If you’ve ever ordered Alice Springs Chicken at Outback Steakhouse, you already know why it’s such a favorite. Juicy chicken. Smoky bacon. Sautéed mushrooms. A blanket of melted cheese. And that sweet-tangy honey mustard that ties everything together.
This copycat version brings the same “restaurant dinner at home” feeling, without being fussy. It’s weeknight-friendly, but it still feels like you did something special. The best part? You can prep most of it ahead, then finish everything fast when you’re ready to eat.
OUR BEST TIP: Don’t guess when the chicken is done. Use an instant-read thermometer and pull the chicken at 165°F (74°C). It keeps the meat tender and makes the timing way less stressful.
You Will Love This Copycat Alice Springs Chicken
BIG, BOLD FLAVOR: The honey mustard isn’t just a dip. It’s a sauce, a marinade, and the secret that makes the whole dish taste “right.”
DINNER THAT FEELS SPECIAL: Melty cheese and bacon have a way of turning simple chicken breasts into a plate that looks (and tastes) like you ordered it out.
EASY TO PREP AHEAD: Cook the bacon, mix the sauce, slice the mushrooms—then dinner comes together fast when you’re hungry.
Alice Springs Chicken Ingredients
This recipe has a handful of components, but none of them are complicated. You’re basically building layers: seasoned chicken, a quick honey mustard, buttery mushrooms, crisp bacon, then cheese on top.
You’ll want to shred the cheese yourself if you can. Pre-shredded cheese works, but fresh-shredded melts smoother and gives you that gooey, stretchy top.
You’ll need:
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4 boneless, skinless chicken breasts (about 2 pounds / 900 g total)
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1½ teaspoons kosher salt
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¾ teaspoon black pepper
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon smoked paprika (optional, but it adds a subtle “grill” vibe)
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2 tablespoons olive oil
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8 slices bacon
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2 tablespoons unsalted butter
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10 ounces white mushrooms, sliced
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½ cup yellow onion, finely diced (optional, but great with the mushrooms)
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2 cloves garlic, minced
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1 tablespoon Worcestershire sauce (optional, adds savory depth)
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1 cup shredded Monterey Jack cheese
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1 cup shredded sharp cheddar cheese
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Chopped fresh parsley (optional garnish)
Honey Mustard Sauce
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½ cup mayonnaise
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¼ cup honey
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2 tablespoons Dijon mustard
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1 tablespoon yellow mustard
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1 tablespoon lemon juice (or apple cider vinegar)
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¼ teaspoon salt
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¼ teaspoon black pepper
Ingredient Substitutions and Additions
You’ve got room to tweak this without losing what makes it Alice Springs Chicken.
CHICKEN: Chicken breasts are classic, but boneless thighs work too. They’re naturally juicier. Just plan a few extra minutes of cook time.
CHEESE: Monterey Jack + cheddar is the closest “restaurant-style” combo. You can swap in Colby Jack, mild cheddar, pepper jack, or even a little mozzarella for extra stretch.
MUSHROOMS: White mushrooms are easy and mild. Baby bella mushrooms bring a deeper flavor. Either works.
HONEY MUSTARD: If you don’t love mayonnaise-based sauces, use Greek yogurt in place of mayo. The flavor turns a little tangier and lighter, but still really good.
ADD A LITTLE HEAT: A pinch of cayenne in the honey mustard or a few sliced jalapeños with the mushrooms gives it a gentle kick.
What Makes Alice Springs Chicken Taste Like the Restaurant
This dish hits because it balances a few different things on one fork.
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Sweet + tangy: Honey mustard brings both, and it cuts through the richness of bacon and cheese.
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Savory layers: Bacon and mushrooms add that salty, earthy “steakhouse” feeling.
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Texture: Crisp bacon on top of tender chicken, with mushrooms that stay silky and soft.
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Melty finish: Cheese seals the deal and makes it feel indulgent.
If one part is off—dry chicken, watery mushrooms, bland sauce—you notice. So we’re going to handle each piece the right way.
How to Make Outback Steakhouse Alice Springs Chicken
This method uses a quick stovetop sear and finishes in the oven, which is the easiest way to get juicy chicken and perfectly melted cheese.
