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Alice Springs Chicken Recipe – an Outback Copycat dish you can make right at home. Honey mustard-marinated chicken, piled high with tender mushrooms, bacon, and a generous amount of delicious cheese.
Alice Springs Chicken is one of those dishes that hits all the right notes—juicy chicken, crispy bacon, melty cheese, and a crave-worthy honey mustard sauce. It’s comfort food at its finest, and the best part? You can make it right in your own kitchen, saving time and money!
What is Alice Springs Chicken?
Alice Springs Chicken holds a special place in my family’s hearts (and stomachs!). Whenever we dine at Outback Steakhouse, this is the one dish that no one can resist ordering. Tender, marinated chicken breasts are topped with sautéed mushrooms (though the guys in my family always skip them—but that’s the beauty of making it at home; you can omit or replace them), crispy bacon, and gooey melted cheese, all drizzled with a sweet and tangy honey mustard sauce that ties everything together. It’s a perfect balance of rich, comforting flavors that feels indulgent yet simple to whip up in your own kitchen.
But as much as we love it, dining out isn’t always in the cards. That’s when I decided to recreate this restaurant favorite at home, using simple ingredients and techniques that anyone can follow. The result? A dish that delivers the same restaurant-quality flavors right to our dinner table, saving both time and money. Now, it’s a go-to recipe that makes weeknights feel a little more special—and trust me, it’s always a crowd-pleaser!
Why is it Called Alice Spring Chicken?
Alice Springs Chicken is named after Alice Springs, a remote town in the Northern Territory of Australia. This dish was made famous by Outback Steakhouse, which is known for adding Australian-inspired names to its menu items.
While the connection to the town doesn’t go much deeper than the name, the dish itself is all about hearty, comforting flavors. It’s a standout meal whether you’re dining out or making it at home.
Nikki’s Recipe Rundown
- Taste: Sweet, tangy, savory, and cheesy—this dish has it all!
- Texture: Juicy chicken, crispy bacon, gooey cheese, and tender mushrooms (if you want them).
- Ease: Simple ingredients, quick prep, and one pan to clean up!
- Pros: Flexible, family-approved, and make-ahead friendly.
- Considerations: If you want a one-dish pan, you’ll need an oven-safe pan, or cast iron works well.
- Repeat worthy? 100%! It’s a hit every time!
Alice Spring Chicken Ingredients:
- Bacon: Crispy bacon adds a smoky, salty crunch that complements the tender chicken and creamy sauce. It’s one of those ingredients that takes this dish over the top.
- Mushrooms: Sautéed mushrooms bring depth and a savory, earthy flavor to the dish. Cooking them in bacon drippings enhances their richness and ensures no flavor goes to waste.
- Cheese: Colby Jack melts beautifully, adding a mild, creamy richness to the dish. It blends with the honey mustard sauce and bacon for that gooey, irresistible finish.
- Seasoning: The combination of Creole seasoning and garlic powder adds just a hint of heat and a ton of flavor.
- Fresh Parsley (Optional): Adds a pop of color and freshness, but feel free to skip it if you’re short on time or ingredients.
How to Make Alice Springs Chicken
Step 1 | Make the Honey Mustard Marinade & Sauce
In a small bowl, whisk together the Dijon mustard, honey, mayonnaise, and lemon juice until smooth and creamy.
Set aside ⅓ cup of the sauce in a covered container and pop it in the fridge — this will be your dipping sauce later (just like they serve it at Outback!).
Step 2 | Marinate the Chicken
Place the chicken breasts in a large bowl or zip-top bag and pour the remaining marinade over the top. Toss to coat the chicken well. Cover and refrigerate for at least 30 minutes, or overnight if you have time — the longer it soaks, the more flavorful it’ll be!
Step 3 | Preheat and Prep
Preheat your oven to 400°F. Remove the marinated chicken from the fridge and let it sit out while your oven preheats — this helps it cook more evenly.
Step 4 | Cook the Bacon
In a large oven-safe skillet (cast iron works great here), cook the halved bacon slices over medium-high heat until crispy.
Set the bacon aside on a paper towel-lined plate and pour off all but 2 tablespoons of the bacon grease.
Step 5 | Sauté the Mushrooms
Add the sliced mushrooms to the skillet with the reserved bacon drippings. As they cook and release moisture, use a wooden spoon to scrape up all those golden brown bacon bits from the bottom — that’s where the flavor lives! Cook the mushrooms until they’re tender and golden brown, about 5–7 minutes. Transfer them to a bowl and set aside.
Step 6 | Season and Brown the Chicken
Season the marinated chicken with Creole seasoning and garlic powder on both sides.
Add the chicken to the same skillet and sear over medium-high heat for 2–3 minutes per side, just until lightly browned.
🔸 If you don’t have an ovenproof skillet, now’s the time to transfer the chicken to a greased 9×13 baking dish.
