Go Back

Outback Steakhouse Alice Springs Chicken

This copycat recipe of Outback Steakhouse's Alice Springs Chicken recreates the restaurant favorite at home.
Print Recipe Pin Recipe

Equipment

  • - Large skillet
  • - Baking dish (9x13-inch)
  • Mixing bowls
  • Measuring cups and spoons
  • Tongs

Ingredients
  

  • #### Chicken
  • - 4 boneless skinless chicken breasts
  • - 2 tablespoons olive oil or butter
  • - 1 teaspoon salt
  • - 1/2 teaspoon black pepper
  • - 1/2 teaspoon garlic powder
  • #### Honey Mustard Sauce
  • - 1/2 cup mayonnaise
  • - 1/4 cup Dijon mustard
  • - 1/4 cup honey
  • - 1 teaspoon lemon juice
  • #### Toppings
  • - 6 slices cooked bacon crumbled or whole
  • - 1 cup sautéed mushrooms
  • - 1 1/2 cups shredded Colby Jack or cheddar cheese
  • - Optional garnish: chopped parsley

Instructions
 

  • #### Prepare the Chicken
  • **Season and cook**
  • Preheat your oven to 400°F (200°C). Season the chicken breasts with salt, pepper, and garlic powder. In a large skillet, heat olive oil over medium heat and sear the chicken breasts for 2–3 minutes per side until golden brown. Transfer the chicken to a baking dish.
  • #### Make the Honey Mustard Sauce
  • **Whisk the sauce**
  • In a small bowl, mix mayonnaise, Dijon mustard, honey, and lemon juice until smooth. Set aside half of the sauce for serving.
  • #### Assemble the Dish
  • **Layer toppings**
  • Spread a generous amount of honey mustard sauce over each chicken breast. Top with crumbled or whole slices of bacon, sautéed mushrooms, and shredded cheese.
  • #### Bake
  • **Bake the chicken**
  • Bake in the preheated oven for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
  • #### Serve
  • **Garnish and serve**
  • Remove the chicken from the oven, garnish with chopped parsley if desired, and serve hot with the reserved honey mustard sauce on the side.