Outback Steakhouse Alice Springs Chicken – Copycat Chicken Recipe
This Outback Steakhouse Alice Springs Chicken is a delicious copycat chicken recipe with juicy chicken, crispy bacon, melted cheese, and honey mustard sauce—perfect for dinner.
Equipment
- Mixing bowls
- Whisk
- Skillet
- Baking dish
- Meat thermometer
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup Dijon mustard
- ½ cup honey
- ½ cup mayonnaise
- 8 slices bacon
- 1 cup mushrooms, sliced
- 1 cup Monterey Jack cheese, shredded
- 1 cup Cheddar cheese, shredded
- 1 tbsp olive oil
- Salt & pepper to taste
Instructions
- Make Sauce: Whisk Dijon mustard, honey, and mayonnaise until smooth. Reserve half for serving.
- Marinate Chicken: Place chicken in half of the sauce. Cover and refrigerate 2–12 hours.
- Cook Bacon & Mushrooms: Fry bacon until crisp. Remove, then sauté mushrooms in bacon fat with olive oil until tender.
- Assemble: Place marinated chicken in baking dish. Top with reserved sauce, bacon strips, mushrooms, and shredded cheeses.
- Bake: Bake at 375°F for 25–30 minutes until chicken reaches 165°F and cheese is bubbly.
- Serve: Garnish with parsley. Serve with baked potatoes, fries, or steamed veggies.
- Pro Tip: Layer cheese last for gooey melt and use bacon fat for mushrooms to maximize flavor.
Notes
- Healthier Swaps: Use turkey bacon or Greek yogurt in the sauce.
- Variations: Vegetarian version with mushrooms and cheese baked over tofu or cauliflower.
- Storage: Refrigerate leftovers up to 3 days; reheat in oven for best texture.
- Make‑Ahead: Assemble and refrigerate, then bake before serving.