Alice Springs chicken has never tasted better than it does when made fresh in the comfort of your own home. This copycat Outback steakhouse recipe features all the flavors you can find in the restaurant dish in an easy to make meal at home.

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Anyone else ever crave Outback?

Can’t just be me.

On days when my hankering for some of my favorite meals from Outback get really intense and I don’t want to leave the house to get the carryout I crave, what am I to do?

Make my own easy version of a favorite of course!

This copycat Outback Steakhouse Alice Springs chicken tastes just like the restaurant dish but can feed my entire family for a fraction of the cost.

Plus, I don’t have to leave my house to enjoy it.

Don’t mind if I do.

What is Alice Chicken?

Alice chicken is a popular dish at Outback Steakhouse.

Think Outback is only for steaks and Bloomin’ onions? No way!

This grilled chicken breast gets loaded with sautéed mushrooms, crisp bacon, and tons of melted cheese. Then the whole melty mess gets covered with honey mustard sauce.

With that kind of flavor combo, it’s no wonder why it’s my go to whenever we have Outback!

Ingredients

To make this you’ll need:

Chicken breasts– Boneless, skinless breasts, pounded to 1/2 inch in thickness.
Seasoning salt
Bacon– Cut in half.
Mushrooms– Slice them. I like to buy the pre sliced ones to save time.
Cheese– Shredded Colby Jack or cheddar.
Honey Mustard– Either homemade or your favorite store bought brand.

To make your own homemade honey mustard, you’ll need:

Mustard– Plain, yellow mustard- but you could sub Dijon if that’s what you have on hand.
Corn syrup– For some extra sweetness.
Mayonnaise– Real, full fat mayo and not low fat or mayonnaise style dressing.
Honey– You might need to add more honey depending on how strong your base mustard is.

How to Make

This copycat recipe is so easy you’ll wonder why you’d ever go out!

To make it, prepare your chicken breasts by pounding them thin with a meat mallet.

Then, sprinkle the chicken breasts with seasoning salt.

Cover the seasoned chicken with plastic wrap and refrigerate it for 30 minutes.

Once you’ve got your chicken refrigerating, whisk all the ingredients together for the honey mustard and cover it before refrigerating that as well.

Then, cook bacon in a large skillet until crisp.

Once the bacon is nice and crispy, remove it from the pan but keep the grease in the pan.

Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned.

Move chicken to a 9×13 baking dish.

Coat each chicken breast in honey mustard, then layer them with mushrooms, bacon, and shredded cheese.

Bake in a 350° oven for 30 minutes, or until cheese is melted and bubbly and chicken is cooked through.

Serve with extra honey mustard sauce for dipping.

Enjoy!

Storing Leftovers

Store leftovers of this in an airtight container in the fridge for up to 4 days.

Reheat in a warm oven until warmed through.

Tips and Tricks

If your chicken breasts are very thick, it may be easier to filet them instead of pounding them to the proper thickness.
Don’t discard the bacon grease and make sure you use it to cook the chicken.
You may need to adjust the amount of honey you use based on your mustard.

Other Outback Inspired Recipes

This copycat Alice Springs chicken is one of my favorite ways to enjoy flavors of Outback Steakhouse at home. Make it the next time you are craving a taste of down under.

Looking for other Outback inspired recipes? Try these:

If you’ve tried these ALICE SPRINGS CHICKEN, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

two halves of copycat alice springs chicken stacked on top of each other on a white plate in a pool of honey mustard sauce

Copycat Outback Steakhouse Alice Springs Chicken Recipe

5 from 2 votes

Print Pin Rate

Course: Dinner, Entree, Main Course

Cuisine: American

Prep Time: 10

Cook Time: 45

Marinade Time: 30

Total Time: 1 25

Servings:

Calories: 901kcal

Author: Meaghan @ 4 Sons R Us

Ingredients

4 boneless, skinless chicken breasts pounded to 1/2 inch in thickness (if they’re really thick it can be easier to just fillet them)
seasoning salt
6 slices bacon halved
1 cup sliced fresh mushrooms
2 cups shredded Colby Jack cheese
1/2 cup mustard
1/4 cup corn syrup
1/4 cup mayonnaise
1/4 cup honey

US Customary - Metric

Instructions

In a small bowl combine the mustard, corn syrup, mayonnaise, and honey, mixing well. Add more honey if necessary, depending on how spicy/strong your base mustard is. Refrigerate and chill before using.
Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
Meanwhile, cook bacon in a large skillet until crisp. Remove bacon. ***Do not discard grease.***
Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Move chicken to a 9×13 pan.
Spread some of the prepared honey mustard onto each breast, then layer with mushrooms, bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done.
Serve with extra honey mustard sauce for dipping.

Notes

If your chicken breasts are very thick, it may be easier to filet them instead of pounding them to the proper thickness.
Don't discard the bacon grease and make sure you use it to cook the chicken.
You may need to adjust the amount of honey you use based on your mustard.

Nutrition

Did you make this recipe?Share it on Instagram @4sonsrus or tag #4sonsrus!

recipe originally published December 8, 2013

This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.