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This Alice Springs Chicken Recipe is a copycat of the Outback Steakhouse favorite and always gets rave reviews. Just layer, bake, and wait for the applause!
Alice Springs Chicken is one of my hero dinners because everyone gets so excited when I make it! What's not to like?
Juicy chicken, topped with crispy bacon, and lots of gooey melted cheese, sits on a pile of mushrooms. A finger-licking good honey mustard sauce is drizzled over the top with more on the side for dipping.
It brings the same joy as the beloved Lily's Chicken from Bonefish Grill, with its luscious lemon butter sauce, or the smoky BBQ flavor of Chili's Monterey Chicken.
Don't worry! We've eliminated the guesswork of how they do it at the restaurant so you can savor the challenge and the delicious results.
If you've enjoyed this mouthwatering chicken entree at Outback Steakhouse, then you know what all the fuss is about. If not, you're in for a treat!
You'll love this easy dinner recipe because:
- It's a budget-friendly alternative to dining out.
- It takes minutes to prepare, and you can sit back and relax while it bakes in the oven.
- You can make it healthier and lower-carb by following our tips below.
Jump to:
Ingredients
Here's what you'll need to make Alice Springs Chicken at home:
- Boneless Skinless Chicken breasts - Cut large breasts in half to keep baking time to a minimum.
- Mushrooms - Slice fresh button or baby Bella mushrooms.
- Bacon - Cook bacon in the microwave and then crumble or cut into smaller pieces. See the section below.
- Variation: Use turkey bacon or cut down the amount of bacon to reduce the calories and fat in this recipe.
- Monterey Jack cheese - Shred or use slices. Colby Jack or cheddar cheese can be used instead.
- Seasoning salt is a blend of seasoning and spices often used in savory dishes. If you don't have it, generously season the chicken with salt and pepper.
- Honey mustard sauce is a critical component of the recipe. Don't buy a bottle in the condiment section of the store. Make our homemade version below!
How to Cook Bacon in the Microwave
If you're trying to get dinner on the table quickly, use this process for cooking bacon in the microwave. Place 4 bacon strips on a microwave-safe plate lined with 2-3 paper towels, and cover with a few more paper towels. Cook on high for about 3 minutes and for short 30-second bursts after that.
Bacon doesn't need to be super crispy at this point since it will cook some more in the oven.
Honey Mustard Sauce
Here's what you'll need to make a honey mustard sauce that can be used in this recipe and for other purposes as well:
You'll find plenty of bottles of honey mustard at the store. But this fresh, homemade one is top-rated.
It is a carefully blended ratio of the following:
- Mayonnaise (¾ cup)
- Honey (¼ cup)
- Dijon mustard (2 Tablespoons)
I've played around with the proportions many times. This is the winning combination.
Combine ingredients in a small bowl using beaters or whisking well by hand. A portion of the sauce is reserved for drizzling and dipping at serving time.
Make it healthier: Adjust the amount of sauce used to reduce calories. You can also experiment with various honey alternatives, like monk fruit honey.
Directions with Pictures
Here is how to make this easy recipe for Alice Springs Chicken:
- Layer mushrooms on the bottom of a baking dish. It will seem like overkill. But they shrink up, and you will want more mushrooms when everything is said and done. Place chicken breasts in a single layer on top of the mushrooms and sprinkle with seasoning salt.
- It is not necessary to sear chicken before baking it. However, taking this step will make the standalone chicken more flavorful!
- I'll let you in on a secret. If you love mushrooms, add more, as in twice as much if you want!
- You do not need to saute the mushrooms. Liquid is released from mushrooms as they cook. It will mix with the sauce and be left behind when you lift the chicken out of the baking dish. However, taking this step will reduce the amount of liquid in the pan and is a step many people like to take.
- Place pieces of bacon on top of the chicken and drizzle honey mustard sauce over everything.
- Keep a quarter to a third of the sauce to serve on the side.
- Important: Reserved sauce should never touch raw chicken!
- Sprinkle lots of Monterey Jack cheese over the top.
- Of course, you can use less cheese and lower the calorie count.
- Bake uncovered in a 350°F oven for about 25 minutes or until the internal temperature of the chicken reaches 165 °F. Use an instant-read thermometer so you can cook it perfectly.
