Outback Steakhouse’s Alice Springs Chicken is a fan-favorite dish featuring juicy grilled chicken topped with sautéed mushrooms, crispy bacon, melted cheese, and a honey mustard sauce. It’s rich, flavorful, and surprisingly easy to recreate at home! Here’s how to make it:
Table of Contents
Copycat Outback Steakhouse Alice Springs Chicken
Ingredients (Serves 4):
Instructions:
Tips:
Copycat Outback Steakhouse Alice Springs Chicken
Ingredients (Serves 4):
For the Chicken:
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper, to taste
For the Toppings:
8 slices bacon, cooked until crispy
1 cup sliced mushrooms
1 1/2 cups shredded Colby-Jack cheese (or Monterey Jack)
For the Honey Mustard Sauce:
1/4 cup Dijon mustard
1/4 cup honey
2 tablespoons mayonnaise
1 tablespoon yellow mustard
1 teaspoon lemon juice
Instructions:
Prepare the Honey Mustard Sauce:
In a small bowl, whisk together the Dijon mustard, honey, mayonnaise, yellow mustard, and lemon juice until smooth. Set aside.
Season and Cook the Chicken:
Preheat your grill, grill pan, or skillet to medium-high heat.
Rub the chicken breasts with olive oil, then season with smoked paprika, garlic powder, onion powder, salt, and black pepper.
Grill or pan-sear the chicken for 5-6 minutes per side, or until fully cooked (internal temperature of 165°F/74°C). Remove from heat and set aside.
Sauté the Mushrooms:
In the same skillet, add a little oil or butter if needed, and sauté the sliced mushrooms over medium heat until tender and golden brown (about 5 minutes). Set aside.
Assemble the Dish:
Preheat your oven to 400°F (200°C).
Place the cooked chicken breasts in a baking dish.
Spread a generous amount of honey mustard sauce over each chicken breast.
Top each breast with sautéed mushrooms, 2 slices of crispy bacon, and a generous sprinkle of shredded cheese.
