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?
Well-seasoned chicken, topped with crispy bacon, and lots of gooey cheese, sits on a pile of sliced mushrooms. A finger-licking good honey mustard sauce is drizzled over the top with more on the side for dipping.
If you've enjoyed this mouth-watering 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 homemade 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.
Here's what you'll need to make Alice Springs Chicken at home:
- 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.
- 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 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.
Here is how to make Alice Springs Chicken:
- Layer mushrooms on the bottom of a baking dish. It will seem like overkill. Put them in anyways because they shrink up, and you will want more mushrooms when everything is said and done. Place chicken breasts 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 sautee 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 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 reaches 165 °F. Use a meat thermometer, so you cook it perfectly.
- If the cheese begins to brown before the chicken is finished, loosely tent with aluminum foil. Cheese can also be added halfway through the cooking time.
Note: Some Alice Springs Chicken copycat recipes marinate chicken in the honey mustard sauce 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.
In the style of Outback Steakhouse, serve Alice Springs Chicken with a Ceasar salad, steak fries, and of course, a Bloomin' Onion, like this one from Gimme Some Oven.
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 leftovers in a sealed container in the refrigerator for about 3 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
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Alice Springs Chicken - Copycat Recipe
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
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.
This recipe was originally published on 6/13/13 and has been updated to improve the reader experience.