- If the cheese begins to brown before the chicken is finished, loosely tent it with aluminum foil. Cheese can also be added halfway through the cooking time.
Note: Some Outback Steakhouse Alice Springs Chicken recipes marinate chicken in the honey mustard marinade before cooking it. We just don't find it necessary to take this step. The chicken is smothered with sauce and cheese and is always juicy and tender.
Top Tips
Want to take this delicious chicken recipe to the next level?
- Sauté the mushrooms before adding them to the baking dish. Add a tablespoon or butter or olive oil to a large skillet and cook the sliced mushrooms for about 5 minutes over medium-high heat to release some of their liquid.
- Sear the chicken for one or two minutes on each side in the same pan used for the sautéed mushrooms.
What to Serve with Alice Springs Chicken
Any of these side dishes will round out this dinner: Caesar salad, steak fries, mashed potatoes, mashed cauliflower, or green beans. Add a sprig of fresh parsley for a finishing touch.
And, in the style of Outback Steakhouse, don't forget a Bloomin' Onion appetizer, like this one from Gimme Some Oven.
FAQ
It's named after the third-largest town in Northern Australia. Outback Steakhouse is famous for Aussie-style dishes, so it makes sense.
Storage, Reheating, Make-Ahead
- Refrigerator. Store leftover Alice Springs Chicken in an airtight container in the refrigerator for 3-4 days.
- Reheat. Drizzle leftover honey mustard sauce over the top. Cover and warm in the oven on low heat (325°F) or in the microwave at 50% power.
- Make-Ahead. Prep the honey mustard sauce and bacon ahead of time to save time at the dinner hour.
More Copycat Chicken Recipes
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Copycat Alice Springs Chicken Recipe
Ingredients
Alice Springs Chicken
- 8 ounces mushrooms sliced
- 16 ounces chicken breast boneless, skinless
- 1 teaspoon Seasoning Salt
- 1 Honey Mustard Sauce recipe below
- 4 slices bacon cooked
- 1 cup Monterey Jack cheese shredded
Honey Mustard Sauce
- ¾ cup mayonnaise
- ¼ cup honey
- 2 Tablespoon Dijon mustard
Instructions
Alice Springs Chicken
- Preheat oven to 350 °F.
- Layer mushrooms in the bottom of a baking dish.
- Add chicken and sprinkle with seasoning salt.
- Top with bacon and about ¾ of the honey mustard sauce. Reserve about ¼ of the sauce to serve on the side (the reserved sauce should never touch raw chicken.)
- Sprinkle cheese over the top.
- Bake uncovered for about 30 minutes or until chicken is cooked through and reaches an internal temperature of 165 °F..
Honey Mustard Sauce
- Use beaters to mix mayonnaise, honey and Dijon mustard until well-combined.
Notes
- Sauté the mushrooms before adding them to the baking dish. Add a tablespoon or butter or olive oil to a large skillet and cook the sliced mushrooms for about 5 minutes over medium-high heat to release some of their liquid.
- Sear the chicken for one or two minutes on each side in the same pan used for the sautéed mushrooms.
- Refrigerator. Store leftover Alice Springs Chicken in an airtight container in the refrigerator for 3-4 days.
- Reheat. Drizzle leftover honey mustard sauce over the top. Cover and warm in the oven on low heat (325°F) or in the microwave at 50% power.
- Make-Ahead. Prep the honey mustard sauce and bacon ahead of time to save time at the dinner hour.
Nutrition
This recipe was originally published on 6/13/13 and has been updated to improve the reader experience.
Jannet says
I love this kind of flavors, mustard with honey❣️tks!
Debbie Shaffer G says
This sounds delicious, will try this weekend.
Jennifer McBeth says
This was so good! I used baby portabella mushrooms, I think the regular white button mushrooms might get mushy- cut thick. I would add more mushrooms (but we had enough, because my husband doesn't like them). Turkey bacon was perfect (that is what I had). Served it with roasted broccoli (olive oil) seasoned with lemon juice, zest and hot pepper. Loved it- thank you!
Marjory Pilley says
I'm so happy you enjoyed it! Sounds like a delicious meal.
Pam says
I made this and it very tasty, only change I would make is to cook the mushrooms first.
Carrie says
Made this last night for dinner with steak fries. Very easy. Did not change anything except saved honey mustard to spoon on top. Delicious and will be baking again. Would be good with pork chops too.