Step 7 | Assemble and Bake
Top each piece of chicken with a generous spoonful of mushrooms, followed by crispy bacon slices and a handful of Colby Jack cheese.
Bake in the preheated oven for 10–15 minutes, or until the chicken is cooked through (the internal temperature should reach 165°F).
Step 8 | Serve and Enjoy!
Sprinkle with fresh parsley or sliced green onions for a pop of color and freshness. Serve warm with that reserved honey mustard sauce on the side for dipping — and don’t be surprised if folks go back for seconds!
It’s all about the marinade!
Honey mustard is one of those things that is incredibly delicious when made fresh at home. It tastes so much better than store-bought and is so easy. All you need to do is combine a few ingredients and give it a good stir.
For this recipe, you need Dijon mustard, honey, mayo, and a little fresh lemon juice. Using equal parts Dijon to the honey and mayo adds the perfect amount of tang, but you can play with that flavor profile if you like it on the sweeter side. Don’t skip the lemon juice; it’s that ingredient you didn’t know you needed, but it brightens the flavor.
Can I Make Alice Springs Chicken on the Grill?
Actually, Outback says theirs is cooked on a wood-fired grill. You can definitely adapt my pan-seared and finished-in-oven version. Once you have marinated the chicken, I recommend bringing it to room temperature before grilling. Then, remove the chicken from the marinade and shake off any excess honey mustard. Grill for 2-4 minutes on each side, depending on the thickness of your chicken.
Then, move the chicken to an ovenproof skillet or baking dish to finish in the oven. Alternatively, you can also finish it in a cast-iron or high-heat skillet on the grill.
Variations and Substitutions
- Chicken Thighs: Swap chicken breasts for boneless, skinless thighs if you prefer dark meat. They stay extra juicy and work perfectly with the toppings.
- Cheese: While Colby Jack is classic, you can use Cheddar, Monterey Jack, or even Pepper Jack for a little kick. Smoked Gouda adds a unique, rich flavor.
- Mushrooms: If mushrooms aren’t your thing, try sautéed zucchini, bell peppers, or onions for a different twist. You can also leave them out entirely.
- Bacon: Turkey bacon is a lighter option that still adds a smoky crunch. For a unique spin, try crispy prosciutto.
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Shortcut Ideas
- Store-Bought Sauce: Save time with your favorite honey mustard dressing instead of making it from scratch (though the homemade version is totally worth it!).
- Pre-Cooked Bacon: Pre-cooked bacon can speed things up, but keep in mind that cooking your own gives you flavorful bacon grease for sautéing the mushrooms. If you skip it, you’ll need butter or another fat to get that same richness.
- Shredded Cheese: Buy pre-shredded Colby Jack to make assembly quicker.
What to Serve with Alice Springs Chicken
Outback serves theirs with French fries, and that is certainly easy. My family’s favorite is mashed potatoes. I have easy Instant Pot Mashed Potatoes and a Crock Pot version of Mashed Potatoes – all are super creamy and delicious. We also like steamed broccoli with it!
How to Store Leftover Alice Springs Chicken
Place the chicken in an airtight container and store it in the refrigerator for 3 or 4 days. (If you are lucky enough to have leftovers ?!)
Ideas for leftover Alice Springs Chicken recipe
- Honey Mustard Chicken Salad: Chop up the chicken and toppings, add mayonnaise, and serve on a croissant or toast for a delicious and amazing loaded chicken salad.
- Alice Springs Chicken Quesadilla: Chop up the leftover chicken and toppings, and place them on top of a tortilla. Drizzle some of the reserved honey mustard. Heat on a skillet until warm and delicious. (They have this on the menu at Outback, too)
- Alice Springs Chicken on a Bed of Greens: Chop into bite-sized pieces. Fill a bowl with chopped lettuce greens. Top the greens with a spoonful of chicken, and add tomatoes, croutons, and some green onions. Serve with honey mustard or ranch to change it up a bit.
- Alice Springs Chicken Wrap – Grab a wrap and layer chicken, fresh lettuce, and tomatoes, and drizzle with honey mustard or ranch.
Outback Alice Springs Chicken FAQs
Not really, but IT CAN BE. The honey mustard contains sweet notes that add carbs to this dish. However, you could leave it off and it would still be delicious or you could adapt it for a more carb-friendly version. Here’s a low-carb honey mustard option. If you want to marinate the chicken, double this recipe.
Low-Carb Honey Mustard Alternative
– 1/2 cup Mayonnaise
– 1 Tbsp apple cider vinegar
– 1 Tbsp yellow mustard
– 2 tsp Dijon
– 18 drops of liquid stevia
– 1/2 tsp paprika (optional)
No worries, Mate! If you don’t have an ovenproof skillet, simply transfer the seared chicken to a baking dish (such as a 9×13 casserole dish) before adding the mushrooms, bacon, and cheese. Bake as directed.
