Alice Springs Chicken

If there’s one dish that brings the comfort of a restaurant meal right to your kitchen table, it’s Alice Springs Chicken. I first tried it at Outback Steakhouse during a date night my husband and I managed to sneak in between diaper changes and school drop-offs. That sweet and savory honey mustard sauce over grilled chicken, crispy bacon, and gooey cheese? Instant obsession.

The good news? You don’t have to wait for a dinner out or spend big to enjoy it again. This easy Alice Springs Chicken recipe is the perfect Outback copycat and comes together fast with everyday ingredients. Whether you’re cooking for your family on a busy weeknight or planning a cozy weekend dinner, this recipe has your back.

In this article, I’ll walk you through how to make Alice Springs Chicken step-by-step, answer your top questions (like how to tell when it’s cooked), and offer up my own tested tips as a busy mom who cooks with real life in the background. We’ll also talk substitutions, calories, and how to serve it up just right.

Let’s dive in and make your kitchen smell like Outback.

Key Takeaways: What You Need to Know

• Alice Springs Chicken is a grilled or baked chicken breast topped with honey mustard sauce, mushrooms, bacon, and cheese.
• This copycat version uses simple, budget-friendly ingredients.
• You can make it in under 40 minutes start to finish perfect for weeknight dinners.
• Great served with mashed potatoes, green beans, or a crusty roll.
• The sauce can be made ahead for a meal-prep friendly dinner.
• Check doneness with a meat thermometer: 165°F is perfect.
• Want to mix it up? We’ve got plenty of substitution ideas too.

The Story Behind Alice Springs Chicken and Why It’s a Favorite

What is Alice Springs Chicken, and Where Did It Come From?

Alice Springs Chicken is a fan-favorite dish from Outback Steakhouse, named after the town of Alice Springs in Australia. Despite the name, this meal isn’t exactly Australian cuisine it’s an American take on comfort food that checks all the boxes: cheesy, savory, sweet, and smoky.

At its core, Alice Springs Chicken is a grilled or baked chicken breast topped with a generous layer of honey mustard sauce, sautéed mushrooms, crispy bacon, and melted cheese usually Monterey Jack and cheddar. Think of it as a loaded chicken dish that brings a little steakhouse flair to your dinner plate.

The combination of sweet and tangy sauce, earthy mushrooms, salty bacon, and gooey cheese is what gives this dish its staying power. You get texture, flavor, and comfort in every bite. No wonder it’s been a top pick on the Outback menu for years.

For those wondering yes, Outback Steakhouse still serves Alice Springs Chicken, and it’s as popular as ever. But when you can make it at home for half the price and full flavor? That’s a win in my busy-mom book.

Why I Started Making Alice Springs Chicken at Home

I remember the first time I made a version of this dish at home. It was a rainy Friday, the kids had just crashed on the couch after soccer, and I needed a dinner that felt a little special but didn’t require anything fancy. I’d had Roman Style Chicken on my mind, but I craved something richer something with bacon and melted cheese, honestly.

I pulled out a couple of chicken breasts, grabbed some shredded cheddar, and decided to give this easy Alice Springs Chicken a go. My secret weapon? A quick, homemade honey mustard sauce that used ingredients I already had in the fridge.

The result? Silence at the dinner table. The good kind. The “everyone’s too busy eating to complain about vegetables” kind.

Now it’s on our regular rotation, right alongside Harissa Honey Chicken and Creamy Lemon Garlic Chicken. The kids request it, my husband loves it reheated for lunch, and I love that it comes together in under 40 minutes.

What Makes This Copycat Recipe Special?

This copycat recipe for Alice Springs Chicken stays true to the original flavor but simplifies the process. You’ll still get:

• That sweet-and-savory honey mustard glaze
• Sautéed garlic mushrooms
• Crispy bacon
• Melted Monterey Jack and cheddar cheese

But you’ll also get step-by-step instructions that make it easy for beginners—or anyone trying to cook with a toddler on their hip.

