Outback Steakhouse Alice Springs Chicken Copycat Recipe
This copycat Outback Steakhouse Alice Springs Chicken is a honey mustard glazed chicken breast topped with sautéed mushrooms, crispy bacon, and melted Colby-Jack cheese. If you have been trying to figure out how to make it at home on a weeknight, this version comes together in about 35 minutes with a pan and a broiler.
It is one of those restaurant dishes that sounds fancier than it actually is. Once you have the marinade going, the rest builds quickly.
Why I Love This Recipe
The honey mustard does two jobs here: it marinates the chicken, keeping it juicy, and doubles as the sauce you spoon over at the end, so nothing goes to waste.
The combination of salty bacon, earthy mushrooms, and that tangy-sweet glaze is what makes this one worth repeating. Each element has a clear role, and nothing gets lost.
This is the version I keep coming back to because it tastes like the restaurant plate but uses ingredients already in most kitchens.
Recipe Ingredients
- 4 boneless, skinless chicken breasts – Pound to an even thickness for consistent cooking
- 3 tbsp Dijon mustard – The backbone of the marinade; whole grain also works
- 3 tbsp honey – Balances the sharpness of the mustard
- 2 tbsp mayonnaise – Adds body to the sauce so it clings to the chicken
- 1 tsp fresh lemon juice – Brightens the whole marinade
- 1 tsp garlic powder – For the chicken seasoning
- 1 tsp onion powder – Rounds out the savory base
- 1/2 tsp smoked paprika – Adds a subtle warmth and color
- 1/2 tsp salt – For seasoning the chicken
- 1/4 tsp black pepper – Freshly ground if you have it
- 8 strips bacon – Thick-cut holds up better under the broiler
- 8 oz cremini mushrooms – Sliced; baby bella or white button mushrooms work fine
- 1 tbsp olive oil – For cooking the mushrooms
- 1 cup shredded Colby-Jack cheese – The classic choice; Monterey Jack melts just as well
- 1 tbsp fresh parsley – Chopped, for garnish
Variations / Substitutions
- Chicken thighs – Boneless, skinless thighs stay even juicier than breasts; add about 3 minutes to the sear time.
- Yellow mustard – Milder and a little sharper than Dijon; the sauce will be slightly less complex but still good.
- Maple syrup instead of honey – Gives the glaze a deeper, more caramel-like sweetness.
- Turkey bacon – Works as a lower-fat swap; it crisps up faster, so watch it closely after about 6 minutes.
- Dairy-free cheese – A shredded dairy-free Cheddar-style cheese melts reasonably well under the broiler, though it takes an extra minute.
- Apple cider vinegar instead of lemon juice – Adds a slightly fruitier tang that works well with the honey.
If you enjoy this kind of honey mustard chicken, you might also like a Honey Mustard Baked Chicken Thighs recipe for a hands-off oven version.
How To Make Alice Springs Chicken
Step 1: Coat the Chicken in Marinade
In a medium bowl, whisk together the 3 tbsp Dijon mustard, 3 tbsp honey, 2 tbsp mayonnaise, and 1 tsp fresh lemon juice until smooth. Set aside about 3 tbsp of this mixture in a separate small bowl — you will use it as the finishing sauce later. Season the 4 chicken breasts with the 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper, then coat them thoroughly with the remaining marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
The longer the chicken sits, the more the honey mustard works its way into the surface. Even 30 minutes makes a noticeable difference in flavor depth.
Step 2: Crisp the Bacon
Cook the 8 strips of bacon in a large oven-safe skillet over medium heat for about 8 to 10 minutes, turning once halfway through, until crispy. Transfer to a paper-towel-lined plate and leave the drippings in the pan — you will sear the chicken in them. Once the bacon is cool enough to handle, break or chop each strip in half.
Keep an eye on the heat; bacon can go from golden to burnt fast once it starts crisping at the edges.
Step 3: Sear the Chicken
Pour off all but about 1 tsp of the bacon drippings from the skillet, then set it back over medium-high heat. Add the marinated chicken breasts and sear for 5 to 6 minutes per side, until each side has a deep golden-brown crust. The chicken does not need to be cooked through yet since it will finish under the broiler, but you want an internal temp of at least 150°F (66°C) before it goes in.
The honey in the marinade caramelizes quickly, so do not walk away during this step. If the pan gets too dark, drop the heat to medium after the first side.
Step 4: Sauté the Mushrooms
While the chicken rests on a plate, add the 1 tbsp olive oil to the same skillet over medium-high heat. Add the 8 oz sliced cremini mushrooms in a single layer and cook without stirring for 3 minutes, then toss and cook another 2 to 3 minutes until they are golden brown and reduced in size by about half.
Mushrooms release a lot of moisture, and stirring them constantly traps the steam. Leaving them alone for those first 3 minutes is what gets you the browning.