Chris Morningstar says
Mine was very watery. Don’t know whether is was chicken or mushrooms?
Tobey Worthington says
I prepare the bacon ahead of time so it is an easier week day meal. I also pound out the chicken and add seasoning the day before so it has time to “marinate” in. Love this recipe!
Barb says
Will the lemon pepper chix recipe work with fresh fish???
My husband has a history of heart issues and loves fish. I gix it often, but I am allergic to seafood. So I usually ha a beef patty or chix with him.
Marjory Pilley says
Yes it does! I frequently use it on basa, tilapia, and corvina.
Barb Miller says
Hi Marjory, Now its 2022, we are still in COVID mode in Ohio and I am always looking for new chicken recipes. Now I am 71, watching my weight, anemic, and not as active as I was 9 years ago. I've given up butter, but my favorite foods are still mushtooms, bacon and cheese. I put them in omelets, use them with meatloaf, on top of pizza, and on grilled sandwiches. Also I love mustard. This revipe looks great for no carb meals.Have ýou tried adding a leafy green somehow?
What is your latest version? Thanks
Marjory Pilley says
Hello! You can definitely turn this into a full sheet pan meal. Broccoli and cauliflower florets would hold up nicely. Scatter them around the chicken and save some honey mustard sauce to drizzle over the top at serving time. Enjoy!
Mia says
Delicious & easy
PAM says
I made this for the first time for my family last night after seeing it on a YouTube video. I have to say it got rave reviews and was absolutely delicious!! The chicken was so moist and the flavor that the mushrooms picked up from cooking with the chicken and honey mustard sauce was divine. I am so glad that I used an 20-oz. package of sliced white mushrooms so that there were extra to eat. I would certainly make this to serve to guests and I do plan on making it again!!
Marjory Pilley says
I'm so glad you enjoyed it! I couldn't agree with you more. Always add extra mushrooms! It always seems like I'm adding way to many, but I'm always wrong.
Amy says
Delish dinner and will be added to my rotation. Only thing I will do different next time is extra mushrooms and not put the cheese on till towards the end of cooking. The cheese seemed a little over cooked and not gooey like I would have preferred.
Marion Luther says
The recipe looks like 2 chicken breasts I have one. That equals 16 ounces. Is that good enough
Marjory Pilley says
Yes! There will be plenty of sauce and ingredients.
Jodi says
Loved this recipe! So did the whole family. I use my own honey mustard recipe and served over rice pilaf. I am not a mushroom lover but they tasted great in this recipe. Very easy to make! I also just used real bacon crumbles to make it even easier. Turned out great!
David M Danyels says
I made it tonight and it was delicious. I'm not sure what I did wrong but it was very watery. Was that from the mushrooms? The watery part was just cosmetic because the flavor was still there. I will definitely make it again but I would like some suggestions of what I did wrong and can avoid it being watery the next time.
Thanks,
David
Marjory Pilley says
Hi! The mushrooms do make it a little watery since they are not cooked in advance. It's also important to make sure the honey mustard sauce is fully combined. But, I do know what you mean. My solution has always been to reserve some of the honey mustard sauce for serving, plate the chicken and mushrooms and then drizzle a little on top to finish the dish!
Atiya says
Amazing!! It taste just like Outback’s. Sometimes I grill the chicken and then put it in the oven.
Sherry says
We made this tonight for my sister’s birthday - It’s her favorite Outback meal. Everyone loved it! As was suggested in the comments above, we browned the chicken first, and sautéed the mushrooms. It was delicious! Made my sister happy! Thank you!
Kimberly says
The chicken will take longer than 30 minutes to cook. Just checked mine and it is still raw in the middle. Should have put them in the air fryer first and let them finish in the oven.
Cathy says
I've made it multiple times and it's just as good if not better than the outback. Thanks for sharing 🙂
Marjory Pilley says
I'm so glad you enjoyed it! Thanks for your comment!
Adriana says
I made this recipe for dinner last night and OMG it was delicious!!!! I had garlic mashed potatoes on the side and it was the perfect combination! Thank you for fabulous idea!
Marjory Pilley says
Your so welcome. I'm glad you enjoyed it!
Sarah says
Making this now. 30 min gone by and it's not even close to being cooked thru. But of course the cheese is dark already!
