Outback Alice Springs Chicken Recipe (Copycat)

Alice Springs Chicken was the dish that turned me into an Outback regular in college, and recreating it at home became a personal mission after I moved to a city without a nearby location. The deceptively simple combination of honey mustard marinade, sauteed mushrooms, crispy bacon, and melted Monterey Jack and cheddar over a perfectly cooked chicken breast is one of those plates where every element is individually straightforward but the combination is deeply satisfying. The key I discovered after several test runs is marinating the chicken for a minimum of 2 hours in the honey mustard sauce – this step seasons it all the way through and creates a flavor connection between the chicken and the topping that makes everything taste cohesive. A quick restaurant-style sear in a very hot oven-safe skillet, followed by finishing in the oven, replicates the exact texture Outback achieves.

Active prep and cook time is about 35 minutes, plus 2 hours of marinating. This recipe serves 4 people. Cost per serving is approximately $4 to $5, compared to $16 to $18 at the restaurant. Difficulty is Easy to Medium – straightforward technique with excellent results.

Why You’ll Love This Recipe

• The honey mustard marinade seasons the chicken all the way through – no bland center
• Restaurant-quality results with ingredients you can find at any grocery store
• The combination of mushrooms, bacon, and two cheeses is genuinely irresistible
• Using an oven-safe skillet means one pan and no complicated transfers
• Kids and adults both love this dish – it is crowd-pleasing without being boring

About This Multi-Brand Favorite

Alice Springs Chicken is named after Alice Springs, a remote outback town in the Northern Territory of Australia. It has been on the Outback Steakhouse menu since the chain’s early years and is consistently one of their top-selling non-steak entrees. The dish reflects Outback’s approach of pairing Australian-themed names with straightforwardly American comfort food flavors – there is nothing particularly Australian about honey mustard chicken topped with bacon, mushrooms, and melted cheese. The combination is squarely in the American casual dining tradition of loaded proteins. What makes Outback’s version stand out is the quality of their honey mustard sauce, which is used both as a marinade and as a finishing sauce, creating a through-line flavor that ties the entire dish together. The melted cheese combination of Monterey Jack and cheddar is carefully chosen to give both melt quality (Jack) and sharp flavor (cheddar) without either overwhelming the other.

Ingredients

For the Chicken

• 4 boneless skinless chicken breasts (about 6 to 8 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1 tablespoon vegetable oil for searing

For the Honey Mustard Sauce (Marinade and Topping)

• 1/2 cup Dijon mustard
• 1/2 cup honey
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon turmeric (for color)
• Salt and black pepper to taste

For the Topping

• 8 slices bacon, cooked until crispy and roughly chopped
• 8 ounces cremini or button mushrooms, sliced
• 1 tablespoon butter for sauteing mushrooms
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded sharp cheddar cheese
• Fresh parsley for garnish

Ingredient Substitutions

• Yellow mustard works in place of Dijon but produces a sharper, less nuanced sauce
• Chicken thighs (boneless skinless) make a juicier version that is harder to overcook
• Turkey bacon can replace regular bacon to reduce fat content
• Colby Jack cheese is an excellent one-cheese alternative to the two-cheese blend
• Maple syrup can replace honey for a deeper, more complex sweetness

Equipment You’ll Need

• Large oven-safe skillet (cast iron or stainless steel recommended)
• Mixing bowl for honey mustard sauce
• Large resealable bag or shallow dish for marinating
• Tongs for handling chicken
• Small skillet for sauteing mushrooms
• Instant-read thermometer

