Published | Updated | By Laura
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This Outback Copycat Alice Springs Chicken is a restaurant meal made easy at home. This cheesy chicken recipe is made in just one skillet for easy prep. Smothered and covered with cheese and bacon this is sure to be a crowd-winning meal!
Table of Contents
What is Alice Springs Chicken?
Outback Steakhouse is known for many delicious original dishes, and their Alice Springs Chicken is one of them. It consists of marinated grilled chicken breasts topped with sautéed mushrooms, crumbled bacon, melted cheese with a honey mustard sauce. While I don't have their exact recipe, I did my best to recreate it with a few personal touches.
What's different about mine than theirs, you might ask. From my research, they start with a marinated chicken, and I don't marinate mine first. I added onions because I love the combo of sautéed mushrooms and onions. I also season mine with cajun seasoning and use hot honey in the dipping and basting sauce because everything is better with a little heat (in my opinion...but this can be adjusted to your desired level of heat).
When you want a restaurant-quality meal at home, this one will fit the bill! It's tender, juicy, and heats up excellent as leftovers! If you like the flavors of this dish, you have to check out its slider version Chicken Sliders Recipe! They are both out of this world delicious!
Why You’ll like this Recipe
- Anything described as "smothered and covered" you know is delicious!
Ingredients for Alice Springs Chicken Recipe
Ingredient Amounts Listed in the Recipe Card Below
- Regular or Light Mayonnaise
- Regular or Spicy Honey
- Dijon Mustard
- Bacon
- Mushrooms
- Onion
- Butter
- Boneless Skinless Chicken Breasts
- Tony Chachere's Seasoning
- Colby Jack Seasoning
- Green Onions, optional
Tools You’ll Need
- Large Skillet
- Small Mixing Bowl
- Anything described as "smothered and covered" you know is delicious!
- It's a great option when you're trying to save money by eating at home!
- The sweet heat sauce paired with the savory bacon and cheese is incredible!
- You need only 1 skillet for this dish!
How to Make Alice Springs Chicken Copycat
- While the oven preheats oven to 400°F, prepare the basting/dipping sauce. In a small bowl, whisk together mayonnaise, honey, and Dijon mustard.
- Cook bacon until crispy in a large oven-safe skillet then remove from the pan.
- In the same skillet, cook mushrooms and onions in a tablespoon of the bacon grease 5-7 minutes or until lightly browned and tender. Transfer to a bowl.
- Season the chicken on both sides with Tonys. Sear the chicken in the skillet in butter on medium-high heat for 3 minutes on each side. Turn off the heat.
- Place the cooked mushrooms and onion on top of the the chicken breasts. Spoon ¾ of the honey dijon mayo mixture over top.
- Sprinkle crumbled bacon and cheese evenly on each chicken breast.
- Bake uncovered for 10 minutes or until chicken reaches an internal temperature of 165°F.
- Serve with the remaining honey mustard sauce and garnished with sliced green onions.
Tips and Substitutions
- Make sure the chicken breasts are ¾" thick prior to cooking. You can do this by halving them with a knife or pounding them inside a Ziploc bag with a mallet.
- If you don't like the heat Tony Chachere's or hot honey gives this dish, you can easily swap for salt and pepper or an all-purpose salt blend and regular honey.
- Boneless skinless chicken thighs can be substituted for chicken breasts. Simply adjust the cooking time to ensure a minimum internal temperature of 165°F is met. We prefer our thighs around 175°F.
- The mushrooms in this recipe can be baby bella, button, or cremini mushrooms.
- This Easy Alice Springs Chicken Copycat pairs well with lots of side dishes but some of my favorites are:
- Baked Sweet Potato or Baked Potato
- Buttered Potatoes
- Smooth and Creamy White Mac and Cheese
- Glazed Brussels Sprouts
- Crispy Parmesan Roasted Cauliflower
- Crispy Green Beans
- Loaded Restaurant Salad
Storage
- Store in an airtight container in the refrigerator for up to 3-4 days.
- Freeze in an airtight container up to 3 months. Thaw overnight in the refrigerator before reheating.
- Ensure the chicken is reheated to above the safe minimum internal temperature of 165°F.
Frequently Asked Questions
Why is it called Alice Springs Chicken?
I put that within my recipe title so that you know it's inspired by Outback Restaurant's famous dish. There is a town in the Northern Territory of Australia called Alice Springs.
Can I use boneless skinless chicken thighs instead of chicken breasts?
Absolutely! Just adjust the cooking time to meet the minimum safe internal temperature time needed.
What if I don't like mushrooms and/or onions?
You can omit either or both from the recipe. Onions are not in the original Outback dish, I added them because I like them.
Can I use turkey bacon?
Yes! Crispy turkey bacon, ham, or prosciutto could be used in this recipe.
Is this gluten-free?
Yes. There are no gluten-containing ingredients in my recipe. As always, be sure to check your individual ingredients for potential allergens.
Is this low-carb or keto-friendly?
There are 17 grams of carbohydrates in 1 serving. This comes primarily from the honey in the basting and dipping sauce.
