alice springs chicken

Alice Springs Chicken is a honey-mustard smothered chicken recipe from the Outback Steakhouse Restaurant! Make it from scratch! Seasoned chicken breasts are topped with a honey mustard sauce, bacon, cheese, and mushrooms if you wish! Simply divine! 

Alice Springs Chicken (Outback Copycat)

chicken breasts ((horizontally sliced in half))

bacon

Monterey Jack cheese

mayo

Tbsp honey

mustard

Season both sides of chicken breasts with salt, pepper, and paprika. Brown on both sides in a few tbsp of oil. Transfer to a 9x13 baking dish.

Make the honey mustard sauce and spread it over each chicken breast. Then top with cheese and bacon.

Bake at 350°F for 25-30 minutes. Serve with additional honey mustard sauce.

How To Make Alice Springs Chicken:

Enjoy your own Outback Steakhouse Alice Springs Chicken at home.&nbsp;

Outback Steakhouse Alice Springs Chicken

honey

corn syrup

mayonnaise

chicken breasts (4 portions)

McCormick Season All

mushrooms

Colby Jack Cheese

parsley

Blend ingredients for the honey mustard until smooth and free from lumps. The corn syrup may be adjusted depending on how sharp the mustard might be or to your taste.

Honey Mustard Sauce

Rub chicken breasts with Seasonal All and set aside to marinate for 1 hour.

While the chicken is marinating, fry the bacon until crisp and drain it.

Sauté the chicken in a pan over medium heat with just enough oil to prevent sticking.

Cook the chicken on both sides until slightly golden and cooked in the middle but not dry.

Remove the chicken from the pan.

Spread honey mustard on the chicken breasts.

Top each chicken breast with a layer of mushrooms and three slices of bacon

Sprinkle enough shredded Colby-Jack cheese on top to completely cover the chicken.

Pop the chicken in a 350°F heated oven or in a microwave just until the cheese melts.

Sprinkle with parsley and serve with honey mustard sauce.

Chicken

An easy dinner recipe for Alice Springs Chicken, an Outback Steakhouse copycat recipe. Chicken breast marinated in delicious honey mustard sauce, then top with sauteed mushrooms, bacon, and topped with cheese! Loved by the entire family!

ALICE SPRINGS CHICKEN (OUTBACK COPYCAT)

chicken breasts

butter

Salt and pepper

Colby jack cheese

lemon juice

Preheat the oven to 400F and spray a 9x13 or large baking dish with cooking spray.

In a small bowl, whisk together the sauce ingredients. Pour half of the sauce over the chicken and marinate in the refrigerator for an hour.

In a large pan saute the mushrooms in a tablespoon of butter until browned and cooked through. Set aside.

Add the remaining butter to the pan to melt. Brown the marinated chicken breasts in the butter, cooking for 4-5 minutes per side to sear the chicken.

Add the seared chicken to the bottom of your baking dish. Spread a spoonful of the sauce over each chicken breast (reserve any remaining sauce for serving), followed by a layer of cooked mushrooms, chopped bacon, and a layer of shredded cheese. Bake in the oven for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees F.

Garnish the chicken with fresh chopped parsley and serve immediately with the reserved sauce for dipping. Enjoy!

This Alice Springs Chicken Outback copycat recipe is as good as the real deal! Learn how to make this easy favorite right at home.

Alice Springs Chicken Outback Copycat Recipe

yellow mustard

Dijon mustard

boneless, skinless chicken breasts

bacon,

Salt and pepper,

Colby-Jack cheese

Whisk the mayonnaise, honey, and yellow and Dijon mustards in a bowl until well combined. Reserve half and use the other half for marinating the chicken.

Pound the chicken breasts to even thickness. Place them in a dish, pour half of the honey mustard mixture over them, and toss to coat. Refrigerate and marinate them for at least 2 hours or overnight.

Cook the bacon in a skillet until crispy, then remove it, drain it on paper towels, and crumble it once cooled.

In the same skillet, cook the mushrooms in the bacon grease until they're soft and browned. Set them aside.

Preheat the grill or a skillet over medium-high heat. Remove the chicken from the marinade (discard the used marinade) and season it with salt and pepper.

Cook it for about 5-7 minutes on each side or until it's fully cooked (internal temperature should reach 165 degrees Fahrenheit).

Preheat your oven to broil. Place the cooked chicken in a baking dish. Spoon the reserved honey mustard sauce over, and top with mushrooms, bacon, and shredded cheese.

Broil it for 3-4 minutes or until the cheese is melted and bubbly.

Let the chicken rest for 5 minutes before serving.

Serve it hot and enjoy!

G&#39;day, mates! Allow me to take you on a trip down memory lane to my wild and free days at Outback Steakhouse in the 1990s. As a young adult putting myself through college, I started my journey at 18 years old as a bright-eyed waitress. The journey didn&#39;t end there, I stepped behind the bar and became a bartender the moment I turned 21. Working at Outback was an absolute blast, and the best part was indulging in all of the menu items!!! My favorite: Alice Springs Chicken. Don&#39;t worry, I got this! I&#39;ve eaten this so many times even my dressing is exactly on point! HAHA! Years later, I&#39;m thrilled to recreate this dish for you, so let&#39;s dive right into it!

