Alice Springs Chicken (Amazing Copycat Recipe!)

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Love the Alice Springs Chicken from Outback Steakhouse? Juicy chicken breast slathered in creamy honey mustard sauce and topped with bacon and cheese, it’s a fantastic chicken recipe.

This copycat version is easy to make, and every bite is scrumptious!

A MUST TRY CHICKEN RECIPE

I originally saw the idea for this aussie chicken recipe on a cooking segment on our local news channel almost fifteen years ago. After tweaking it a bit, it quickly became a family favorite.

It is one of my very favorite ways to eat chicken. The sweetness of the honey mustard with the salty bacon is the perfect combination. So stinkin’ good!!!

This Outback Steakhouse Alice Springs Chicken recipe made me famous. OK, not really famous, but it was published. Twice. In Taste of Home magazine and in a local newspaper. And it is pretty cool to see your name in a magazine or newspaper, even if it is just for a little ole’ recipe.

February of 2009 is when I first posted the recipe here. Now you can find different versions of it all over the place, and that’s how you know it’s one amazing chicken recipe!

WHAT IS ALICE SPRINGS CHICKEN?

Outback Steakhouse serves a popular chicken dish called Alice Springs Chicken. Named after a town in Australia, it is a scrumptious chicken recipe that just explodes with flavor.

Juicy boneless chicken breast is seasoned, then smothered with a creamy honey mustard sauce. Topped with bacon, cheese, and optional mushrooms, it is baked to perfection.

It has become such a popular dish that now you can find different versions of it at other restaurants as well. But now you can make it at home for a fraction of the cost!

HOW TO MAKE OUTBACK CHICKEN

INGREDIENTS NEEDED:

boneless, skinless chicken breasts
seasoning salt
bacon (You can cook your own, or buy precooked to save time.)
dijon mustard (You can substitute regular mustard in a pinch, but it’s not quite as good.)
honey
dried minced onion flakes
mayonnaise (Adds creaminess to the honey mustard sauce.)
mozzarella cheese
fresh sliced mushrooms (optional)

Pound chicken breasts to 1/2″ thick. Sprinkle both sides with salt and chill for 30 minutes.
Cook bacon till crisp; set aside.
For sauce: whisk mustard, honey, onion flakes, and mayonnaise till smooth.
Brown chicken in a little bacon grease in a skillet over medium heat for 3-5 minutes per side.
Place browned chicken in a 9×13″ pan. Top with bacon and mushrooms. Pour sauce over the top and cover with cheese.
Bake at 350 for about 15-20 minutes or till chicken juice runs clear and internal temperature reaches 165°.

PRO TIPS:

I cook my bacon in the oven because it is much easier and cleaner. I line a large jelly roll pan with foil and place a cooling rack in it. I place the bacon on the cooling rack and bake in a 400 oven till the bacon is crisp.
The fat drips down through the grids on the cooling rack and lands on the foil, so your bacon isn’t coated in grease. In addition, the bacon comes out crispier, and not as shriveled up. So much better than cooking over the stove!!
While the chicken is cooking, I like to baste it with the sauce. It helps the sauce caramelize on top of the chicken, making it extra tasty.

HOW TO STORE LEFTOVER CHICKEN:

Place leftovers in an airtight container or cover them well with plastic wrap, and they will last in the refrigerator for 3-4 days.

VARIATIONS:

You can make the dish lower in fat by using turkey bacon, light mayonnaise, and low fat cheese.
I like this with mushrooms, but the rest of my family doesn’t, so I usually leave them out.
Add caramelized onions in place of or in addition to the mushrooms.

MORE COPYCAT RECIPES:

MORE EASY CHICKEN BREAST RECIPES:

ALICE SPRINGS CHICKEN RECIPE (OUTBACK COPYCAT)

Yield: 4 servings