My husband Tommy is a huge fan of Outback Steakhouse, and anytime we used to go, he’d always order the Alice Springs Chicken—without fail. It’s rich, cheesy, and packed with flavor, but definitely not something we could eat every week. So I decided to lighten it up a bit and recreate a healthier version at home—and let me tell you, it’s been a huge hit with the whole family!
This lighter Alice Springs Chicken is made with lean boneless chicken breasts marinated in a flavorful blend of honey mustard, garlic, and spices. Then it’s pan-seared, topped with sautéed mushrooms, crispy turkey bacon, and a sprinkle of reduced-fat Colby Jack cheese, and baked until everything is perfectly melty. I like to serve it with a big green salad or some steamed broccoli on the side to keep things balanced. And yes, it’s still just as satisfying!
Why You’ll Honestly Love This Recipe
Sweet, smoky, savory—hello flavor bomb.
We’re talking about juicy chicken breasts smothered in a homemade honey mustard sauce, topped with crispy bacon and a generous heap of melted cheese. Add mushrooms for that earthy depth, and you’ve got yourself a forkful of comfort in every bite.
You don’t need a culinary degree for this.
Seriously. If you can mix a sauce and turn on your oven, you’re halfway there. There’s minimal prep involved, and everything bakes up in under 15 minutes. Ideal for weeknights or when you’re feeding a crew.
It feels fancy.
It’s got that “special dinner” vibe without the extra fuss. Pair it with a glass of white wine, and suddenly, you’re dining like it’s Friday night at Outback Steakhouse—but you’re in sweatpants. What’s not to love?
Key Ingredients:
You don’t need a lot of fancy things. A couple of pantry staples, some good-quality chicken and bacon, of course. Let’s break it down:
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Chicken Breasts: Boneless, skinless only. If you prefer things a bit juicier, substitute chicken thighs — just adjust the cook time.
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Bacon: Crispy is the goal here. If you’re leaning toward a lighter route, turkey bacon works too (still tasty, still crisp).
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Colby/Jack Cheese: Melts like a dream. You could use sharp cheddar or Monterey Jack for more bite—totally your call.
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Button Mushrooms: Add that earthy depth. Crimini or baby bellas are fine swaps for a stronger flavor.
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Honey Mustard Sauce: This is the soul of the dish—made with honey, grainy mustard, mayo, and onion flakes. A touch of corn syrup (totally optional) smooths out the tang if mustard’s a bit too bold for your taste buds.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Cooking Instructions:
Preparation
Preheat the Oven:
Set your oven to 350°F (175°C) to preheat while performing the following.
Prepare the Bacon:
In a frying pan over medium heat, cook the bacon until crisp and fat has rendered.
Remove the bacon to a plate lined with paper towel to drain off the oil.
Marinate the Chicken:
In a bowl, add the chicken breasts, chicken seasoning, onion powder, and paprika.
Rub the seasonings on the chicken, then let it marinate for at least 45 minutes so the flavor can come through.
Prepare the Honey Mustard Sauce
Prepare the Sauce:
1/4 cup honey 1/4 cup mustard 1 teaspoon onion flakes 1/4 cup mayonnaise In a non-stick pan over low heat, combine.
Mix it well until smooth and combined.
Adjust Sweetness:
Slowly stir in corn syrup to counter the sourness of the mustard, to taste.
Let the sauce simmer gently, then put it aside.
Cooking the Chicken
Brown the Chicken:
In the same skillet, with the bacon fat that remains, heat over medium heat.
Brown the marinated chicken breasts on both sides until golden, 2 to 3 minutes per side.
Assembly and Baking
Prepare the Baking Dish:
To facilitate cleanup, line a baking dish with aluminum foil.
Move the browned chicken breasts to the dish.
Assemble the Dish:
Evenly spread the prepared honey mustard sauce over each of the chicken breasts.
Finish with the sliced mushrooms, crumbled bacon, and a big layer of shredded Colby/Jack cheese.
Bake:
Transfer the baking dish into the oven and bake for 10-12 minutes or until the cheese is melted and bubbly.
Serve
Presentation:
Take out of the oven, serve hot with some vegetable slaw and a drink to cut the richness.
Serving Suggestions:
Classic Sides: This rich dish goes well with lighter sides such as Serving Suggestions:
Classic Sides: This dish is rich, so you’d want to serve it with lighter sides, such as steamed green beans, a fresh salad or roasted asparagus.
Beverage Pairing: Serve chilled white wine, such as Sauvignon Blanc, or an iced tea with lemon.
Garnish: Chop fresh parsley or chives for color and sprinkle over.
How to Store, Reheat and — Yes, Freeze
Got leftovers? Lucky you.
Fridge: Air-tight container, 3 days max
Reheat: 350°F oven 10 mins, or gently in the microwave bursts, 30 sec at a time
Freeze: Assemble prior to baking, then freeze up to 2 months. Thaw overnight before baking
Fun Twists to Try
Feeling creative? These spins keep things interesting:
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Lighten it up: Use turkey bacon, cut back on cheese, and sub Greek yogurt for the mayo in your sauce.
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Spice it up: Add a dash of cayenne or red pepper flakes. Swap in pepper jack cheese for heat that lingers.
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BBQ flair: Stir a spoonful of barbecue sauce into your honey mustard. Smoky-sweet heaven.
Final Thoughts (or, Why You Should Be Making This Tonight)
Look, there are nights when we just want something delicious that doesn’t take a culinary miracle to pull off. This Alice Springs Chicken hits that sweet spot. It’s cozy, rich, and satisfying—like comfort food got a gourmet glow-up.
Whether you’re cooking for the family or just yourself, this dish is a reminder that steakhouse-worthy dinners don’t require reservations. Just a little prep, a little love, and a whole lot of cheese.
Go on—make it. You’ll see what all the fuss is about.
Outback Steakhouse Alice Springs Chicken
Ingredients
- 4 chicken breast portions skinless
- 6 slices bacon
- 1/2 tablespoon chicken seasoning
- 1/2 tablespoon onion powder
- 1 teaspoon paprika powder
- 2 cups Colby/Jack cheese shredded
- 2 cups button mushrooms sliced
- 1/4 cup honey
- 1/3 cup yellow grainy mustard
- 1/4 cup mayonnaise
- 1 tablespoon corn syrup optional, to adjust sweetness
- 1/2 teaspoon onion flakes
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to absorb excess oil.
- In a large bowl, combine chicken seasoning, onion powder, and paprika. Rub onto chicken breasts, marinate for 45 minutes to enhance flavor.
- In a non-stick pan over low heat, combine honey, mustard, onion flakes, and mayonnaise. Stir until smooth. Add corn syrup gradually to balance the tanginess of the mustard. Simmer lightly, then set aside.
- In the same skillet with remaining bacon fat, heat over medium. Brown marinated chicken on both sides, about 2-3 minutes per side.
- Line a baking dish with aluminum foil. Place browned chicken breasts in the dish. Spread honey mustard sauce over each chicken breast, then top with mushrooms, crumbled bacon, and shredded Colby/Jack cheese.
- Place baking dish in the preheated oven and bake for 10-12 minutes or until cheese is melted and bubbly.
- Remove from the oven and serve hot, paired with vegetable slaw and a refreshing drink.