The Best Alice Springs Chicken (Outback Steakhouse Copycat)

Ken always laughed when we would go to the Outback Steakhouse because I never ordered steak, I always ordered this chicken. I love this chicken. I think this recipe is truly a little better than the original. I cant even remember the last time we visited the Outback Steakhouse. Every time I feel like Alice Springs Chicken I use this recipe and make it right here at home. This Outback Steakhouse Copycat recipe is fantastic. Boneless, skinless chicken breasts coated in honey mustard, topped with bacon strips, covered in fried onions and mushrooms, topped with Monterey Jack and cheddar cheeses. There is a reason Alice Springs Chicken is so popular at the Outback Steakhouse. It will be popular in your household too!

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Preparing Time: 15 minutes
Total Time: 30 minutes
Served Person: 0

Carbohydrate 17.3563440329592 g
Cholesterol 273.76 mg
Fat 13.0039800184875 g
Fiber 7.14186993033076 g
Protein 120.752290021004 g
Saturated Fat 2.05334620114839 g
Serving Size 1 1 recipe (777g)
Sodium 2131.03140522166 mg
Sugar 10.2144741026284 g
Trans Fat 2.07977080084637 g
Calories 677 calories

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Step-by-step

In a small bowl, combine 2/3 cup mustard with 2/3 cup honey, 3 tablespoons mayo, onion flakes and lemon juice. Whip the mixture for about a minute. Use a hand mixer if possible. Pour half the sauce into a small bowl, cover, refrigerate and reserve for later.
Using a mallet flatten the chicken out a little bit, so the breasts are about the same thickness. This will help to equal the cooking time. Place the chicken in a large ziplock bag. Pour the remaining half of the marinade in the bag and toss the chicken around to coat. Remove as much air as possible. Marinate the breasts in the refrigerator for at least 2 hours, preferably overnight.
Preheat your oven to 375 degrees.
Prepare a foil-lined baking sheet or oven-safe casserole dish with cooking spray.
Remove the chicken from the marinade and discard. Season each piece of chicken with salt, paprika and black pepper. Place on the baking sheet or in the casserole dish. Bake for 30 minutes.
While chicken is in the oven grab a frying pan and cook the bacon until it is almost crisp. Place on paper towel.
In a skillet, melt butter. Add the onions and mushrooms and cook for 7-10 minutes. Until onions are translucent and the mushrooms are tender and just starting to turn golden brown.
Remove chicken from oven. Brush each chicken breast with a little of the reserved honey mustard marinade.
Place 4 pieces of cooked bacon, across each chicken breast. Spoon the sauteed mushrooms and onions on top of the bacon, being sure to cover each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of Cheddar.
Place the chicken back in the oven and bake for about 10 minutes (possibly longer if your chicken is really thick), or until the internal temperature of the chicken reaches 165 and the cheese has melted. Broil for a few minutes to brown the cheese. Serve with remaining refrigerated honey mustard sauce on the side. Delicious.

The Best Alice Springs Chicken: A Home Cook's Take on an Outback Classic

As a busy mom, I don't have much time for fancy restaurant meals. But sometimes, you just crave that restaurant-quality taste without the restaurant-quality price tag or the hassle of dining out. That's where this recipe comes in. For years, my family has been obsessed with the Alice Springs Chicken from Outback Steakhouse. The juicy chicken breast, perfectly seasoned and topped with crispy bacon, sautéed mushrooms, and melty cheese – it's a culinary masterpiece. And the best part? It's surprisingly easy to recreate at home!

I've tweaked the original recipe over the years, perfecting the marinade, ensuring the chicken cooks evenly, and getting that gorgeous, browned cheese topping just right. This isn't just a copycat recipe; it's an improvement! The honey mustard marinade is the star here, adding a sweet and tangy flavor that perfectly balances the savory bacon and mushrooms. The key to getting that perfect, even cook is to flatten the chicken breasts before marinating. This ensures they cook through at the same rate, preventing dry, overcooked edges. And the final touch? A quick broil at the end to get that beautiful, bubbly, golden-brown cheese. Honestly, the aroma alone is enough to make your mouth water.

Beyond the Recipe: A Taste of Adventure

This dish isn't just about the food; it's about the memories. Every time I make it, I'm transported back to those family dinners at Outback, filled with laughter and good times. Now, I get to share that same joy with my own family, creating our own cherished memories around this delicious meal. It’s become a family favorite, perfect for a weeknight dinner or a special occasion. The best part? The leftovers are just as good (if there are any!).

Tips and Variations: Making it Your Own

This recipe is incredibly versatile. Feel free to experiment with different types of cheese – pepper jack, provolone, or even a blend would work wonderfully. You can also add other vegetables to the sautéed mushrooms and onions, such as bell peppers or spinach. For a spicier kick, add a pinch of red pepper flakes to the marinade. And if you're not a fan of bacon, you can substitute with pancetta or crispy prosciutto.

This Alice Springs Chicken recipe is more than just a meal; it's a gateway to creating lasting memories and savoring moments of joy. It's a testament to the fact that sometimes, the simplest recipes can bring the most happiness. So go ahead, give it a try and see for yourself!

Serving Suggestions:

This dish is hearty enough to stand on its own, but you can pair it with a side of mashed potatoes, roasted vegetables, or a simple salad for a complete meal. And don't forget that extra honey mustard sauce – it's perfect for dipping!

Enjoy!

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The Best Alice Springs Chicken (Outback Steakhouse Copycat)

Ingredients

Nutrition facts

Step-by-step

The Best Alice Springs Chicken: A Home Cook's Take on an Outback Classic