Absolutely! The honey mustard sauce can be made up to 3 days in advance. Store it in an airtight container in the refrigerator, and give it a good stir before serving.
To keep your chicken juicy, avoid overcooking it. Use a meat thermometer to ensure the internal temperature reaches 165°F. Marinating the chicken not only adds flavor but also helps lock in moisture. If your chicken breasts are extra thin or on the thicker side, be sure to adjust the cooking time accordingly for the best results.
Calories will depend on portion size and ingredients, but it’s typically around 600–800 calories per serving, including all the delicious toppings and sauce.
This dish is hearty and packed with protein, but it’s definitely on the indulgent side, thanks to the cheese, bacon, and honey mustard sauce. You can lighten it up by using low-fat cheese, turkey bacon, or skipping some of the toppings—but hey, it’s all about balance! Pair it with a fresh salad or steamed vegetables to round out the meal.
Other delicious chicken recipes to try
- Broccoli Cheddar Chicken Casserole
- Easy Chicken and Rice Casserole
- Oven Baked BBQ Chicken Drumsticks
- Oven Fried Panko Crusted Chicken
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Alice Springs Chicken
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Ingredients
- ⅓ cup Dijon mustard
- ⅓ cup honey
- ⅓ cup mayonnaise
- 1 teaspoon fresh lemon juice
- 6 slices of bacon - cut in half
- 2 pounds boneless skinless chicken breasts - 6 breasts about ¾ inch thick
- 1 ½ teaspoons Creole seasoning - (or to taste)
- 1 teaspoon garlic powder
- 8 ounces mushrooms sliced
- 2 cups Colby Jack cheese - shredded or sliced (8 ounces of cheese)
- 2 tablespoons fresh chopped parsley or sliced green onions - for garnish, optional
Instructions
- In a small bowl, whisk together Dijon mustard, honey, mayonnaise, and lemon juice. Reserve ⅓ cup of the honey mustard sauce in an airtight or covered container and place it in the refrigerator until serving.
- Place chicken breasts in bowl and toss in the marinade until coated. Cover and refrigerate for 30 minutes or overnight.
- Preheat oven to 400℉. Remove chicken from the refrigerator while the oven is preheating.
- Cut the bacon in half and cook it in a large ovenproof skillet over medium-high heat until done. Remove bacon to a paper-towel-lined plate and set aside. Remove all but 2 tablespoons of bacon grease from the skillet.
- Add mushrooms and saute until they have released most of their liquid. As they start to release water scrape the bottom of the pan with a wooden spatula to get up the browned bits from the bacon. This adds a lot of flavor to the mushrooms. Cook until they start to turn brown. This will take about 5 to 7 minutes. Transfer to a bowl.
- Season chicken with creole seasoning, and garlic powde
- Turn over and sprinkle with Creole seasoning and garlic powder. Brown the other side for about 2-3 minutes. If you don't have an ovenproof skillet, transfer the chicken to a casserole or a 9×13 baking dish for cooking.
- Divide the mushrooms evenly over the chicken. Top with bacon and cheese. Bake until the chicken is cooked through or reaches an internal temperature of 165℉, about 10 to 15 minutes.
- Remove and garnish with parsley, if desired. Serve with reserved honey mustard sauce on the side for dipping.
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Honestly, this was even better than the restaurant version! And way less expensive! My whole family gives it a thumbs up!
Thank you so much Amy!
I never ate this all the times I went to Outback because I was always full on onion and steak but I can honestly say that after making this I wouldn’t eat there again when I can have this at home every night. The honey mustard really makes it!
It is fun to make at home and so tasty! That honey mustard puts it over the top.
I truly enjoy making restaurant favorites at home! This recipe is delicious, simple and has all my favorite flavors.
I am so glad you chose this recipe! It is one of my all time favorite chicken dishes! SOOO GOOD!!!! I love your photos!
Thank you for a delicious recipe to share. It is so so good! ❤️
Wow, what’s not to LOVE about this chicken! Great flavors and definitely one my whole family will enjoy!
Thank you so much Angela!
This is sure to be a family favorite. So moist and delicious. Perfect for weeknights too!
Nikki — I cannot wait to make this for my family! My husband loves this chicken and I am planning on surprising him with it soon!
I’ve never had this at the restaurant, but it looks like something we’d love. I can’t wait to try it!
I hope you love it as much as I do! So easy to make at home too!
My goodness this is one amazing meal! Love the cheesy, mushroom and bacon combination. Full of flavor, what’s not to love!!
I am SOLD!! This chicken recipe is one of my favorite things to order at Outback steakhouse! I haven’t been there in AGES, and now I can stay home and make it with my own ingredients. Just a perfect recipe in every way!