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Alice Springs Chicken is a yummy cheesy, bacon and mushroom, delicious hot mess. There is so much flavor in every bite, no wonder it is one of the most popular dishes on the menu at Outback Steakhouse. You won’t believe how easy this Alice Springs Chicken recipe is to make!
Featured with this recipe
You will love our Alice Springs Chicken! There are a lot of copycat recipes out there, but this one tastes exactly like you ordered it at the restaurant! The honey mustard sauce used for the marinade is so good, be sure to make extra so that you can reserve some for dipping the chicken in when you serve it. You are going to really like all the cheese, bacon, mushroom, and honey mustard flavors infused together and your family will love it too. You simply can’t go wrong with this chicken.
What is Alice Springs Chicken?
Alice Springs Chicken is one of the most popular menu items at the Outback Steakhouse Restaurant. The dish is named for the town Alice Springs in Northern Australia. And while people normally go to Outback for the steaks, this hearty, rich chicken gives any steak from the restaurant a run for its money!
How to Make Alice Springs Chicken
- First, start with the tangy honey mustard marinade. Combine Dijon mustard, honey, mayonnaise, and lemon juice in a bowl and use it both as a marinade and a dipping sauce for after the chicken is cooked. Put about ⅓ of the marinade in a Ziplock bag with the chicken and marinate for 2 hours.
- When chicken is almost done marinating, cook the bacon and sauté the mushrooms and set aside. Remove the chicken from the bag and discard the marinade. In an ovenproof frying pan (a cast iron skillet works best and gives it the best flavor), heat oil over medium heat. Sear the chicken for a few minutes on each side then remove the skillet from the heat.
- Next, brush each seared chicken breast with a little of the honey mustard marinade. Make sure to save a little extra that you can serve on the side later. Season the chicken with salt, pepper, and paprika then top each chicken breast with 2 slices of bacon. Spoon the sauteed mushrooms over the top then sprinkle with cheese.
- Finally, bake in the oven until cheese is thoroughly melted and starting to bubble and the chicken is cooked through (165-degrees F). Sprinkle each breast with parsley before serving and serve with remaining honey mustard.
Try it Grilled
Another great way I love to enjoy this recipe is by grilling the chicken instead of pan-frying it. It’s a great way to turn it into a summer-y recipe and it gives the chicken such great flavor. I like to bring the chicken to room temperature before grilling, then I grill over medium-high heat for about 6 to 7 minutes on each side, only turning once. Of course, I still top it all off with the mushrooms, bacon, and cheese and bake it as directed in the recipe.
Tips and Suggestions
Flatten the chicken: The trick to even cooking is even thickness. If your chicken is really thick, use a meat mallet to pound out the chicken so it’s nice and even. I like to do this by placing the chicken in a Ziplock bag and pounding the outside of the bag until the chicken has even thickness.
Use cast iron: I don’t know what it is about cast iron pans, but they just make everything taste better. Especially chicken! They are oven safe so they transition easily from the stove top to the oven without any issues.
READ NEXT: How to Make Cast Iron Filet Mignon
What to Serve with Alice Springs Chicken
Alice Springs Chicken pairs perfectly with a variety of delicious side dishes. Consider serving it with a baked potato, rice, roasted vegetables to balance out the rich flavors of the chicken. Feeling indulgent? Serve it with one of the favorite side dishes from Outback Steakhouse – loaded mashed potatoes.
How To Make Alice Springs Chicken
Alice Springs Chicken Copycat Recipe
Video
Ingredients
- 2 cups sliced white mushrooms
- 2 tablespoons butter
- 4 boneless chicken breasts halved
- 1 tablespoon vegetable oil
- salt and pepper, to taste
- paprika, to taste
- 8 slices bacon, cooked
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2 teaspoons fresh parsley, finely chopped
Honey Mustard Marinade
- 1 cup Grey Poupon Dijon mustard
- 1 cup honey
- ½ cup mayonnaise
- 1 teaspoon lemon juice
Instructions
- In a small bowl, combine all honey mustard marinade ingredients. Use an electric mixer to whip the mixture for about 30 seconds.
- Place chicken in a resealable plastic bag and pour in about one-third of the marinade. Refrigerate for about 2 hours. Chill the remaining marinade until later.
- Heat the oven to 275 degrees F. In a small frying pan, saute the mushrooms in the butter for 5-7 minutes, until mushrooms are golden brown. Set aside.
- After the chicken has been marinated, remove the chicken from the bag and discard the marinade. In an ovenproof frying pan, heat chicken and oil over medium heat. Sear the chicken in the pan for 3-4 minutes per side, or until golden brown. Remove pan from heat but keep chicken in the pan.
- Brush each seared chicken breast with a little of the honey mustard marinade, being sure to save a little extra that you can serve on the side later. Season the chicken with salt, pepper, and paprika. Stack 2 pieces of cooked bacon crosswise on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle ¼ cup Monterey Jack cheese evenly onto each breast followed by ¼ cup cheddar.