More Recipes Like This
- Down Under Chicken Sliders
- Cheesy Ranch and Bacon Potatoes
- Smothered and Covered Pork Chops
- Sweet and Spicy Glazed Chicken
- Marry Me Chicken
Print Recipe Rate this Recipe Pin Recipe
4.94 from 15 votes
Alice Springs Chicken Copycat Recipe
This juicy Outback Copycat Alice Springs Chicken is a restaurant meal at home that's a true showstopper. Smothered and covered with cheese, bacon, veggies and served with a sweet sauce, it's weeknight dinner heaven. Better yet, it's made with just one skillet!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: American
Keyword: chicken
Servings: 6 servings
Calories: 385kcal
Ingredients
- ¾ cup regular or light mayonnaise
- ¼ cup regular or spicy honey
- 2 tablespoons dijon mustard
- 6 thick bacon slices
- 8 ounces mushrooms sliced
- 1 cup thinly sliced yellow onion
- 2 tablespoons unsalted butter or reserved bacon grease
- 1 ½-2 pounds boneless, skinless chicken breasts ¾-inch thick
- 1 teaspoon Tony Charachere Creole Seasoning or any creole/cajun seasoning blend
- 1 cup Colby jack cheese
- Garnish: sliced green onions
Instructions
Preheat oven to 400°F.
In a small bowl, whisk together mayonnaise, honey and dijon mustard.
In a large, oven-safe skillet on medium-high, cook bacon until crispy then remove from the pan.
Reserve 1 tablespoon of the bacon grease in the pan, and add sliced mushrooms and onion. Cook 5-7 minutes or until lightly browned and tender. Transfer to a bowl.
Pound chicken breasts to ¾” thickness and season on both sides with Tonys. Add butter to the skillet and cook chicken breasts in a single layer in the skillet, about 3 minutes on each side. Turn off the heat.
Return the cooked mushrooms and onion on top of the the chicken breasts. Spoon on top ¾ of the honey mustard sauce. Distribute the crumbled bacon and cheese evenly.
Bake uncovered for 10 minutes or until chicken reaches an internal temperature of 165°F. Serve with the remaining honey mustard sauce and garnished with sliced green onion.
Video
Notes
- Make sure the chicken breasts are ¾" thick prior to cooking. You can do this by halving them with a knife or pounding them inside a zip-topbag with a mallet.
- If you don't like the heat Tony Chachere's Creole Seasoning or hot honey gives this dish, you can easily swap for salt and pepper or an all-purpose salt blend and regular honey.
- Boneless skinless chicken thighs can be substituted for chicken breasts. Simply adjust the cooking time to ensure a minimum internal temperature of 165°F is met. We prefer our thighs around 175°F.
- The mushrooms in this recipe can be baby bella, button, or cremini mushrooms.
Nutrition
Serving: 1serving | Calories: 385kcal | Carbohydrates: 17g | Protein: 31g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 591mg | Potassium: 633mg | Fiber: 1g | Sugar: 15g | Vitamin A: 393IU | Vitamin C: 4mg | Calcium: 170mg | Iron: 1mg
Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!
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Reader Interactions
Comments
Brittany
As soon as I saw this recipe, I knew I needed to make it. Had to get creative because we were surprisingly out of Dijon, but I had a tiny jar of Dijon mustard from the deli and added some smoked mustard seasoning to make up the difference. I also highly recommend using Applewood bacon (HEB’s is fantastic). 5 stars! This will be made again :).Paired with roasted sweet potato medallions and asparagus *chef’s kiss*
Reply
Laura Ashley
Oh, Brittany!! This comment made my heart so happy to read! Thank you SO much!! I’m so happy you made it and that it was such a hit. That bacon sounds PERFECT with it too! Your whole meal sounds WONDERFUL! Thank you!!
Stephanie Mccollum
when I seen the video today I knew I had to make this and it did not disappoint, as my 15!year old grandson said it was phenomenal,I will definitely be making this againLaura Ashley
Phenomenal...that is WONDERFUL!! I'm so happy you made it and that it was such a hit! THANK YOU!!
Susan
Good heavens! I would give this recipe 100 stars if I could! I didn't have mushrooms, used French's Dijon mustard, pre-sliced colbyjack cheese and cut back on prep time and fat by using precooked thin microwave bacon, crumbled. I sautéed the onions in a touch of butter. This was SO delicious. My husband loved it as well. It's a winner and a repeat. Thank you for your inspiration!
SusanReply
Laura Ashley
Oh Susan, that made my heart so happy! THANK YOU!! I love that it was such a hit with you and your hubby!
Elaine B.
This sounds like a perfect dinner for two. Haven't made before but will try soon
Reply
Laura Ashley
Thank you!! I hope you do and hope you love it too!😁
Jacque Gregory
Amazing recipe! Followed recipe exactly. Really quick, easy and delicious.Reply
Laura Ashley
Well that is just WONDERFUL, Jacque!! I’m so excited you made it and liked it so much!!😁
Katrina
I made this and it was a BIG HIT. You almost wanted to lick the plate. I love your recipes!!Reply
Laura Ashley
HAHA!! This flat out made my heart so happy! Thank you so much, Katrina! I love that it was such a hit and that you like my recipes too!
Lani
Great Flavors! Used Fontina Cheese. I just wish I had pounded the chicken breast a little thinner.Reply
Laura Ashley
I'm so happy you made it and liked it! Fontina sounds amazing on it too!