Plus, you can control the calories by adjusting cheese or skipping the bacon (but let’s be honest, we rarely do).

If you’ve ever tried my Easy Cream of Mushroom Chicken or The Ultimate Stuffed Chicken Breast Recipe, you know I’m all about flavor without fuss.

Quick Tip: Homemade Alice Springs Chicken Sauce

If you take nothing else from this recipe, make the sauce. This Alice Springs Chicken sauce doubles as a dipping sauce for fries, a sandwich spread, or even a salad dressing.

All you need:

• Mayo
• Dijon mustard
• Honey
• A splash of lemon juice (optional but amazing)

Mix, taste, adjust, and store the extra. You’ll thank me later.

How to Make This Outback-Inspired Chicken at Home

What Ingredients Do You Need for This Copycat Recipe?

Let’s talk ingredients. The beauty of this dish is that it uses things you probably already have in your kitchen especially if you’ve made Belizean Chicken Stew or my Zucchini Mushroom Soup with Chicken. No special trips to the grocery store, no exotic seasonings. Just real, delicious food.

Here’s what you’ll need:

That’s it. Nothing fancy, just the kind of stuff you can keep on hand for those “What’s for dinner?” moments.

How Do You Actually Make It? Step-by-Step Instructions

Here’s the method I’ve refined over dozens of dinners—quick enough for a Tuesday night, but flavorful enough for guests.

1. Make the honey mustard sauce.
In a small bowl, mix:

• 1/3 cup Dijon mustard
• 1/4 cup honey
• 2 tablespoons mayo
• Optional: 1 tsp lemon juice + garlic powder

Whisk it up and set it aside. This is your liquid gold.

2. Prep and season the chicken.
Flatten the chicken breasts slightly using a mallet or rolling pin between two pieces of plastic wrap. This helps them cook evenly. Season both sides with salt and pepper.

3. Sear or grill the chicken.
Use a skillet or grill pan with a little olive oil. Cook for about 4–5 minutes per side, or until browned and mostly cooked through. No need to cook it all the way just yet—we’ll finish it in the oven.

4. Cook the bacon and mushrooms.
While the chicken rests, cook your bacon strips until crispy. Drain on paper towels. In the same pan, toss in sliced mushrooms and sauté in a little butter or bacon grease (you’re welcome) until softened and golden.

5. Assemble and bake.
Preheat oven to 375°F.
Place the chicken in a baking dish. Spoon a bit of sauce on each piece. Pile on mushrooms, two slices of bacon per breast, and plenty of cheese.

Bake for 10–15 minutes, until the cheese bubbles and the internal temp hits 165°F.

6. Serve hot and drizzle with more sauce.
That last step? It matters. A warm drizzle of leftover sauce makes everything pop.

Can You Use Chicken Thighs Instead?

Yes! Boneless, skinless thighs work wonderfully and often stay juicier than breasts. Just keep an eye on the cook time since thighs are thinner, they may need less oven time.

I often swap thighs when I’m making Creamy Mushroom and Spinach Stuffed Chicken and they never disappoint.

Make-Ahead Tip for Busy Families

You can:

• Mix the sauce up to 3 days in advance
• Cook the bacon and mushrooms ahead of time
• Even sear the chicken in the morning and store it (covered) in the fridge

When dinner rolls around, just assemble and bake. That’s what I do on crazy dance-recital-Tuesday nights.

Easy Variations for Every Appetite

Can You Add Veggies or Make It Lighter?

Absolutely. One of the best things about this dish is how flexible it is. Once you’ve got the basics down, you can tweak it to suit your mood, your fridge, or your family’s preferences.

Here are a few delicious ways to make it your own:

Add sautéed onions or bell peppers.
If you love a little extra color and crunch, toss in some thinly sliced red onion or bell pepper when you sauté the mushrooms. This works beautifully with the melted cheese and sauce, and gives the dish a stir-fry feel kind of like my Roman Style Chicken.

