Alice Springs Chicken {Outback Steakhouse Copycat}

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Learn how to make a mouth-watering copycat version of Outback Steakhouse’s Alice Springs Chicken with mushrooms, crispy bacon, and melty Monterey Jack Cheese glazed with honey mustard sauce.

One of the most popular menu items at Outback Steakhouse (despite the fact that it’s a STEAKhouse) is their Alice Springs Chicken. It’s popular for good reason. Who can resist grilled chicken with sautéed mushrooms, crispy bacon, and lots of melty cheese with that honey mustard sauce? If I go to Outback, it’s always for the Alice Springs Chicken which is why I decided I’d share my copycat version of the recipe with you. 

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Honey Mustard Sauce

One of the key elements to this Alice Springs Chicken is the honey mustard sauce, which we also use as a marinade. Made with honey, dijon mustard, mayonnaise, and lemon juice, the tangy and sweet sauce infuses flavor into the chicken and ties the dish together at the end!

Alice Springs Chicken Ingredients

One of my favorite ingredients in this recipe is the mushrooms! I am always a sucker for tender sautéed mushrooms. I bought an 8-ounce package of button mushrooms, cleaned them, sliced them up, and sautéed ‘em in a little butter. The best way to clean mushrooms is with a damp towel (I usually use a damp paper towel) instead of running them under water. I do it this way because they clean up better if you wipe the dirt off and they don’t absorb the extra moisture.

You’ll also need some crispy bacon to top each piece of chicken with. My favorite hassle-proof way to cook bacon is to bake it in the oven. Here are my instructions on How to Bake Bacon. I chose to go with one piece of bacon per piece of chicken to keep it a little lighter, but if you want to go all out, plan for two pieces of bacon per piece of chicken.

cooked bacon on a plate
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How to Bake Bacon

A guide on how to bake bacon – perfect bacon every single time!
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How to Make Alice Springs Chicken

This delicious chicken recipe comes together in under 30 minutes. Here is a brief overview of how to make it, but always see the recipe card at the bottom of the post for the full recipe including all ingredients and measurements.

  1. Make the marinade. Whisk together the mustard, honey, mayo, and a squeeze of fresh lemon juice. Pour half the sauce into a small bowl and put it in the refrigerator for later.
  2. Marinate the chicken. Place the chicken in a large ziplock bag. Pour the remaining marinade into the bag and toss the chicken to coat. Chill in the refrigerator for at least two hours.
  3. Cook the mushrooms. Sauté until the mushrooms are tender and just starting to turn golden brown.
  4. Sear the chicken. Remove the chicken from the marinade and discard the marinade. Cook the chicken in the preheated pan for about 4 minutes, then flip the chicken and cook for an additional 4 minutes. The goal here is just to sear the chicken and get a nice golden brown color on the outside. It will finish cooking in the oven later.
  5. Layer the ingredients. Transfer the chicken to an oven-safe casserole dish. Spoon some of the mushrooms on top of each piece of chicken. Break a piece of cooked bacon in half and arrange the bacon over the chicken. Divide the Monterey Jack cheese and the cheddar cheese evenly and sprinkle over each piece of chicken.
  6. Bake the chicken. Bake for about 10 minutes (possibly longer if your chicken is really thick), or until the internal temperature of the chicken reaches 165 Fahrenheit and the cheese has melted.
  7. Garnish and serve. Serve with remaining honey mustard sauce on the side. Sprinkle with chopped fresh parsley for garnish. Enjoy!

Use an instant-read thermometer so you know exactly when your chicken reaches 165 degrees Fahrenheit and is fully cooked. Avoid over or undercooking it to enjoy juicy, flavorful chicken.

Alice springs chicken

Marinating Chicken

You’ll start by making the sauce and marinating the chicken. Allow the chicken to hang out in the mixture for a couple of hours so that it can absorb all of the honey mustard goodness. You will want the chicken to marinate in the refrigerator for at least one hour, but no more than 24 hours, or the fibers will break down resulting in mushy chicken. This is a great thing to do the night before you plan to make Alice Springs Chicken.

Don’t forget to serve the leftover honey mustard sauce on the side for dipping, I think it’s one of my favorite things about this recipe!

How to Serve

Drizzle the chicken with the remaining sauce (or serve it on the side for dipping) and serve with a green vegetable like Green Beans or Oven Roasted Asparagus. It is also delicious with Mashed Potatoes or baked potatoes. Don’t forget the extra honey mustard sauce!

Can I make this with chicken thighs?

Yes! Just know the baking time may be different. Use an instant-read thermometer to know exactly when your chicken reaches 165 degrees and is done.

Can I leave out the mushrooms?

Of course. If you aren’t a fan of mushrooms, you can still make a delicious Alice Springs chicken without them.

Storing and Reheating Leftovers

Store any leftover Alice Springs Chicken in an airtight container in the refrigerator for up to three days. Reheat it in the oven or air fryer until heated through.

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Other Easy Chicken Dinner Recipes

If you make this Alice Springs Chicken recipe or any of my other recipes, leave a comment and let me know what you think!

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5 from 2 votes

Alice Springs Chicken {Outback Steakhouse Copycat}

Learn how to make a mouth-watering copycat version of Outback Steakhouse's Alice Springs Chicken with mushrooms, crispy bacon, and melty Monterey Jack cheese glazed with honey mustard sauce.
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients 

Honey Mustard Ingredients

  • 1/2 cup dijon mustard I used Grey Poupon
  • 1/2 cup honey
  • 3 tbsp mayonnaise
  • fresh lemon juice

Chicken Ingredients

  • 4 boneless skinless chicken breasts halves seasoned with salt and black pepper
  • 8 oz mushrooms
  • 1 tbsp butter
  • 4 slices bacon cooked
  • 6 oz Monterey Jack cheese shredded
  • 6 oz Cheddar cheese shredded
  • chopped fresh parsley for garnish

Instructions 

  • In a small bowl, combine 1/2 cup Dijon mustard with 1/2 cup honey, 3 tablespoons mayo, and a squeeze of fresh lemon juice. Pour half the sauce into a small bowl, cover, and reserve for later.
  • Place the chicken in a large ziplock bag. Pour the remaining marinade into the bag and toss the chicken to coat. Chill in the refrigerator for at least two hours.
  • Preheat your oven to 400 degrees Fahrenheit.
  • In a small skillet, melt 1 tablespoon butter. Add the mushrooms and cook for 7-10 minutes, or until the mushrooms are tender and just starting to turn golden brown.
  • Heat a skillet or grill pan to medium-high heat. Remove the chicken from the marinade and season each piece with salt and black pepper. Place the chicken in the preheated pan. Cook for about 4 minutes, then when the chicken is golden brown, flip the chicken and cook for an additional 4 minutes. The goal here is to just sear the chicken and get a nice golden brown color on the outside. It will finish cooking in the oven later.
  • Transfer the chicken to an oven-safe casserole dish. Spoon some of the mushrooms on top of each piece of chicken. Break a piece of cooked bacon in half and arrange the bacon over the chicken. Divide the Monterey Jack cheese and the cheddar cheese evenly and sprinkle over each piece of chicken.
  • Place the chicken in the oven and bake for about 10 minutes (possibly longer if your chicken is really thick), or until the internal temperature of the chicken reaches 165 Fahrenheit and the cheese has melted.
  • Serve with remaining honey mustard sauce on the side. Sprinkle with chopped fresh parsley for garnish. Enjoy!
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Alice springs copycat

Hi, I’m Ashley & I’m so happy you’re here!

Ashley is the founder of CenterCutCook and a former teacher that now spends her days in the kitchen so that she can share her favorite recipes with you!