What are the main ingredients

The main ingredients are chicken breasts, honey, mustard, and sautéed mushrooms. You'll also need salt, pepper and olive oil.

What kitchen appliances do you need ?

You'll need a skillet, tongs, and a cutting board. Optional tools include a meat thermometer or pastry brush.

What are the steps to making Alice Springs Chicken?

First, marinate the chicken. Then, cook it until it's perfect. Finally, add the toppings like mushrooms and a crispy outside.

What are some good side dishes to serve with Alice Springs Chicken?

Good sides include roasted vegetables, mashed potatoes, and other starches. They enhance the dish's flavors.

Easy Recipe for Alice Springs Chicken “Outback” Method

Name: Easy Recipe for Alice Springs Chicken : Step-by-Step Guide
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 boneless (skinless chicken breasts); 1/4 cup Dijon mustard; 1/4 cup honey; 2 tbsp mayonnaise; 1 tbsp fresh lemon juice; 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp onion powder; Salt and cracked black pepper; 8 slices thick-cut bacon (cooked until crisp); 8 oz sliced mushrooms (sautéed golden in butter); 1 1/2 cups shredded Monterey Jack and cheddar blend; 2 tbsp chopped fresh chives or parsley

Jump to Recipe

Alice Springs Chicken is a crowd-pleaser made famous by the Outback Steakhouse, Imagine biting into a juicy, crispy chicken dish full of flavor. you can make this tasty dish at home with our simple recipe. Tender grilled chicken breasts are glazed with a sweet honey-mustard sauce and topped with crispy bacon, sautéed mushrooms, and melted Monterey Jack and Cheddar cheeses. This easy recipe takes about 40 minutes and delivers restaurant-quality flavor without the wait.

An Alice Springs chicken breast topped with melted cheese, garnished with sautéed mushrooms, crispy bacon, and parsley, served with steamed broccoli.

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What Is Alice Springs Chicken

Truth be told, Alice Springs Chicken it’s a restaurant-style baked chicken dish: a tender breast marinated in honey mustard, topped with bacon, sautéed mushrooms, and melted cheese. The name nods to Australian steakhouse-style cooking, though it’s really an American invention. I first tasted it at a chain restaurant years ago, and I’ve been tinkering with a home version ever since.

Table of Contents

Why You’ll Love This Recipe

Fast and forgiving: one skillet, one oven, about 40 minutes from fridge to table.
Big flavor, tiny effort: the honey-mustard marinade does the heavy lifting while you put your feet up.
Crowd-pleaser: kids, picky uncles, and the friend who “doesn’t really like chicken” all come back for more.
Flexible: swap cheeses, change the heat level, or go lighter. It bends without breaking.

Ingredients for Alice Springs Chicken

Ingredients List

Alice Springs Chicken: Ingredients prepared in glass bowls—chicken breasts, diced bacon, grated cheese, mushrooms, onions, oil, honey, and spices—arranged on a marble surface.

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4 boneless, skinless chicken breasts – Substitute with chicken thighs or chicken tenders
1/4 cup Dijon mustard
1/4 cup honey
2 tbsp mayonnaise
1 tbsp fresh lemon juice
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
Salt and cracked black pepper
8 slices thick-cut bacon, cooked until crisp
8 oz sliced mushrooms, sautéed golden in butter
1 1/2 cups shredded Monterey Jack and cheddar blend
2 tbsp chopped fresh chives or parsley

Key Ingredients and Smart Swaps

Honey: it caramelizes under the heat and gives you that lacquered, sticky edge. No honey? Maple syrup works beautifully.
Dijon mustard: it brings tang and cuts the sweetness. Yellow mustard will do in a pinch, though it’s sharper.
Bacon: smoky, salty, crunchy. Turkey bacon keeps things lighter, but cook it a minute longer.
Cheese blend: Monterey Jack melts like silk; cheddar adds bite. Pepper Jack is a fun swap if you like a little burn.

Recipe Options

Dairy-free: use a plant-based shredded cheese and skip the mayo for olive oil.
Gluten-free: naturally so, as long as your mustard and bacon are labeled gluten-free.
Low-carb: skip the honey, use a sugar-free sweetener, and serve over cauliflower rice.

Timing

Prep time: 15 minutes (plus 30 minutes of marinating, if you have the patience)
Cook time: 25 minutes
Total time: about 40 minutes without marinating, 70 with it

How to Make Alice Springs Chicken

1. Pounding and Preparation

A hand using a metal meat mallet to flatten a raw chicken breast resting on a sheet of parchment paper.

Place the chicken between two sheets of parchment paper and pound it until it’s an even thickness, about 3/4 inch. An even thickness ensures even cooking—no dry edges and no raw spots in the middle.

Pat the chicken dry thoroughly with a paper towel. Trust me on this: wet chicken steams instead of browning.