Lighten it up.
If you’re watching your intake, try:

• Using reduced-fat cheese
• Swapping in turkey bacon
• Baking the chicken without the sear to save on oil
• Serving with a crisp salad instead of potatoes

The flavor still shines, especially if you use a little extra sauce to keep things moist.

Skip the bacon (if you must).
Yes, bacon adds a savory kick, but if you’re cooking for someone who doesn’t eat pork, it’s okay to leave it off. Try using smoked paprika or a dash of liquid smoke in the sauce to mimic that deep flavor.

What Can You Substitute for This Dish?

If you’re short on one ingredient or just want to change things up try these swaps:

I’ve even used shredded rotisserie chicken layered in a baking dish and topped everything like a casserole. It wasn’t traditional, but it was tasty and perfect for using leftovers.

Try It as a Sandwich or Wrap

Leftovers? Slice the chicken and stuff it into a warm roll or wrap with lettuce, tomato, and a drizzle of honey mustard. It’s a lunchtime hero. I sometimes do this when we have extra from recipes like my Chicken Stew shred and reinvent!

Flavor Booster: Marinate in the Sauce

Want an extra punch of flavor? Marinate the chicken in half of the honey mustard sauce for 1–2 hours before cooking. It infuses the meat with sweetness and spice, making every bite more satisfying. Just remember to discard used marinade don’t reuse it as a drizzle.

Meal-Prep Friendly & Freezer Tips

• Store cooked portions in airtight containers for up to 4 days
• Freeze cooked chicken (before baking with cheese) for up to 2 months
• Reheat in the oven or air fryer for best texture

Trust me, this one’s a meal-prep favorite especially for my husband’s work lunches.

How to Tell When It’s Perfectly Cooked

How Do You Know When the Chicken Is Done?

This might be the single most common question I get from readers. Because let’s be honest—dry chicken is the worst. And undercooked chicken? Nope, not worth the risk.

The easiest, most foolproof way to know if your chicken is cooked through is to use a digital meat thermometer. Insert it into the thickest part of the breast—you’re looking for an internal temp of 165°F (74°C).

If you don’t have a thermometer, look for these signs:

• The juices run clear, not pink.
• The center is no longer shiny or translucent.
• The meat pulls apart easily with a fork.

Still guessing? Get a $10 instant-read thermometer. It’ll change your cooking game forever especially for recipes like The Ultimate Stuffed Chicken Breast where doneness can be tricky to eyeball.

Real Life Review: “Even My Picky Teenager Loved It”

Here’s what one reader, Amanda R. from Colorado, shared with me after trying this version of the recipe:

“I’ve made a dozen chicken recipes trying to find something my picky teenager wouldn’t roll his eyes at. This was THE ONE. He actually asked for seconds. I followed the directions exactly, added extra cheese (of course), and served it with mashed potatoes and green beans. It’s officially in our meal rotation now!”

That’s the kind of feedback that makes this dish special. It’s not just a copycat it’s a weeknight win that makes everyone at the table happy.

A Quick Note on Oven Timing

Depending on the size of your chicken breasts (some of those store-bought ones are huge!), you may need to adjust the bake time slightly. Start checking around 10–12 minutes, and pull it out when the cheese is melted and that thermometer reads 165°F.

If you’re using thighs or smaller portions, they may only need 8–10 minutes.

Make It Foolproof with These Tips:

• Use parchment paper in your baking dish for easier cleanup.
• Slice large breasts in half to speed up cooking and keep things juicy.
• Don’t skip resting let the chicken sit 5 minutes before serving to lock in juices.

For more chicken-based comfort food, try my creamy Easy Cream of Mushroom Chicken another foolproof winner.

What to Serve with Alice Springs Chicken

What Goes Well with Alice Springs Chicken?

When it comes to building a full, satisfying dinner, Alice Springs Chicken is already doing a lot it’s rich, saucy, and layered with flavor. So, the best side dishes are simple, fresh, and easy to prep.

Here are my favorite pairings:

1. Mashed or Roasted Potatoes
Creamy mashed potatoes soak up that sweet honey mustard like a dream. For busy nights, I use pre-made mashed or do simple garlic roasted potatoes.