Step-by-step
STEP ONE: Cook the bacon in a large skillet over medium heat until crisp. Transfer to a paper towel-lined plate. Once cool, roughly chop or crumble. Leave about 1 tablespoon of bacon drippings in the skillet and discard the rest (or save it).
PRO TIP: If you’re short on time, bake the bacon at 400°F (205°C) for 15–20 minutes on a foil-lined sheet pan. Less mess, and it cooks evenly.
STEP TWO: Make the honey mustard sauce. In a bowl, whisk together ½ cup mayonnaise, ¼ cup honey, 2 tablespoons Dijon, 1 tablespoon yellow mustard, 1 tablespoon lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper. Taste it. If you like it sweeter, add a drizzle more honey. If you want more tang, add a tiny splash more lemon.
STEP THREE: Prep the chicken. Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, garlic powder, onion powder, and smoked paprika.
OUR RECIPE DEVELOPER SAYS: If your chicken breasts are thick on one end and thin on the other, pound them to an even thickness (about ¾-inch). It helps them cook evenly, so you’re not overcooking the thin end while waiting on the thick end.
STEP FOUR: Sear the chicken. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side, until golden.
You’re not trying to cook the chicken all the way through here. You’re building flavor and getting color.
STEP FIVE: Bake to finish. Preheat the oven to 375°F (190°C). Transfer the skillet to the oven and bake the chicken for 10–15 minutes, depending on thickness, until the thickest part reaches 165°F (74°C).
If you don’t have an oven-safe skillet, move the chicken to a baking dish.
STEP SIX: While the chicken bakes, sauté the mushrooms. In the same skillet (or a separate pan), melt 2 tablespoons butter over medium heat. Add the diced onion (if using) and cook for 2 minutes. Add sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until they release their liquid and start to brown. Stir in minced garlic and cook for 30 seconds. Add 1 tablespoon Worcestershire sauce if using, then remove from heat.
PRO TIP: Don’t overcrowd the mushrooms. If your pan is small, cook them in two batches. Overcrowding makes them steam instead of brown.
STEP SEVEN: Build the topping. Once the chicken is cooked through, spoon 1–2 tablespoons of honey mustard sauce over each chicken breast. Add a generous pile of sautéed mushrooms, then sprinkle with bacon.
STEP EIGHT: Add cheese and melt. Top each piece with a mix of Monterey Jack and cheddar. Return the skillet to the oven for 3–5 minutes, or broil for 1–2 minutes, just until the cheese is melted and bubbly.
Watch closely if you broil. Cheese can go from perfect to too browned fast.
STEP NINE: Rest and serve. Let the chicken rest for 5 minutes. Serve with extra honey mustard on the side for dipping.
Honey Mustard Sauce Tips
This sauce does a lot of work in the recipe, so it’s worth making it taste exactly how you want it.
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If it tastes too sharp, add a little more honey.
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If it tastes too sweet, add a touch more Dijon or a few extra drops of lemon juice.
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If it feels too thick, thin it with a teaspoon of water at a time.
Want it closer to a “dipping sauce” texture? Chill it for 30 minutes. It thickens slightly in the fridge and tastes even better once the flavors settle.
Mushroom Topping Tips
Mushrooms are the quiet hero here. They add moisture and savoriness that keeps the chicken from feeling plain.
A few things help:
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Slice mushrooms evenly so they cook at the same pace.
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Cook long enough that the liquid evaporates and the mushrooms start to brown.
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Salt lightly at the end. Salt early draws out water, which is fine, but too much early on can make them soggy.
If you want extra flavor, add a pinch of thyme while they cook. Keep it light. You don’t want the herbs taking over.
How to Serve Alice Springs Chicken
This is a “main character” kind of dinner. It’s rich, cheesy, and satisfying, so I like pairing it with sides that keep the plate balanced.
A few solid options:
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Mashed potatoes (creamy and classic)
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Roasted potatoes (crispy edges are perfect with extra honey mustard)
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Steamed green beans or broccoli
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A simple side salad with a tangy vinaigrette
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Rice if you want something easy that soaks up sauce
And don’t forget the extra honey mustard on the table. People always want more.
