Outback Steakhouse Plain Chicken Copycat (Alice Springs Chicken)
This Outback Steakhouse Plain Chicken copycat brings the legendary Alice Springs Chicken right to your dinner table, loaded with honey mustard, crispy bacon, sautéed mushrooms, and melted cheese.
The Outback Chicken Recipe You Have Been Craving Is Finally Homemade
If you have ever sat down at Outback Steakhouse and ordered their famous Plain Chicken, also known as Alice Springs Chicken, you already know exactly why this dish has such a devoted following. Juicy marinated chicken breasts piled high with sautéed mushrooms, crispy bacon, and a blanket of melted cheese, all tied together with a honey mustard sauce that is genuinely addictive. It is the kind of meal that makes you want to skip the entrée and order two.
The good news? This Copycat Outback Chicken Recipe nails every layer of that dish and you can pull it off on a weeknight in under an hour. Whether you have been searching for the Outback Bloomin Onion Chicken Copycat experience or specifically hunting down the Alice Springs Chicken Outback Copycat, this is the recipe you want bookmarked.
Why This Copycat Outback Steakhouse Chicken Works So Well
What makes the Outback Steakhouse Chicken so satisfying is the layering of flavors and textures happening all at once. You have got the sweet tang of honey mustard soaking into the chicken during the marination, the savory smokiness of bacon, the earthy richness of buttery mushrooms, and the melted pull of two kinds of cheese. Nothing is complicated on its own, but together they create something that genuinely tastes like a restaurant splurge.
The real secret this recipe leans on is the two-stage honey mustard approach: half goes into the marinade, and half stays fresh for drizzling at the table. It is a small move that makes a big difference in flavor depth.
Chef's Tip: Pound your chicken breasts to an even thickness before marinating. This ensures the chicken cooks evenly in the oven and every bite stays juicy, not dry on the edges and undercooked in the middle.
Using the right pan makes a real difference in this recipe. An oven-safe cast iron or stainless steel skillet lets you sear the chicken on the stovetop and finish it in the oven without any extra dishes, keeping all those flavorful drippings right where they belong.
Building the Perfect Honey Mustard Marinade
The honey mustard sauce here pulls triple duty as a marinade, a cooking glaze, and a dipping sauce. It is built from just three pantry staples: Dijon mustard, honey, and mayonnaise. Dijon brings sharpness and depth, honey adds sweetness and that gorgeous caramelized stickiness when it hits the hot pan, and mayonnaise rounds everything out with a creamy richness.
For the best results with this Aussie Chicken Outback recipe:
- Marinate for at least 30 minutes, but 2 to 4 hours is the sweet spot
- Always reserve half the sauce before adding the raw chicken
- The reserved sauce keeps in the fridge for up to 5 days, so make extra
Cheese, Bacon, and Mushrooms: The Holy Trinity
This is where the Alice Springs Chicken Outback Copycat really earns its reputation. The mushrooms get sautéed in a little butter in the same pan you will use for everything else, picking up all the savory bacon drippings left behind. The combination of Monterey Jack and Colby cheese creates the ideal melt: gooey, slightly stretchy, and mild enough not to fight with the honey mustard.
Do not rush the bacon. Cooking it until genuinely crispy means it holds its texture even after baking under cheese, giving you that satisfying crunch in every bite.
Ready to bring the Outback Steakhouse Chicken Recipe home? Here is everything you need:
Outback Steakhouse Plain Chicken Copycat (Alice Springs Chicken)
This Outback Steakhouse Plain Chicken copycat brings the legendary Alice Springs Chicken right to your dinner table, loaded with honey mustard, crispy bacon, sautéed mushrooms, and melted cheese.
Ingredients
- 4 boneless skinless chicken breasts, pounded to even thickness
- 8 bacon strips, cooked until crispy
- 1 1/2 cups white mushrooms, sliced
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Colby cheese
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 1/4 cup mayonnaise
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped, for garnish
Instruction
Make the honey mustard sauce: In a small bowl, whisk together the Dijon mustard, honey, and mayonnaise until smooth. Set aside half for serving and reserve the other half for cooking.
Marinate the chicken: Place the chicken breasts in a zip-top bag or shallow dish. Pour half of the honey mustard sauce over the chicken, turning to coat. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best flavor.
Preheat your oven to 375 degrees F (190 degrees C).
Cook the bacon: In a large oven-safe skillet over medium heat, cook the bacon strips until crispy. Transfer to a paper towel-lined plate, then crumble or leave in strips. Drain all but 1 teaspoon of bacon drippings from the skillet.
Sauté the mushrooms: Add the butter to the same skillet over medium heat. Add the sliced mushrooms and sauté for 4 to 5 minutes until golden and tender. Season lightly with salt and pepper. Remove from the skillet and set aside.
Sear the chicken: Remove the chicken from the marinade and pat lightly with a paper towel. Season both sides with garlic powder, onion powder, salt, and black pepper. Heat the olive oil in the same skillet over medium-high heat. Sear the chicken breasts for 3 to 4 minutes per side until golden brown. Do not cook through completely.
Assemble the chicken: With the chicken still in the skillet, spoon a drizzle of the reserved honey mustard sauce over each breast. Layer on the sautéed mushrooms, followed by the bacon, then finish with a generous handful of the blended Monterey Jack and Colby cheeses.
Bake: Transfer the skillet to the preheated oven and bake for 12 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) and the cheese is fully melted and bubbly.
Rest and serve: Remove from the oven and let the chicken rest for 3 minutes. Garnish with fresh chopped parsley and serve with the remaining honey mustard sauce on the side.
Equipment
- Large oven-safe skillet or cast iron pan
- Meat thermometer
- Small mixing bowl
- Whisk
- Zip-top bag or shallow dish for marinating
- Tongs
Notes
Serving and Storing Your Alice Springs Chicken
This dish is a full meal on its own, but it loves a good side. Serve it alongside seasoned rice, roasted broccoli, or a baked potato loaded with sour cream and chives to keep the steakhouse spirit alive. A simple green salad with a light vinaigrette also cuts through the richness of the cheese nicely.
For storage, let the chicken cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days and reheats beautifully in a covered baking dish at 325 degrees F. A little splash of water or chicken broth added to the dish before covering keeps everything moist during reheating.
Whether this is your first time making the Copycat Outback Chicken at home or the tenth, the result is the same: a dinner table that goes quiet in the best possible way.
