Alice Springs Chicken (Outback Copycat) delivers the same savory satisfaction as the restaurant favorite, layering tender chicken with mushrooms, bacon, cheese, and a tangy honey mustard glaze.
This crowd-pleasing dish is bold, rich, and comforting—perfect for weeknights or weekend indulgence with flavors that never disappoint.
What You’ll Need for Alice Springs Chicken
- Chicken breasts – The foundation of this dish, boneless and skinless for ease and tenderness in every bite.
- Dijon mustard – Sharp and tangy, this forms the flavor backbone of the signature honey mustard marinade.
- Honey – Adds mellow sweetness, balancing the sharpness of the mustard in the sauce.
- Mayonnaise – Lends a creamy texture and depth to the marinade, keeping the chicken moist.
- Lemon juice – Brightens and balances the richness of the sauce with subtle acidity.
- Mushrooms – Earthy and meaty, they add a savory layer that enhances the chicken and cheese.
- Bacon – Smoky, salty crunch that brings bold contrast to the creamy and cheesy toppings.
- Colby Jack cheese – Melts beautifully into a gooey blanket, tying all the toppings together.
Let’s Make It: Easy Steps to Alice Springs Chicken
Start by mixing up a quick honey mustard marinade with Dijon, honey, mayo, and lemon juice. Save a bit for dipping later, and coat the chicken in the rest. Let it soak in the flavor—30 minutes at minimum, overnight for best results.
Next, sauté mushrooms in butter until golden. Then sear your marinated chicken in the same pan until both sides are golden-brown and crusted. Layer on the mushrooms, chopped bacon, and shredded cheese.
Pop it all in the oven until the cheese melts and the chicken cooks through. Finish with a sprinkle of parsley if you like, and serve with the reserved sauce for dipping.
Tips & Tasty Variations for Your Alice Springs Chicken
For maximum flavor, don’t skip the marinating time—it transforms the chicken from ordinary to outstanding. A hot pan is essential for a good sear, which locks in juices and adds depth.
Feel free to play with the cheese—sharp cheddar or mozzarella work well, too. Prefer dark meat? Swap in boneless chicken thighs for a juicier bite.
Mushroom-averse? Leave them out or replace with sautéed spinach or caramelized onions for a different kind of richness.
To make it even more restaurant-style, serve with loaded mashed potatoes or a buttery dinner roll for a complete steakhouse experience at home.
Keeping It Fresh: Storing & Reheating Tips
Refrigerate leftover Alice Springs Chicken in an airtight container for up to 4 days. To reheat, place in a covered skillet over medium-low heat or bake in the oven at 350°F until warmed through.
Avoid microwaving if possible—it can make the cheese rubbery and dry out the chicken. For freezer storage, wrap individual portions tightly and freeze for up to one month. Thaw overnight in the fridge before reheating gently for best results.
Alice Springs Chicken (Outback Copycat)
Ingredients
For the marinade:
- 1 teaspoon lemon juice
- 1/2 cup honey
- 1/2 cup Dijon mustard
- 1/4 cup mayonnaise
For the chicken:
- 4 boneless skinless chicken breasts (approximately 1 ½ pounds)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 cups Colby Jack cheese shredded
- Salt and freshly ground black pepper
- 8 ounces mushrooms sliced
- 2 tablespoons fresh parsley optional, for garnish
- 4 slices cooked bacon chopped into 2-inch pieces
Instructions
- Whisk together the Dijon mustard, honey, mayonnaise, and lemon juice in a small bowl to prepare the marinade. Set aside ¼ cup of the mixture in a sealed container and refrigerate for serving. Place the chicken breasts into a large resealable plastic bag, pour in the remaining marinade, and ensure the chicken is fully coated. Refrigerate for at least 30 minutes or up to overnight.
- Preheat the oven to 400°F. Melt the butter in a large, oven-safe skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they have softened and browned, about 5 to 7 minutes. Remove the mushrooms to a bowl and wipe the skillet clean.
- Add olive oil to the same skillet and heat until shimmering. Place the marinated chicken breasts in the skillet in a single layer, discarding excess marinade. Cook undisturbed until the underside develops a golden crust, approximately 5 minutes. Flip each piece and continue cooking for another 5 minutes, until evenly browned.
- Evenly distribute the sautéed mushrooms atop the browned chicken. Sprinkle over the chopped bacon and top with the shredded cheese. Cover the skillet and transfer it to the oven. Bake for 10 to 15 minutes, or until the internal temperature of the chicken reaches 165°F at the thickest point.
- Remove from the oven, garnish with chopped parsley if using, and season with salt and freshly ground pepper to taste. Serve with the reserved honey mustard sauce on the side for dipping.
Notes
Mushrooms: Feel free to omit if not preferred—this step won’t affect the overall integrity of the dish.
Cheese: Colby Jack is recommended, though other shredded cheese varieties can be used as substitutes.
Yield: One chicken breast with all toppings and sauce per serving.
Storage: Leftovers can be refrigerated in a covered container for up to 4 days.
Make Ahead: Chicken may be marinated up to 24 hours in advance.