Make Ahead Tips
This recipe is much easier when you treat it like a few small steps instead of one long cooking session.
Here’s what you can do ahead:
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Mix the honey mustard sauce up to 5 days in advance.
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Cook the bacon up to 3 days in advance.
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Slice the mushrooms and onion the night before.
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Sauté the mushrooms ahead, then rewarm them when it’s time to assemble.
When dinner time hits, you’re basically just cooking chicken and melting cheese. That’s it.
How to Store Outback Alice Springs Chicken
If you’re lucky enough to have leftovers, they reheat well. Just don’t blast them with high heat or the chicken can dry out.
IN THE FRIDGE: Store leftovers in an airtight container for 3 to 4 days.
IN THE FREEZER: Freeze in a freezer-safe container for up to 2 months. For best texture, freeze the chicken and toppings together, and pack extra honey mustard sauce separately if possible.
REHEATING (BEST METHOD): Reheat in the oven at 350°F (175°C), covered with foil, for 15–20 minutes or until heated through.
REHEATING (MICROWAVE): Heat on medium power in 1–2 minute intervals, covered, until warm. Add a small spoonful of honey mustard on top before microwaving to help keep the chicken moist.
NOTE: Always reheat chicken until it reaches 165°F (74°C).
Alice Springs Chicken FAQs
Can I grill the chicken instead of baking it?
Yes. Grill seasoned chicken over medium heat until it reaches 165°F (74°C), then top with honey mustard, mushrooms, bacon, and cheese. Close the lid for a minute or two to melt the cheese.
Can I make this in the air fryer?
You can. Air fry the seasoned chicken at 375°F (190°C) for about 10–14 minutes (time depends on thickness), flipping halfway through. Then add toppings and air fry for another 1–2 minutes to melt the cheese.
How do I keep chicken breasts from drying out?
Even thickness, a quick sear, and pulling right at 165°F (74°C). Let it rest for a few minutes too. That rest matters.
Can I use turkey bacon?
You can, but it won’t be as crisp or smoky. If you do, cook it until well browned so it adds real texture.
Is this gluten-free?
It can be. Most ingredients are naturally gluten-free, but check labels on Worcestershire sauce and mustards to be sure.
Outback Steakhouse Alice Springs Chicken
Ingredients
For the chicken
- 4 boneless skinless chicken breasts (about 2 pounds / 900 g)
- 1½ teaspoons kosher salt
- ¾ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika optional
- 2 tablespoons olive oil
For the toppings
- 8 slices bacon
- 2 tablespoons unsalted butter
- 10 ounces white mushrooms sliced
- ½ cup yellow onion finely diced (optional)
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce optional
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- Chopped parsley optional garnish
Honey mustard sauce
- ½ cup mayonnaise
- ¼ cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon lemon juice or apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook bacon in a skillet over medium heat until crisp. Transfer to paper towels. Roughly chop once cooled.
- In a bowl, whisk together mayonnaise, honey, Dijon mustard, yellow mustard, lemon juice, salt, and pepper. Set aside.
- Pat chicken dry. Season both sides with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden.
- Transfer skillet to a 375°F (190°C) oven and bake for 10–15 minutes, until chicken reaches 165°F (74°C).
- While chicken bakes, melt butter in a skillet over medium heat. Add onion (if using) and cook 2 minutes. Add mushrooms and cook 6–8 minutes until browned. Stir in garlic for 30 seconds. Add Worcestershire sauce (if using), then remove from heat.
- Spoon 1–2 tablespoons honey mustard over each cooked chicken breast. Top with mushrooms and bacon.
- Sprinkle with Monterey Jack and cheddar. Return to oven 3–5 minutes (or broil 1–2 minutes) until cheese is melted.
- Rest 5 minutes. Serve with extra honey mustard sauce.
Notes
- Pound thick chicken breasts to an even thickness (about ¾-inch) so they cook evenly.
- Shred cheese fresh for the smoothest melt.
- For best leftovers, reheat covered at 350°F (175°C) until warmed through.
Nutrition
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