Best Alice Springs Chicken – Easy 50-Minute Copycat

If you've ever craved Outback Steakhouse's Alice Springs Chicken, this copycat recipe brings that same irresistible combination of tender chicken, smoky bacon, earthy mushrooms, and gooey melted cheese right to your kitchen. The secret is a sweet-and-tangy honey mustard sauce that ties everything together beautifully.

This dish is surprisingly simple to make at home. You'll pan-sear the chicken to golden perfection, top it with savory toppings, and finish it in the oven until the cheese is bubbly and the flavors meld. It's a restaurant-quality meal that's perfect for a weeknight dinner or a special occasion.

About the Ingredients

4 boneless, skinless chicken breasts (about 6 oz / 170g each)

Pound to even thickness for consistent cooking. If you prefer, use chicken thighs for extra juiciness.

1 teaspoon (5g) garlic powder

Adds savory depth. Substitute with onion powder if needed.

1 teaspoon (5g) paprika

For color and mild smokiness. Smoked paprika works too.

Salt and black pepper, to taste

Season generously for best flavor.

2 tablespoons (30ml) olive oil

For searing. Can use avocado oil or butter.

8 slices bacon, cooked and crumbled

Use thick-cut for more bite. Turkey bacon is a lighter option.

8 oz (225g) mushrooms, sliced

Cremini or button mushrooms work well. Slice evenly for even cooking.

1 cup (120g) shredded cheddar cheese

Sharp cheddar gives more flavor. Colby Jack or Monterey Jack also great.

1/4 cup (60ml) honey

Use pure honey for best flavor. Maple syrup can substitute.

1/4 cup (60ml) Dijon mustard

Smooth Dijon is classic. Yellow mustard is milder.

1/4 cup (60ml) mayonnaise

Full-fat mayo gives the sauce richness. Greek yogurt is a lighter swap.

1 tablespoon (15ml) lemon juice

Freshly squeezed is best. Bottled lemon juice works in a pinch.

Tips & Tricks

• Pound chicken to even thickness so it cooks uniformly and stays juicy.
• Don't overcrowd the pan when searing; work in batches if needed to get a golden crust.
• Use a meat thermometer to ensure chicken reaches 165°F (74°C) in the thickest part—no more dry chicken.

Step-by-Step Instructions

1. Prepare the Chicken

Pound chicken breasts to 1/2-inch (1.25 cm) thickness. Season both sides with garlic powder, paprika, salt, and pepper.

2. Make the Honey Mustard

In a small bowl, whisk together honey, Dijon mustard, mayonnaise, and lemon juice until smooth. Set aside.

3. Cook the Bacon

In a large oven-safe skillet, cook bacon over medium heat until crispy, about 8-10 minutes. Remove and drain on paper towels. Crumble when cool.

4. Sauté the Mushrooms

In the same skillet with bacon drippings, add sliced mushrooms and cook over medium-high heat until golden and tender, about 5-7 minutes. Remove and set aside.

5. Sear the Chicken

Add olive oil to the skillet. Sear chicken over medium-high heat for 3-4 minutes per side, until golden brown (internal temp 160°F/71°C). Remove from heat.

6. Top and Bake

Brush each chicken breast with honey mustard sauce, then top with mushrooms, crumbled bacon, and shredded cheese. Bake in a preheated 375°F (190°C) oven for 10-12 minutes, until cheese is melted and bubbly and chicken reaches 165°F (74°C).

7. Serve

Let rest for 5 minutes. Serve extra honey mustard sauce on the side.

Delicious Variations

Low-carb

Skip the honey or use a sugar-free substitute, and serve over cauliflower rice or a salad.

Spicy

Add sliced jalapeños or a dash of cayenne to the honey mustard for a kick.

Sandwich style

Serve on toasted buns with lettuce and tomato for a hearty sandwich.

How to Store Alice Springs Chicken (Outback Copycat)

Frequently Asked Questions

Try this irresistible Alice Springs Chicken recipe tonight and let me know how it turns out in the comments below. Don't forget to subscribe for more delicious copycat recipes!

Alice Springs Chicken (Outback Copycat)

Juicy grilled chicken, crispy bacon, mushrooms, and melted cheese in a honey mustard sauce—an easy 50-minute copycat of Outback's favorite.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time4Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
• 1 teaspoon (5g) garlic powder
• 1 teaspoon (5g) paprika
• Salt and black pepper, to taste
• 2 tablespoons (30ml) olive oil
• 8 slices bacon, cooked and crumbled
• 8 oz (225g) mushrooms, sliced
• 1 cup (120g) shredded cheddar cheese
• 1/4 cup (60ml) honey
• 1/4 cup (60ml) Dijon mustard
• 1/4 cup (60ml) mayonnaise
• 1 tablespoon (15ml) lemon juice

📋 Instructions

1. 1Prepare the Chicken — Pound chicken breasts to 1/2-inch (1.25 cm) thickness. Season both sides with garlic powder, paprika, salt, and pepper.
2. 2Make the Honey Mustard — In a small bowl, whisk together honey, Dijon mustard, mayonnaise, and lemon juice until smooth. Set aside.
3. 3Cook the Bacon — In a large oven-safe skillet, cook bacon over medium heat until crispy, about 8-10 minutes. Remove and drain on paper towels. Crumble when cool.
4. 4Sauté the Mushrooms — In the same skillet with bacon drippings, add sliced mushrooms and cook over medium-high heat until golden and tender, about 5-7 minutes. Remove and set aside.
5. 5Sear the Chicken — Add olive oil to the skillet. Sear chicken over medium-high heat for 3-4 minutes per side, until golden brown (internal temp 160°F/71°C). Remove from heat.
6. 6Top and Bake — Brush each chicken breast with honey mustard sauce, then top with mushrooms, crumbled bacon, and shredded cheese. Bake in a preheated 375°F (190°C) oven for 10-12 minutes, until cheese is melted and bubbly and chicken reaches 165°F (74°C).
7. 7Serve — Let rest for 5 minutes. Serve extra honey mustard sauce on the side.

👨‍🍳 Chef's Note: This recipe is a crowd-pleaser that tastes like a restaurant meal but is easy to make at home. The balance of sweet, savory, and smoky flavors is simply irresistible.

Servings: 4

Cuisine: American

Course: Main Course

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat