Ohhh yes 😍🔥 Outback Steakhouse Alice Springs Chicken—that honey-mustard, bacon, mushroom, melty cheese combo is pure comfort food magic. Here’s a spot-on copycat you can make at home.
Alice Springs Chicken (Outback Copycat)
Ingredients (serves 4)
Honey Mustard Sauce
- ½ cup mayonnaise
- ¼ cup Dijon mustard
- ¼ cup honey
- 1 tsp lemon juice (optional)
Chicken
- 4 boneless, skinless chicken breasts
- Salt & black pepper
- 1 tsp paprika
- 1 tbsp olive oil
Toppings
- 1 cup sliced mushrooms
- 6 slices bacon, cooked and crumbled
- 1½ cups shredded Colby-Jack or Monterey Jack & Cheddar blend
- 1 tbsp butter
Instructions
- Make Honey Mustard
- Mix mayo, Dijon mustard, honey, and lemon juice.
- Refrigerate to thicken (save half for serving).
- Season & Cook Chicken
- Season chicken with salt, pepper, and paprika.
- Heat olive oil in a skillet over medium heat.
- Cook chicken 5–6 minutes per side until golden and nearly cooked through.
- Cook Mushrooms
- In same skillet, melt butter.
- Sauté mushrooms until soft and lightly browned.
- Assemble
- Preheat oven to 375°F (190°C).
- Place chicken in a baking dish.
- Spread each piece with honey mustard.
- Top with mushrooms, bacon, and shredded cheese.
- Bake
- Bake 15–20 minutes, until cheese is melted and chicken reaches 165°F (74°C).
- Serve
- Drizzle with reserved honey mustard sauce.
- Serve with mashed potatoes, fries, or steamed veggies.
Tips & Secrets
- Juicier chicken: Pound chicken breasts to even thickness before cooking.
- Extra cheesy: Add a little mozzarella with the Colby-Jack.
- Grill version: Grill chicken first, then top and finish in oven.
If you want, I can also give you the Outback-style loaded mashed potatoes or steakhouse green beans that pair perfectly with this dish 😏🥔🥦