Marjory Pilley says
Hi! The time will vary based upon the thickness of the chicken. If the top is getting too brown, tent it with aluminum foil!
Theresa Young says
Are you supposed to use DRY Dijon Mustard or prepared?
Marjory Pilley says
Use prepared Dijon Mustard!
Laura Gray says
Made this tonight and it was awesome! I did make a Keto friendly honey mustard using liquid stevia instead of honey. I’m the only one in my family who like mushrooms so I piled a huge amount under my piece of chicken. It’s definitely in the dinner rotation now. Thanks so much!9
Marjory says
Thanks for the keto tip! I always add more mushrooms so I can have extra! So glad you enjoyed it! 🙂
R L says
Delicious! Thanks for sharing this recipe!
Marjory says
I'm so glad you enjoyed it! Thanks for your feedback!
Sarah says
This was so good. I added a little lemon to the honey mustard sauce and it was even better. I broiled it for the last minute or so to crisp the bacon and cheese.
Thanks for the recipe!
Marjory says
LOVE the tips! Thanks for sharing!
Julia Williams says
I did not like the honey mustard sauce. I think that 3/3 us better! 1 part mayo; 1 part honey and 1 part grey poupon mustard.
Marjory says
Any honey mustard sauce will work! 🙂
Jeanette Simmons says
Loved the honey mustard sauce. I put the honey in the micro as was suggested. Then added the other ingredients.
It is very tasty. Thank you!
Marjory says
I'm so glad you enjoyed it! 🙂
Alise A says
Hello ? can’t wait to make tomorrow for dinner. I want to make in a 9/13 pan and double recipee. Do I need to bake for longer? ?? thank you so much!
Marjory says
Hi! You will likely need to cook it for a little longer, maybe 10 minutes. We strongly suggest that you use a food thermometer since the cook time will vary depending upon thickness of the chicken. However, if you don't have one, then check it at 30 minutes and go from there. Also, try not to overlap the chicken in the dish. I hope you enjoy it!!
Jennifer says
Well since this page seems to still be active I thought I better tell y'all I already made this one time, it was a hit! And the oven is pre-heating for it this evening! We eat keto so this is perfect, we just don't use as much honey mustard. Thanks for the great recipe!
Marjory says
Always love comments! So glad you like it! 🙂
Linda says
Thank you for sharing. Absolutely wonderful!
Marjory says
I'm so glad you liked it! Thanks for your feedback!
Cori says
I made this tonight for my mom, Alice Springs Chicken is her favorite! We were all amazed!!! Absolutely fabulous!!! Definitely a keeper.
Marjory says
Thanks for your comment! I'm so glad you enjoyed it!
Marlene says
I loved It! One of the best recipes we have had!
Marjory says
I'm so glad you enjoyed it! 🙂
Sara L says
I am late to this blog post - but just had to comment that the honey mustard sauce is bang on - tastes absolutely perfect. Made it for my cooking club ladies and they loved the dish.
Marjory says
I'm so glad you enjoyed it!
dot walker says
you are so good at being able to duplicate restaurant recipes. wondering if you could give me a recipe for Tuscan Chicken from O'Charleys that is not on the menu any more. I loved it!!
Marjory says
I've never heard of it...but, I sure like the name! I'll check it out!
Maggie says
Oh my. Delicious does not begin to describe this. Of course the boys like extra bacon so this recipe allows me to cater to the hubby and children. Simply scrumptious. Thanks
David says
This is my favorite recipe of all time and I don't have to go out to dinner for it! I get rave reviews every time I make it!
Marjory says
I'm so glad you enjoy it! 🙂
Gloria says
Yum!!!
I made this for dinner tonight for the first time and it was sooo good. I'll be making Alice Springs chicken like this from now on. The only thing I omitted was the mushrooms since we don't care for them.
Marjory says
So glad you enjoyed it!
Kathy says
Tonight is the first night I am making this recipe like it says. Before I sliced the thicker chicken breasts in half, pounded them, floured them and fried them in butter to brown. I fried up the mushrooms. I used the low fat olive oil mayonaisse with peppercorns and the sauce tasted just as good. I used precooked bacon for the top and lower fat cheddar jack cheese on top. My husband asks for this every week. Tonight I didn't fry the chicken. I don't think this recipe is very fattening as long as you don't load it with cheese. One of these days I will work it out on Sparkpeople recipe maker. (If one uses center cut bacon, it is even less fat yet). Thank you for a wonderful recipe. Love that honey mustard and you are right, it's perfect.
