Outback Steakhouse Alice Springs Chicken


(Serves 4)

For the Chicken:

  • 4 boneless, skinless chicken breasts, pounded to ½-inch thickness
  • 1 tbsp olive oil
  • Salt & pepper to taste

For the Toppings:

  • 8 slices crispy cooked bacon
  • 1½ cups (6 oz) shredded Monterey Jack cheese
  • Optional: ½ cup sliced mushrooms (like Outback’s original version)

For the Honey-Mustard Sauce:

  • ¼ cup Dijon mustard
  • ¼ cup honey
  • 2 tbsp whole grain mustard (or more Dijon if unavailable)
  • 1 tbsp butter, melted
  • 1 tsp Worcestershire sauce
  • ½ tsp garlic powder
  • Pinch of cayenne pepper (optional, for a kick)

💡 Pro Tips:

  • Pound chicken evenly so it cooks quickly and stays juicy.
  • Cook bacon until crisp—it softens slightly under the cheese.
  • Use real honey and Dijon—imitations won’t give the same depth.

Step-by-Step Instructions (Just Like Outback—But Better!)

1. Cook the Chicken

  • Season chicken with salt and pepper.
  • Heat olive oil in an oven-safe skillet over medium-high heat.
  • Cook chicken 5–6 minutes per side, until golden and cooked through (165°F internal temp). Transfer to a plate.

2. Make the Honey-Mustard Sauce

  • In a small bowl, whisk together Dijon, honey, whole grain mustard, melted butter, Worcestershire, garlic powder, and cayenne until smooth.

3. Assemble the Dish

  • Preheat oven to 375°F (190°C).
  • Place chicken back in the skillet (or in a greased baking dish).
  • Spoon 1–2 tbsp of sauce over each breast.
  • Top each with 2 slices of bacon, then sprinkle generously with Monterey Jack (and mushrooms, if using).

4. Bake Until Bubbly

  • Bake 8–10 minutes, until cheese is melted and slightly golden.
  • Optional: Broil 1–2 minutes for extra browning (watch closely!).

5. Serve with Extra Sauce

  • Drizzle reserved honey-mustard sauce over the top or serve on the side for dipping.
  • Pair with garlic mashed potatoes, steamed asparagus, or a simple green salad.

Make-Ahead & Storage Tips

  • Sauce can be made 2 days ahead—store in fridge; warm slightly before using.
  • Leftovers: Keep in fridge for up to 3 days. Reheat in oven to preserve texture (microwave makes bacon soggy!).
  • Not oven-safe skillet? Assemble in a baking dish after searing chicken.

Frequently Asked Questions

Q: Does the original Outback version have mushrooms?
A: Yes! The classic Alice Springs Chicken includes sautéed mushrooms. Add them if you want the true replica.

Q: Can I use chicken thighs?
A: Absolutely! Just adjust cook time—thighs take longer to cook through.

Q: Is there a gluten-free version?
A: Yes—ensure Worcestershire sauce is GF (Lea & Perrins is not; use Tamari-based brands like The Wizard’s).

Q: Can I grill the chicken instead?
A: Perfect! Grill chicken, then top with sauce, bacon, and cheese, and finish in the oven or under a grill lid.

A Taste of the Outback—Without Leaving Home

This Alice Springs Chicken isn’t just a copycat—it’s a homemade upgrade. You control the quality of the bacon, the richness of the cheese, and the balance of sweet and tangy in every bite.

So fire up your skillet, whisk that honey-mustard magic, and bring the bold, comforting flavors of Outback Steakhouse straight to your table.

Because sometimes, the best “night out” is the one you make at home.

Have you tried making Outback favorites at home? What’s your go-to?
Share your tips in the comments! And if this recipe just saved your dinner plans, pass it on to a fellow food lover who misses that honey-mustard magic. 🍯🍗🧀✨


 

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