Here’s a copycat recipe for Outback Steakhouse’s Alice Springs Chicken — juicy grilled chicken topped with mushrooms, bacon, melted cheese, and a creamy sauce 🍗🧀🥓
Alice Springs Chicken (Copycat)
Ingredients
Chicken & Marinade
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
Toppings
- 1 cup sliced mushrooms
- 4 slices bacon
- 1 cup shredded Monterey Jack or cheddar cheese
- 1 tbsp butter
Creamy Sauce
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp paprika
- 1 tsp lemon juice
Instructions
- Prepare chicken
- Pound chicken to even thickness.
- Mix olive oil, garlic powder, paprika, salt, and pepper.
- Coat chicken and let marinate 15–30 minutes.
- Cook bacon & mushrooms
- Cook bacon until crisp, drain, and crumble.
- Sauté mushrooms in 1 tbsp butter until tender.
- Grill chicken
- Heat grill or skillet over medium-high heat.
- Cook chicken 5–7 minutes per side, until internal temperature reaches 165°F (74°C).
- Assemble toppings
- Top each chicken breast with mushrooms, crumbled bacon, and shredded cheese.
- Cover and let sit 2–3 minutes for cheese to melt.
- Make the sauce
- Whisk together mayonnaise, Dijon mustard, honey, paprika, and lemon juice.
- Serve alongside chicken.
Serving Suggestions
- With seasoned fries or mashed potatoes
- Steamed broccoli or green beans
- Garlic bread for extra indulgence
Tips
- You can bake the chicken at 375°F (190°C) for 20–25 minutes instead of grilling.
- Use a combo of cheddar and Monterey Jack for the most authentic taste.
- Sauce can be made ahead and stored in the fridge for a few days.
I can also give you a lighter skillet version, or a one-pan baked version if you want a simpler home-cooked method.
Do you want me to do that?
