Outback Steakhouse Alice Springs Chicken Recipe – Easy Copycat Dinner
Outback Steakhouse Alice Springs Chicken is a savory and indulgent dish featuring juicy chicken breasts topped with crispy bacon, sautéed mushrooms, melted cheese, and a drizzle of tangy honey mustard sauce. This easy copycat recipe brings the flavors of the restaurant favorite straight to your kitchen. Perfect for family dinners, gatherings, or anyone craving a bold and satisfying meal, it’s a comfort food classic that always impresses.
Equipment
- Skillet or frying pan
- Baking dish
- Mixing bowl
- Knife + cutting board
- Foil (for baking/resting)
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup honey mustard (homemade or store-bought)
- 1 cup mushrooms, sliced
- 6 strips bacon, cooked until crisp
- 1 ½ cups shredded Colby Jack or Monterey Jack cheese
- 2 tbsp butter (for sautéing mushrooms)
- Salt & pepper to taste
- Fresh parsley (optional garnish)
Instructions
- Marinate Chicken: Coat chicken breasts in honey mustard. Cover and refrigerate for at least 2 hours.
- Sear Chicken: Heat skillet with butter or oil. Sear chicken on both sides until golden brown.
- Sauté Mushrooms: In the same pan, cook mushrooms in butter until tender and caramelized. Set aside.
- Layer Ingredients: Place seared chicken in a baking dish. Top with mushrooms, bacon strips, and shredded cheese.
- Bake: Preheat oven to 375°F (190°C). Bake for 15–20 minutes until cheese is bubbly and chicken is cooked through.
- Rest & Serve: Let chicken rest for 5 minutes before serving. Garnish with parsley if desired.
Notes
- Cheese Tip: Freshly shredded cheese melts better than pre-shredded.
- Protein Swap: Chicken thighs can be used for juicier results.
- Make Ahead: Assemble and refrigerate before baking for easy entertaining.
- Pairings: Serve with roasted potatoes, rice, or a crisp salad.
- Storage: Refrigerate leftovers up to 3 days; reheat in oven for best texture.