Outback Steakhouse Alice Springs Chicken

Prep Time: 15 minutes  |  Marinating Time: 30 minutes (optional but recommended)  |  Cook Time: 25 minutes  |  Total Time: ~40-70 minutes  |  Servings: 4

Outback Steakhouse Alice Springs Chicken– You know that moment at Outback Steakhouse when the Alice Springs Chicken lands on the table and you immediately forget every other item on the menu? Yeah. That chicken does something to people.

I’ve been chasing that exact combination of flavors at home for a while now. The honey mustard, the melted cheese, the mushrooms, the crispy bacon — it’s a lot going on, and somehow it all works perfectly together.

The good news: the Outback Steakhouse Alice Springs Chicken recipe is completely achievable in your own kitchen. No reservations required, no waiting 20 minutes for a table, and no one judges you for going back for seconds.

What Exactly Is Alice Springs Chicken?

Outback Steakhouse Alice Springs Chicken is a signature dish from Outback Steakhouse — a grilled chicken breast topped with sauteed mushrooms, crispy bacon, a honey mustard sauce, and a generous blanket of melted Monterey Jack and cheddar cheese.

It’s named after Alice Springs, a city in the Australian outback — which, fittingly, is on brand for a restaurant called Outback Steakhouse. The name sounds exotic, but the flavors are deeply comforting and familiar.

IMO, it’s one of the best things on their menu. And making it at home means you control everything: the sauce quantity, the cheese amount, the bacon crispiness. Total customization. That alone is worth it.

Ingredients You’ll Need

This recipe uses straightforward ingredients you can find at any grocery store. Nothing obscure, nothing that requires a trip to a specialty shop. Here’s the full breakdown with quantities.

For the Chicken:

• 4 boneless, skinless chicken breasts (about 6 to 8 oz / 170 to 225g each)
• 1 tablespoon (15ml) olive oil
• 1/2 teaspoon (1.5g) garlic powder
• 1/2 teaspoon (1.5g) onion powder
• 1/2 teaspoon (3g) salt
• 1/4 teaspoon (0.5g) black pepper
• 1/2 teaspoon (1.5g) paprika

For the Honey Mustard Sauce:

• 1/3 cup (80ml) Dijon mustard
• 1/3 cup (110g) honey
• 2 tablespoons (30ml) mayonnaise
• 1 teaspoon (5ml) lemon juice
• Pinch of cayenne pepper (optional, for a little kick)

For the Toppings:

• 8 oz (225g) fresh mushrooms, sliced
• 8 strips of bacon (about 8 oz / 225g), cooked until crispy
• 1 cup (115g) shredded Monterey Jack cheese
• 1 cup (115g) shredded cheddar cheese
• 1 tablespoon (14g) unsalted butter (for sauteing mushrooms)
• Fresh parsley, chopped (optional, for garnish)

Equipment You’ll Need

Nothing unusual here. Just make sure your skillet is oven-safe — that’s the one key piece of equipment that makes this recipe really easy.

• Large oven-safe skillet or cast iron pan
• Separate pan for cooking bacon
• Small mixing bowl for the honey mustard sauce
• Meat mallet or rolling pin (for pounding chicken to even thickness)
• Tongs for handling the chicken
• Aluminum foil for tenting the chicken while it rests

How to Make Outback Steakhouse Alice Springs Chicken: Step-by-Step

This is where the real fun begins. The process is straightforward, but each step builds on the last to create those layers of flavor that make this dish so memorable. Follow along carefully.

Step 1: Make the Honey Mustard Sauce First

Start by making the honey mustard sauce before you do anything else. This gives the flavors time to meld together while you prep everything else. It makes a real difference in the final taste.

Combine the Dijon mustard, honey, mayonnaise, lemon juice, and cayenne (if using) in a small bowl. Whisk everything together until smooth and well combined. Taste it — it should be tangy, sweet, and creamy all at once.

Set aside about 2 tablespoons of the sauce separately. You’ll use this as a finishing drizzle when serving. The rest goes on the chicken during cooking. Cover both portions and refrigerate until needed.

