Outback Steakhouse has all kinds of delicious items on the menu but one of the most popular is their Alice Springs chicken. This delicious dish features juicy grilled chicken breasts which are topped with cheese and a tangy honey mustard sauce.
The mushrooms and bacon also add hearty flavors and make it a very close replica of the authentic dish. Of course, if you want to make your own tweaks (such as adding extra bacon and cheese) that’s up to you as chef!
This Alice Springs chicken recipe is both sweet and savory at the same time and tastes so good. So, if you are craving Outback Steakhouse chicken but you really don’t want to take a long drive to a restaurant, get ready for a fantastic flavor experience with this version. It tastes just like the real McCoy but it’s kinder to your wallet. This is a dish you might very well want to add to your regular dinner rotation.
Why You’ll Love the Recipe:
The chicken comes out succulent and juicy and the bacon, cheese and honey mustard sauce add so much incredible flavor. It’s just like the Alice Springs bacon at Outback Steakhouse.
How to Serve It:
French fries or mashed potatoes would be really good with this, along with a side such as broccoli or green beans.
This copycat version of Outback Steakhouse Alice Springs chicken tastes just like the Real McCoy. The chicken comes out juicy and flavorful and the bacon, cheese, mushrooms, and other toppings make it truly wonderful. This cozy comfort style dish will pair well with just about any side dishes you might have in mind.
Outback Steakhouse Alice Springs Chicken
The chicken comes out succulent and juicy and the bacon, cheese and honey mustard sauce add so much incredible flavor. It’s just like the Alice Springs bacon at Outback Steakhouse.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup sliced mushrooms
- 2 teaspoons chopped fresh parsley
- ½ teaspoon McCormick Season All seasoning
- 3 cups shredded Colby Jack cheese
- 6 bacon strips, fried until crisp and halved across the middle
- Cooking oil, as needed
FOR THE SAUCE:
- ½ cup prepared mustard
- ¼ cup light corn syrup
- ¼ cup honey
- ¼ cup mayonnaise
Instructions
- Rub Season All seasoning over the chicken and let it sit in the refrigerator for an hour.
- Fry the bacon while the chicken is marinating and discard the grease.
- Add a small amount of oil to a cast iron skillet and pan fry the chicken until only just cooked through and slightly golden.
- Preheat the oven to 350 degrees F.
- Top the chicken breasts with mushrooms, bacon and enough shredded cheese to completely cover.
- Bake for a few minutes until the cheese has melted, then serve sprinkled with parsley and with the honey mustard sauce on the side.
Can You Make It Ahead?
This dish is juicier and more flavorful when made and served fresh, so it’s not really a make-ahead dish.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator and can be warmed back up in the microwave or the oven.
Variations and Substitutions:
It’s your choice whether to use canned or fresh mushrooms. You can sub your favorite kind of shredded cheese for the Colby Jack. If you find the honey mustard sauce too sweet you can reduce the amount of light corn syrup used. And if you don’t have a cast iron skillet, use a regular pan for cooking the chicken on the stove and then transfer it onto a baking sheet for the oven.