Jump to recipe
Alice Springs Chicken (Copycat)
You just might recognize this ultra-popular chicken dish if you’ve ever visited an Outback Steakhouse restaurant. Yes, I’m *that* person who very often orders chicken at a steakhouse.
Alice Springs Chicken is on another level. And I actually FAR prefer making it at home. It’s all hot n’ bubbly and completely smothered in my favorite things like sautéed mushrooms, melty cheese, and crispy bacon. It’s just so darn good.
Do you ever order chicken at a steak restaurant?
Well, the truth is, even if you have no idea what I’m talking about because you’ve never been to an Outback, you’re still going to want to make this dish at home asap!
There are a lot of flavors happening in this recipe, so it’s a wonderful way to make regular ole’ chicken breasts feel much, much more exciting!
My kids, who are all teenagers and young adults, absolutely LOVED this chicken. I double up this recipe when I make it, and I’m sure glad that I did because every single piece disappears fast.
🧀Freshly grated cheese from a block will melt the best because pre-grated cheese is coated in preservatives that interfere with the natural melting capability of cheese.
➡️Try this with our Homemade Mayo recipe.
🥓We eat bacon a few times each month at our house because it’s something we (REALLY, REALLY) enjoy!
Note: There are many high-quality bacon options available these days. Look for nitrate-free and humanly raised if possible. Always read the ingredients so you know what you’re really buying.
🌱Serve your Alice Springs Chicken with a side of Parmesan Roasted Green Beans.
- 4 small boneless skinless chicken breasts
- sea salt, to taste
- 1 Tbsp avocado oil or olive oil
- 16 ozs mushrooms, sliced
- 3 fresh garlic cloves, minced
- 4 slices of nitrate-free bacon
- 1/2 cup freshly shredded cheddar or Monterey Jack cheese
- fresh parsley, chopped to garnish
- 2 Tbsps Dijon mustard
- 2 Tbsps raw honey
- 1/4 cup homemade mayonnaise
- 1 tsp apple cider vinegar
- 1/2 tsp red chili flakes
Season your chicken lightly with sea salt and place them into a medium bowl or ziplock bag.
In another small bowl, whisk all of your honey mustard marinade ingredients together, then pour half of this marinade over the chicken.
Reserve the remaining half of the honey mustard sauce untouched by the raw chicken to use later on.
Allow your chicken to marinate for 30 minutes on the counter (or overnight in the fridge).
Heat your oil in a large oven-safe skillet over medium-high heat.
Sauté the mushrooms for 5 minutes, stirring occasionally. Stir in your minced garlic and a tiny pinch of sea salt and pepper, then cook for 1 minute longer.
Meanwhile, preheat your oven to 350 degrees f.
Once the mushrooms are finished, transfer them to a plate.
In that same skillet, cook your bacon until crisp. Remove bacon from the skillet and set it aside on a paper towel. Once it’s cool, then crumble it.
I leave my bacon grease in the skillet to cook the chicken in at this point, but you can drain the grease if you want.
In the same skillet again over medium-high heat, sear your marinated chicken until nicely golden on both sides, around 2-3 minutes per side.
Drizzle the chicken with the remaining honey-mustard sauce and top the chicken with your sauteed mushrooms, crumbled bacon, and finally, the freshly grated cheese.
Transfer your entire skillet to the preheated oven and bake for 20-25 minutes, or until a meat thermometer inserted into the thick part of the chicken breast reads 165 degrees f.
Sprinkle with fresh parsley if desired.
Serve alongside steamed veggies of your choice and enjoy!