2. Steamed Green Beans or Broccoli
That cheese and bacon combo craves a crisp veggie on the side. A quick steam, a little butter and lemon? Perfection.

3. Side Salad with Ranch or Honey Mustard
Balance the richness of the chicken with a cool, crunchy salad. Bonus: use leftover Alice Springs Chicken sauce as a dressing it doubles beautifully.

4. Garlic Bread or Dinner Rolls
A slice of warm bread is always welcome to mop up extra sauce and melty cheese.

I sometimes pair this meal with Creamy Mushroom and Spinach Stuffed Chicken for guests who want options or who aren’t bacon fans.

What Drinks and Desserts Pair Best?

Keep drinks light: lemon water, iced tea, or even a light white wine like a Pinot Grigio. And for dessert? Something fresh like a fruit crisp, or even a scoop of vanilla ice cream with berries. Simple and satisfying.

If you’re going all out, I recommend serving Alice Springs Chicken with a side of Harissa Honey Chicken bites as a spicy contrast it sounds strange, but the sweet-savory-spicy combo works like magic.

What to Do with Leftovers?

This dish reheats surprisingly well, especially in an air fryer or oven.

Here’s how I reuse leftover Alice Springs Chicken:

• Slice and toss into a wrap with lettuce and tomato.
• Dice it and top a baked potato with cheese and more sauce.
• Add to a salad with spinach, red onion, and chopped nuts.
• Turn it into a melt by layering it on sourdough bread with extra cheese and grilling it.

You can even shred leftover chicken and toss it into soups like my Zucchini Mushroom Soup with Chicken.

Alice Springs Chicken

Lora

A delicious copycat of the famous Outback Steakhouse dish featuring grilled chicken topped with honey mustard sauce, sautéed mushrooms, crispy bacon, and melted cheese. Ready in under 40 minutes!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course dinner

Cuisine American

Servings 4

Calories 509 kcal

Equipment

• Meat thermometer
• Skillet or grill pan
• Baking dish
• Small mixing bowl
• Meat mallet or rolling pin

Ingredients

  

• 1/3 cup Dijon mustard
• 1/4 cup honey
• 2 tablespoons mayonnaise
• 1 teaspoon lemon juice optional
• 1/2 teaspoon garlic powder optional
• 4 boneless skinless chicken breasts
• Salt and pepper to taste
• 1 tablespoon olive oil
• 8 slices thick-cut bacon
• 8 ounces mushrooms white or cremini, sliced
• 1 tablespoon butter
• 1 cup Monterey Jack cheese shredded
• 1 cup cheddar cheese shredded

Instructions

 

• Make the honey mustard sauce: In a small bowl, whisk together Dijon mustard, honey, mayonnaise, lemon juice, and garlic powder. Set aside.
• Prep the chicken: Flatten chicken breasts slightly using a meat mallet or rolling pin between two pieces of plastic wrap for even cooking. Season both sides with salt and pepper.
• Sear the chicken: Heat olive oil in a skillet or grill pan over medium-high heat. Cook chicken for 4-5 minutes per side until browned and mostly cooked through. Remove from heat.
• Cook bacon and mushrooms: In the same pan, cook bacon strips until crispy. Drain on paper towels. Add sliced mushrooms to the pan with butter (or bacon grease) and sauté until softened and golden, about 5-7 minutes.
• Assemble: Preheat oven to 375°F. Place chicken breasts in a baking dish. Spoon honey mustard sauce over each piece. Top with sautéed mushrooms, 2 bacon slices per breast, and generous amounts of both cheeses.
• Bake: Bake for 10-15 minutes until cheese is melted and bubbly, and internal temperature reaches 165°F.
• Serve: Let rest for 5 minutes. Drizzle with remaining honey mustard sauce before serving.

