Copycat Alice Springs Chicken
Add Preferred SourceAlice Springs Chicken is an Outback Steakhouse Favorite. It features a meaty chicken breast, honey mustard sauce, and a pile of sauteed onions, mushrooms and bacon on top. Smother all that in cheese and you’ve got a meaty meal that’s packed with flavor. But you can make this dish so easily at home! This Copycat Alice Springs Chicken is an exact replica of what you’ll get at the Outback Steakhouse, so why buy it?
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This Copycat Alice Springs Chicken recipe is so simple to make, and there aren’t even that many steps involved. I usually make the sauce ahead of time, and save any extra for dunking later. We usually end up using most of the sauce – it’s just that good!
I also crisp the bacon ahead of time, and sometimes I even cheat and use the pre-cooked bacon.
After that, this recipe is a cinch to make! Brown the chicken in the pan, finish baking it in the oven, smother it with sauce and toppings, then melt the cheese and serve! Dinner is ready!
Ingredients
For the sauce
Mayonnaise – I use full-fat mayo; any brand will work.
Dijon mustard – Regular Dijon mustard. You can use hot dog mustard in a pinch but it won’t taste quite the same.
Grainy Dijon mustard – Mostly for the texture. If you don’t have this, just use a bit extra regular Dijon.
Honey – You could use agave syrup instead.
Garlic salt – I season cautiously since the bacon and cheese add salt later.
For the chicken
Chicken breast – You can pound them to flatten them, or even butterfly them if they’re thicker.
Olive oil – Or any other neutral cooking oil.
Salt and pepper – Season to taste.
Cooked bacon – About 2 slices per breast; I cook it crisp so it doesn’t soften under the sauce.
Colby Jack cheese – I shred it myself so it melts evenly and doesn’t clump.
Mushrooms – Button mushrooms are fine in this recipe, or you could use cremini if you want to jazz it up.
Green onion – A tasty optional garnish that adds a pop of flavor.
How To Make Alice Springs Chicken
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your oven to 375°F (190°C). In a small bowl, combine the mayonnaise, Dijon mustard, grainy Dijon mustard, and honey. Mix until smooth and set aside.
Season the chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 2–3 minutes per side, until golden brown. Transfer the chicken to a baking sheet and place it in the preheated oven to finish cooking.
While the chicken is baking, cook the sliced mushrooms in the same skillet for about 5 minutes, until tender and browned.
Remove the chicken from the oven and top each breast with the honey mustard sauce, 2 slices of cooked bacon, and the cooked mushrooms. Sprinkle shredded Colby Jack cheese evenly over the chicken.
Place the baking sheet under the broiler for 2–3 minutes, or until the cheese is melted and bubbling. Remove from the oven and garnish with sliced green onions before serving.
Chef Jenn’s Tips
- Use a meat thermometer to ensure your chicken is cooked to an internal temperature of 165°F for the best results
- Let the chicken rest for a few minutes after cooking to keep it juicy
- Serve the extra sauce for dipping.
- Try using a mix of cheeses for a different flavor profile
- For a smoky twist, grill the chicken breasts before assembling the dish
Make It A Meal
Alice Springs Chicken is versatile and pairs wonderfully with a variety of sides. Consider serving it with a fresh garden salad, steamed vegetables, or buttery mashed potatoes. For a heartier meal, garlic bread or a side of rice can be great additions. Don’t forget a refreshing beverage to complete your dining experience.
Storage
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days.
Copycat Alice Springs Chicken
Ingredients
for the sauce
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon grainy Dijon mustard
- ¼ cup honey
- 1 teaspoon garlic salt
for the chicken
- 1 ½ pounds chicken breast
- 1 tablespoon olive oil
- salt and pepper
- 8 slices cooked bacon About 2 slices per breast.
- 8 ounces Colby Jack cheese shredded
- 8 ounces mushrooms sliced
- ¼ cup green onion sliced
Instructions
- Preheat your oven to 375 ℉.
- Combine the mayonnaise, Dijon mustard, grainy Dijon mustard, and honey in a small bowl. Mix well until smooth and set aside.
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 2-3 minutes on each side, or until golden brown. Transfer the chicken breasts to a baking sheet and pop them in your preheated 375-F oven to finish cooking them.
- Meanwhile, in the same skillet, add the sliced mushrooms and cook until they are tender and browned, about 5 minutes.
- Remove the cooked chicken breasts from the oven. Top each breast with a generous amount of the honey mustard sauce, 2 slices of cooked bacon, followed by the cooked mushrooms.
- Sprinkle the shredded Colby Jack cheese evenly over the chicken breasts.
- Put the chicken on the baking sheet under the broiler for 2-3 minutes or until the cheese is melted and bubbling.
- Remove the dish from the oven and sprinkle the sliced green onions on top before serving.
Notes
Chef Jenn’s Tip
- Use a meat thermometer to ensure your chicken is cooked to an internal temperature of 165°F for the best results
- Let the chicken rest for a few minutes after cooking to keep it juicy
- Serve the extra sauce for dipping.
- Try using a mix of cheeses for a different flavor profile
- For a smoky twist, grill the chicken breasts before assembling the dish
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
I have a very ill BFF who eats his meals from his recliner, so prefers chicken pieces. I made this with cubed chicken, sautéed in the oil, then mushrooms with a minced garlic clove, bacon cooked and crumbled.
I layer the chicken in a broiler proof casserole, top with sauce, mushrooms, bacon and cheese. Broil until melty. It is pure love in every bite!!! Thank you again for such a wonderful recipe.