Copycat Outback Steakhouse Alice Springs Chicken (Easy & Delicious!)

This Copycat Outback Steakhouse Alice Springs Chicken brings the beloved restaurant favorite right to your kitchen! Tender, juicy chicken breasts are marinated in a flavorful honey mustard sauce, pan-seared, then topped with sautéed mushrooms, crispy bacon, and melted Colby Jack cheese. I love how this recipe captures all the delicious elements of the original dish, and it’s surprisingly easy to make at home. It’s perfect for a weeknight dinner or a special weekend meal.

Why You’ll Love This Alice Springs Chicken

• Restaurant Favorite at Home: Recreate the iconic Outback Steakhouse dish in your own kitchen.
• Flavorful Marinade: The honey mustard marinade adds a delicious tangy and slightly sweet flavor to the chicken.
• Tender and Juicy: Marinating and pan-searing the chicken keeps it incredibly moist and tender.
• Loaded with Toppings: Sautéed mushrooms, crispy bacon, and melted cheese make this dish incredibly satisfying.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions.

Ingredients for Alice Springs Chicken

Here’s what you’ll need to make this copycat favorite. The full list with measurements is in the recipe card below.

Marinade

• Dijon mustard (Condiment)
• Honey (Sweetener)
• Mayonnaise (Condiment)
• Fresh lemon juice (Acid)

Chicken

• Boneless, skinless chicken breasts (Meat)
• Butter (Fat)
• Mushrooms, sliced (Fungi)
• Olive oil (Oil)
• Cooked bacon, chopped (Meat)
• Shredded Colby Jack cheese (Dairy)

Garnish (Optional)

• Fresh Parsley
• Salt
• Pepper

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Alice Springs Chicken recipe as is, but here are a few ideas for variations:

• Different Cheese: Use cheddar, Monterey Jack, provolone, or a blend of cheeses instead of Colby Jack.
• Add Onions: Sauté some sliced onions along with the mushrooms.
• Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the marinade.
• Grill the Chicken: Grill the chicken instead of pan-searing and baking for a smoky flavor.

How to Make Alice Springs Chicken

Let me show you how to make this delicious Copycat Outback Steakhouse Alice Springs Chicken:

Prepare the Marinade

1. In a small bowl, I combine the mustard, honey, mayonnaise, and lemon juice.
2. I set aside ¼ cup of the mixture in a covered container in the refrigerator for serving later.

Marinate the Chicken

1. I place the chicken breasts in a large plastic zipper-top bag.
2. I add the remaining marinade and ensure the chicken is evenly coated.
3. I refrigerate for at least 30 minutes, or overnight for deeper flavor.

Cook the Mushrooms

1. I preheat the oven to 400 degrees Fahrenheit (200°C).
2. In a large oven-proof skillet, I melt the butter over medium-high heat until the foaming subsides.
3. I add the sliced mushrooms and sauté until they release their moisture and begin to brown, about 5 to 7 minutes.
4. I remove the mushrooms from the skillet and set them aside.

Cook the Chicken

1. In the same skillet, I heat the olive oil until shimmering.
2. I add the chicken breasts (removing them from the marinade) in a single layer.
3. I cook without moving until a golden-brown crust forms, approximately 5 minutes per side.

Top and Bake

1. I top the chicken evenly with the sautéed mushrooms, chopped bacon, and shredded cheese.
2. I cover the skillet (if it has an oven-safe lid, otherwise use foil) and transfer it to the preheated oven.
3. I bake until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74°C), about 10 to 15 minutes.

Serve

1. Remove from oven
2. Garnish
3. Serve

Tips and Tricks for the BEST Alice Springs Chicken

Here are my secrets for making this dish truly exceptional:

• Pound the Chicken: Pounding the chicken breasts to an even thickness ensures they cook evenly and stay tender.
• Marinate for Flavor: Letting the chicken marinate allows the honey mustard flavors to penetrate the meat.
• Don’t Overcrowd the Pan: Sear the chicken in batches if necessary to ensure it gets a nice golden-brown crust.
• Use an Oven-Proof Skillet: An oven-proof skillet allows you to easily transfer the dish from the stovetop to the oven.
• Use a Meat Thermometer: The best way to ensure perfectly cooked chicken is to use a meat thermometer.

How to Serve

This Alice Springs Chicken is delicious served with:

• Potatoes: Mashed potatoes, roasted potatoes, or french fries are classic pairings.
• Rice: Serve it over rice pilaf or white rice.
• Steamed Vegetables: Broccoli, asparagus, or green beans complement the richness of the dish.
• Salad: A simple green salad.

Make Ahead and Storage

You can marinate the chicken overnight. Leftover cooked chicken can be stored in the refrigerator for up to 3 days. Reheat gently in the oven, microwave, or a skillet.

