This Alice Springs Chicken recipe lets you create the Outback restaurant favorite at home. Make this cheesy baked chicken for dinner tonight!
Chicken and cheese are just two ingredients that go so well together. If you agree, I have a few more cheesy chicken recipes that you might want to try.
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Rich and creamy ricotta cheese is combined with pureed roasted red peppers, Parmesan cheese, and garlic to create an incredible sauce for your pasta.
This 30-Minute Cheesy Chicken and Broccoli Casserole starts with homemade creamy chicken soup. It is prepped in just 15 minutes and is sure to be on your monthly meal plan again and again.
How to Make the Alice Springs Chicken Recipe
Chicken breasts are marinated in a lemony, mustard marinade for at least an hour. Then, they are seasoned and browned in a hot skillet until golden in color.
After creating a creamy, mushroom sauce, the breasts are returned to the pan and then topped with mushrooms, bacon, and cheese. Bake until cooked through.
What is Alice Springs Chicken?
This cheesy baked chicken recipe is one of the most popular menu items at Outback Steakhouse. And, thankfully it’s very easy to make your own at home.
If you’re wondering why it’s called that, I’ll explain. It’s named after a town called Alice Springs in the Northwest Territory of Australia.
Kitchen tools / equipment for making the recipe
- Baking Sheets – Good, sturdy baking sheets will last for years and bake much more evenly than cheaply made ones.
- Heavy-bottomed Skillet – Whether it’s stainless steel, cast iron, or non-stick, a good, heavy-bottomed skillet will, just like the baking sheets, cook more evenly and allow you to get that nice, pretty sear on the chicken that adds a lot of flavor.
- Cheese Grater – Hand grated cheese melts better than store-bought shredded cheese because it doesn’t have the added starches that prevent caking. I much prefer to grate my own cheese whenever possible and a good cheese grater makes the job a lot easier!
Ingredient notes and substitutions
There are a few substitutions that will work for the Alice Springs Chicken recipe.
- Mustard – If you don’t have dijon mustard, you can use regular mustard instead.
- Cheese – You can substitute cheddar or Colby jack cheese for the Swiss cheese
- For additional flavor, add garlic and onions to the mushrooms while they are cooking
- Chicken – If you’d rather use chicken thighs instead of breasts, they will work just as well.
- Bacon – You can use turkey bacon instead of regular bacon if you want to reduce the fat content.
- Add a pinch of salt to the mushrooms while they are cooking. Not only will salt season the mushrooms, but it also helps them release their moisture. This means they will cook more quickly.
Do you need to marinate the chicken?
Yes, for this recipe, you will need to marinate the chicken for at least an hour, or up to 24 hours. It really adds an amazing flavor to your chicken breasts that you don’t want to miss.
Clean up tips
- Use a plastic Ziplock bag to marinate your chicken in. Doing this allows the chicken to be fully immersed in the honey mustard sauce and makes for easier cleanup, too.
- Use parchment paper to line your baking sheet. Otherwise, the sweet honey mustard sauce will run off the chicken and burn onto the baking sheet as it cooks.
- Lining it with parchment paper creates a non-stick surface for the chicken and makes cleanup a breeze! Less time in the kitchen is always good.
Storing and reheating leftovers
If you have leftovers, you can store them in an airtight container with a tightly fitting lid. They will stay good in the refrigerator for 3 to 5 days.
When you want to reheat them, remove them from the container and reheat it at 200 to 250°F until it is warmed through. Cook it slowly for 20 to 30 minutes so that it doesn’t dry out.
With love from our simple kitchen to yours.
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Alice Springs Chicken Recipe (Outback Copycat) + Video
- 1/2 cup honey
- 1/2 cup Dijon mustard
- 3 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- salt and pepper
- 4 boneless skinless chicken breast, halves
- 2 tablespoons olive oil
- 6 slices bacon, cooked until crispy and cut in half
- 2 cups button mushrooms
- 1 tablespoon butter
- 1 cup Monterrey Jack Cheese, grated
- Fresh Parsley, chopped
- Whisk together honey, Dijon mustard, mayonnaise, and lemon juice in a small bowl until smooth. Reserve ½ cup of sauce and set aside. Pour remaining honey mustard sauce into a gallon-sized Zip lock bag and add chicken. Marinade for 1 hour, up to 24 hours.
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- In a heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers.
- Remove chicken from the marinade with tongs and place into hot skillet. Season each side with salt and pepper and cook until golden brown but not cooked through, working in batches as not to over-crowd the pan.
- Place browned chicken on prepared baking sheet.
- In the same skillet, add butter and melt over medium heat. Stir in mushrooms and a pinch of salt, and cook until tender and starting to brown. Remove from heat.
- Divide and spoon mushrooms over the chicken breasts, followed by 2 slices of bacon, and the Monterrey jack cheese.
- Bake for 10-15 minutes or until the thickest part of the chicken reaches 165 degrees.
- Top with fresh parsley and serve with reserved honey mustard sauce for dipping.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2018, updated and republished September 2020
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