Alice Springs Chicken Recipe
A copycat of the Outback classic. Chicken breasts baked with sauteed mushrooms, bacon, melted cheese, and honey mustard — better than the restaurant version.
What makes this Alice Springs chicken recipe work
This Alice Springs chicken recipe is a copycat of the Outback Steakhouse dish, and it works because every layer pulls its weight. The honey mustard adds sweetness and acidity. The bacon brings salt and smoke. The mushrooms give an earthy depth. And the melted Monterey Jack holds everything together on top of a properly seared chicken breast.
The restaurant version costs $18-$22 per plate. This makes 4 servings for about $12-$15 total, depending on your bacon and cheese situation.
Why the sear matters
Baking chicken breasts from raw gives you a pale, steamed surface. Searing them first — 3-4 minutes per side in a hot skillet — creates a golden crust through the Maillard reaction. That crust adds flavor and texture that the oven alone cannot deliver.
Use an oven-safe skillet so you can go from stovetop to oven without transferring. One fewer dish to wash, and the chicken stays in contact with the hot surface.
Variations
The base recipe handles substitutions well:
- Cheddar instead of Monterey Jack: Sharper flavor. Works fine.
- Turkey bacon: Less fat, less flavor. The mushrooms carry more of the load.
- Add diced onion: Sautee with the mushrooms for an extra layer.
- Spicy version: Add a pinch of cayenne to the honey mustard, or use pepper Jack cheese.
Gear that helps
- Oven-safe 12-inch skillet — $25-$40. Goes from stovetop sear to oven bake without switching pans.
- Instant-read thermometer — $10-$15. Chicken breasts go from juicy to dry in a narrow temperature window. Do not guess.
If you prefer chicken thighs over breasts, the chicken and gravy recipe uses bone-in thighs with a one-pan gravy. For a faster weeknight option, the thin sliced chicken breast recipes cook in under 15 minutes. And for a completely different approach to chicken — one that prioritizes moisture over toppings — the chicken brining guide covers the technique that changed how I cook poultry.
Looking for another melted-cheese-on-protein situation? The steak quesadilla recipe takes a similar approach with seasoned steak.
Alice Springs Chicken Recipe
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 6 strips thick-cut bacon
- 8 oz baby bella mushrooms, sliced
- 1 tablespoon butter
- 2 cups shredded Monterey Jack cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F. Cook the bacon in a skillet over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate. Chop roughly when cool enough to handle.
- In the same skillet with the bacon drippings, add butter and sautee the sliced mushrooms over medium-high heat for 5-6 minutes until golden brown and most of the liquid has evaporated. Remove and set aside.
- Mix Dijon mustard and honey in a small bowl until smooth. Set the honey mustard aside.
- Season the chicken breasts on both sides with salt, pepper, garlic powder, and paprika. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden.
- Spread a tablespoon of honey mustard over each seared chicken breast. Top each with sauteed mushrooms, chopped bacon, and a generous pile of shredded Monterey Jack cheese.
- Transfer the skillet to the preheated oven. Bake for 12-15 minutes until the cheese is melted and bubbly, and the chicken reaches an internal temperature of 165°F.
- Remove from the oven and let rest for 3 minutes before serving. Garnish with fresh parsley if using.
Tips
- Pound the chicken breasts to an even 3/4-inch thickness before seasoning. This prevents thin edges from overcooking while the thick center catches up.
- Cook the bacon first and use the drippings for the mushrooms. This adds flavor without adding another pan.
- Sear the chicken before baking. The oven alone will not give you the browned exterior that makes this recipe work.
- An instant-read thermometer ($10-$15) removes the guesswork. Chicken needs 165°F internally — no cutting into it to check.
- Leftovers reheat well in a 350°F oven for 10 minutes. The microwave makes the bacon soft and the cheese rubbery.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs work and are more forgiving with cook time. They may need 2-3 extra minutes in the oven since they are slightly thicker. The flavor is richer than breasts.
How do I keep the chicken from drying out?
Three things: pound the breasts to an even thickness so they cook evenly, sear them quickly over high heat, and use an instant-read thermometer to pull them at exactly 165°F. Every degree past that costs you moisture.
Can I prep Alice Springs chicken ahead of time?
You can cook the bacon and mushrooms up to a day ahead. Season the chicken and store it in the fridge. When ready, sear the chicken, add the toppings, and bake. The assembly takes about 5 minutes.
What sides go with Alice Springs chicken?
Steamed broccoli, roasted asparagus, or a simple side salad. Mashed potatoes or rice work if you want something to catch the melted cheese. Avoid heavy sides — the dish is already rich from the bacon and cheese.
Is this the exact Outback recipe?
No. Outback has not published their recipe. This is a tested copycat based on the flavor profile of the original — honey mustard, mushrooms, bacon, cheese, seasoned chicken. The result is close enough that most people prefer it to a $20 restaurant plate.