Alice Springs Chicken Copycat Recipe

dijon mustard

chicken breasts (butterflied)

garlic salt

black pepper

cheese

white mushrooms

The bacon

onions

Let's begin by making the dressing. In a bowl, mix together the mayo, dijon mustard, and honey until well combined. Set the dressing aside for later.

Now, it's bacon time! In a large pan with high sides, fry the bacon until it's deliciously crispy. Once done, remove the bacon from the pan and cut each slice in half.

Butterfly the chicken breasts and season both sides with garlic salt and cracked black pepper.

In the same pan with the remaining bacon grease, sauté the seasoned chicken over medium to medium-high heat until it turns a gorgeous golden brown. This should take about 5 minutes per side. Once cooked, set the chicken aside.

Keep the party going in the same pan by adding the sliced white mushrooms. Sauté them in the bacon grease but also add a tablespoon of butter for extra richness. Cook until the mushrooms are delightfully golden brown.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). While the oven is heating up, get a baking sheet and cover it with foil for easy cleanup. Place a rack on top of the baking sheet.

It's time to layer the magic! Arrange the chicken on the rack in this order: chicken, a generous portion of the honey mustard dressing you made earlier, sautéed mushrooms, two half slices of bacon on each piece of chicken, and finally, heap on plenty of freshly shredded Colby jack cheese.

Pop the baking sheet into the preheated oven and let the chicken bake for around 20 minutes or until the cheese is beautifully melted and golden.

Once done, remove the chicken from the oven and get ready to taste the magic! Dunk your Alice Springs Chicken in some extra honey mustard, sprinkle with chopped green onions, and get ready to indulge in your very own Outback adventure at home!

Turn your dinner into something memorable with our Alice Springs Chicken. Think juicy chicken breasts, wrapped in smoky bacon, topped with melty Monterrey Jack and sharp cheddar, and kissed with mushrooms and Lane’s tangy Southbound Carolina Mustard sauce. It’s everything your tastebuds crave, served up with bold flavor and just the right amount of flair.

Alice Springs Chicken

Applewood Rub

Southbound Carolina Mustard Sauce

Pack Chicken Breast

Bacon

Monterrey Jack Cheese

Sharp Cheddar Cheese

White Mushrooms

Marinate your chicken in ¼ cup of Southbound Carolina Mustard Sauce in a zip-lock bag for 4-6 hours

Cook bacon in strips, however you like, seasoned with Applewood rub, and set asideSauté mushrooms in a pat of butter and set aside

Setup grill/oven to 325 - Remove from marinade and season with Applewood Rub. Place on grill and cook flipping every 6-8 minutes until the internal temperature reaches 160-165 (Remove and let rest) Just look out for charring if your grill starts to get too hot. It was roughly 20 minutes - BUT always cook to internal temperature.- if using oven, place chicken on a baking sheet (with foil) and bake for 30-40 minutes - remove when internal temp reaches 160-165

In a baking dish place the cooked chicken, 2 slices of bacon, mushrooms, drizzle with Southbound Carolina Mustard sauce (to your liking), and shred a cup of Monterrey jack and a cup of sharp cheddar cheese evenly over the top of the chicken breasts. Bake at 350-400 until the cheese is melted. Remove and enjoy! 

If you love Thanksgiving flavors but don’t always feel like cooking (or carving!) a full turkey, this Oven-Baked Thanksgiving Chicken is the perfect solution. Or, of course you could make my Thanksgiving Chicken Casserole, but I digress. It gives you all the classic holiday vibes — buttery, herby, crispy, and comforting — but in an easy weeknight-friendly bake that uses bone-in chicken instead of poultry panic mode. Want to make it a meal? Try my mashed potatoes, homemade cranberry sauce, and cheesy broccoli casserole! These are my Thanksgiving side dishes I have been making for YEARS passed down to me from my grandmother and mother!And the BEST part?During the holiday season, those herbed stuffing mixes are always on sale — usually buy one, get one free — so it’s the perfect time to stock up and make this recipe for under $10. But don’t let the word “Thanksgiving” fool you… this one works year-round. Think Sunday dinner, meal prep, or when you just want something crispy, cozy, and low-effort.If you love this recipe, definitely check out my Thanksgiving Chicken Casserole same holiday flavor profile, totally different vibes, just as delicious.

Thanksgiving Chicken (Oven-Baked)

(8 tbsp unsalted butter, melted — plus 2 tbsp cold butter

herbed stuffing mix (lightly crushed)

oz Parmesan cheese

garlic powder

Salt & black pepper (to taste)

Preheat oven to 375°F and lightly grease a 9x13 baking dish.

Mix together the crushed stuffing mix, Parmesan, dried parsley, garlic powder, salt, and pepper in a large bowl.

Pat chicken dry, then season all sides generously with salt & pepper.

Dip each piece of chicken in the melted butter (let excess drip off), then press firmly into the stuffing mixture to fully coat.

Arrange coated chicken in the baking dish in a single layer.

Using a microplane or fine grater, zest 2 tbsp of cold butter evenly over the top of the chicken. This helps it brown and crisp beautifully in the oven.

Bake 45–55 minutes, or until the internal temp reaches 165°F and the stuffing crust is golden and crispy.

Let rest 5 minutes before serving so the coating sets.

https://www.youtube.com/watch?v=Ey5EuttNpWE

Thanksgiving chicken 🦃 💫 #thanksgivingchicken

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