FAQs about Alice Springs Chicken

• Can I use chicken thighs instead of breasts?
  • Yes, you can use boneless, skinless chicken thighs. Adjust cooking time as needed.
• Can I grill the chicken instead of pan-searing and baking?
  • Absolutely! Grill the marinated chicken, then top with mushrooms, bacon, and cheese during the last few minutes of grilling to melt the cheese.
• What if I don’t have an oven-proof skillet?
  • You can sear the chicken in a regular skillet, then transfer it to a baking dish, top with mushrooms, bacon, and cheese, and bake as directed.

Enjoy this flavorful and easy-to-make Copycat Outback Steakhouse Alice Springs Chicken! It’s a restaurant favorite you can easily recreate at home.

Outback Steakhouse Alice Springs Chicken (Copycat)

• Author: Caoimhe Byrne
• Prep Time: 15 minutes
• Marinating Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 1x
• Category: Main Course, Chicken
• Cuisine: American

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Description

This copycat recipe for Outback Steakhouse’s Alice Springs Chicken features juicy, honey-mustard marinated chicken breasts seared and baked with sautéed mushrooms, crispy bacon, and melted Colby Jack cheese. It’s a flavorful and satisfying restaurant favorite you can make at home.

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Ingredients

Scale 1x2x3x

For the Honey Mustard Marinade & Serving Sauce:

• 1/2 cup Dijon mustard
• 1/2 cup honey
• 1/4 cup mayonnaise
• 1 teaspoon fresh lemon juice

For the Chicken & Toppings:

• 4 boneless, skinless chicken breasts (about 1 1/2 pounds total)
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 8 ounces cremini mushrooms (or white button mushrooms), sliced
• 1 tablespoon olive oil
• 4 slices cooked bacon, chopped into roughly 2-inch pieces
• 2 cups shredded Colby Jack cheese (or a mix of Colby and Monterey Jack)
• 2 tablespoons fresh parsley, chopped (for garnish, optional)

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Instructions

1. Prepare Honey Mustard Sauce & Reserve: In a small bowl, whisk together the Dijon mustard, honey, mayonnaise, and lemon juice until well combined. Set aside 1/4 cup of this mixture in a covered container in the refrigerator; this will be used as a dipping sauce when serving.
2. Prepare Chicken: If the chicken breasts are very thick, pound them to a more even thickness (about 3/4 inch) for faster, more even cooking.
3. Marinate Chicken: Place the chicken breasts in a large plastic zipper-top bag or a shallow dish. Pour the remaining honey mustard mixture over the chicken. Seal the bag (removing excess air) or cover the dish. Ensure the chicken is evenly coated. Refrigerate for at least 30 minutes, or preferably overnight for deeper flavor.
4. Preheat Oven: Preheat your oven to 400°F (200°C).
5. Sauté Mushrooms: In a large oven-proof skillet (cast iron is ideal) over medium-high heat, melt the butter until foaming subsides. Add the sliced mushrooms and sauté, stirring occasionally, until they release their moisture and begin to brown, about 5-7 minutes. Remove the cooked mushrooms from the skillet and set them aside.
6. Sear Chicken: Heat the olive oil in the same skillet over medium-high heat until shimmering. Remove the chicken breasts from the marinade, letting any excess drip off. Discard the used marinade. Place the chicken breasts in the hot skillet in a single layer (work in batches if necessary). Cook without moving until a golden-brown crust forms, approximately 5 minutes per side.
7. Top Chicken: Arrange the chicken breasts in the skillet. Top the chicken evenly with the sautéed mushrooms, then the chopped cooked bacon, and finally the shredded Colby Jack cheese.
8. Bake: Cover the skillet (if you have a lid) or transfer the skillet to the preheated oven. Bake for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
9. Garnish and Serve: Remove the skillet from the oven. Garnish the chicken with chopped fresh parsley, if using, and season lightly with salt and pepper if desired. Serve immediately with the reserved 1/4 cup of honey mustard sauce on the side for dipping.  

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Notes

• Chicken Thickness: Pounding the chicken ensures even cooking.
• Marinade Time: Marinating for at least 30 minutes adds flavor, but overnight is better if time allows. Always discard marinade that has touched raw chicken.
• Oven-Proof Skillet: Use an oven-proof skillet (like cast iron) to easily transition from stovetop searing to baking. If you don’t have one, sear the chicken, prepare the toppings, and then transfer everything to a baking dish to finish in the oven.
• Doneness: Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
• Cheese: Colby Jack is traditional, but you can use Monterey Jack, Colby, or a cheddar blend.
• Serving Suggestions: Serve with mashed potatoes, rice, steamed vegetables, or a salad.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.