Outback Steakhouse Plain Chicken Copycat (Alice Springs Chicken)
Make Outback Steakhouse's iconic Alice Springs Chicken at home with juicy grilled chicken, honey mustard, crispy bacon, sautéed mushrooms, and melted cheese in under 45 minutes.
The Outback Chicken Everyone Is Obsessed With (And Now You Can Make It at Home)
If you have ever sat down at an Outback Steakhouse and ordered the Alice Springs Chicken, you already know exactly why this recipe has a cult following. It is that perfect combination of juicy grilled chicken, savory honey mustard, crispy bacon, buttery mushrooms, and melted cheese that somehow manages to be both comforting and completely crave-worthy all at once. This copycat Outback chicken recipe brings every one of those flavors right to your own kitchen, and honestly? It might be even better than the original.
Whether you are searching for the Aussie Chicken Outback experience, the classic Alice Springs Chicken Outback copycat, or just a seriously satisfying weeknight dinner the whole family will love, this is the recipe you have been looking for.
Why This Copycat Outback Steakhouse Chicken Recipe Works
The magic of this dish is all in the layering. Each component is cooked separately so nothing gets soggy or overcooked, and then everything comes together in one oven-safe skillet for a final bake that melts the cheese into every corner.
Here is what makes this version so close to the real thing:
- The honey mustard marinade does double duty as both a tenderizing marinade and a finishing sauce at the table.
- Searing the chicken first locks in the juices and gives you that golden, slightly charred crust that makes each bite so satisfying.
- Layering the toppings in the right order (sauce, mushrooms, bacon, cheese) means every forkful has the full flavor stack.
Chef's Tip: Do not skip the marinating step. Even 30 minutes makes a noticeable difference in how flavorful and tender the chicken turns out. If you have an extra hour, use it.
The Honey Mustard Sauce Is the Secret
The Outback Steakhouse chicken recipe is really defined by its signature honey mustard. This version uses a simple four-ingredient blend of Dijon mustard, honey, mayonnaise, and a bright squeeze of lemon juice. It is tangy, sweet, and just creamy enough to cling to the chicken without overpowering everything else.
Make a double batch. You will want it for dipping, for drizzling, and possibly for eating off a spoon.
Using the right skillet matters more than you might think for a recipe like this. A heavy, oven-safe pan gives you a proper sear on the stovetop and goes straight into the oven without a second dish to wash. The right tools truly do make the process smoother and the results better.
Tips for the Best Plain Chicken Outback Copycat
Pound your chicken to an even thickness. This single step is the difference between perfectly cooked, juicy chicken and the dreaded dry, overcooked edges. A quick pound with a meat mallet or even a rolling pin brings everything to about 0.75 inches thick.
Use freshly shredded cheese. Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly. Shredding your own Colby Jack or Monterey Jack takes two extra minutes and makes the topping noticeably better.
Let it rest before serving. Three minutes of resting after it comes out of the oven lets the juices redistribute so you get a clean cut and a moister bite.
Ready to bring the Outback Steakhouse experience right to your dinner table? Here is the full step-by-step recipe:
Outback Steakhouse Plain Chicken Copycat (Alice Springs Chicken)
Make Outback Steakhouse's iconic Alice Springs Chicken at home with juicy grilled chicken, honey mustard, crispy bacon, sautéed mushrooms, and melted cheese in under 45 minutes.
Ingredients
- 4 boneless skinless chicken breasts, pounded to even thickness
- 8 bacon strips, cut in half
- 2 cups white mushrooms, sliced
- 1 1/2 cups shredded Colby Jack cheese, or Monterey Jack
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 tbsp mayonnaise
- 1 tsp lemon juice, freshly squeezed
- 1/2 tsp garlic powder
- 1/2 tsp seasoned salt
- 1/4 tsp black pepper, freshly ground
- 1 tbsp unsalted butter, for sautéing mushrooms
- 1 tbsp olive oil, for searing chicken
Instruction
Make the honey mustard sauce: whisk together the Dijon mustard, honey, mayonnaise, and lemon juice in a small bowl until smooth. Set aside half for serving and use the other half for marinating and basting.
Place the chicken breasts in a zip-top bag or shallow dish. Pour half the honey mustard sauce over the chicken, coat well, and marinate in the refrigerator for at least 30 minutes or up to 4 hours for deeper flavor.
Cook the bacon in a large oven-safe skillet over medium heat until crispy. Transfer to a paper-towel-lined plate and pour off most of the bacon drippings, leaving about 1 teaspoon in the pan.
In the same skillet, melt the butter over medium heat and sauté the mushrooms for 5 to 6 minutes until golden and tender. Season lightly with salt and pepper. Remove and set aside.
Preheat your oven to 375 degrees F (190 degrees C).
Heat the olive oil in the same skillet over medium-high heat. Remove the chicken from the marinade, season both sides with garlic powder, seasoned salt, and black pepper, and sear for 3 to 4 minutes per side until golden brown.
Remove the skillet from the heat. Spoon a little of the reserved honey mustard sauce over each chicken breast. Top each piece with the sautéed mushrooms, then lay 2 strips of bacon over the mushrooms, and finish with a generous handful of shredded cheese.
Transfer the skillet to the preheated oven and bake for 10 to 12 minutes until the cheese is fully melted and bubbly and the chicken reaches an internal temperature of 165 degrees F (74 degrees C).
Remove from the oven and let rest for 3 minutes before serving. Drizzle the remaining honey mustard sauce on the side.
Equipment
- Large oven-safe skillet
- Small mixing bowl
- Whisk
- Meat thermometer
- Zip-top bag or shallow dish
- Tongs
Notes
How to Serve and Store Your Alice Springs Chicken
This dish shines served alongside garlic mashed potatoes, steamed broccoli, or a crisp side salad with a light vinaigrette to balance the richness. If you want to go full Outback Steakhouse at home, a loaf of warm honey wheat bread on the side is never a bad idea.
For leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350 degree F oven covered loosely with foil so the cheese stays melty and the chicken stays moist. This reheats beautifully, making it a great option for meal prep or next-day lunches.
Once you make this copycat Outback chicken recipe, the restaurant version might start feeling unnecessary. That is the highest compliment a homemade copycat can earn.