Step-by-Step Instructions

1. Make the Honey Mustard Sauce. Whisk together Dijon mustard, honey, mayonnaise, lemon juice, and turmeric in a bowl until completely smooth. The turmeric adds the golden-yellow color you see at Outback without affecting flavor at this small quantity. Season with salt and pepper to taste. This sauce does double duty – half goes into the marinade and half gets reserved for topping. Reserve half the sauce in a separate small bowl and refrigerate until serving.
2. Pound and Marinate the Chicken. Place chicken breasts between two sheets of plastic wrap and pound with a mallet or heavy pan to an even thickness of about 3/4 inch. Even thickness means even cooking – this step prevents dry edges and an undercooked center. Season both sides lightly with salt, pepper, garlic powder, and paprika. Place chicken in a resealable bag or shallow dish and add the unreserved half of the honey mustard sauce. Massage to coat thoroughly. Marinate in the refrigerator for a minimum of 2 hours – overnight produces even better results.
3. Cook the Bacon and Mushrooms. Cook bacon in a skillet over medium heat until crispy. Transfer to paper towels and roughly chop into bite-sized pieces. Pour off most of the bacon fat. In the same skillet or a separate one, melt butter over medium-high heat. Add sliced mushrooms in a single layer and cook without stirring for 3 minutes until they develop golden-brown edges. Season with salt and pepper. Stir and cook for 2 more minutes. Remove from heat. Pre-cooking the bacon and mushrooms fully before assembly means the oven time only needs to melt the cheese.
4. Sear the Chicken. Preheat oven to 400 degrees Fahrenheit. Remove chicken from marinade, letting excess drip off. Heat 1 tablespoon vegetable oil in a large oven-safe skillet over high heat until smoking. Add the chicken breasts and sear without moving for 3 to 4 minutes until a deep golden crust forms on the bottom. Flip the chicken. Do not sear the second side – immediately proceed to the topping step. The sear creates caramelization that adds enormous flavor and gives the finished dish its restaurant-quality appearance.
5. Add Toppings and Bake. Spoon a small amount of reserved honey mustard sauce over each chicken breast. Layer the mushrooms evenly over the sauce on each piece. Scatter chopped bacon over the mushrooms. Finish with a generous layer of shredded Monterey Jack followed by shredded cheddar. The Jack goes on first because it melts beautifully into a smooth blanket; the cheddar on top stays slightly more distinct and adds flavor. Transfer the skillet to the preheated oven.
6. Bake Until Done. Bake at 400 F for 15 to 18 minutes until the cheese is fully melted, golden in spots, and the chicken is cooked through. Check the internal temperature with an instant-read thermometer – it should register 165 F at the thickest part. The exact time depends on the thickness of your chicken breasts. If the cheese is browning before the chicken reaches temperature, tent loosely with foil. Let the chicken rest in the pan for 3 minutes before serving.
7. Plate and Serve. Transfer each chicken breast to a warm plate. Drizzle with additional honey mustard sauce from your reserved portion. Garnish with fresh parsley. Serve immediately while the cheese is still bubbling. Classic Outback sides alongside are seasoned rice, steamed broccoli, or a house salad. Having extra honey mustard sauce on the table for dipping adds the finishing restaurant-style touch.

Pro Tips from My Kitchen

• Pound the chicken to even thickness before marinating – this is the single most impactful step for preventing dry, overcooked chicken
• Overnight marinating in the honey mustard produces noticeably deeper flavor than the 2-hour minimum
• Get your skillet fully smoking hot before adding chicken for a proper restaurant-quality sear crust
• Layer cheese with Monterey Jack first, cheddar second – the Jack melts smoothly and the cheddar browns slightly on top
• Let the chicken rest 3 minutes after baking so juices redistribute before cutting
• Warm your plates in the oven during the last few minutes of baking so the cheese stays melted longer at the table

Recipe Variations

• Spicy Alice Springs – add 1 teaspoon sriracha to the honey mustard sauce and use pepper Jack instead of Monterey Jack
• Alice Springs Chicken Sandwich – slice the finished chicken breast and serve on a toasted brioche bun with extra honey mustard
• Low-Carb Version – skip the honey mustard marinade and use a mustard-herb rub instead to eliminate most of the sugar
• Alice Springs Chicken Pasta – slice finished chicken and serve over fettuccine with a honey mustard cream sauce
• Sheet Pan Version – bake unmarinated chicken on a sheet pan with mushrooms roasted alongside, then add toppings for the last 10 minutes

Common Mistakes to Avoid

• Skipping the marinating step – chicken that is not marinated tastes flat and the toppings feel disconnected from the protein
• Not pounding to even thickness – thick ends cook much slower than thin ends and one part will always be over or undercooked
• Using a skillet that is not hot enough for the sear – you need smoke to get a crust; medium heat just steams the chicken
• Overcooking past 165 F – chicken breasts become very dry above that temperature; use a thermometer and pull at exactly 165
• Adding too much honey mustard sauce before baking – it drips down and burns on the pan, creating smoke and a bitter flavor

What to Serve With This Dish

• Outback-style seasoned rice or steamed white rice to soak up the honey mustard sauce
• Steamed broccoli with butter – classic Outback side and a clean contrast to the rich chicken
• Outback Bushman Bread to mop up any remaining sauce on the plate
• House salad with Outback ranch dressing to start the meal
• Sweet potato fries or mashed sweet potato for a slightly sweet, complementary side

Storage Instructions

Refrigerator

Store leftovers in an airtight container for up to 3 days. The toppings may shift and the cheese will firm up but reheat well.

Freezer

Freeze cooked chicken (without toppings) for up to 2 months. Add fresh toppings when reheating. The toppings themselves do not freeze well.

How to Reheat

Reheat in a 350 F oven covered with foil for 12 to 15 minutes until warmed through. Add a splash of water or chicken broth before covering to keep the chicken moist. Avoid microwaving which makes the chicken rubbery.

Make Ahead

Marinate the chicken up to 24 hours ahead. Cook bacon and mushrooms 1 day ahead and refrigerate separately. Assemble and bake just before serving for best results.

Nutrition Information

Per serving (estimated): 495 calories, 46g protein, 22g carbs, 24g fat (10g saturated), 1g fiber, 18g sugar, 820mg sodium.

Nutrition values are estimates and will vary based on exact ingredients used.

Frequently Asked Questions

What mushrooms does Outback use in Alice Springs Chicken?

Outback uses button or cremini mushrooms, sliced and sauteed until golden. Cremini mushrooms (which are simply more mature button mushrooms) have a slightly deeper, earthier flavor and are the better choice if available. Baby bella mushrooms are the same thing as cremini. Avoid portobello caps (too large and overpowering) or shiitake (too distinctive a flavor that competes with the honey mustard). Slice them about a quarter inch thick so they soften but retain some texture.