Step 2: Prep and Season the Chicken

Take each chicken breast and place it between two sheets of plastic wrap or inside a zip-lock bag. Use a meat mallet or rolling pin to pound it to an even thickness of about 3/4 inch. This is important.

Even thickness means the chicken cooks evenly all the way through. Without this step, the thicker end stays undercooked while the thinner end dries out. It takes two extra minutes and completely changes the result.

Once the chicken is even, season both sides with garlic powder, onion powder, paprika, salt, and pepper. Press the seasoning gently into the meat with your fingers so it adheres properly. Set aside while you cook the bacon.

Step 3: Cook the Bacon

Cook your bacon strips in a separate pan over medium heat until crispy and golden. Don’t rush this on high heat — slow and steady gives you evenly cooked, crispy bacon rather than burnt edges and chewy centers.

Once done, transfer to a paper-towel-lined plate to drain the excess grease. When cool enough to handle, break or chop each strip into roughly 2-inch pieces. These go on top of the chicken later.

Here’s a tip: keep about a teaspoon of bacon drippings in the pan. You can use it to saute the mushrooms for extra flavor. Waste nothing, gain everything in the flavor department.

Step 4: Saute the Mushrooms

Wipe out the bacon pan or use the same one with those reserved drippings. Add 1 tablespoon of butter over medium heat, then add your sliced mushrooms. Spread them in a single layer rather than piling them in.

Let them cook without stirring for about 2 to 3 minutes so they get some color on one side. Then stir and continue cooking for another 3 to 4 minutes until they’re tender, golden, and slightly reduced in size.

Season the mushrooms lightly with a pinch of salt and pepper while they cook. Remove them from heat and set aside. They’ll go on top of the chicken just before the cheese, so keep them nearby.

Step 5: Sear the Chicken

Preheat your oven to 400 degrees F (200 degrees C). While it heats up, warm your oven-safe skillet over medium-high heat with 1 tablespoon of olive oil. You want the pan hot before the chicken goes in.

Add the seasoned chicken breasts to the hot pan. Sear for 4 to 5 minutes on the first side without moving them. You want a proper golden-brown crust to form. Resist the urge to poke or flip early — let the pan do its job.

Flip the chicken and sear the second side for 3 to 4 minutes. The chicken doesn’t need to be fully cooked through at this point — it finishes in the oven. You’re just building color and locking in the juices here.

Step 6: Add the Honey Mustard and Toppings

With the chicken still in the skillet, spoon the honey mustard sauce generously over the top of each breast. Use a spoon to spread it so the whole surface gets coated. Don’t be shy — this sauce is the soul of the dish.

Next, distribute the sauteed mushrooms evenly over each chicken breast. Then lay the bacon pieces on top of the mushrooms. You want toppings on every piece so no single bite is left without them.

Finally, cover everything with a generous handful of the mixed shredded cheeses. Don’t just sprinkle — pile it on. You want a thick, melty cheese layer that covers the bacon and mushrooms completely. This is not the moment for restraint.

Step 7: Bake Until Done

Slide the skillet into your preheated 400 F oven and bake for 10 to 15 minutes. The exact time depends on the thickness of your chicken. Use a meat thermometer to check — you want the internal temperature to reach 165 F (74 C).

At the 10-minute mark, check the cheese. If it’s melted and starting to bubble at the edges, the chicken is likely done or very close. If the cheese isn’t fully melted yet, give it another 2 to 3 minutes.

Once done, remove the skillet from the oven and tent loosely with aluminum foil. Let the chicken rest for 5 minutes. This allows the juices to redistribute through the meat so every bite stays moist and flavorful.

Step 8: Plate and Serve

Transfer each chicken breast to a plate using tongs or a wide spatula. Drizzle that reserved honey mustard sauce over the top — it adds a fresh, bright flavor that cuts through the richness of the cheese and bacon.

Sprinkle with fresh chopped parsley if you want a pop of color and a slight herby note. Serve immediately while the cheese is still melted and everything is hot. This dish does not benefit from waiting around on the counter.

