Outback Steakhouse Alice Springs Chicken (Copycat Recipe)
This copycat recipe brings the iconic Outback Steakhouse Alice Springs Chicken into your kitchen. Juicy grilled chicken, crispy bacon, sautéed mushrooms, and melty cheese all smothered in a homemade honey mustard sauce—just like the restaurant, only better.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Grilled or Baked
- Cuisine: American, Australian-Inspired
Ingredients
- 4 boneless skinless chicken breasts
- ½ cup Dijon mustard
- ¼ cup honey
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice
- Salt & black pepper to taste
- 4 slices bacon, cooked until crispy
- 1 cup sliced mushrooms
- ½ cup shredded Monterey Jack cheese
- ½ cup shredded Cheddar cheese
- 1 tablespoon olive oil (for sautéing)
- Optional: chopped parsley for garnish
Instructions
Marinate the Chicken
In a bowl, mix Dijon mustard, honey, mayonnaise, lemon juice, salt, and pepper. Add chicken breasts to the mixture and marinate in the fridge for at least 2 hours (overnight preferred).
Cook the Bacon & Mushrooms
Fry bacon until crispy and set aside. In the same pan, sauté mushrooms in olive oil until tender. Remove from heat.
Grill or Sear the Chicken
Grill or pan-sear marinated chicken breasts until cooked through and lightly golden (internal temp 165°F).
Assemble the Dish
Place chicken in a baking dish. Top each breast with mushrooms, bacon, then a mix of shredded cheeses.
Melt the Cheese
Bake at 375°F for 10–12 minutes or broil for 2–3 minutes until cheese is fully melted and bubbly.
Serve
Drizzle with additional honey mustard sauce and garnish with parsley if desired. Serve with your favorite sides.
Notes
- For a healthier version, use turkey bacon and low-fat cheese.
- Sauce can be made ahead and stored in the fridge for up to 1 week.
- This recipe can be oven-baked entirely if preferred—bake for 30 minutes at 375°F with toppings added during the last 10 minutes.