Savory Alice Springs Chicken: A Simple Outback Copycat Recipe

Alice Springs Chicken. Just hearing it, my stomach starts grumbling. Tell me if this sounds familiar: you’re sitting at Outback Steakhouse, eyeing that wonderfully cheesy, mushroomy, honey-mustardy masterpiece, and thinking, “Why can’t I just make this at home?” 

Spoiler alert—you totally can. Trust me, it saves you a drive and a chunk of change. Plus, you control how much cheese ends up on top. (My answer: lots.) Get ready, this copycat recipe is way easier than you think.

Alice Springs Chicken Recipe

Let’s not make this harder than it needs to be. The secret to knock-your-socks-off Alice Springs Chicken lies in a few simple steps and some pantry heroes. You start with chicken breasts—nothing fancy. The real kick is in the marinade: honey, Dijon, mayo, spices. Sounds weird, tastes amazing, trust me. Let that soak in the fridge, then pile on sautéed mushrooms, crispy bacon, and a generous blanket of cheese. When you bake it all together, magic just kind of happens in your kitchen.

The beauty of this recipe is that it lets you skip the restaurant crowd. You get to eat it in your PJs if you want. And one more thing—I like this version even better than the original. Yup, I said it. Give it a whirl and see if you agree.

“I tried this recipe and it was absolutely delicious! My family thought I’d ordered out. The honey mustard flavor with the melty cheese is out of this world.” – Linda S.

Recipe Tips and Variations

Here’s where things get interesting. First tip: don’t skimp on the marinating time. I’ve rushed it, and nope, not the same. Let that Alice Springs Chicken bathe in flavor for at least 2 hours (overnight is gold). The mushrooms? Brown them up so they aren’t soggy. I like to make mine extra garlicky some days—personal preference.

Now, for variations. Not a fan of bacon? Swap it for turkey bacon or skip it altogether (but… why?). Want it spicy? Stir a splash of hot sauce in the honey mustard. Kids turn up their noses at mushrooms? Go ahead and leave ‘em off theirs. This is one recipe where nobody needs to fight over toppings.

Souping it up a notch, you can even grill the chicken instead of baking—brings a little outdoor flair right to your dinner table. The cheese can’t be too much, in my very loud opinion. If you’re dairy-free, no shame! Use your favorite plant-based cheese. Every household’s got its quirks, right?

Step-by-Step Instructions

Ready to dive in? Here’s what you do:

1. Mix up your marinade: honey, Dijon, mayo, lemon juice, paprika, little bit of garlic powder. Save half to use later.
2. Pop the chicken breasts in a bag or bowl with the rest of the marinade. Give it at least a couple hours in the fridge.
3. Cook up some bacon ‘til it’s nice and crispy. Slice mushrooms and sauté ‘em in a bit of the bacon grease—flavor alert!
4. Preheat the oven. Arrange the chicken breasts in a baking dish. Spoon some extra marinade over each.
5. Top with mushrooms, bacon, then your shredded cheese of choice. Go wild.
6. Bake until the chicken is just cooked through and the cheese is doing that bubbly, golden thing—about 20-25 minutes.
7. Serve with the leftover honey mustard for dipping (or just drizzle generously, your call).

There you go. Honest to goodness, five-star Alice Springs Chicken at your own kitchen table.

Ingredient Notes

Let’s talk about what goes in, because—surprise—little swaps make a big difference. Skinless, boneless chicken breasts are the go-to, but thighs? Oh wow, they’re juicy and a tad more forgiving if you forget them in the oven a minute too long. The marinade is a winning combo: honey for sweetness, Dijon for a little punch, and mayo for that creamy thing we all secretly love.

Use good-quality bacon (I’m partial to thick-cut), and fresh mushrooms taste way better than canned. For the cheese, cheddar is classic, but Monterey Jack gives it a slightly gooey, stretchier vibe. Pick whichever makes you happy. And please, please use real lemon juice—those plastic lemons aren’t fooling anyone.

If you’re missing something, don’t sweat it. I once made this with Greek yogurt instead of mayo and it was fantastic. Seriously, this recipe wants to be your friend, not your enemy.

Other Chicken Dinners to Try

Okay, confession: I love a good repeat, but let’s mix it up now and then with some other chicken dishes you might like:

• Smothered chicken with rice—super hearty and cozy for a chilly night.
• Shredded BBQ chicken sandwiches, piled high with slaw for crunch.
• Classic chicken parmesan, with lots of melty cheese and pasta.
• Easy baked lemon pepper chicken, ready in under 30 minutes.

Each of these is a hit in my house—especially on weeknights when energy is low and hunger is high. Try one when you’re craving something new but still want that comfy chicken fix.

Common Questions

Q: Can I prep Alice Springs Chicken ahead?

 Absolutely. Marinate the chicken a day ahead and prep toppings. Just pop it in the oven when you’re ready.

Q: Is it freezer-friendly?

 Yes, though I think it tastes best fresh. If you do freeze, wrap tightly and reheat low and slow.

Q: I’m out of Dijon. Can I use yellow mustard?

 Yep! It’ll be a bit milder, but honestly still yummy.

Q: Can I grill the chicken first, then bake?

 Totally—gives you those nice grill marks and extra smoky flavor.

Q: What goes well on the side?

 Mashed potatoes, roasted broccoli, or even just some crusty bread. You do you.

Ready to Impress Yourself at Home?

All right, there you have it. Alice Springs Chicken isn’t just for eating out anymore. You don’t need fancy tools, just a little kitchen spirit and some basic ingredients.

This recipe checks all my boxes: quick, crowd-pleasing, and way easier than it sounds. Don’t be shy to tweak it or turn it into your own signature dish. You’ll wow your taste buds (and maybe your friends too).