There are restaurant dishes you crave, and then there are dishes you need to recreate at home. This Outback Steakhouse Alice Springs Chicken is the latter. A tender, juicy chicken breast is marinated in sweet and tangy honey mustard, then topped with sautéed mushrooms, crispy bacon, and a glorious blanket of melted Colby Jack cheese. It is the kind of meal that feels like a warm hug—indulgent, satisfying, and surprisingly easy to make in your own kitchen.
This copycat recipe captures everything you love about the Outback Steakhouse original. The honey mustard marinade does double duty—it tenderizes the chicken and becomes a savory-sweet finishing sauce. The mushrooms are sautéed until golden, adding an earthy depth. The bacon brings smoky, salty crunch, and the melted cheese ties it all together. The best part? It all comes together in one skillet, then finishes in the oven. No grill required.
Why You Will Love This Recipe
· Better Than Takeout: Restaurant-quality flavor for a fraction of the price.
· One Skillet, Minimal Cleanup: The chicken goes from stovetop to oven in the same pan.
· Bold, Balanced Flavors: Sweet honey mustard, smoky bacon, earthy mushrooms, and melty cheese.
· Juicy, Tender Chicken: The honey mustard marinade locks in moisture and adds incredible flavor.
· Great for Entertaining: Impressive enough for guests, easy enough for a weeknight.
· Family-Approved: Even picky eaters love this cheesy, bacon-topped chicken.
· Make-Ahead Friendly: The honey mustard sauce can be prepared days in advance.
Ingredients List
For the Honey Mustard Marinade & Sauce:
· ½ cup Dijon mustard (Grey Poupon recommended)
· ½ cup honey
· ¼ cup mayonnaise
· 1½ teaspoons vegetable oil
· ½ teaspoon fresh lemon juice
For the Chicken:
· 4 boneless, skinless chicken breasts (about 1½–2 lbs total)
· Salt and freshly ground black pepper
· Paprika
· 2 tablespoons butter
· 1 tablespoon olive oil
· 2 cups sliced mushrooms (cremini or white button)
· 8 slices bacon, cooked and crumbled (or cut into 2-inch pieces)
· 1 cup shredded Monterey Jack cheese
· 1 cup shredded Cheddar cheese
· 2 teaspoons fresh parsley, finely chopped (for garnish)
Step-by-Step Instructions
Step 1: Make the Honey Mustard Marinade
In a small bowl, combine the Dijon mustard, honey, mayonnaise, vegetable oil, and lemon juice. Whisk or use an electric mixer for about 30 seconds until smooth and well blended. Pro tip: Use full ingredients for the marinade and reserve about ¼ cup for later use. You can set it aside in the refrigerator until serving time.
Step 2: Marinate the Chicken
Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour about ⅔ of the honey mustard mixture over the chicken, reserving the rest for later. Seal the bag or cover the dish, and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor. Pro tip: If you have the time, overnight marination will make the chicken even more flavorful and tender.
Step 3: Preheat and Prepare
Preheat your oven to 375°F (190°C). Make sure you have an oven-safe skillet large enough to hold all four chicken breasts. If you do not have an oven-safe skillet, you can transfer the chicken to a baking dish later.
Step 4: Cook the Bacon
In a large skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain. Once cool, crumble or cut into 2-inch pieces. Reserve about 1 tablespoon of bacon drippings in the skillet for added flavor.
Step 5: Sauté the Mushrooms
In the same skillet with the reserved bacon drippings, melt the butter over medium-high heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are golden brown and have released their liquid. Remove the mushrooms from the skillet and set aside with the bacon.
Step 6: Sear the Chicken
Add the olive oil to the skillet. Remove the chicken from the marinade, allowing any excess to drip off. Season both sides with salt, pepper, and a sprinkle of paprika. Place the chicken in the hot skillet and cook for 3-4 minutes per side, until golden brown. The chicken does not need to be cooked through at this stage.
Step 7: Assemble the Toppings
Remove the skillet from the heat but leave the chicken in place. Brush each chicken breast with a little of the reserved honey mustard marinade (not the portion that touched raw chicken). Season with an additional pinch of salt, pepper, and paprika.
