Juicy chicken breasts smothered in honey mustard, topped with sautéed mushrooms, crispy bacon, and a thick blanket of melted Colby Jack cheese—this Alice Springs Chicken tastes just like the Outback Steakhouse version, but you can make it right at home. The first time I ordered it at Outback, I couldn't stop thinking about that sweet-tangy marinade and how everything melted together into one rich, comforting bite. Now I make it whenever I'm craving something cozy and a little indulgent.
If you're looking for more hearty dinner ideas, try my Easy Chicken Alfredo Pasta Recipe, Easy Chicken Fajita Casserole Recipe, or Easy Vegetable Casserole Recipe for simple, family-friendly meals.
Why You'll Love This Alice Springs Chicken
This recipe brings all the flavors of a restaurant favorite into your own kitchen without the wait or the price tag. The honey mustard marinade keeps the chicken tender and adds a sweet, tangy base that soaks in while it sits. The mushrooms turn soft and buttery, the bacon adds a salty crunch, and the Colby Jack melts into a gooey, golden layer that ties everything together. It's rich, comforting, and so satisfying. You don't need any fancy skills or hard-to-find ingredients, and the whole thing comes together in about an hour. It's the kind of dinner that feels special but doesn't stress you out.
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Alice Springs Chicken Ingredients
Here's everything you'll need to make this alice springs chicken outback copycat at home.
See Recipe Card Below This Post For Ingredient Quantities
For the Marinade:
- Dijon mustard: This tangy mustard is the base of the honey mustard sauce and adds a sharp, savory flavor that balances the sweetness.
- Honey: Brings natural sweetness and helps the marinade stick to the chicken while it cooks.
- Mayonnaise: Adds creaminess and richness to the sauce, making it smooth and easy to coat the chicken.
- Lemon juice: A small amount brightens the flavors and cuts through the richness of the mayo and honey.
For the Chicken:
- Boneless, skinless chicken breasts: The main protein. You can also use chicken cutlets or thighs if you prefer.
- Butter: Used to sauté the mushrooms and adds a rich, buttery flavor.
- White button mushrooms or cremini mushrooms, trimmed and sliced: These soak up the butter and add a soft, earthy layer to the dish. You can skip them if you're not a mushroom fan.
- Olive oil: Helps the chicken brown evenly without sticking to the skillet.
- Bacon, cooked and chopped into 2-inch pieces: Adds a salty, crispy contrast to the tender chicken and creamy cheese.
- Colby Jack cheese, shredded: Melts beautifully and creates that gooey, cheesy topping. You can swap in cheddar or Monterey Jack if needed.
- Fresh parsley, optional for garnish: Adds a pop of color and a fresh note when you're plating.
- Salt and freshly ground black pepper: Season to taste at the end.
HOW TO MAKE Alice Springs Chicken
Follow these steps to make the best Alice Springs chicken recipe at home.
- Prepare the Marinade: In a small bowl, whisk together Dijon mustard, honey, mayonnaise, and lemon juice until smooth. Reserve ¼ cup of the sauce in a covered container and refrigerate it for serving later. Place the chicken breasts in a large zipper-top bag, pour in the remaining marinade, and massage the bag gently to coat the chicken evenly. Refrigerate for 30 minutes, or overnight if you want the flavors to really soak in.
- Cook the Mushrooms: Preheat your oven to 400°F (200°C). In a large oven-proof skillet over medium-high heat, melt the butter until it's foaming and smells nutty. Add the sliced mushrooms and sauté for 5 to 7 minutes, stirring occasionally, until they release most of their liquid and start to turn golden brown. Transfer the mushrooms to a bowl and wipe out the skillet with a paper towel.
- Cook the Chicken: Heat the olive oil in the same skillet until it shimmers. Remove the chicken from the marinade, letting any excess drip off, and discard the remaining marinade. Place the chicken in the skillet in a single layer and cook for 5 minutes without moving it so a golden-brown crust forms on the bottom. Flip the chicken and cook for another 5 minutes until the second side is browned.
- Assemble & Bake: Evenly divide the sautéed mushrooms over the top of each chicken breast. Add the chopped bacon on top of the mushrooms, then sprinkle the shredded cheese over everything. Cover the skillet with a lid or aluminum foil and transfer it to the oven. Bake for 10 to 15 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
- Serve: Remove the skillet from the oven and let it rest for a minute or two. Garnish with fresh parsley if you like, and season with salt and pepper to taste. Serve the chicken with the reserved honey mustard sauce on the side for dipping or drizzling.
