Outback Steakhouse Alice Springs Chicken: A Restaurant-Quality Recipe You Can Make at Home

There’s something magical about biting into a perfectly cooked piece of Alice Springs Chicken at Outback Steakhouse. That juicy grilled chicken breast topped with sautéed mushrooms, crispy bacon, and melted Monterey Jack and Cheddar cheese, all finished with that honey mustard sauce that ties everything together… it’s truly unforgettable.

As someone who’s spent years perfecting restaurant copycat recipes, I’m thrilled to share my version of this iconic dish. After countless attempts and fine-tuning, I believe I’ve captured the essence of what makes the Outback’s Alice Springs Chicken so irresistible. The best part? You can create this restaurant-quality meal right in your own kitchen!

The Origins of Alice Springs Chicken

Before diving into the recipe, I find it fascinating to explore the story behind this popular dish. Alice Springs is actually a town in Australia’s Northern Territory, located in the geographic center of the country. Given Outback Steakhouse’s Australian theme, it makes sense they’d name one of their signature dishes after this iconic Australian location.

However, the dish itself doesn’t have particularly Australian roots. The combination of chicken, bacon, mushrooms, and honey mustard sauce is more of an American creation than an authentic Australian recipe. Nonetheless, it has become one of the most beloved items on Outback’s menu since the restaurant chain was founded in 1988.

Why This Recipe Works

I’ve spent considerable time analyzing what makes the original Outback Alice Springs Chicken so delicious, and I’ve identified several key factors:

• The honey mustard marinade/sauce pulls double duty, both flavoring the chicken during marination and serving as the final topping
• The combination of two cheeses creates the perfect melty texture and flavor balance
• Perfectly sautéed mushrooms add an earthy element that balances the sweetness of the sauce
• Crispy bacon provides a salty, smoky contrast to the other ingredients
• The right cooking technique ensures juicy chicken every time

Ingredients You’ll Need

For the Honey Mustard Sauce:

• 1/2 cup Dijon mustard
• 1/2 cup honey
• 1/4 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 2 teaspoons dried onion flakes
• 1 tablespoon vegetable oil
• 1/4 teaspoon cayenne pepper (optional, for a bit of heat)

For the Chicken:

• 4 boneless, skinless chicken breasts (about 6-8 oz each)
• 2 teaspoons seasoned salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon freshly ground black pepper

For the Toppings:

• 10 oz mushrooms, sliced (cremini or button)
• 3 tablespoons butter, divided
• 8 slices bacon, cooked and crumbled
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded Cheddar cheese
• 2 tablespoons chopped fresh parsley, for garnish

Kitchen Equipment Required

Before getting started, gather these essential tools:

• Large mixing bowl for the marinade
• Whisk
• Measuring cups and spoons
• Gallon-sized zip-top bags for marinating
• Large oven-safe skillet (preferably cast iron)
• Meat thermometer
• Sauté pan for mushrooms
• Baking sheet for cooking bacon (or another skillet)

Step-by-Step Preparation Method

Preparing the Honey Mustard Sauce

1. In a medium bowl, whisk together the Dijon mustard and honey until smooth.
2. Add the mayonnaise, lemon juice, dried onion flakes, vegetable oil, and cayenne pepper (if using).
3. Whisk until all ingredients are well combined and the sauce is smooth.
4. Set aside 1/2 cup of the sauce for serving. The remainder will be used for marinating the chicken.

I find this sauce has the perfect balance of tangy and sweet. The mayo adds a richness that brings it all together, while the dried onion flakes provide a subtle depth of flavor that’s often missing in simpler honey mustard recipes.

Marinating the Chicken

1. Place the chicken breasts between two sheets of plastic wrap and gently pound to an even thickness of about 3/4 inch. This ensures even cooking.
2. In a small bowl, mix together the seasoned salt, garlic powder, paprika, and black pepper.
3. Season both sides of the chicken breasts with this spice mixture.
4. Place the chicken in a gallon-sized zip-top bag and add the remaining honey mustard sauce (not the reserved portion).
5. Seal the bag, removing as much air as possible, and massage to ensure the chicken is evenly coated.
6. Refrigerate for at least 2 hours, preferably 4-6 hours. For best results, I sometimes leave it overnight.