Step 5: Broil and Melt the Cheese
Set your oven broiler to high. Return the seared chicken breasts to the skillet and spoon the reserved 3 tbsp honey mustard sauce over each one. Pile the sautéed mushrooms on top, then lay 2 half-strips of bacon across each breast. Finish with the 1 cup shredded Colby-Jack cheese divided evenly across the 4 pieces. Broil on the top rack for 3 to 4 minutes, until the cheese is fully melted and bubbling with lightly browned spots, and the chicken reads 165°F (74°C) on an instant-read thermometer.
Watch the broiler closely after the 2-minute mark. The difference between bubbling and burnt cheese is about 60 seconds under direct heat.
Step 6: Plate and Garnish
Transfer each chicken breast to a warm plate and scatter the 1 tbsp chopped fresh parsley over the top. Serve immediately while the cheese is still molten and the bacon is crisp.
Recipe Tips
- Pound the chicken to an even thickness. Aim for about 3/4 inch. Uneven breasts cook unevenly, and the thin end dries out by the time the thick end is safe to eat.
- Do not skip the reserved sauce. Setting aside those 3 tbsp before marinating the raw chicken means you have a clean, safe sauce to spoon over right before broiling. Never use marinade that touched raw poultry as a finishing sauce.
- Use an oven-safe skillet. Cast iron or stainless steel goes straight from stovetop to broiler. If your skillet has a plastic handle, transfer everything to a broiler-safe baking dish before adding the toppings.
- Let the chicken rest 2 to 3 minutes after broiling. The juices redistribute and the cheese sets just enough to stay on the plate instead of sliding off when you cut in.
Sear times by breast thickness:
| Thickness | Sear Per Side | Broil Time |
|---|---|---|
| 1/2 inch | 4 minutes | 3 minutes |
| 3/4 inch | 5 to 6 minutes | 3 to 4 minutes |
| 1 inch | 7 minutes | 4 to 5 minutes |
How To Store
- Refrigerate – Store leftovers in an airtight container for up to 3 days. The cheese and toppings stay intact if you store each breast whole rather than sliced.
- Reheating – Warm in a 325°F (165°C) oven for 10 to 12 minutes, covered loosely with foil. The microwave works in a pinch but softens the bacon.
What To Serve With Alice Springs Chicken
A simple steamed or roasted broccoli is the most natural pairing because the slight bitterness cuts through the richness of the cheese and bacon. Seasoned rice or a baked potato works well underneath the chicken to catch the honey mustard sauce that drips off. For a lighter option, a crisp romaine salad with a lemon vinaigrette balances the salty, sticky glaze without competing with it.
Frequently Asked Questions
Can I make the marinade the night before?
Yes. Mix the full batch up to 24 hours ahead and store it covered in the fridge. Just remember to pull out the 3 tbsp finishing portion before the raw chicken goes in.
Can I cook this without a broiler?
Yes. After loading the toppings and cheese onto the seared chicken in the skillet, cover the pan with a lid or foil and set it over low heat for 3 to 4 minutes. The cheese will melt fully, though it will not have the browned spots from direct heat.
My cheese is melting but the chicken is not at 165°F yet. What should I do?
Tent the pan loosely with foil and return it to a 375°F (190°C) oven for another 5 minutes rather than leaving it under the broiler, which would burn the cheese before the chicken is safe.
Can I make this for 2 people instead of 4?
Yes. Halve every ingredient and use a smaller skillet. The cook times stay the same since they are based on thickness, not quantity.
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Alice Springs Chicken Recipe
Ingredients
Method
- Whisk together the 3 tbsp Dijon mustard, 3 tbsp honey, 2 tbsp mayonnaise, and 1 tsp lemon juice. Reserve 3 tbsp for finishing, then season the chicken with the garlic powder, onion powder, smoked paprika, salt, and pepper and coat in the remaining marinade. Refrigerate for at least 30 minutes.
- Cook the 8 bacon strips in a large oven-safe skillet over medium heat for 8 to 10 minutes until crispy. Remove and drain, keeping about 1 tsp drippings in the pan. Break each strip in half.
- Sear the marinated chicken over medium-high heat for 5 to 6 minutes per side until deeply golden, reaching at least 150°F (66°C) internally. Remove to a plate.
- Add the 1 tbsp olive oil to the skillet, then cook the 8 oz sliced mushrooms over medium-high heat without stirring for 3 minutes, then toss and cook another 2 to 3 minutes until browned.
- Set the broiler to high. Return the chicken to the skillet, spoon the reserved 3 tbsp sauce over each breast, top with mushrooms, bacon, and the 1 cup Colby-Jack cheese. Broil on the top rack for 3 to 4 minutes until the cheese is bubbling and the chicken hits 165°F (74°C).
- Transfer to warm plates and garnish with the 1 tbsp chopped parsley. Serve immediately.