What to Serve with Alice Springs Chicken

This chicken is rich and filling, so pair it with sides that balance rather than compete with it. Here are a few solid options.

• Steamed or roasted broccoli — the slight bitterness works well against the sweetness of the honey mustard
• Mashed potatoes — classic comfort food pairing that absorbs any extra sauce beautifully
• Rice pilaf or seasoned white rice — simple and lets the chicken stay the star
• Garden salad with a light vinaigrette — keeps the meal from feeling too heavy
• Roasted sweet potatoes — the natural sweetness pairs surprisingly well with the savory toppings

Tips for Getting It Right Every Time

A few simple adjustments separate a good version from a great one. These tips come straight from trial and error in my own kitchen.

• Pound the chicken evenly: Uneven chicken is the number one cause of dry or undercooked results. This step takes two minutes and fixes the most common problem.
• Make the sauce ahead: Even 30 minutes of resting time improves the flavor noticeably. Make it while the bacon cooks if you’re short on time.
• Use freshly shredded cheese: Pre-shredded cheese contains anti-caking agents that affect how it melts. Shredding your own takes seconds and gives you a much better cheese pull.
• Don’t skip the rest: Five minutes of resting means the difference between a juicy chicken breast and one that releases all its moisture the moment you cut into it.
• Use an oven-safe skillet: This lets you sear and finish in the oven without transferring pans. Fewer dishes, better heat retention, cleaner result.

How to Store and Reheat

This dish reheats well, which makes it great for meal prep or planned leftovers. FYI, the honey mustard sauce also keeps well in the fridge for up to a week.

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Keep any extra sauce separately.
• Freezer: Freeze cooked chicken (without the sauce) for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat in a 350 F oven for 10 to 12 minutes, covered with foil to prevent drying out. Add fresh cheese on top before reheating if desired.
• Avoid the microwave: It makes the chicken rubbery and melts the cheese into an unpleasant texture. The oven is always the better call here.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Absolutely. Boneless, skinless chicken thighs work great here and actually stay juicier than breasts. Adjust the cook time slightly — thighs may need an extra 3 to 5 minutes in the oven since they’re thicker and denser.

What kind of mustard works best for the honey mustard sauce?

Dijon mustard gives the most authentic, tangy result close to what Outback uses. Yellow mustard works in a pinch but tastes milder and less complex. Whole grain mustard is a great option if you want more texture in the sauce.

Can I make the honey mustard sauce in advance?

Yes, and you should. The sauce actually improves after sitting for a few hours as the flavors settle and blend. Make it up to 3 days ahead and store it in a covered jar in the refrigerator. Give it a quick stir before using.

How do I know when the chicken is fully cooked?

The most reliable method is a meat thermometer. The internal temperature must reach 165 F (74 C) at the thickest part of the breast. If you don’t have a thermometer, cut into the thickest part — the juices should run clear and the meat should be white all the way through.

Can I grill this instead of using a skillet?

Yes, grilling works well. Grill the chicken over medium-high heat for about 6 to 7 minutes per side, then move it to indirect heat. Add the toppings and close the lid for 5 minutes to melt the cheese. The smoky grill flavor adds a nice bonus layer.

Why does my cheese not melt properly?

This usually comes down to the type of cheese. Pre-shredded cheese coated in starch won’t melt as smoothly. Shred your cheese fresh from the block for the best results. Also make sure the oven is fully preheated before the skillet goes in — a lukewarm oven stalls the melting process.

Final Thoughts

Outback Steakhouse Alice Springs Chicken is one of those restaurant dishes that sounds complicated but really isn’t. Honey mustard, bacon, mushrooms, melted cheese over perfectly seasoned chicken — every element has a purpose.

Once you make this at home, you’ll find it hard to justify ordering it out. You get more control, more cheese, and honestly — more satisfaction from knowing you made it yourself.

So the next time you’re craving that Outback experience, skip the drive and start the skillet. Your kitchen is more than up to the task. Enjoy every bite.