Outback Steakhouse Alice Springs Chicken

If you love restaurant-style chicken dinners, this Outback Steakhouse Alice Springs Chicken copycat is one you’ll want to make again and again. Tender grilled chicken breasts are coated with a sweet and tangy honey mustard sauce, topped with golden sautéed mushrooms, crispy bacon, and plenty of melted cheese.

The combination is incredibly satisfying: savory chicken, earthy mushrooms, smoky bacon, creamy melted cheese, and a sweet-tangy honey mustard sauce come together in every bite.

The original restaurant dish is served with honey mustard, sautéed mushrooms, crisp bacon, and melted Monterey Jack and Cheddar cheeses.

For a halal-friendly version, use halal-certified beef or turkey bacon instead of pork bacon.

Why You’ll Love This Recipe

Tender, juicy chicken breasts
Sweet and tangy homemade honey mustard
Golden sautéed mushrooms
Crispy halal bacon
Plenty of melted cheese
Restaurant-style flavor at home
Easy enough for a family dinner
Perfect with mashed potatoes, fries, rice, or vegetables

Ingredients

For the Chicken

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon garlic powder

For the Honey Mustard Sauce

½ cup mayonnaise
¼ cup Dijon mustard
¼ cup honey
1 teaspoon lemon juice
½ teaspoon garlic powder
Pinch of black pepper

For the Topping

8 slices halal-certified beef or turkey bacon, cooked until crisp
8 ounces mushrooms, thinly sliced
1 tablespoon butter
1 tablespoon olive oil
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1 tablespoon chopped fresh parsley

How to Make Alice Springs Chicken

1. Prepare the Honey Mustard Sauce

Add the mayonnaise, Dijon mustard, honey, lemon juice, garlic powder, and black pepper to a small bowl.

Whisk until completely smooth.

Taste and adjust the balance if desired. Add a little more honey for sweetness or Dijon mustard for extra tang.

Reserve about half of the sauce for serving and keep it refrigerated.

The remaining sauce can be used to coat the chicken.

2. Prepare the Chicken

Place the chicken breasts between two sheets of plastic wrap or parchment paper.

Gently pound the thickest parts until the breasts are relatively even in thickness.

This helps the chicken cook more evenly.

Pat the chicken dry.

Season both sides with salt, black pepper, paprika, and garlic powder.

Brush or coat the chicken with some of the honey mustard sauce.

For deeper flavor, cover and refrigerate for 30 minutes to 1 hour.

3. Cook the Bacon

Cook the halal beef or turkey bacon in a skillet until crisp.

Transfer it to a paper towel-lined plate to remove excess grease.

Once cool enough to handle, break or cut each piece into smaller portions.

Set aside.

4. Sauté the Mushrooms

Melt the butter with the olive oil in a skillet over medium-high heat.

Add the sliced mushrooms.

Cook for approximately 5–8 minutes, stirring occasionally.

The mushrooms should become tender and lightly browned.

Season with a small pinch of salt and black pepper.

Remove from the skillet and set aside.

5. Cook the Chicken

Heat the same skillet over medium-high heat.

Add the chicken breasts.

Cook for approximately 4–6 minutes per side, depending on thickness.

The outside should develop a beautiful golden-brown color.

The chicken does not need to be completely finished at this stage if you are going to finish it in the oven.

Transfer the chicken to a lightly greased baking dish.

6. Assemble the Chicken

Preheat the oven to 350°F (175°C).

Spread a generous layer of honey mustard sauce over each chicken breast.

Add the sautéed mushrooms.

Arrange the crispy halal bacon over the mushrooms.

Finally, cover each chicken breast with a generous mixture of Monterey Jack and Cheddar cheese.

7. Bake Until the Cheese Melts

Place the baking dish in the preheated oven.

Bake for approximately 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is completely melted.

For an especially golden cheese topping, switch the oven to broil for the final 1–2 minutes.