Notes

• Use a meat thermometer to ensure chicken reaches 165°F internal temperature
• Chicken breasts can be substituted with boneless thighs for juicier results
• Make the sauce up to 3 days ahead for easier meal prep
• Bacon and mushrooms can be cooked in advance and stored in the fridge
• Store leftovers in airtight containers for up to 4 days
• To lighten: use reduced-fat cheese, turkey bacon, and less sauce
• Keto-friendly: use sugar-free sweetener in the sauce instead of honey
• Serve with mashed potatoes, green beans, salad, or garlic bread

Keyword alice springs chicken, chicken with bacon and cheese, easy chicken recipe, honey mustard chicken, outback copycat, weeknight dinner

Is Alice Springs Chicken Good for Meal Prep?

Yes and that’s part of what makes this easy Alice Springs Chicken recipe so practical. You can cook it, portion it, and keep it in the fridge for up to 4 days. It travels well in lunch containers and tastes even better the next day.

If you’re planning meals for the week, this is a great “Sunday prep” recipe that pairs with lots of sides. Try it with:

• Cooked quinoa or rice
• Roasted veggies
• A handful of salad greens + vinaigrette

Bonus? One batch of sauce goes a long way double it and use the rest on roasted vegetables or grilled tofu later in the week.

Alice Springs Chicken Nutrition Breakdown

How Many Calories Are in Alice Springs Chicken?

If you’ve ever wondered whether Alice Springs Chicken can fit into a healthier eating plan, the answer is: yes with a few smart tweaks.

The classic restaurant version from Outback Steakhouse clocks in at around 750 to 800 calories per serving, depending on how much cheese, bacon, and sauce they pile on. Add fries and bread? You’re looking at over 1,200 calories easily.

But when you make Alice Springs Chicken at home, you’re in control and that makes all the difference.

Homemade Alice Springs Chicken: Estimated Macros

For one serving (based on 1 medium chicken breast with sauce, mushrooms, bacon, and cheese):

These numbers can shift depending on your ingredients. Use a macro-tracking app if you want exact counts.

How to Make Alice Springs Chicken Lighter

Here are easy swaps that still keep all the flavor you love in Alice Springs Chicken:

• Use reduced-fat cheddar and Monterey Jack
• Swap bacon for center-cut or turkey bacon
• Go light on the cheese, and use just one strip of bacon per chicken breast
• Cut the sauce quantity in half and serve it on the side
• Serve with veggies instead of potatoes to reduce carbs

Even with these changes, the dish still delivers that melty, savory goodness that makes Alice Springs Chicken a weeknight favorite.

Is Alice Springs Chicken Keto or Low Carb?

Yes it’s naturally low in carbohydrates. If you skip the bread or starchy sides and make the honey mustard sauce with a sugar-free sweetener (like monk fruit or stevia), you can absolutely enjoy Alice Springs Chicken on a low-carb or keto diet.

Pro tip: use full-fat mayo and real cheese to keep fat content high and satisfying.

Can You Make Alice Springs Chicken Dairy-Free or Whole30?

While cheese is a major part of the dish, you can make a dairy-free version of Alice Springs Chicken:

• Skip the cheese or use a plant-based cheese
• Use egg-free, dairy-free mayo in the sauce
• Add extra mushrooms and onions for that umami-rich flavor

If you’re following Whole30, just use compliant bacon, skip the cheese, and sweeten the sauce with dates or a Whole30-approved mustard blend. It won’t be a perfect match, but it will still hit those cozy, satisfying notes.

For more rustic, flavor-forward chicken options, check out my Belizean Chicken Stew it’s hearty, one-pot, and great for meal prep too.

FAQs About Alice Springs Chicken

Final Bite: Why You’ll Make Alice Springs Chicken Again and Again

Whether it’s your first time making Alice Springs Chicken or your fiftieth, it always hits the spot. It’s easy, satisfying, and totally customizable. You can lighten it up, double the cheese, add veggies, or turn it into wraps and salads the next day.

It’s a recipe that adapts to real life just like we do.

If you loved this one, don’t miss out on my other simple, flavor-packed chicken dinners like Roman Style Chicken and Creamy Lemon Garlic Chicken.