This Alice Springs Chicken recipe brings the famous Outback Steakhouse dish right to your kitchen! It’s packed with tender marinated chicken, sautéed mushrooms, crispy bacon, and tons of melted cheese. Perfect for a weekend dinner when you want restaurant quality without leaving home.
The honey mustard marinade imparts a sweet, tangy flavor to this dish. The bacon adds a nice crunch. The mushrooms bring earthiness, and the Colby Jack cheese melts beautifully. Together, these ingredients make this Alice Springs chicken recipe taste just like the real thing. It’s the kind of dish that has everyone asking for seconds and begging you to make it again!
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🗝️ Recipe’s key points
- Alice Springs chicken is a dish that improves as it marinates. You can prepare it in the morning and have dinner ready quickly.
- It’s really satisfying with the perfect mix of sweet honey mustard, salty bacon, and creamy melted cheese. The mushrooms add that earthy flavor that makes everything taste rich and hearty.
- This Alice Springs chicken outback copycat looks fancy but it’s actually pretty simple to make on busy weeknights!
If you love restaurant copycat recipes, you need to try this Alice Springs chicken. One bite and you’ll think you’re sitting at Outback. Everyone loves it and it’s so easy to make!
🛒 Ingredients
This is an overview of the ingredients. You’ll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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For the marinade:
- Dijon mustard – The base of the honey mustard marinade. Don’t use regular yellow mustard here – Dijon has that tangy bite you need.
- Honey – Balances the mustard and gives the chicken that sweet glaze. Any honey works but local honey is always best.
- Mayonnaise – Makes the marinade creamy and helps it stick to the chicken better.
- Lemon juice – Just a little bit to brighten up all the rich flavors.
For the chicken:
- Chicken – Look for ones that are about the same thickness so they cook evenly. You can pound them if needed.
- Butter and olive oil – For cooking the mushrooms and chicken.
- Mushrooms – Baby bellas or white mushrooms both work great. Slice them about ¼ inch thick.
- Bacon – Cook it until crispy and chop it into bite-sized pieces.
- Colby Jack cheese – This is what makes it taste like Outback. Don’t substitute with other cheese – the mix of Colby and Jack is perfect.
- Parsley – Just for looks, but it makes it look restaurant fancy.
- Seasoning (kosher salt & black pepper) – Simple seasonings are all you need here!
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Make the honey mustard marinade by whisking together mustard, honey, mayo, and lemon juice. Save some for serving.
- Put chicken in a bag with a resealable top.
- Add most of the marinade and let it sit for at least 30 minutes.
- Heat butter in a large oven-safe skillet.
- Preheat oven to 400°F and cook mushrooms in butter until they’re golden brown.
- Heat oil in the same skillet and sear the marinated chicken until golden on both sides.
- Top each chicken breast with mushrooms.
- Add bacon pieces on top of the mushrooms.
- Top the chicken with lots of shredded cheese.
- Cover the skillet and bake until chicken reaches 165°F, about 10-15 minutes. Garnish with parsley and serve with the reserved honey mustard sauce.
🥫 Storage
Store leftover Alice Springs chicken in the fridge for up to 3 days. The chicken heats up well in the oven at 350°F for about 10 minutes. You can also microwave individual portions.
The honey mustard marinade keeps in the fridge for up to a week, so you can make extra for later.
📚 Variations
- Different Mushrooms: Try shiitake or cremini mushrooms for a more intense mushroom flavor.
- Spicy Version: Add a pinch of cayenne to the marinade or use pepper jack cheese instead of Colby Jack.
- Grilled Version: You can grill the marinated chicken instead of pan-searing, then add toppings and finish under the broiler.
👩🏻🍳 Tips
- Marinate the chicken for at least 30 minutes, but overnight is even better. The longer it sits, the more flavor it gets.
- Make sure your skillet is oven-safe before you start. Cast iron or stainless steel works great.
- Don’t skip searing the chicken first. That golden crust adds so much flavor and keeps the chicken juicy.
- Cook the mushrooms until most of their water evaporates. Watery mushrooms will make your dish soggy.
- Use a meat thermometer to check doneness. Chicken is done at 165°F and stays juicy when you don’t overcook it.
- Let the chicken rest for a few minutes after baking so the juices stay put when you cut it.
🤔 FAQs
Yes! Boneless, skinless chicken thighs work beautifully and stay juicy. Just adjust the cooking time slightly, as they may cook a bit faster.