Top each chicken breast with:
· 2 slices of bacon (or a generous sprinkle of crumbled bacon)
· Sautéed mushrooms (divided evenly)
· ¼ cup shredded Monterey Jack cheese
· ¼ cup shredded Cheddar cheese
Step 8: Bake
Place the skillet (or transfer the chicken to a baking dish) in the preheated oven. Bake for 7-10 minutes, until the cheese is completely melted, bubbly, and starting to turn golden brown. The chicken should reach an internal temperature of 165°F.
Step 9: Garnish and Serve
Remove the skillet from the oven. Sprinkle each chicken breast with fresh parsley. Serve immediately with the reserved honey mustard sauce on the side for dipping or drizzling.
Cooking Tips and Pro Tips for Best Results
· Use an oven-safe skillet: A cast-iron or stainless steel skillet with an oven-safe handle allows you to go from stovetop to oven without transferring dishes.
· Pat the chicken dry before searing: Removing excess moisture ensures a beautiful golden-brown crust.
· Don’t skip the mushrooms: Sauté them in a single layer and let them brown without stirring too often. This caramelization adds deep, savory flavor.
· Spoon, don’t spread, the sauce: When topping the chicken, spoon the honey mustard over the meat rather than spreading it. The heat will help it naturally coat the surface, and you will keep more of it on top of the chicken.
· Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents that can prevent smooth melting. Shredding from a block yields a creamier, more luscious topping.
· Make extra sauce: Doubling the honey mustard recipe gives you plenty for marinating and serving at the table.
Variations and Substitutions
· Cheese Options: Try smoked Gouda, provolone, or Swiss cheese for a different flavor profile.
· Spicy Version: Use spicy or hot honey mustard, or add a dash of cayenne pepper to the seasoning.
· Turkey Bacon: For a lighter version, substitute turkey bacon.
· Gluten-Free: Use gluten-free mustard and mayonnaise.
· Mushroom-Free: Omit the mushrooms and add an extra layer of cheese or caramelized onions.
· Chicken Thighs: Boneless, skinless chicken thighs work beautifully and are even more forgiving.
Serving Suggestions
This Alice Springs Chicken is a complete meal on its own. Serve it with:
· Garlic mashed potatoes (the cheese sauce is incredible over potatoes)
· Steamed broccoli or roasted asparagus
· A simple green salad with a tangy vinaigrette
· Rice pilaf or buttered egg noodles
Storage and Reheating Instructions
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Reheating:
· Oven: Cover with foil and bake at 325°F for 10-15 minutes.
· Microwave: Heat individual portions for 60-90 seconds (the cheese may not be as gooey).
· Skillet: Gently reheat over medium-low heat, covered, for 5-7 minutes.
Freezer: Freeze cooked chicken in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutritional Information (Approximate, per serving – 1 chicken breast)
Nutrient Amount
Calories 766 kcal
Protein 46g
Fat 48g
Saturated Fat 21g
Carbohydrates 41g
Sugar 37g
Sodium 1165mg
Fiber 2g
Cholesterol 164mg
Source: Helen Back Cafe
Frequently Asked Questions (FAQ)
1. Can I grill the chicken instead of pan-searing and baking?
Yes. After marinating, grill the chicken over medium heat until cooked through (165°F). Top with mushrooms, bacon, and cheese during the last few minutes of grilling, and close the lid to melt the cheese.
2. How long should I marinate the chicken?
At least 30 minutes, but 2 hours is better. For the most intense flavor, marinate overnight in the refrigerator.
3. Can I use pre-made honey mustard instead of making my own?
Yes, but homemade is highly recommended. The combination of Dijon, honey, mayonnaise, and lemon juice creates a flavor that is far superior to most bottled versions.
4. What is the best cheese for Alice Springs Chicken?
The original restaurant recipe uses a blend of Monterey Jack and Cheddar. You can also use Colby Jack or experiment with provolone and smoked Gouda.
5. Can I make this dairy-free?
Yes. Use dairy-free cheese alternatives and omit the butter (use additional olive oil instead). The honey mustard is naturally dairy-free.
6. Why is it called “Alice Springs” chicken?
Outback Steakhouse names many of its dishes after Australian locations. Alice Springs is a town in the Northern Territory of Australia. The dish has no specific connection to the region other than the restaurant’s Australian theme.