Outback Steakhouse Alice Springs chicken at home is seasoned chicken breast browned in bacon fat, spread with a sweet honey mustard sauce, piled with mushrooms, crispy bacon and melted Colby Jack, then baked until bubbly. It’s the restaurant’s famous smothered chicken made in one skillet and one baking dish, and this copycat serves 4.
How to make it: Cook the bacon crisp. Rub the chicken with chicken seasoning, onion powder and paprika and refrigerate it for 45 minutes. Warm the honey, grainy mustard, mayonnaise and onion flakes into a smooth sauce. Brown the chicken in the bacon fat, spread it with the sauce, top with mushrooms, bacon and cheese, and bake at 350°F until the cheese melts and the chicken reaches 165°F.
Why You’ll Love It
- Restaurant favorite at home: honey mustard, mushrooms, bacon and cheese on juicy chicken.
- Bacon fat flavor: the chicken is browned in the same skillet as the bacon.
- Homemade honey mustard: sweet, tangy and adjustable to taste.
- Special but simple: date night or family dinner without much work.
What Is Alice Springs Chicken?
Alice Springs chicken is a dish from Outback Steakhouse, named after the town in central Australia. On the restaurant’s menu it’s a grilled chicken breast topped with sautéed mushrooms, crisp bacon, melted Monterey Jack and Cheddar, and honey mustard sauce. This homemade copycat builds the same layers: seasoned chicken, honey mustard, mushrooms, bacon and a blend of Colby and Jack cheese.
Ingredient Notes
Chicken breasts: 4 skinless portions. Pound thick ends to an even thickness so they cook evenly.
Seasoning: 1/2 tablespoon each of chicken seasoning and onion powder plus 1 teaspoon paprika.
Bacon: 6 slices, cooked crisp and crumbled. Save the fat in the skillet for browning the chicken.
Honey mustard sauce: 1/4 cup honey, 1/3 cup yellow grainy mustard, 1/4 cup mayonnaise and 1/2 teaspoon onion flakes. Corn syrup is optional, to make it sweeter.
Mushrooms: 2 cups of sliced button mushrooms.
Cheese: 2 cups of shredded Colby Jack.
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Ingredients
- 4 skinless chicken breast portions
- 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
How to Make Alice Springs Chicken
1. Heat the oven. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Cook the bacon. In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to absorb excess oil.
3. Season the chicken. In a large bowl, combine chicken seasoning, onion powder, and paprika. Rub onto chicken breasts, then cover and refrigerate for 45 minutes to marinate.
4. Make the honey mustard. 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.
5. Brown the chicken. In the same skillet with remaining bacon fat, heat over medium. Brown marinated chicken on both sides, about 2-3 minutes per side.
6. Layer. 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.
7. Bake. Place baking dish in the preheated oven and bake for 10-12 minutes, until the cheese is melted and bubbly and the chicken reaches 165°F in the thickest part.
8. Serve. Remove from the oven and serve hot, paired with vegetable slaw and a refreshing drink.
Tips for Copycat Alice Springs Chicken
- Even out the chicken. Thin, even breasts finish in the short bake. Thick ones may need extra time to reach 165°F.
- Sauté the mushrooms if you like. The restaurant uses sautéed mushrooms. Cook them in a little bacon fat for a few minutes before topping the chicken.
- Keep the sauce on low heat. Mayonnaise can separate if it boils.
- Save some sauce. Set a little honey mustard aside for dipping at the table.
- Check with a thermometer. The cheese melts quickly; make sure the chicken is done too.
Variations
- Grilled: grill the seasoned chicken, then top it and melt the cheese under the lid or the broiler.
- Dijon: use Dijon mustard for a sharper sauce.
- Turkey bacon: for a lighter version.
- Cheese: use Monterey Jack and cheddar, as the restaurant does.
- Chicken thighs: boneless thighs stay extra juicy; cook to 165°F.
Storage & Reheating
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat covered in the oven until the chicken reaches 165°F.
What to Serve With It
Serve it with steamed vegetables, a baked potato, mashed potatoes, rice or a crunchy vegetable slaw.
More cheesy chicken dinners: smothered chicken with creamed spinach, bacon and mushrooms, smothered cheesy sour cream chicken, chicken Marsala casserole, creamed chicken and biscuits casserole, chicken bacon ranch stromboli and slow cooker Amish bacon chicken pasta.
Frequently Asked Questions
What is Alice Springs chicken?
An Outback Steakhouse dish: chicken breast topped with honey mustard, mushrooms, bacon and melted cheese.
What does this copycat season the chicken with?
Chicken seasoning, onion powder and paprika, rubbed on and left to sit before browning.
Can I make the honey mustard ahead?
Yes. Keep it covered in the refrigerator and warm it gently before using.
Can I grill the chicken?
Yes. Grill it until nearly done, then add the toppings and melt the cheese.
How do I know the chicken is done?
It reads 165°F in the thickest part.
How long do leftovers keep?
3 to 4 days in the refrigerator.
Final Notes
Brown the chicken in the bacon fat, keep the sauce on low and check for 165°F. If you grill it or swap in Dijon, tell me in the comments how it turned out.
Outback Steakhouse Alice Springs Chicken
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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, then cover and refrigerate for 45 minutes to marinate.
- 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, until the cheese is melted and bubbly and the chicken reaches 165°F in the thickest part.
- Remove from the oven and serve hot, paired with vegetable slaw and a refreshing drink.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