Marinating adds a ton of flavor, so it’s highly recommended! Even 30 minutes can make a big difference, but overnight is best.
Absolutely! You can assemble the dish up to the baking step, cover it, and refrigerate for up to 24 hours. Bake when ready to serve.
Colby Jack or cheddar are classic picks, but any good melty cheese will work—think Monterey Jack or a cheddar blend!
Of course! If mushrooms aren’t your thing, just leave them out. The dish is still cheesy, savory, and delicious without them.
📗 Related Recipes
If you love easy chicken dishes like I do, you’ll flip for these recipes:
- One-Pan Chicken Scallopini
- Smothered Chicken With Herb Gravy
- Marry Me Chicken
- The Ultimate Chicken Madeira
- Monterey Chicken
- Tuscan Creamy Tomato Chicken
🍽 What to serve with Alice Springs Chicken
This dish goes great with baked potatoes. Make sure to load them up! You can also serve it with mashed potatoes, roasted broccoli, roasted lemon asparagus, or a simple arugula side salad.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Small bowl – For mixing the marinade/sauce
- Dry measuring cups – To get the perfect proportions
- Sharp knife and cutting board – For slicing mushrooms and chopping bacon
- Cheese grater – Fresh grated cheese melts so much better than pre-shredded
- Deep oven-proof skillet – Cast iron or stainless steel works best for searing and baking
📞 Chiacchierata (chat)
Oh, amici, let me tell you—this Alice Springs Chicken is one of those dishes. You know the kind. The kind where everyone takes a bite and looks up like, “Wait…you made this?!” That sweet and tangy honey mustard glaze, the golden funghi (mushrooms), all that melty formaggio (cheese), and that crispy bacon? Mamma mia! It’s got the steakhouse vibes, but made with all the amore (love) right in your own cucina.
I love serving it in a big ciotola da forno, bubbling hot straight from the oven. And don’t forget to grab your cucchiaio for extra scoops of sauce (because trust me, you’ll want to drizzle it on everything). It’s a dish that seems fancy, but you can easily make it on a weeknight. It always gets great reviews, even from the pickiest eaters.
So go ahead, light una candela, pour a glass of vino, and serve up this dreamy dish with a smile. I hope it brings as much joy to your table as it does to mine.
Buon appetito, belli! And don’t forget—every good meal is made even better with a little sprinkle of love and a lot of cheese. 🧀😘🍷
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What’s new? Check out my All Our Way Store on Amazon. We’ll be adding more items we love and use or wish we had to make
cooking fun and easy.
📖 Recipe
Alice Springs Chicken (Outback Copycat)
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Ingredients
For the marinade:
- ½ cup Dijon mustard I prefer this French brand!
- ½ cup honey
- ¼ cup mayonnaise
- 1 teaspoon lemon juice
For the chicken:
- 24 oz. chicken breasts skinless chicken breasts (about 1 ½ pounds)
- 2 tablespoons butter
- 8 ounces mushrooms sliced baby bellas or white
- 1 tablespoon olive oil
- 6 slices cooked bacon chopped into 2-inch pieces I use uncured
- 2 cups Colby Jack cheese shredded see note 3
- 2 tablespoons fresh parsley for garnish optional
- Salt and freshly ground black pepper
Instructions
To make the marinade:
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In a small bowl, whisk together mustard, honey, mayonnaise, and lemon juice. Reserve ¼ cup sauce in a covered container and refrigerate until serving time.
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Meanwhile, place the chicken breast in a large plastic zipper-top bag. Pour in remaining sauce and turn in bag until evenly coated. Refrigerate 30 minutes or overnight.
To make the chicken:
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Preheat oven to 400 degrees. In a large oven-proof skillet over medium-high heat, heat butter until the foaming.
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Add mushrooms and sauté until they have released most of their liquid and have started to turn brown, about 5 to 7 minutes. Transfer to a bowl and wipe out skillet.
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To the same skillet, heat oil until shimmering. Add chicken (discarding any remaining marinade) in a single layer and do not move until a golden-brown crust forms, about 5 minutes.
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Flip each piece and continue to cook until the second side is browned, about 5 minutes longer.
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Divide the mushrooms evenly over the chicken. Top with bacon and cheese. Cover the skillet and place in the oven. Bake until the chicken reaches 165 degrees when tested with an internal thermometer at the thickest part, about 10 to 15 minutes.
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Remove from oven and garnish with parsley if desired. Season to taste with salt and freshly ground black pepper. Serve with reserved sauce on the side for dipping.
Nutrition
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