Outback Steakhouse Alice Springs Chicken (Copycat Recipe)
Make the legendary Outback Steakhouse Alice Springs Chicken at home with juicy grilled chicken, honey mustard, sautéed mushrooms, crispy bacon, and melted cheese in every single bite.
The Outback Chicken That Everyone Begs Me to Make Again
If you have ever sat down at an Outback Steakhouse and ordered the Alice Springs Chicken, you already know the feeling. That moment when the plate arrives and you see that golden, cheese-smothered, bacon-loaded chicken glistening under the restaurant lights. It is pure comfort food magic. The good news? You do not need a reservation or a drive across town to enjoy it tonight.
This Outback Alice Springs Chicken copycat is as close to the real thing as your home kitchen can get, and honestly, some nights I think it is even better. The honey mustard marinade does incredible things to the chicken, the bacon adds a salty crunch, the mushrooms bring an earthy richness, and that blanket of melted colby-jack cheese ties every single layer together.
The secret to nailing any copycat Outback Steakhouse chicken recipe is having the right pan and not rushing the process. A good cast iron skillet gives you that beautiful golden sear on the chicken before it finishes in the oven. Fresh, good-quality honey and a sharp Dijon mustard make the sauce taste restaurant-worthy rather than flat.
Why This Copycat Works So Well
A lot of copycat Outback chicken recipes miss the mark because they skip the marinade step or use store-bought honey mustard from a bottle. This version builds the sauce from scratch using just four ingredients, and it does double duty as both the marinade and the finishing glaze.
Here is what makes this recipe stand out:
- The marinade is everything. Even 30 minutes in the honey mustard sauce transforms the chicken from fine to genuinely craveable.
- You sear before you bake. That golden crust locks in moisture and gives the dish a visual wow factor that baked-only chicken just cannot match.
- Layering order matters. Sauce goes on first, then bacon, then mushrooms, then cheese. This stacking ensures every bite hits every flavor.
Chef's Tip: Pound your chicken breasts to an even thickness before marinating. This ensures they cook evenly all the way through without the thin edges drying out before the center is done.
The Honey Mustard Sauce: Simple and Seriously Good
The honey mustard in this recipe is the heart of the whole dish. It is a simple blend of Dijon mustard, honey, mayonnaise, and fresh lemon juice, and it comes together in under two minutes. Make a double batch because you will absolutely want extra for dipping, drizzling over roasted vegetables, or spreading on sandwiches later in the week.
Do not substitute yellow mustard here. Dijon brings a sharper, more complex flavor that gives the sauce its signature tangy depth. The mayonnaise rounds out the acidity and adds a creamy body that clings to the chicken beautifully during marinating.
Tips for Getting That Perfect Cheesy Finish
The cheese pull is a defining feature of the Aussie chicken experience at Outback Steakhouse, and it comes down to one thing: shredding your own cheese. Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly as cheese you shred yourself from the block. Take the extra two minutes. It is worth it.
For the most even melt, make sure your mushroom and bacon layers are spread flat before the cheese goes on. You want full coverage, edge to edge, so every bite gets that gooey, golden top.
Ready to bring this Outback copycat straight to your dinner table? Here is the full recipe:
Outback Steakhouse Alice Springs Chicken (Copycat Recipe)
Make the legendary Outback Steakhouse Alice Springs Chicken at home with juicy grilled chicken, honey mustard, sautéed mushrooms, crispy bacon, and melted cheese in every single bite.
Ingredients
- 4 boneless skinless chicken breasts, pounded to even thickness
- 8 bacon strips, cooked until crispy
- 2 cups white mushrooms, sliced
- 1 1/2 cups shredded colby-jack cheese, or Monterey Jack
- 1/4 cup Dijon mustard
- 1/4 cup honey, pure honey preferred
- 1/2 cup mayonnaise
- 1 tbsp lemon juice, freshly squeezed
- 1/2 tsp garlic powder
- 1/2 tsp paprika, smoked paprika adds great depth
- 3/4 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1 tbsp butter, for sautéing mushrooms
- 1 tbsp olive oil, for searing chicken
Instruction
Make the honey mustard sauce: In a small bowl, whisk together the Dijon mustard, honey, mayonnaise, and lemon juice until completely smooth. Set aside 0.5 cup of the sauce for serving alongside the dish and reserve the rest for marinating and topping.
Marinate the chicken: Place the chicken breasts in a zip-lock bag or shallow dish and pour half of the remaining honey mustard sauce over them. Toss to coat evenly, seal, and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor.
Cook the bacon: In a large oven-safe skillet over medium heat, cook the bacon strips until crispy. Transfer to a paper-towel-lined plate and set aside. Leave about 1 teaspoon of drippings in the pan for extra flavor.
Sauté the mushrooms: In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and cook for 5 to 7 minutes, stirring occasionally, until golden and tender. Season lightly with salt and pepper and set aside.
Preheat the oven to 400 degrees F (200 degrees C).
Sear the chicken: Add olive oil to the skillet over medium-high heat. Remove the chicken from the marinade and discard the used marinade. Season both sides of the chicken with garlic powder, paprika, salt, and black pepper. Sear for 3 to 4 minutes per side until golden brown. The chicken does not need to be fully cooked through at this stage.
Assemble the dish: Spread a generous spoonful of the reserved honey mustard sauce over the top of each seared chicken breast. Layer 2 strips of bacon over each piece, then top with the sautéed mushrooms, dividing them evenly among the four pieces.
Add the cheese: Cover each assembled chicken breast with a generous handful of shredded colby-jack cheese, ensuring full coverage.
Bake: Transfer the skillet to the preheated oven and bake for 12 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) and the cheese is fully melted and bubbly.
Rest and serve: Remove from the oven and let the chicken rest for 3 minutes. Serve immediately with the reserved honey mustard sauce on the side for dipping.
Equipment
- Large oven-safe skillet (cast iron preferred)
- Instant-read meat thermometer
- Small mixing bowl
- Whisk
- Tongs
- Zip-lock bag or shallow dish (for marinating)
Notes
Serving Suggestions and Variations
This Alice Springs Chicken pairs wonderfully with:
- Mashed potatoes for a classic steakhouse feel
- Steamed broccoli or green beans to balance the richness
- Seasoned rice to soak up any extra honey mustard sauce
For a fun variation, try slicing the finished chicken and serving it over a bed of greens with a drizzle of the extra honey mustard sauce as a warm salad. It is an easy way to stretch four portions into six lighter servings.
Whether you call it plain chicken, Alice Springs Chicken, or the best Outback Steakhouse chicken recipe you have ever made at home, one thing is certain: this dish earns a permanent spot in your dinner rotation.
