balance between tangy mustard, sweet honey, and a touch of mayonnaise for creaminess. Homemade Honey Mustard:

¼ cup Dijon mustard

¼ cup honey

2 tablespoons mayonnaise Whisk until smooth, and you’ll never buy the bottled version again.

Cheese – Monterey Jack and Colby cheese are the signature blend for that gooey, stretchy topping. You can use a pre-shredded mix or grate it fresh for better melting.

Seasonings – A simple mix of salt, black pepper, paprika, and garlic powder gives the chicken a flavorful crust before grilling or pan-searing.

Olive Oil or Butter – Use a bit for searing the chicken and sautéing the mushrooms to add richness.

Step-by-Step Instructions

1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, paprika, and garlic powder. This not only enhances flavor but also helps create a golden sear.

2. Sear the Chicken: In a large skillet over medium-high heat, add a drizzle of olive oil or a small pat of butter. Place the chicken breasts in the skillet and cook for about 4–5 minutes on each side until golden brown. They don’t need to be fully cooked through yet—they’ll finish in the oven. Remove and set aside.

3. Make the Honey Mustard Sauce: In a small bowl, whisk together Dijon mustard, honey, and mayonnaise until smooth. Taste and adjust sweetness or tanginess as desired. This sauce doubles as both marinade and drizzle.

4. Sauté the Mushrooms: In the same skillet, add a touch more butter and toss in the sliced mushrooms. Cook until they’re soft, golden, and slightly reduced—about 5–7 minutes. Season lightly with salt and pepper.

5. Assemble the Chicken: Preheat your oven to 375°F (190°C). In a baking dish, lay the seared chicken breasts. Brush each piece generously with honey mustard sauce. Layer sautéed mushrooms on top, followed by crispy bacon strips, and finish with a generous handful of shredded cheese.

6. Bake Until Melted and Bubbly: Bake uncovered for 15–20 minutes, or until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C). The aroma at this point will be irresistible!

7. Serve and Drizzle: Drizzle a little extra honey mustard sauce over the top before serving. Pair it with roasted potatoes, steamed broccoli, or even a fresh garden salad.

Pro Tip: If you want that authentic “steakhouse” look, broil the dish for 2–3 minutes after baking to lightly brown the cheese on top.

FAQ

Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless thighs work great and are naturally juicier. Just adjust the cooking time slightly, as thighs may need a few extra minutes to cook through.

Can I make it ahead of time? Yes! You can assemble everything (except baking) a day in advance. Cover and refrigerate, then bake when ready to serve. It’s perfect for meal prep or busy weeknights.

Do I need to grill the chicken? No grill required! Pan-searing and baking give you just as much flavor, especially if you let the honey mustard caramelize slightly in the oven.

Can I make it dairy-free? Yes. Substitute the cheese with a plant-based version and replace the mayonnaise in the honey mustard with a vegan mayo alternative.

What sides go well with Alice Springs Chicken? It pairs beautifully with mashed potatoes, roasted green beans, garlic bread, or even a crisp coleslaw for a lighter option.

Can I use bottled honey mustard? You can, but homemade tastes much fresher and more balanced. If using store-bought, choose a brand that’s not overly sweet or artificial-tasting.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered baking dish and warm in a 350°F (175°C) oven for about 10–12 minutes, or until heated through. Avoid microwaving for too long—doing so can make the chicken rubbery and the cheese greasy.

You can also freeze fully cooked portions. Wrap tightly in foil and store in a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven for best results.

Variations

Spicy Kick: Add a dash of cayenne pepper or hot sauce to the honey mustard for a sweet-and-spicy version.

BBQ Twist: Swap honey mustard for smoky barbecue sauce for a southern BBQ-style chicken bake.

Mushroom-Free Option: If you’re not a mushroom fan, try caramelized onions or sautéed bell peppers for a similar flavor depth.

Cheese Options: Try pepper jack for a little heat or smoked gouda for a deeper flavor.

Low-Carb Version: Serve the chicken over cauliflower mash or a bed of sautéed spinach instead of potatoes.

Mini Bites: Slice chicken into strips and bake as sliders or appetizer bites—great for parties or game nights.

SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD!

This Outback Steakhouse Alice Springs Chicken is a restaurant favorite you can make right at home! Juicy grilled chicken breasts are topped with crispy bacon, sautéed mushrooms, and a blanket of melted cheese, then drizzled with a creamy honey mustard sauce. Every bite is smoky, savory, and full of flavor. Perfect for weeknight dinners when you want something hearty, indulgent, and absolutely delicious!

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Prep Time:

15 minutes

Cook Time:

25 minutes

Servings:

12

Ingredients

• 4 boneless skinless chicken breasts about 6 oz each
• 2 tbsp olive oil
• 6 slices bacon
• ½ cup sliced mushrooms
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley chopped (for garnish)

Instructions

Preheat oven: Set oven to 375°F (190°C).

Make the honey-mustard sauce: In a small bowl, whisk together honey, Dijon mustard, mayonnaise, and lemon juice. Set aside.

Cook the bacon: In a skillet over medium heat, cook bacon until crisp. Remove and drain on paper towels. Leave a little bacon drippings in the pan.

Sear the chicken: Season chicken breasts with salt and pepper. Add olive oil to the same pan and sear chicken 3–4 minutes per side, until golden.

Top the chicken: Transfer chicken to a baking dish. Spread each breast with honey-mustard sauce, top with sliced mushrooms, bacon strips, and both cheeses.

Bake: Bake uncovered for about 15–20 minutes, until chicken is cooked through (internal temp 165°F / 74°C) and cheese is melted and bubbly.

Garnish and serve: Sprinkle with chopped parsley and serve hot with roasted potatoes or steamed veggies.

 

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