The marination process is crucial for developing flavor. The acids in the mustard help tenderize the chicken while infusing it with that signature taste.

Preparing the Toppings

1. Cook the bacon until crispy using your preferred method. I like to bake it in a 400°F oven for about 15-18 minutes on a parchment-lined baking sheet. Once cooled, crumble it into pieces.
2. In a medium skillet over medium heat, melt 2 tablespoons of butter.
3. Add the sliced mushrooms and a pinch of salt. Cook until golden brown and most of their moisture has evaporated, about 8-10 minutes. Set aside.

Properly sautéed mushrooms are key to this dish. Take your time with them – mushrooms release a lot of water initially, but once that evaporates, they begin to brown and develop deep, rich flavors.

Cooking the Chicken

1. Preheat your oven to 375°F (190°C).
2. Remove the chicken from the marinade, discarding the used marinade.
3. Heat the remaining tablespoon of butter in a large oven-safe skillet over medium-high heat.
4. Add the chicken breasts and cook for 5-6 minutes on the first side until nicely browned.
5. Flip the chicken and cook for another 4 minutes on the second side.
6. Top each chicken breast with the sautéed mushrooms, dividing them evenly.
7. Sprinkle the crumbled bacon over the mushrooms.
8. Mix the Monterey Jack and Cheddar cheeses together, then divide evenly among the chicken breasts, creating a generous layer on top.
9. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cheese is melted and bubbly and the internal temperature of the chicken reaches 165°F (74°C).

Final Assembly

1. Remove the skillet from the oven (remember, the handle will be hot!).
2. Drizzle each chicken breast with a portion of the reserved honey mustard sauce.
3. Garnish with chopped fresh parsley.
4. Allow to rest for about 5 minutes before serving.

This resting period is essential – it allows the juices to redistribute throughout the chicken, ensuring each bite is moist and flavorful.

Nutritional Information

For those watching their nutritional intake, here’s a breakdown of what you can expect per serving (one chicken breast with toppings):

Make-Ahead and Storage Tips

I often get asked if this dish can be prepared in advance, and the answer is absolutely yes! Here are some tips for making components ahead of time:

• Honey Mustard Sauce: Can be made up to 5 days in advance and stored in an airtight container in the refrigerator.
• Marinated Chicken: As mentioned, the chicken can marinate for up to 24 hours.
• Cooked Bacon: Can be prepared 1-2 days ahead and refrigerated. Crisp it up briefly in the microwave before using.
• Sautéed Mushrooms: Can be prepared 1 day ahead and refrigerated. Bring to room temperature before using.

For leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F oven, covered with foil, until warmed through (about 15-20 minutes).

Serving Suggestions

Alice Springs Chicken pairs beautifully with a variety of sides. At Outback, it typically comes with a choice of side dishes. Here are some of my favorite pairings:

• Garlic mashed potatoes
• Seasoned rice pilaf
• Steamed asparagus or green beans
• A simple garden salad with ranch dressing
• Baked sweet potato
• Roasted Brussels sprouts with balsamic glaze
• Steakhouse-style creamed spinach

For a complete Outback experience, you might want to start the meal with a copycat version of their famous Bloomin’ Onion!

Recipe Variations

While the classic recipe is wonderful, here are some variations I’ve experimented with over the years:

Lighter Version

• Use skinless chicken cutlets instead of full breasts
• Replace half the cheese with a lighter version
• Use turkey bacon instead of regular bacon
• Make the honey mustard sauce with Greek yogurt instead of mayonnaise

Spicy Version

• Add diced jalapeños on top before the cheese
• Increase the cayenne pepper in the honey mustard sauce
• Use pepper jack cheese instead of Monterey Jack

Mediterranean Twist

• Add sun-dried tomatoes to the mushroom topping
• Mix in some fresh spinach with the mushrooms
• Use feta cheese in place of some of the cheddar
• Add a sprinkle of oregano to the chicken seasoning

Troubleshooting Common Issues

Even experienced cooks can encounter challenges. Here are solutions to common problems:

Dry Chicken

• Make sure not to overcook the chicken. Use a meat thermometer to check for doneness.
• Ensure the chicken breasts are of even thickness.
• Don’t skip the resting period after cooking.