- Bake the pan of prepared chicken breasts for 7-10 minutes, or until the cheese is thoroughly melted and starting to bubble. Sprinkle each breast with ½ teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.
Do you think that the marinade would be okay mixed ahead of time, or for the chicken to marinate all day?
Yes, that’s fine. Longer is actually better. 🙂
This was simply amazing, even my family loved it!
This dish looks scrumptious! I can’t wait to give your recipe a try 🙂
Trying this tonight! Can’t wait!
This was AMAZING!! Thanks for the recipe!!
This was a big hit with my husband and me! I am glad I decided to try it, thank you for this great recipe.
This dish ROCKS!!! My hubby was hesitant at first, but the first bite he was sold. Great recipe, so easy – thanks for sharing!
Had this at a girls night last night and it was FABULOUS! Just as good if not better than the restaurant version….I will DEFINITELY make this for my family-SOON!
Made this tonight — looked just like the picture. Tasted divine! Thanks for sharing.
We had this the other night and really liked it. May I suggest pounding the larger breasts slightly to speed the steps along? It definitely took more than “3-4 minutes per side”. Also, you can easily half the marinade amount. There’s way more than needed for the marinade, extra drizzling during cooking, and dip for meal. Lastly, next time I’ll crumble the crisp-cooked bacon and mix it at the last moment with the cooked mushrooms to make it easier to eat (bacon-mushroom-cheese-chicken in EVERY bite!). Lovely dish–thank you!
I had the same issues with the chicken breasts being too thick but this came out wonderful and still tasted great reheated. We pretty much left your ingredient list intact. For those who want to use agave instead of honey, that is a really unhealthy substitution. You’d be healthier using HFCS, the fructose level in agave is upwards of 90 percent! That is higher than table sugar (50%) and HFCS (60%). That stuff is not “healthy” at all.
Thank you! I am glad someone else realizes that agave nectar is not the magic potion everyone makes it.out to be!
I’m a new follower of your website! I LOVE it! I made this for dinner the other night, and my husband knew exactly what dish I was trying to attempt. He loved, as did the rest of the family. Thanks! 🙂
Erica,
I love your recipes! If it would be possible to print them without the big picture of the completed recipe that would be awesome. I put them in my Recipe Binder but the pics take up so much ink.
Thanks,
Cheryl in Texas
I will check into this and see what I can do! Thanks for the input!
Just copy and paste the words onto a word document and print…………….
Copy the complete recipe and paste into WORD; while in WORD, go through recipe and enlarge print and delete picture; then you can print and/or save the recipe you want.
I made this the other night and it was so yummy! I did not make the marinade, as my kids would not like it. I bought a regular ol honey mustard in a squeeze bottle. We did our chicken on the grill and basted the HM on it, and I added some more before adding the toppings. It still tasted wonderful.
This is the ONLY think I order at Outback…thanks so much for the recipe can’t wait to try it!
You have a great site. I wanted to post your Spring Chicken recipe on Pinterest; you have a Pin It
emblem beside the recipe, but it wont pin to pinterest. I dont understand. I am new to Pinterest
and I tried to pin it with both the Pin It button on my brower and your pin it button on your recipe.
Am I doing something wrong or is there a problem.
Thanks
It might be a problem with Pinterest at the moment. Usually either of those things will work!
I have the same issue trying to save on Pinterest. It is not random, I tried to save another of your recipes last week and had the same problem.
Where are you having the problem? Is it with the roll-over pin button on the pin button at the top of the recipe page?
Does anyone have a suggestion on substitution for the honey? A family member is type 1 diabetic and honey is the worst thing for a type 1 diabetic. This recipe sounds so do yummy-any suggestions? Thank you
Agave nectar is lower on the glycemic index
Walmart carries a sugar free honey….I eat lo carb and I use this all the time….its great. Its from Honey Trees and its where the honey is.
The sugar free honey I tried had more carbs than real honey. Be careful and read the labels
Definitely agave syrup, maybe just use 1/2 c. and then some artificial sweetener equivalent to the other half. You’ll miss a bit of the honey flavor, but the other flavors are strong enough anyway!
Geez that is a hard one. Maybe you could try
Diabetic products like : sugar free syrup of sweetener . I know agave is low on the glycemic index. I have seen a lot more sugar free products now on super markets selves. You an always google sugar free products and amazon is happy to deliver .
My husband Looooved this! One of the best dishes I got off pinterest. Very happy!
I made this tonight for our volunteers. We all loved it. I had to make a couple substitutions because I am a ways from a grocery store and have to get creative with what we have most of the time. I replaced the Grey Poupon and honey with French’s Honey Mustard dipping sauce and replaced the Monterey Jack with mozzarella. I will definitely be making this again.
Made this tonight, it was AMAZING! Thanks for the great recipe: I will be adding this to my rotation!
Good and recipe and I can tell it is one of the finest dishes I want to eat right now. Thanks for sharing.