Whether Outback Steakhouse is a regular stop for you or a restaurant you’ve visited only once, this easy chicken recipe is worth making at home. It’s a faithful copycat of the Outback Steakhouse original—one of their most beloved chicken dishes. Tender, juicy chicken breasts are topped with a sweet-and-tangy honey mustard sauce, sautéed mushrooms, crisp bacon and melted shredded cheese. The recipe is flexible: substitute thighs for breasts if you prefer, choose a different cheese to suit your taste, or adjust seasonings for more heat or sweetness.
All of these flavors come together to highlight moist, succulent chicken. The dish is surprisingly quick to prepare: aside from any marinating time, you can have a complete meal on the table in about half an hour. Serve with a simple side or two, and you’ve got a satisfying dinner that tastes like it came from a favorite restaurant.
If you don’t have an Outback nearby, this homemade version delivers the same comforting, flavorful experience. Follow the steps below and you’ll enjoy one of the most flavorful chicken dinners you’ve had in a while.
Scroll to bottom for printable recipe card.
Why You’ll Love This Recipe
This dish is simple and fast: pan-sear the chicken, brush on the honey mustard, top with mushrooms, bacon and cheese, and finish in the oven. It’s approachable for cooks of any level and delivers the rich, familiar flavors that make the original so popular.
Serving Suggestions
Serve Alice Springs chicken with fries, potato salad or crusty bread. Add a green salad or a vegetable side such as steamed broccoli, green peas, or roasted asparagus to round out the meal.
Make-Ahead and Storage
You can marinate the chicken for several hours to boost flavor, but the finished dish is best served immediately for maximum juiciness and texture. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture, or slice the chicken and microwave in short intervals to warm evenly without toughening.
Ingredients:
- 1 pound boneless, skinless chicken breast
- 6 crispy cooked bacon strips
- 3 cups shredded Colby Jack cheese
- 2 teaspoons chopped fresh parsley
- 1 cup sliced fresh or canned mushrooms
- ½ teaspoon McCormick Season All
- Oil, for pan frying
For the Honey Mustard Sauce:
- ½ cup prepared mustard
- ¼ cup mayonnaise
- ¼ cup light corn syrup
- ¼ cup honey
How to make Outback Steakhouse Alice Springs Chicken:
Step 1. Rub the seasoning evenly over the chicken and let it rest for an hour to allow the flavors to penetrate.
Step 2. Preheat the oven to 350°F.
Step 3. Whisk together the mustard, mayonnaise, light corn syrup and honey until smooth to make the honey mustard sauce.
Step 4. Heat a splash of oil in a cast-iron or ovenproof skillet. Add the chicken and sear until golden on both sides, cooking only until the exterior is browned but the interior is not fully cooked.
Step 5. Remove the chicken from the skillet and brush both sides with the honey mustard sauce.
Step 6. Return the chicken to the skillet. Top each piece with mushrooms, crumbled bacon and a generous layer of shredded Colby Jack cheese.
Step 7. Bake until the cheese has melted and the chicken reaches 165°F in the center.
Step 8. Sprinkle with chopped parsley and serve, passing the remaining honey mustard sauce at the table.
Outback Steakhouse Alice Springs Chicken
Ingredients
- 1 pound boneless skinless chicken breast
- 6 crispy cooked bacon strips
- 3 cups shredded Colby Jack cheese
- 2 teaspoons chopped fresh parsley
- 1 cup sliced fresh or canned mushrooms
- ½ teaspoon McCormick Season All
- Oil for pan frying
- ½ cup prepared mustard
- ¼ cup mayonnaise
- ¼ cup light corn syrup
- ¼ cup honey
Method
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Rub the seasoning all over the chicken and let it sit for an hour.
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Preheat the oven to 350°F.
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Whisk the mustard, mayonnaise, corn syrup, and honey together to make the sauce.
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Heat a splash of oil in a cast iron or ovenproof skillet, add the chicken and cook until golden on both sides but not fully cooked through.
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Take the chicken out of the skillet and brush the honey mustard sauce on both sides.
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Return the chicken to the skillet and top each piece with some mushrooms, bacon and cheese.
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Bake in the oven until the cheese has melted and the chicken is 165°F in the center.
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Sprinkle with parsley and serve, with the rest of the honey mustard sauce on the side.
Notes
Adjust the corn syrup in the sauce to taste if you prefer a less sweet or sweeter dressing. Mustards vary in intensity, so choose one that balances the sweetness for your palate. Chicken thighs can be used instead of breasts, and you can swap the cheese for another variety if you like. Add a pinch of cayenne to the seasoning for a spicier finish.