Copycat Outback Alice Springs Chicken is one of those restaurant favorites that’s surprisingly easy to recreate at home. Juicy chicken breasts are layered with honey mustard, crispy bacon, sautéed mushrooms, and melted cheese for a dinner that feels special but cooks like a weeknight meal.
This homemade version delivers the same bold flavor and creamy texture as the steakhouse classic. You control the ingredients, the portions, and the doneness.
If you love hearty chicken dinners with real flavor, this one deserves a spot in your regular rotation.
Why You’ll Love This Recipe
- Big, bold restaurant flavor made at home
- Simple pantry ingredients
- Family-friendly and crowd-pleasing
- Protein-packed and satisfying
- Easy to prep ahead
- Perfect for weeknights or casual entertaining
- Customizable with your favorite toppings
What Is Copycat Outback Alice Springs Chicken?
Copycat Outback Alice Springs Chicken is a homemade version of the popular Outback Steakhouse dish. It features seared chicken breasts topped with honey mustard sauce, sautéed mushrooms, crispy bacon, and melted Colby Jack cheese.
The dish is finished in the oven until bubbly and golden. It’s rich, savory, slightly sweet, and layered with texture in every bite.
Ingredients
Boneless skinless chicken breasts – Pound to even thickness for consistent cooking
Salt and black pepper – Simple seasoning base
Paprika – Adds color and subtle depth
Olive oil – For searing the chicken
Mushrooms – Sliced; white or cremini work well
Cooked bacon – Crispy and crumbled or halved strips
Colby Jack cheese – Classic choice for melt and flavor
Honey mustard sauce – Use homemade or your favorite bottled version
Fresh parsley (optional) – For garnish
How to Make Copycat Outback Alice Springs Chicken
- Preheat the oven to 375°F. Lightly grease a baking dish.
- Season the chicken on both sides with salt, pepper, and paprika.
- Heat olive oil in a skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden brown. It does not need to be fully cooked yet.
- Remove the chicken and set aside. In the same skillet, sauté the mushrooms until softened and lightly browned.
- Spread a thin layer of honey mustard over each chicken breast.
- Place the chicken in the prepared baking dish. Top with sautéed mushrooms and crispy bacon.
- Cover generously with shredded Colby Jack cheese.
- Bake for 15–20 minutes, or until the internal temperature reaches 165°F and the cheese is melted and bubbly.
- Rest for 5 minutes before serving. Garnish with parsley if desired.
Image Alt Text: Copycat Outback Alice Springs Chicken topped with bacon, mushrooms, and melted cheese in a baking dish
Recipe Tips
- Pound chicken evenly to avoid dry edges.
- Sear first for flavor and better texture.
- Don’t skip resting time after baking.
- Use freshly shredded cheese for smoother melting.
- Keep the honey mustard layer thin so it doesn’t overpower the dish.
Substitutions and Variations
- Swap Colby Jack for Monterey Jack or sharp cheddar.
- Use turkey bacon if preferred.
- Skip mushrooms if your family doesn’t enjoy them.
- Add sliced onions for extra depth.
- Make it spicy with a dash of cayenne in the seasoning.
What Can Go Wrong (and how to fix it)
Chicken turns out dry – Overcooking is usually the cause. Use a meat thermometer and pull at 165°F.
Cheese browns too quickly – Loosely tent with foil and continue baking.
Sauce tastes too sweet – Balance it with a little Dijon or a splash of apple cider vinegar.
Mushrooms release too much liquid – Cook them fully in the skillet before adding to the chicken.
What to Serve With Copycat Outback Alice Springs Chicken
- Garlic mashed potatoes
- Steamed broccoli
- Roasted asparagus
- Wedge Salad
- Buttered rice or pilaf
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 325°F oven until warmed through, or microwave in short intervals. Cover loosely to prevent drying out.
Time-Saving Tips
- Use pre-cooked bacon.
- Prep mushrooms in advance.
- Make honey mustard sauce ahead of time.
- Shred cheese and store it in the refrigerator until ready to use.
Leftovers
Slice leftover chicken and use it in wraps, salads, or grain bowls. It also makes a hearty sandwich filling.
You can even dice it and fold it into a casserole for a second easy dinner.
People Also Ask (FAQs)
Can I make Copycat Outback Alice Springs Chicken ahead of time?
Yes. Assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours. Bake when ready to serve.
Can I grill the chicken instead?
Absolutely. Grill the chicken first, then add toppings and finish in the oven until the cheese melts.
What is the best cheese to use?
Colby Jack is traditional, but Monterey Jack or mild cheddar works well, too.
Can I freeze this recipe?
It can be frozen after baking. Cool completely, wrap tightly, and freeze up to 2 months. Thaw before reheating.
Is this recipe gluten free?
It can be, depending on the honey mustard used. Always check labels.
Final Thoughts
Copycat Outback Alice Springs Chicken is a reliable, flavor-packed dinner that feels restaurant-worthy without being complicated. It’s hearty, satisfying, and easy enough for busy nights.
Once you make it at home, you may never order it out again.
Grilled Alice Springs Chicken
Ingredients
- 1/4 cup honey mustard sauce
- 4 chicken breast halves, boneless, skinless – about 6-oz portions
- 8 oz sliced white button or baby Bella mushrooms
- Salt and Ground Black pepper
- 4 slices Bacon, cut in half
- 1 cup Monterey & Cheddar Cheese Blend, shredded
- 1 tbsp fresh Flat leaf parsley, chopped (optional)
Instructions
- Prepare the Grill. Pre-heat the grill to medium-high heat (about 350 degrees F).
- Grill the Chicken. Season the chicken with salt and pepper on both sides. Grill the chicken for 7 to 8 minutes per side or until a thermometer reads 165°F and the juices run clear. Remove from the grill and set aside to rest on a grill safe sheet pan [paid link], cast iron pan, or pizza stone.
- Sauté the Mushrooms. While the chicken cooks, in a small skillet, sauté the sliced mushrooms with 1 tsp oil. Sauté until the mushrooms have let out most of their liquid and have started to turn brown, about 5 to 7 minutes. Remove from pan and set aside.
- Fry the Bacon. Into the same pan, add the bacon slices. Cook until well-done turning as needed – about 5 to 7 minutes. Remove to a paper towel to drain excess oil.
- Assemble the chicken: Brush each seared chicken breast with 1 tbsp of honey mustard. Spoon sauteed mushrooms over the top. Place two halves of cooked bacon on top of each chicken breast. Sprinkle 1/4 cup of Monterey and Cheddar Cheese blend onto each breast.
- Melt the Cheese: Place the pan of prepared chicken breasts back onto the grill over indirect heat and cook for 5 to 7 minutes or until the cheese is melted and starting to bubble.
- Garnish: Sprinkle each chicken breast with 1/2 teaspoon parsley before serving.
- Serve: Serve with extra honey mustard as a dipping sauce, if desired. For a complete meal, steam broccoli and add air fryer or baked french fries for a complete 30-minute meal.
Notes
• Sear first to build flavor and lock in moisture.
• Use freshly shredded Colby Jack for the smoothest melt.
• Cook mushrooms fully before topping to avoid excess liquid.
• Bake just until internal temperature reaches 165°F.
• Let rest 5 minutes before serving to keep juices inside.
• Assemble ahead and refrigerate up to 24 hours before baking.
• Store leftovers up to 3 days; reheat gently to prevent drying.
Nutrition
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The grilled flavor makes the difference and the honey mustard is amazing.
I really think so, too!
My favorite thing to order and happy to make it at home