Runny Sauce

• If your honey mustard sauce seems too thin, add a bit more mayonnaise.
• For a thicker consistency, refrigerate the sauce for an hour before using.

Cheese Won’t Melt Properly

• Make sure to use freshly shredded cheese, not pre-packaged shredded cheese (which contains anti-caking agents).
• Ensure your oven is fully preheated before putting the chicken in.

Chef’s Tips for Perfect Alice Springs Chicken

After making this recipe countless times, I’ve discovered some tricks that elevate it from good to great:

1. Quality matters: Use high-quality Dijon mustard and real honey for the best flavor in your sauce.
2. Take time with the mushrooms: Don’t rush the mushroom cooking process. Properly caramelized mushrooms make a world of difference.
3. Cheese grating: Grate your own cheese rather than using pre-shredded varieties. It melts much better and has superior flavor.
4. Temperature matters: Let the marinated chicken sit at room temperature for about 20 minutes before cooking. This helps it cook more evenly.
5. For extra flavor: Add a splash of white wine when sautéing the mushrooms.
6. Bacon tip: The bacon should be crispy but not burnt, as it will continue to cook slightly when the dish goes in the oven.

Questions & Answers

What makes Alice Springs Chicken different from other chicken dishes?
The combination of the honey mustard marinade, bacon, mushrooms, and the two-cheese blend creates a unique flavor profile that sets it apart. The dish balances sweet, savory, smoky, and tangy elements in a way that few other chicken dishes do.

Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They’re naturally more moist and flavorful, though they will have a slightly higher fat content. Adjust cooking time accordingly as thighs may cook more quickly.

Is there a way to make this dish gluten-free?
Yes, this recipe is naturally gluten-free as long as you check that your Dijon mustard and seasoned salt don’t contain any gluten ingredients. Always verify the labels if cooking for someone with celiac disease or gluten sensitivity.

Can I grill the chicken instead of pan-searing it?
Definitely! Grilling adds a wonderful smoky flavor that complements the other ingredients beautifully. Grill the marinated chicken until almost done, then top with the mushrooms, bacon, and cheese. You can finish it on the grill with the lid closed or transfer to an oven to melt the cheese.

How spicy is this dish?
The original recipe has just a hint of heat from the cayenne in the honey mustard sauce. It’s very mild and suitable for most palates. You can adjust the cayenne up or down according to your preference.

What’s the best way to reheat leftovers without drying out the chicken?
The best method is to reheat in a 325°F oven, covered with foil, for about 15 minutes or until warmed through. Adding a tablespoon of water or chicken broth before covering with foil helps create steam and maintain moisture.

Can I freeze this dish?
While you can freeze it, the texture of the mushrooms and the consistency of the sauce may change upon thawing. If you want to freeze components, I recommend freezing the marinated raw chicken separately from the sauce and preparing the toppings fresh when you’re ready to cook.

What’s a good non-alcoholic beverage pairing for this dish?
I love serving this with unsweetened iced tea with lemon, a sparkling water with a splash of cranberry juice, or a virgin mojito. The slight acidity of these beverages helps cut through the richness of the cheese and bacon.

Final Thoughts

Creating this Outback Steakhouse Alice Springs Chicken at home lets you enjoy this restaurant favorite whenever the craving strikes. While it might seem like there are many steps, the process is straightforward and the results are absolutely worth it. The combination of juicy chicken, savory mushrooms, crispy bacon, melted cheese, and that incredible honey mustard sauce creates a symphony of flavors that never fails to impress.

I’ve served this dish at countless dinner parties and family gatherings, and it’s always met with rave reviews. There’s something about that moment when everyone takes their first bite and the table falls silent, followed by murmurs of appreciation, that makes all the effort worthwhile.

So the next time you’re craving that Outback experience but don’t want to leave home, give this recipe a try. I’m confident it will become a regular in your meal rotation, just as it has in mine!