When you think of Outback Steakhouse, the first thing that comes to mind is often their juicy steak, but the Alice Springs Chicken stands out as a must-try favorite. This chicken recipe is made from seasoned chicken breasts marinated in a rich honey-mustard sauce, then topped with crispy bacon, melted cheese, and savory mushrooms.
It’s a dish you can make from scratch, and it’s just as satisfying as any steak on the menu. The chicken vs steak battle can be tough, but this dish easily wins in flavor. Whether you’re obsessed with chicken or looking to try something new, this delicious recipe will make a perfect addition to your meal plan.
I first came across this Alice Springs Chicken on Pinterest, where I found a post from a former employee who shared helpful clues about the honey-mustard sauce ratio. Inspired by the comment, I decided to experiment and recreate the dish in my own kitchen.
After a few attempts, I was able to recreate a version that’s just as divine as the original. The pile of cheese, bacon, and mushrooms on top of the chicken makes every bite a flavor-packed experience, proving this must-try recipe is well worth adding to your regular menu.
Ingredient notes
Chicken: While Outback uses chicken breast, you can switch things up with quick-cooking cutlets or even juicy thighs if that’s what you prefer. Just make sure to plan for about 1 ½ pounds in total for 4 servings.
Mushrooms: People tend to either love them or dislike them. If you’re not a fan, feel free to skip them—Alice Springs Chicken will still taste amazing without them!
Colby Jack Cheese: You can use any shredded cheese for this dish, but Colby Jack really does the trick for that perfect melt.
Step-by-step instructions
To Make the Marinade:
- In a small bowl, whisk together mustard, honey, mayonnaise, and lemon juice. Once mixed, reserve about ¼ cup of the sauce in a covered container and place it in the refrigerate until you’re ready to serve.
- For the chicken, place the chicken breast in a large plastic zipper-top bag. Pour the remaining sauce into the bag, then turn the chicken to ensure it’s evenly coated. Allow it to refrigerate for at least 30 minutes or, for best results, leave it overnight
To Make the Chicken:
- Preheat oven to 400 degrees. While the oven heats, get a large oven-proof skillet and place it on medium-high heat. Add butter to the skillet and let it heat until foaming.
- Add the mushrooms to the skillet and sauté for about 5 to 7 minutes until they’ve released most of their liquid and have started to turn brown. Once done, transfer the mushrooms to a bowl and wipe out the skillet to get rid of any leftover bits.
- In the same skillet, add some oil and heat it until shimmering. Place the chicken in a single layer, making sure to discard any remaining marinade. Let it cook without moving for about 5 minutes until a golden-brown crust forms.
- Flip each piece of chicken and cook for about 5 minutes longer until the second side is browned.
- Once the chicken is cooked, divide the mushrooms evenly over the chicken, and top with bacon and cheese. Cover the skillet and place it in the oven to bake for about 10 to 15 minutes, until the chicken reaches 165°F in the thickest part when tested with an internal thermometer. Remove from oven, garnish with parsley, and serve with the reserved sauce on the side for dipping
Recipe tips and variations
Yield: This recipe serves 4, with each person getting 1 chicken breast along with sauce and all the toppings.
Storage: Leftovers can be stored in the refrigerator for up to 4 days, as long as they are covered.
Make Ahead: You can marinate the chicken in the refrigerator for up to 1 day before cooking.
Aussie Appetizers: Kick off your Outback meal with appetizers inspired by the restaurant. Try Grilled Shrimp [on the Barbie], Air Fryer Chicken Wings, seared Ahi Tuna, or crispy Coconut Shrimp.
Soups and Side Salads: Keep the Outback theme going with hearty options like Loaded Baked Potato Soup, French Onion Soup, a chilled Wedge Salad with Blue Cheese Dressing or Ranch Dressing, or a fresh Caesar Salad.
Steakhouse Potatoes and Sides: Complete your meal with classic Outback sides. Options include creamy Mashed Potatoes, a Baked Potato (with or without cheese and cooked bacon), Lemon Rice Pilaf, roasted Broccoli, roasted Asparagus, roasted Brussels Sprouts, or indulgent Steakhouse Mac and Cheese
Ingredients
For the marinade:
1/2 cup Dijon mustard (I prefer this French brand!)
