Alice Springs Chicken

This Better-Than-Copycat Alice Springs Chicken brings the beloved restaurant classic straight to your kitchen. Tender, juicy chicken breasts are layered with a rich honey mustard sauce, crispy bacon, savory sautéed mushrooms, and gooey melted cheese, creating a flavorful, comforting dish the whole family will love.

Copycat Outback Steakhouse Alice Springs Chicken Recipe

Who doesn’t love dining out now and then? It’s one of life’s simple pleasures every home cook deserves. Still, I sometimes struggle to justify paying restaurant prices for dishes I know I can make just as deliciously at home. This Alice Springs Chicken is one of those favorites, easy to recreate in your own kitchen any night of the week, with all the flavor of the restaurant version at a fraction of the cost.

Checkout this quick list of ingredients you’ll need to make Alice Springs Chicken Recipe: (Scroll down for full printable recipe card.)

• Chicken – Boneless chicken breasts cook quickly making this recipe an option on busy weekdays.
• Bacon – Crispy cooked bacon adds a smoky flavor.
• Mushrooms – Sauteed mushrooms add texture.
• Oil and Butter – A combination of oil and butter for sauteeing the chicken and mushrooms.
• Garlic – Fresh garlic adds an earthy flavor.
• Cheese – Shredded colby jack cheese for a melty cheesy taste.
• Marinade and Sauce – Mayonnaise, honey, Dijon mustard, granulated garlic, onion powder, seasoned, salt, black pepper.
• Fresh Herb – Fresh parsley for garnishing.

How to Make the Best Alice Springs Chicken Recipe

• Make the Marinade – Marinate chicken with a mixture of mayo, honey, Dijon, garlic, onion powder and paprika. Reserve 1/2 cup in a small bowl pouring the rest over the chicken. Seal the bag and shake until coated OR if using a dish turn the chicken pieces until fully coated. Marinate in the fridge overnight.
• Season the Chicken Breasts – Heat oil and butter over medium-high heat in a large skillet. Remove chicken from the marinade and season with seasoned salt on all sides. Sear on both sides, then transfer to a platter.
• Saute Mushrooms and Garlic – Cook mushrooms and garlic until softened and browned. Push to the side.
• Return Chicken Breasts to the Pan – Divide mushrooms and arrange on top of the chicken.
• Top with Reserved Honey Mustard Marinade – Drizzle evenly with reserved honey mustard, top chopped bacon and shredded cheese.
• Oven – Bake in a preheated 375°F oven per the cooking time in the recipe until it reaches an internal temperature of 165°F ans juices run clear.
• Serve – Rest for 5 minutes then serve garnished with parsley.

Kitchen Equipment to Make Easy Alice Springs Chicken

• A large skillet. I use a cast iron skillet for superior browning.
• Measuring cups and spoons.
• Balloon whisk.
• Knife and cutting board.
• Cheese grater.
• Small bowl.
• Turning spatula or tongs to flip the chicken.
• Large Ziploc bag or shallow dish for marinating the chicken breasts.

Recipe Variations, Tips and Substitutions

• Chicken – I used generous sized 6-8 ounce breasts for this recipe. You could also adapt this recipe using boneless skinless chicken thighs.
• Adjust the Cooking Time – As with any dish, take into consideration the size of the actual chicken pieces you’re using. Smaller pieces will take less time to cook and likewise, larger pieces need more time. Adjust accordingly, aiming for an internal temperature of 165°F.
• Cheese – Colby-Jack cheese seems to complement the flavors in this dish best with the bonus of being readily available in any grocery store. If you want to add heat, use pepper-jack cheese. If you want to be fancy smancy, go with Gruyere. In a pinch, good ole sharp cheddar cheese will do the trick.
• Honey Mustard Sauce – The honey mustard sauce is homemade. When making it, taste as you go. If you’d like a little more mustard or a little less honey, it’s fine to make those changes. For a time saver, you could adapt using your favorite dressing such as Ken’s Steakhouse honey mustard.
• Utilize the Bacon Drippings – If you prefer, the chicken pieces can be browned in bacon drippings left behind from frying the bacon, then add oil and butter when cooking the mushrooms.
• Mushrooms – I typically use cremini or baby portabella mushrooms for this dish but, you can certainly use your favorite variety. Simple white mushrooms will work well.
• Fresh Herbs – You can garnish the pieces of chicken using chives or green onions in place of parsley.
• Pan Options – If you don’t have an oven safe skillet, after browning on the stove top, arrange the chicken pieces in a baking dish sprayed with cooking spray, for baking.

Storage and Leftovers

• Make-Ahead Tip – You can prepare the honey mustard sauce one day in advance for a timesaver. Pop it into a jar or an airtight container and pop it into the refrigerator.
• Leftovers – Store leftover Alice Springs Chicken in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – Reheat individual servings gently in the microwave or in an air fryer just until heated through.
• Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

What to Serve with Alice Springs Chicken

I’m perfectly happy with this Alice Springs chicken and a salad and veggies. That said, a few side dishes you may like to consider:

• Classic Wedge Salad drizzled with bleu cheese dressing.
• Parmesan Smashed Potatoes are so simple to make on a sheet pan in the oven.
• Even the pickiest of eaters will love this Rice Pilaf.
• Slightly spicy Sweet Potato Fries.
• Homestyle Green Beans and Potatoes, a Southern classic.
• Cheesy Garlic Bread on the side is always a winning choice.
• Twice Baked Potato Casserole is hit every time it’s served.
• Copycat Honey Wheat Bread from i heart eating.

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Helpful Kitchen Items:

• Cast Iron Skillet
• Mixing Bowls
• Measuring Set
• Kitchen Utensils