There are certain restaurant dishes that become legendary—the ones you crave long after the meal is over. Outback Steakhouse’s Alice Springs Chicken is one of them. This iconic dish features juicy, perfectly seared chicken breasts smothered in a sweet-tangy honey mustard sauce, piled high with crispy bacon, sautéed mushrooms, and a blanket of melted Colby Jack cheese. It is the ultimate comfort food indulgence, and now you can make it right in your own kitchen.
The beauty of this copycat recipe is that it captures every layer of flavor from the original—the savory chicken, the smoky bacon, the earthy mushrooms, the creamy, melted cheese, and that irresistible honey mustard sauce that ties everything together. Best of all, it comes together in about 40 minutes using simple ingredients. No need to wait for a table at Outback; this restaurant-quality meal is coming to you.
Why You Will Love This Alice Springs Chicken
· Restaurant-quality flavor: A spot-on copycat of the Outback classic.
· Layers of deliciousness: Juicy chicken, crispy bacon, sautéed mushrooms, and melted cheese.
· Sweet and tangy honey mustard sauce: The perfect complement to the savory toppings.
· One-pan meal: Sear and bake in the same skillet for easy cleanup.
· Family-approved: Even picky eaters love this dish.
· Customizable: Add or omit mushrooms, swap the cheese, or adjust the sauce to your taste.
· Impressive enough for guests: Perfect for dinner parties or special occasions.
Ingredients
Here is everything you need for Outback Steakhouse Alice Springs Chicken:
For the Chicken:
· 4 boneless, skinless chicken breasts (about 1½ to 2 pounds total)
· 1 teaspoon Lawry’s Seasoned Salt (or any seasoned salt)
· ½ teaspoon black pepper
· ½ teaspoon paprika (optional)
· 2 tablespoons olive oil or vegetable oil (or use bacon grease)
For the Honey Mustard Sauce:
· ½ cup prepared yellow mustard (or Dijon for sharper flavor)
· ¼ cup honey
· ¼ cup mayonnaise
· 1 tablespoon light corn syrup (optional, for sweetness and shine)
· 1 teaspoon dried onion flakes
For the Toppings:
· 6 to 8 slices bacon, cooked until crispy and crumbled or chopped
· 1 cup sliced mushrooms (cremini or button)
· 2 cups shredded Colby Jack cheese (or Monterey Jack)
· Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
Step 1: Season the Chicken
Pat the chicken breasts dry with paper towels. This is essential for a good sear. If the chicken breasts are very thick (more than 1 inch), slice them horizontally to create thinner cutlets or pound them to ½-inch thickness between two sheets of plastic wrap .
Sprinkle both sides of the chicken generously with seasoned salt, black pepper, and paprika (if using). Cover and refrigerate for 30 minutes to allow the flavors to penetrate .
Step 2: Cook the Bacon
While the chicken marinates, cook the bacon in a large skillet over medium heat until crispy, about 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate and crumble or chop it into bite-sized pieces. Do not discard the bacon grease—it adds incredible flavor to the chicken .
Step 3: Sauté the Mushrooms (Optional)
If using mushrooms, add them to the same skillet with the bacon grease. Sauté over medium heat for 4 to 5 minutes until they release their liquid and turn golden brown. Remove from the skillet and set aside. If you prefer not to use mushrooms, simply wipe the skillet clean .
Step 4: Make the Honey Mustard Sauce
In a small bowl, whisk together the mustard, honey, mayonnaise, corn syrup (if using), and dried onion flakes until smooth. The corn syrup helps balance the sharpness of the mustard and adds a glossy sheen, but you can omit it for a less sweet sauce . Set aside about ¼ cup of the sauce for serving, and reserve the rest for topping the chicken.
Step 5: Sear the Chicken
Heat the same skillet (with the bacon grease) over medium-high heat. If there is not enough grease, add 1 to 2 tablespoons of olive oil. Place the seasoned chicken breasts in the skillet in a single layer—do not overcrowd. Cook for 3 to 5 minutes per side, until golden brown and slightly crispy on the outside. The chicken will not be fully cooked through at this stage .
Step 6: Assemble the Dish
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Transfer the seared chicken breasts to a 9×13-inch baking dish or leave them in the skillet if it is oven-safe.
Spread a generous layer of honey mustard sauce over each chicken breast (about 1 to 2 tablespoons per breast). Top with the sautéed mushrooms (if using), followed by the crumbled bacon. Finally, sprinkle the shredded Colby Jack cheese evenly over the top, covering each breast completely .
Step 7: Bake
Bake uncovered for 15 to 20 minutes, until the cheese is melted, bubbly, and lightly golden, and the chicken reaches an internal temperature of 165 degrees Fahrenheit. For an extra-browned top, switch to broil for the final 1 to 2 minutes—watch carefully to prevent burning .
Step 8: Garnish and Serve
Remove the dish from the oven and let it rest for 5 minutes. Sprinkle with fresh parsley for color. Serve warm with the reserved honey mustard sauce on the side for dipping or drizzling .
Cooking Tips and Pro Tips for Best Results
· Pound the chicken to even thickness: This ensures even cooking and prevents dry edges .
· Don’t skip the marinating time: Even 30 minutes makes a noticeable difference in flavor penetration .
· Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Shred Colby Jack from a block for the best, creamiest topping .
· Cook bacon until extra crispy: It will maintain better texture under the melted cheese .
· Save some sauce for serving: The extra honey mustard for dipping takes this dish to the next level .
· Use a meat thermometer: Check that the chicken reaches 165 degrees Fahrenheit for food safety .
· Let chicken rest before serving: A 5-minute rest after baking helps the chicken retain its juices .
Variations and Substitutions
· Spicy Alice Springs Chicken: Add ½ teaspoon of cayenne pepper to the honey mustard sauce or use spicy mustard .
· Hawaiian Style: Top with grilled pineapple slices before adding the cheese .
· BBQ Twist: Brush chicken with smoky BBQ sauce instead of honey mustard .
· Low-Carb or Keto: Skip the honey and use sugar-free maple syrup or a keto-friendly sweetener. Serve with cauliflower mash .
· Gluten-Free: Use gluten-free mustard and ensure your bacon and seasonings are gluten-free .
· Chicken Thighs: Substitute boneless, skinless chicken thighs for even juicier results. Adjust cooking time as needed.
· No Mushrooms: Simply omit them—the dish is still delicious with bacon and cheese alone.
Serving Suggestions
This Alice Springs Chicken is a complete meal on its own, but it pairs beautifully with:
· Garlic mashed potatoes: The creamy potatoes soak up the honey mustard sauce perfectly.
· Steamed broccoli or roasted asparagus: Adds color and freshness.
· Outback’s famous brown bread: For a true Outback experience.
· Simple green salad: A tangy vinaigrette cuts through the richness.
· Rice or quinoa: For a lighter base.
Storage and Reheating Instructions
Refrigerator Storage
Store leftover Alice Springs Chicken in an airtight container in the refrigerator for up to 4 days.
Freezer Storage
This dish freezes well for up to 2 months. Cool completely, then wrap each chicken breast individually in plastic wrap and place in a freezer bag. Thaw overnight in the refrigerator before reheating.
Reheating Instructions
· Oven method (best): Preheat to 325 degrees Fahrenheit. Place chicken in an oven-safe dish, cover with foil, and heat for 15 to 20 minutes until warmed through.
· Microwave method: Heat individual portions for 60 to 90 seconds. The cheese may soften more than in the oven.
· Skillet method: Reheat in a covered skillet over medium-low heat for 5 to 7 minutes.
Nutritional Information
Approximate per serving (based on 4 servings, with full toppings):
· Calories: 670
· Protein: 51g
· Fat: 40g
· Saturated Fat: 18g
· Carbohydrates: 28g
· Sugar: 25g
· Sodium: 1100mg
· Calcium: 25% DV
· Iron: 10% DV
Note: Nutritional values are estimates and will vary based on specific ingredients and portion sizes .
Frequently Asked Questions
What sauce is on Alice Springs Chicken?
Alice Springs Chicken features a homemade honey mustard sauce made from mayonnaise, honey, mustard, and sometimes corn syrup or dried onion flakes. Some versions use Dijon or stone-ground mustard for a sharper flavor .
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless chicken thighs are even more forgiving and stay juicier. Cook them the same way—sear for 3 to 4 minutes per side, then bake until they reach 165 degrees Fahrenheit.
How do I get the cheese perfectly melted?
Use freshly shredded cheese for the smoothest melt. Bake uncovered at 350 degrees Fahrenheit, and for an extra-bubbly top, broil for the final 1 to 2 minutes .
Can I make this without mushrooms?
Absolutely. The mushrooms are optional—many versions of Alice Springs Chicken omit them entirely. The dish is still delicious with just the bacon, cheese, and honey mustard sauce .
Is this recipe gluten-free?
Not as written. To make it gluten-free, use gluten-free mustard and check your bacon and seasonings for hidden gluten. Most honey mustard sauce ingredients are naturally gluten-free .
What is the best cheese for Alice Springs Chicken?
Colby Jack is the traditional choice, but Monterey Jack is also excellent. A blend of Monterey Jack and sharp cheddar works beautifully for extra flavor .
Can I grill the chicken instead of searing?
Yes. Grill the marinated chicken over medium heat for 5 to 7 minutes per side, then transfer to a baking dish, add toppings, and bake or broil just until the cheese melts .
Final Thoughts
Outback Steakhouse Alice Springs Chicken is one of those dishes that feels both indulgent and comforting—the kind of meal that makes a regular Tuesday feel like a special occasion. With this copycat recipe, you can bring that restaurant magic home. The combination of juicy chicken, smoky bacon, earthy mushrooms, creamy melted cheese, and that irresistible sweet-tangy honey mustard sauce is simply unforgettable.
This recipe is surprisingly easy to make and uses ingredients you likely already have on hand. It is perfect for busy weeknights when you want something special, for impressing dinner guests, or for those nights when only a cheesy, bacon-topped, honey-mustard-smothered chicken will do.
So fire up that skillet, cook that bacon until it is perfectly crispy, and get ready to make the best Alice Springs Chicken of your life. Serve it with mashed potatoes, a simple salad, and plenty of extra honey mustard sauce on the side. Enjoy.