If you've ever dined at Outback Steakhouse, you know their Alice Springs Chicken is legendary—juicy grilled chicken smothered in honey mustard sauce, crispy bacon, sautéed mushrooms, and melted cheese. It’s a flavor explosion that keeps customers coming back for more.
But what if you could make an even better version at home? This copycat recipe delivers the same mouthwatering taste while allowing you to control the ingredients for a fresher, richer experience. Plus, we’ll share expert tips to maximize flavor and make this dish a family favorite!
Why This Recipe Beats the Original
Outback’s Alice Springs Chicken is delicious, but homemade has key advantages:
✔ No mystery ingredients – You control the quality of chicken, cheese, and bacon.
✔ Extra juicy & flavorful – Brining the chicken ensures it stays moist.
✔ Customizable – Prefer spicier honey mustard? Add cayenne! Want extra cheese? Go for it!
✔ Cost-effective – Skip the restaurant markup and enjoy this dish anytime.
Ingredients You’ll Need
(Serves 4)
For the Chicken & Marinade:
4 boneless, skinless chicken breasts
½ cup Dijon mustard
½ cup honey
2 tbsp mayonnaise (for creaminess)
1 tbsp lemon juice (for brightness)
1 tsp smoked paprika (for depth)
½ tsp garlic powder
½ tsp onion powder
Salt & black pepper to taste
For the Toppings:
8 slices bacon, cooked crispy
1 cup sliced mushrooms (baby bellas work best)
1 ½ cups shredded Colby-Jack cheese (or Monterey Jack)
2 tbsp butter (for sautéing mushrooms)
Fresh parsley (for garnish)
Step-by-Step Cooking Instructions
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