Marjory says
So glad you like it. My hubby asks for this all the time too! 🙂
tarre says
When pounding the chicken and changing the recipe it is no longer Alice Springs chicken, it is merely Kathy's chicken.
Adele Aiken says
Can this dish be made ahead - either prepped early in the day or maybe cooked and frozen.
Marjory says
Yes - you can use both of these methods!
shirley says
do i need to cut the breast to make them thinner....mine are fairly thick...fat!
Marjory says
Hi! You can adjust the cook time up for thicker breasts or pound them down a little bit. It's very helpful to use a meat thermometer if you have one.
Angela says
If I cooked two of this recipe ahead and froze one how would you recommend reheating?
Marjory says
You could assemble one without cooking it first and freeze it in an aluminum tin. Make sure the mushrooms are on the bottom so that they are covered by the chicken and sauce and that the honey mustard mixture is well combined. Defrost in the refrigerator and cook as you normally would.
Missy says
This meal rocks!! I finally found an awesome honey mustard recipe! This comes the closest to Outback's Alice Spring Chicken than any other recipe I've tried......Delicious!!
Marjory says
Thanks for sharing your experience! I'm so glad you liked it!
Joanna says
Made this tonight and loved it. Honey mustard is awesome...used regular mustard because I did not have Dijon. Might brown the chicken in a skillet first next time, but flavor is spot on!
Marjory says
I'm so glad you liked it! 🙂
jen says
I've never been to Outback Steakhouse but this recipe was awesome! In case anyone else is interested in making the servings a little calorically lighter here's what I did: used half the sauce, sliced the chicken breasts in half using two large breasts to create 4 thinner cutlets, used double the mushrooms, used half the cheese, and used Hellmann's light mayonnaise in the sauce. I cooked it in the oven for about 10 minutes 350 then put it under the broiler for another 5 to 10 minutes, until the bacon was crisp and the chicken was cooked through. I love this recipe and wouldn't feel bad eating this lighter version fairly often! Thanks so much dinner mom! this was my first time trying one of your recipes and I'll surely be back for more.
jen says
oops I forgot one thing. I also roasted mushrooms all alone for about 30 minutes before I assembled the rest of the dish. They came out so delicious this way!
Marjory says
Thanks so much for stopping by and commenting. I'm thrilled that you liked it. 🙂 Love your tips!!!
Carol says
Wow this looks amazing! We are hosting an AFS student from Germany and she is convinced that we put bacon and cheese on everything. I will have to make this for her just to further confirm her suspicions.
Marjory says
Thanks! If she's been enjoying bacon and cheese...then I'm sure she will love this!
Carol says
I made this for supper tonight. Slamdunk! Thanks for the great recipe I will be making time and time again!
Marjory says
Thanks so much for your comment. I'm so glad you liked it!!
Jester says
Modified the recipe slightly for my low-carb diet and it came out fantastic! Thank you!
Marjory says
Wonderful! I'm guessing you modified the sauce a bit. I can enjoy this with just a wee bit of sauce since there is so much cheese, bacon and mushrooms!
Happy Chefx says
Followed the recipe & instructions .... this was excellent and easy-to-make ! We enjoyed it very much. Will definitely cook it again for dinner soon. Thanks for a nice meal.
Marjory says
Thanks so much for sharing! I'm so glad you liked it.
Donna says
In the oven now. I'm not a big fan of cheese but put it on there anyway and added some dry onions
Marjory says
I hope you enjoyed it! The crunchy onions sound like a nice addition!
karey says
Its in the oven right now, can't wait!
Marjory says
Wonderful! I hope you enjoyed it!
Tom says
I will be making these this weekend. Sounds really good. Thanks.
Marjory says
I hope you enjoy it! 🙂
Consuelo says
This look fantastic!!! I'm crazy for the honey-mustard combination and mushrooms simply make this dish perfect 😉
Marjory says
Thank you! I often add more mushrooms so I can have lots of extras on the side 🙂
Ninie says
Outback, upstate, wherever...THIS is a Deelish recipe !!
Marjory says
I'm thinking an Alice Springs Chicken Salad sounds good too! I remember having one at the original Outback in Tampa.