Outback Steakhouse’s Alice Springs Chicken has earned a cult following for its savory combination of tender grilled chicken, melty cheeses, crispy bacon, and sautéed mushrooms, all finished with a drizzle of tangy honey mustard. Recreating this dish at home turns weeknight dinner into a restaurant-worthy experience without the wait or price tag. In this copycat Alice Springs Chicken recipe, we’ll guide you through each step to achieve perfectly seasoned, juicy chicken breasts topped with Monterey Jack and cheddar, then finished with golden bacon, tender mushrooms, and a silky sweet-and-spicy honey mustard sauce.
- “Alice Springs Chicken copycat recipe”
- “Outback Steakhouse chicken recipe”
- “grilled chicken with bacon and cheese”
- “honey mustard mushroom sauce”
- “easy restaurant-style chicken”
Ingredients
Chicken & Toppings
- 4 boneless, skinless chicken breasts (6–8 ounces each)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 slices bacon, cooked crisp and crumbled
- 1 cup sliced cremini or white mushrooms
- 4 slices Monterey Jack cheese
- 4 slices sharp cheddar cheese
Honey Mustard Mushroom Sauce
- 2 tablespoons unsalted butter
- 1 small shallot, finely minced (or 2 tablespoons yellow onion)
- 1 cup sliced mushrooms (cremini or white)
- ½ cup chicken broth
- ¼ cup Dijon mustard
- 2 tablespoons honey
- 1 tablespoon mayonnaise (optional, for creaminess)
- Salt and pepper, to taste
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
1. Prep & Season the Chicken
Pat the chicken breasts dry with paper towels. In a small bowl, whisk together garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the spice blend evenly over both sides of each chicken breast. Let them rest at room temperature for 15 minutes while you prepare the other components.
2. Cook the Bacon & Sauté Mushrooms
In a large nonstick skillet over medium heat, cook the bacon until crispy. Transfer to a paper-towel-lined plate, reserve 1 tablespoon of bacon fat, and crumble once cool. In the same skillet, add 1 tablespoon butter and the sliced mushrooms. Sauté until golden, about 5 minutes, then remove mushrooms and set aside. This layered cooking builds deep flavor in the final sauce.
3. Grill or Pan-Sear the Chicken
Heat a grill pan or heavy skillet over medium-high heat and brush with olive oil. Add the seasoned chicken breasts and cook 5–6 minutes per side, or until the internal temperature reaches 165 °F (74 °C). In the last two minutes of cooking, top each breast with one slice of Monterey Jack and one slice of cheddar cheese. Cover the pan with a lid to melt the cheese evenly. Transfer the chicken to a warm plate and tent with foil.
4. Make the Honey Mustard Mushroom Sauce
Use the same pan to build flavor: melt 1 tablespoon butter, then add minced shallot or onion. Sauté until translucent, about 2 minutes. Add the remaining sliced mushrooms and cook an additional 3–4 minutes. Pour in chicken broth, scraping up any browned bits. Whisk in Dijon mustard, honey, and mayonnaise (if using) until smooth. Simmer for 2–3 minutes until slightly thickened. Season to taste with salt and pepper.
5. Assemble & Serve
Divide the chicken breasts among four plates. Spoon the honey mustard mushroom sauce generously over each piece. Sprinkle the crumbled bacon on top, then garnish with chopped parsley for a fresh pop of color. Serve immediately, ideally with sides like garlic mashed potatoes, steamed broccoli, or a crisp garden salad.
Tips for Perfect Alice Springs Chicken
- Even Chicken Thickness: Pound thick areas to an even ¾-inch thickness to ensure uniform cooking.
- Rest Before Slicing: Let cooked chicken rest 5 minutes under tented foil—this seals in the juices.
- Cheese Melting: Cover the pan tightly when melting cheese to create a mini-oven effect for even coverage.
- Sauce Consistency: Adjust thickness by simmering longer to reduce liquid or whisk in a cornstarch slurry (1 tsp cornstarch mixed with 1 Tbsp water) for a quicker thickening.
- Grill Marks: For authentic grill flavor, use a hot grill or ridged grill pan; brush chicken lightly with oil to prevent sticking.
Variations & Substitutions
- Healthy Swap: Use chicken tenders or thin-cut breasts to reduce cooking time and calories.
- Bacon Alternatives: Swap crispy prosciutto or pancetta for a gourmet twist.
- Creamy Sauce: Replace half the chicken broth with heavy cream for an ultra-luxury topping.
- Spicy Kick: Stir in ½ teaspoon cayenne pepper or chopped jalapeños into the sauce for heat.
Storage & Reheating
- Refrigerator: Store leftover chicken and sauce in separate airtight containers for up to three days.
- Reheat Gently: Warm sauce in a small saucepan over low heat, stirring often. Reheat chicken in a 350 °F (175 °C) oven for 10 minutes or until heated through, then re-melt cheese.
- Freezing: Freeze sauce only (without dairy) for up to one month. Thaw overnight in the refrigerator, then re-whisk before reheating.
Nutritional Snapshot (per serving)
- Calories: ~520 kcal
- Protein: 38 g
- Fat: 34 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Sugar: 8 g
Recreate the signature flavors of Outback Steakhouse’s Alice Springs Chicken in your own kitchen with this easy restaurant-style chicken recipe. Combining grilled chicken, two kinds of cheese, crispy bacon, and a lush honey mustard mushroom sauce, this dish dazzles with layers of flavor and texture. Perfect for date nights, entertaining, or elevating weeknight meals, it brings the taste of your favorite steakhouse entrée home—without the wait or expense. Serve with your preferred sides and watch this copycat Alice Springs Chicken become a new family favorite!