1/2 cup honey
1/4 cup mayonnaise
1 teaspoon lemon juice
For the chicken:
4 boneless, skinless, chicken breasts (about 1 ½ pounds, see note 1)
2 tablespoons butter
8 ounces white button mushrooms or cremini mushrooms, trimmed and sliced (see note 2)
1 tablespoon olive oil
4 slices bacon cooked and chopped into 2-inch pieces (I use uncured)
2 cups Colby Jack cheese shredded (see note 3)
2 tablespoons fresh parsley for garnish, optional
Salt and freshly ground black pepper
Instructions
To Make the Marinade:
- In a small bowl, whisk together mustard, honey, mayonnaise, and lemon juice to create a smooth marinade. Once mixed, reserve about ¼ cup of the sauce in a covered container and place it in the refrigerate until it’s time to serve.
- For the chicken, place the chicken breast in a large plastic zipper-top bag. Pour the remaining sauce into the bag, then turn the chicken to make sure it is evenly coated. Let it refrigerate for at least 30 minutes or, for best results, leave it overnight to marinate
To make the chicken:
- To start, preheat your oven to 400 degrees. While it’s heating, grab a large, oven-proof skillet and place it over medium-high heat. Add butter to the skillet and let it foam up – this will create the perfect base for cooking.
- Once the butter has foamed, it’s time to add the mushrooms. Let them sauté for about 5 to 7 minutes until they have released most of their liquid and started to brown nicely. After they’re done, transfer them to a bowl and give the skillet a quick wipe to prepare it for the next step.
- Now, pour a little oil into the same skillet. Allow it to heat until it’s shimmering, then carefully place the chicken in a single layer. Don’t touch it until a golden-brown crust forms, which should take about 5 minutes. This step locks in the flavor, giving you that deliciously crispy texture
- Start by flipping each piece of chicken and continue to cook it until the second side is nicely browned, which should take about 5 minutes. Once browned, divide the mushrooms and spread them evenly over the chicken. Next, top the chicken with bacon and cheese for that rich, flavorful combination.
- Once everything is layered, cover the skillet and place it in the oven to bake. You’ll want to cook it until the chicken reaches 165 degrees when checked with an internal thermometer at the thickest part. This should take around 10 to 15 minutes.
- After baking, remove from the oven and garnish with parsley, if desired. Don’t forget to season with salt and freshly ground black pepper for that perfect touch. Finally, serve the chicken with the reserved sauce on the side for dipping.
FAQ
Why is it Called Alice Springs Chicken?
The name Alice Springs Chicken comes from the founders of Outback Steakhouse, who were inspired by an Australian theme. They chose the name after Alice Springs, a small town in Australia, and the Joey menu for kids, which features young kangaroo. This is how they created the unique and memorable name for their dish that carries a touch of Australia in every bite.
What is the Dipping Sauce For Alice Springs Chicken?
There’s a lot of debate among readers, with some suggesting barbecue sauce as the perfect pairing. However, the menu is clear: Alice Springs Chicken is marinated in and served with a delicious honey mustard sauce. This tangy and sweet sauce is the key to bringing out the flavors of the chicken, making every bite a treat.
How Does Outback Marinade the Chicken For Alice Springs Chicken
Outback’s Alice Springs Chicken doesn’t seem to follow a traditional marinating process. Instead, restaurants often take the easy route, cooking the chicken per order. According to the menu, grilled chicken breasts are topped with sautéed mushrooms, crisp bacon, melted Monterey Jack, and Cheddar, along with honey mustard sauce. There’s no mention of marinating or whether the chicken is grilled with the mustard sauce, so it’s likely layered after cooking. However, even without marination, the chicken can be juicy, possibly pre-injected with a water solution for tender pieces. For moist results, I recommend using a quick meat tenderizer like baking soda, which ensures fail-proof tenderness every time.