Watch carefully so the cheese doesn’t burn.

8. Garnish and Serve

Remove the chicken from the oven and let it rest for about 5 minutes.

Sprinkle with fresh parsley.

Serve with the reserved honey mustard sauce on the side.

The Secret to Great Alice Springs Chicken

Don’t Overcook the Chicken

Chicken breast can become dry when overcooked. Use an instant-read thermometer and cook until the thickest part reaches 165°F (74°C).

Brown the Mushrooms Properly

Don’t overcrowd the skillet. Give the mushrooms enough room to release moisture and develop golden-brown edges.

Use Two Cheeses

Monterey Jack provides excellent melting and a creamy texture, while Cheddar adds a stronger cheesy flavor.

Reserve Some Sauce

Don’t use all the honey mustard during cooking. A little extra sauce served alongside the finished chicken makes the dish even better.

Easy Side Dishes

Serve this chicken with:

Garlic mashed potatoes
Crispy French fries
Seasoned rice
Roasted potatoes
Steamed broccoli
Roasted carrots
Green beans
Garden salad
Creamy coleslaw
Corn on the cob

For a complete restaurant-style plate, serve one chicken breast with mashed potatoes and roasted vegetables.

Variations

Spicy Alice Springs Chicken

Add ¼ teaspoon cayenne pepper to the chicken seasoning or mix a little hot sauce into the honey mustard.

Extra Cheesy

Add an additional ½ cup of shredded cheese before baking.

Mushroom Lover’s Version

Increase the mushrooms to 12 ounces for an even more generous topping.

Grilled Version

Grill the seasoned chicken until nearly cooked through, then transfer it to an oven-safe dish and finish with the sauce, mushrooms, bacon, and cheese.

Creamier Honey Mustard

Add an extra tablespoon of mayonnaise to the sauce for a richer, creamier consistency.

Make-Ahead Instructions

The honey mustard sauce can be prepared up to 3 days ahead and stored covered in the refrigerator.

The mushrooms and bacon can also be cooked ahead of time.

For the freshest result, assemble and bake the chicken shortly before serving.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3–4 days.

Reheat gently in the oven or air fryer until thoroughly heated.

Keep extra honey mustard refrigerated separately.

Frequently Asked Questions

What is Alice Springs Chicken?

Alice Springs Chicken is a chicken entrée associated with Outback Steakhouse. The restaurant describes it as grilled chicken breast topped with honey mustard sauce, sautéed mushrooms, crisp bacon, and melted Monterey Jack and Cheddar cheese.

Can I use chicken thighs?

Yes. Boneless, skinless chicken thighs work very well and tend to remain juicy. Adjust the cooking time according to their size.

Can I use regular bacon?

For a halal-friendly recipe, use halal-certified beef or turkey bacon. If dietary restrictions aren’t a concern, regular bacon can be used.

Can I use only Cheddar cheese?

Yes. The traditional combination uses Monterey Jack and Cheddar, but Cheddar alone works well.

Can I make this without mushrooms?

Absolutely. Simply leave them out, although mushrooms are one of the signature toppings of the dish.

Can I make the sauce ahead of time?

Yes. The honey mustard sauce can be made several days ahead and refrigerated in a covered container.

Recipe at a Glance

Prep Time: 20 minutes
Marinating Time: 30 minutes
Cook Time: 30 minutes
Total Time: About 1 hour 20 minutes
Servings: 4
Oven Temperature: 350°F (175°C)

Final Thoughts

This Outback Steakhouse Alice Springs Chicken is a fantastic way to turn ordinary chicken breasts into a rich, restaurant-inspired dinner. The sweet honey mustard, savory mushrooms, crispy halal bacon, and melted cheese create a combination that’s hard to resist.

Serve it with creamy mashed potatoes and roasted vegetables for a complete comfort-food dinner, or pair it with a crisp salad for something lighter.

Once you try this homemade version, it may become one of your favorite ways to prepare chicken.

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