What cheese does Outback use on Alice Springs Chicken?

Outback uses a blend of Monterey Jack and cheddar cheese. Monterey Jack is prized for its incredibly smooth, creamy melt – it flows over the chicken and creates that glossy, gooey layer you see in the restaurant photos. Cheddar adds sharp flavor that cuts through the sweetness of the honey mustard. Using just one cheese produces a less interesting result; the combination is what creates the restaurant’s specific flavor profile.

How do I make sure my chicken is not dry?

Three steps prevent dry chicken: pounding to even thickness so it cooks uniformly, marinating for at least 2 hours so the meat is seasoned and slightly tenderized by the acid in the honey mustard, and using a thermometer to pull it at exactly 165 F. Chicken breast dries out very quickly above 165 F. If you find chicken breast consistently dries out for you, switch to boneless skinless chicken thighs – they are much more forgiving and taste equally good in this recipe.

Can I make Alice Springs Chicken on the grill?

Yes – grill the marinated chicken breasts over medium-high direct heat for 5 to 6 minutes per side until almost cooked through. Move to indirect heat, add toppings, and close the grill lid for 3 to 5 minutes until the cheese melts. The grill adds a smoky char that is a pleasant variation. Make sure the grill grates are very clean and well-oiled to prevent sticking, especially since the honey in the marinade burns easily.

What can I use instead of Dijon mustard?

Whole grain mustard adds an interesting texture and a slightly milder flavor. Spicy brown mustard produces a sharper, more pungent sauce. Yellow mustard gives the most basic version and lacks the complexity of Dijon. If you need to substitute, spicy brown is the closest to Dijon’s flavor profile. Avoid sweet mustard preparations as the sauce already contains significant honey and will become cloyingly sweet.

Can I prep Alice Springs Chicken ahead of time?

Yes, this dish is well-suited to advance prep. Marinate the chicken up to 24 hours ahead in the refrigerator. Cook bacon and saute mushrooms up to a day ahead and store separately in the refrigerator. Make the honey mustard sauce up to 3 days ahead. When ready to serve, sear the chicken, add toppings, and bake. The whole dinner then takes only 20 minutes on the day you serve it.

Why does the recipe call for turmeric in the honey mustard?

Turmeric adds the bright golden-yellow color to the honey mustard sauce that you see at Outback. Without it the sauce is a pale beige color. At one-quarter teaspoon the turmeric is completely undetectable in flavor – it contributes nothing but color. You can omit it with no effect on taste, but the visual impact of the yellow sauce over the chicken and mushrooms is part of what makes the plate look so appealing and restaurant-quality.

How long should I marinate the chicken?

The minimum is 2 hours, which is enough for the honey mustard to season the surface and slightly penetrate the meat. Four hours produces noticeably better flavor. Overnight (8 to 12 hours) produces the best results – the chicken becomes more deeply seasoned and slightly more tender from the acid in the lemon juice and mustard. Do not marinate for longer than 24 hours because the acid eventually starts to break down the protein texture in an unpleasant way.

Can I make this dish without an oven-safe skillet?

Yes. Sear the chicken in any skillet, then transfer to a baking dish for the oven step. Add the toppings while the chicken is in the baking dish. The main disadvantage is an extra dish to wash. If you do not have a skillet at all, you can skip the sear and bake the marinated chicken in a 400 F oven for the full 25 to 30 minutes, adding toppings for the last 10 minutes. You will miss the caramelized crust but the dish is still very good.

What is the calorie count for Alice Springs Chicken?

A single serving of Alice Springs Chicken as prepared here contains approximately 480 to 520 calories, which includes the chicken breast, honey mustard sauce, bacon, mushrooms, and cheese. The restaurant version is estimated at around 690 calories. The homemade version is lighter because you control portion sizes of the cheese and bacon. Serving with steamed broccoli instead of fries keeps the meal well-balanced calorically.

Why is it called Alice Springs Chicken?

Alice Springs is a small, remote town in the center of Australia in the Northern Territory, located in the heart of the Australian Outback. Outback Steakhouse named several of their menu items after famous Australian locations as part of their Australian-themed branding. The name adds an exotic, adventurous quality to what is essentially a very approachable and comforting American dish. Other geographically named Outback items include the Walkabout Soup and the Coolabah Chicken.

Can I make Alice Springs Chicken on a sheet pan?

Yes – place marinated chicken breasts on a parchment-lined sheet pan and bake at 400 F for 20 minutes. Add mushrooms (tossed with a little butter and salt) to the same sheet pan during the last 10 minutes. When the chicken is nearly done, add bacon and cheese toppings and return to the oven for 3 to 4 more minutes to melt the cheese. You will miss the sear and crust, but the sheet pan method requires zero stovetop work and produces an easy, hands-off dinner.

More Multi-Brand Copycat Recipes

• All Copycat Restaurant Recipes

Happy cooking,
Julia