Substitutions & Variations
Chicken: You can use Alice Springs Chicken cutlets or boneless, skinless thighs instead of breasts. Just adjust the cooking time if the pieces are thinner or thicker.
Mushrooms: If you don't like mushrooms, leave them out completely. The dish is still delicious without them.
Cheese: Colby Jack melts beautifully, but you can also use cheddar, Monterey Jack, or a Mexican blend.
Bacon: Turkey bacon or plant-based bacon can be used if you want a lighter option.
Marinade: If you don't have Dijon mustard, try whole-grain mustard or even yellow mustard. The flavor will be slightly different but still good.
EQUIPMENT FOR Alice Springs Chicken
Large oven-proof skillet: This is essential because you'll cook the chicken on the stovetop and finish it in the oven. A cast-iron skillet works great.
Small mixing bowl: For whisking together the honey mustard marinade.
Whisk: To combine the marinade ingredients smoothly.
Plastic zipper-top bag: Makes it easy to coat the chicken evenly in the marinade.
Bowl for mushrooms: To hold the sautéed mushrooms while you cook the chicken.
Storage & Reheating Tips
Refrigerator: Store leftover Alice Springs Chicken in an airtight container in the fridge for up to 4 days. The chicken stays juicy, and the flavors get even better as they sit.
Freezer: You can freeze the cooked chicken for up to 3 months. Let it cool completely, then wrap each piece tightly in plastic wrap and place in a freezer-safe bag. Thaw in the fridge overnight before reheating.
Reheating: Reheat in a 350°F oven for about 10 to 15 minutes, covered with foil, until warmed through. You can also microwave individual portions, but the oven keeps the chicken from drying out.
Expert Tips
Marinate overnight: If you have the time, let the chicken sit in the marinade for a full day. The honey mustard flavor really soaks in, and the chicken stays extra tender.
Don't skip the sear: Cooking the chicken on the stovetop first builds a golden crust and locks in the juices. Don't move the chicken around while it's browning.
Use an oven-safe skillet: A cast-iron or stainless steel skillet with a metal handle works best. If your skillet has a plastic handle, transfer the chicken to a baking dish before putting it in the oven.
Check the internal temperature: Always use a meat thermometer to make sure the chicken reaches 165°F. This keeps it safe to eat and prevents overcooking.
Let it rest: After you pull the skillet out of the oven, let the chicken rest for a minute or two before serving. This helps the juices settle and keeps the meat moist.
FAQ
What is Alice Springs chicken?
Alice Springs Chicken is a popular dish from Outback Steakhouse. It features marinated chicken breasts topped with sautéed mushrooms, crispy bacon, and melted cheese, all finished with a honey mustard sauce. It's rich, savory, and a little sweet.
Where does Alice Springs chicken come from?
The dish is named after Alice Springs, a town in the Australian Outback, but it was created by Outback Steakhouse in the United States. It's not a traditional Australian recipe, just a fun, themed menu item.
How much does Alice Springs chicken cost?
At Outback Steakhouse, the dish usually costs around $18 to $22, depending on location and sides. Making it at home costs much less, usually around $12 to $15 for four servings.
What sauce goes on Alice Springs chicken?
The signature sauce is a honey mustard marinade made with Dijon mustard, honey, mayonnaise, and a touch of lemon juice. It's sweet, tangy, and creamy. Some of the marinade is reserved and served on the side for dipping.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Alice Springs Chicken:
Alice Springs Style Chicken
Ingredients
Method
- Combine mustard, honey, mayonnaise, and lemon juice in a small bowl and whisk until smooth.
- Reserve ⅓ cup of the mixture in a covered container in the refrigerator for serving.
- Place chicken breasts into a large resealable plastic bag. Pour in the remaining marinade and massage until each piece is coated. Chill for 30 minutes.
- Preheat oven to 400°F (200°C). In a large oven-proof skillet over medium-high heat, melt butter until it foams.
- Add mushrooms and cook until most of their moisture evaporates and edges turn golden, about 5–7 minutes. Transfer mushrooms to a bowl and wipe out the skillet.
- Return skillet to heat and warm olive oil until shimmering. Add chicken breasts in a single layer, discarding leftover marinade. Cook undisturbed for about 5 minutes until a golden crust forms.
- Flip the chicken and continue cooking for another 5 minutes until the second side is nicely browned.
- Evenly scatter mushrooms over the chicken, then sprinkle with bacon pieces and shredded cheese.
- Cover the skillet and transfer to the oven. Bake until chicken reaches 165°F (74°C) in the thickest part, approximately 10–15 minutes.
- Remove from oven and garnish with parsley if desired. Season with salt and black pepper to taste. Serve with the reserved sauce on the side.
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