Alice Springs Chicken features juicy chicken breasts topped with a creamy honey mustard sauce, mushrooms, crispy bacon, and cheese. Just like you’d order at Outback Steakhouse, but possibly better!
If you’ve been to Outback Steakhouse in the last several years, you’ve likely seen Alice Springs chicken on the menu. The dish is possibly the most popular non-steak item they serve and for good reason, featuring chicken breasts topped with honey mustard, bacon, mushrooms, and cheese.
Arguably the best part of the recipe is the honey mustard sauce which is tangy, sweet, ultra creamy, and smeared on the chicken and also served as a dipping sauce.
There are a handful of steps to making this copycat Outback Steakhouse recipe and it does require some hands-on time but each step is super simple and only takes a few minutes.
Why Is It Called Alice Springs Chicken?
Alice Springs is a town in the Northern Territory of Australia so the name is simply keeping with the theme of the restaurant.
What’s in This Alice Springs Chicken Recipe?
Here’s an overview of what you’ll need for this Outback copycat recipe. Scroll down to the recipe card below for the exact measurements.
- Chicken – Use boneless, skinless chicken breasts, about 6 ounces each, pounded out to a 1/2-inch thickness to ensure even cooking without drying out.
- Spices – You’ll need just seasoning salt (such as Lawry’s) and garlic powder to season the chicken.
- Dijon mustard – This adds a key flavor to the sauce. Even if you don’t love mustard, don’t skip it! You can also use stone ground mustard, but avoid regular yellow.
- Honey – Paired with the mustard to create the amazing sweet-tangy sauce. Honey and mustard love one another.
- Worcestershire sauce – Adds a bit of depth to the flavor of the sauce with savory umami undertones.
- Mayonnaise – The secret ingredient that adds a bit of creaminess to the sauce.
- Dried onion flakes – Another surprise ingredient added to the sauce. Dried onion flakes retain the flavor of fresh onions and add a subtle caramel-like aroma.
- Fresh mushrooms – Sliced button, cremini, or baby bella mushrooms will all work. If you hate mushrooms, you can absolutely skip them in this recipe.
- Bacon – The bacon drippings are used to sauté the mushrooms and chicken, while the cooked bacon itself is topped on the chicken before finishing in the oven.
- Colby Jack cheese – Freshly shredded melts the best. You can also use cheese that has been thinly sliced from the block instead.
- Parsley – For garnish.
Serving Suggestions
My favorite way to serve Alice Springs chicken is with a baked potato and roasted broccoli. That’s a perfect order at Outback or any steakhouse! Baked sweet potatoes or twice baked potatoes would also make great sides, as would mashed potatoes. You could also start the meal with a simple side salad or a wedge salad.
How To Store & Reheat Leftovers
- Fridge. Store leftover Alice Springs chicken in an airtight container in the fridge for up to 3 days.
- Reheat. The best way to reheat the chicken is in the oven, covered with foil, until heated through. You can also reheat it in the microwave. Either way, just be sure to heat just until hot to avoid drying out the chicken.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Alice Springs Chicken
Ingredients
- 4 skinless, boneless chicken breasts (6 ounces each)
- 1 teaspoon seasoning salt (such as Lawry’s)
- 1/4 teaspoon garlic powder
- 1/2 cup Dijon mustard
- 1/3 cup honey
- 1/4 cup mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 tablespoon dried onion flakes
- 6 slices bacon , cut in half
- 2 cups sliced fresh mushrooms
- 2 cups freshly shredded Colby-Jack cheese
- 2 tablespoons chopped fresh parsley
- baked potato , for serving
- roasted broccoli , for serving
Instructions
- Place the chicken breasts between 2 pieces of plastic wrap and pound them out to a 1/2-inch even thickness. Season both sides with the seasoning salt and garlic powder.
- In a medium mixing bowl, combine the mustard, honey, mayonnaise, Worcestershire, and dried onion flakes. (Transfer half of the sauce to a sealed container and refrigerate to use later.)
- Transfer the seasoned chicken breasts to a large plastic Ziploc bag with the remaining sauce and toss to coat. (If time permits, cover and chill in the fridge for 1 to 8 hours for best flavor.)
- Preheat oven to 350 degrees F.
- Place bacon slices in a large ovenproof deep skillet and cook over medium-high heat until crisp, turning occasionally, 4-6 minutes. Transfer to a paper-towel lined plate to drain. Pour drippings into a small bowl and wipe out the skillet.
- Add 1 tablespoon of the bacon drippings back to the skillet over medium-high heat. Add the mushrooms and sauté for about 5 minutes until softened. Transfer to a bowl.
- Add another tablespoon of the bacon drippings to the skillet. Add the chicken and cook for 5 minutes, flip and cook another 5 minutes.
- Spoon 1/4 of the reserved chilled honey-mustard sauce evenly over the chicken, top with the mushrooms, bacon, and cheese. Transfer to the preheated oven and bake 15 to 20 minutes (or until an instant read thermometer registers 165F.)
- Let cook for a couple minutes, then serve with remaining reserved chilled sauce and a sprinkle of parsley.
Nutrition
Other Notes
How To Make Alice Springs Chicken
Here’s how to make restaurant-quality Alice Springs chicken at home. You can find the printable version of the complete instructions in the recipe card above.
- Prep the chicken. Place the chicken breasts between 2 pieces of plastic wrap and pound them out to a 1/2-inch even thickness. Season both sides with the seasoning salt and garlic powder.
- Make the sauce. Combine the mustard, honey, mayo, Worcestershire sauce, and dried onion flakes in a bowl. Transfer half of the sauce to a sealed container and refrigerate to serve later. Then transfer the seasoned chicken breasts to a large plastic Ziploc bag with the remaining sauce and toss to coat. (If time permits, cover and chill in the fridge for 1 to 8 hours for best flavor.)
- Cook the bacon. Cook the bacon in an ovenproof deep skillet until crisp, about 4-6 minutes. Transfer to a paper towel-lined plate to drain. Pour the drippings into a bowl and wipe the skillet.
- Cook the mushrooms. Add 1 tablespoon of the bacon drippings back to the skillet. Sauté the mushrooms for about 5 minutes until softened. Transfer to a bowl.
- Cook the chicken. Add another tablespoon of bacon drippings to the skillet. Add the chicken and cook for 5 minutes on each side.
- Assemble & bake. Spoon a quarter of the reserved chilled honey mustard sauce over the chicken. Top with the mushrooms, bacon, and cheese. Bake at 350F for 15-20 minutes.
- Enjoy. Let the chicken breasts cool for a few minutes. Serve with the remaining reserved chilled sauce and a sprinkle of parsley.
This was so easy and very tasty and easy to adapt for family that can’t have some of the ingredients. Definitely making this again!