2. Whisk the glaze

A creamy honey-mustard sauce, seasoned with spices, whisked in a clear glass bowl resting on a marble countertop.

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In a bowl, whisk together the Dijon mustard, honey, mayonnaise, lemon juice, paprika, garlic powder, onion powder, salt, and pepper until the mixture is glossy and smooth. Taste it. If it makes you smile, you’re on the right track.

Set a few spoonfuls aside for later. You’ll brush them onto the chicken at the end—that’s where the shine comes from.

3. Cook the bacon until crispy

Diced pieces of raw bacon, ready to cook, arranged in a black cast-iron skillet with a wooden spoon on a marble surface.

Cook the bacon in a large oven-safe skillet over medium heat until crispy, about 8 minutes. Transfer it to a plate lined with paper towels and pour off all but 1 tablespoon of the fat. Don’t wash that skillet—all the flavor from the bacon will remain in it.

4. Sauté the mushrooms and onions

Paris mushrooms, thinly sliced, and onion slices, sautéed in a black cast-iron skillet using a wooden spoon, placed on a marble surface.

In the same skillet with the remaining bacon fat, add the sliced mushrooms and onions and cook until softened and beginning to brown, about 5–6 minutes. Remove the mushrooms and onions from the skillet, set them aside in a bowl, and clean the skillet this time.

5. Sear the Chicken

Four chicken breasts seasoned with salt and ground pepper, cooking in a black cast-iron skillet with oil, on a marble surface.

Heat the skillet to medium-high and lay in the chicken. Sear for 4 to 5 minutes per side until deeply golden. It won’t be cooked through yet, and that’s perfectly fine.

Resist the urge to poke or flip early. A good crust releases on its own.

6. Stuffing the Chicken

Four pieces of pan-fried chicken breast, slowly simmered in a creamy sauce with mustard, honey, and pepper, served in a black cast-iron skillet on a marble table.

After browning the chicken, remove it from the heat. Pour the honey-mustard sauce over each chicken breast.

“Alice Springs” golden chicken breasts, coated in a mustard-honey sauce and garnished with sautéed mushrooms, crispy bacon, and chopped parsley, served hot in a black cast-iron skillet.

Spread the mixture of mushrooms, onions, and chopped bacon evenly over each chicken breast. Bake in the oven for 12 minutes until the internal temperature of the chicken reaches 165 degrees Fahrenheit.

7. Finishing Touches and Garnish

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Alice Springs Chicken Golden chicken breasts topped with melted cheese, garnished with sautéed mushrooms, crispy bacon, and chopped parsley, served hot in a black cast-iron skillet.

Remove from the oven and add the finishing touch by generously sprinkling cheese over the chicken. Return to the oven for 3 minutes until the cheese melts and turns a golden brown color.

Professional Cooking Tips

Use a thermometer: 165°F (74°C) is the target. Guessing is how dry chicken happens.
Pound evenly: uneven breasts are the number one cause of overcooked edges.
Shred your own cheese: pre-shredded bags contain anti-caking starch and melt less smoothly.
Rest before slicing: five minutes lets the juices settle back in. Cut too early and they pool on the plate.
Don’t skip the reserved marinade: the brushed-on layer is what gives Alice Springs Chicken its glossy finish.

How Long to Cook Alice Springs Chicken

In a 400°F (200°C) oven, plan on 12 to 15 minutes after searing, or about 25 to 30 minutes if baking from raw. The only number that truly matters is 165°F (74°C) inside. Thicker breasts need extra time; thin cutlets need less. Measure it, don’t guess. The proof of the pudding is in the thermometer.

Best Seasonings for Alice Springs Chicken

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Smoked paprika is the backbone, backed by garlic and onion powder. I’ll be the first to admit I once overdid the cayenne and nearly lost a dinner guest to a coughing fit. Now I add just a pinch. A dash of dried thyme, a little cracked pepper, and a squeeze of lemon finish the job. Keep it simple.

Make-Ahead, Storage & Reheating Tips

Can You Make It Ahead?

Yes! Marinate the chicken up to 4 hours ahead, and cook the bacon and mushrooms a day early. Assemble just before baking. Alice Springs Chicken tastes freshest that way.

How to Store

Cool leftovers completely, then keep them in an airtight container in the fridge for up to 4 days. To freeze, wrap portions tightly and store for up to 2 months. Thaw overnight in the fridge.

Way to Reheat

Warm in a 350°F (175°C) oven, covered with foil, for 15 minutes. The microwave works for a quick lunch (60–90 seconds at 70% power), though the bacon will soften.

What to Serve Alice Springs Chicken

Let’s be real for a second: a dish this rich needs sides that balance it. My go-to pairings:

Garlic mashed potatoes: perfect for catching every drop of honey-mustard glaze.
Roasted broccoli or green beans: the slight char cuts through the richness.
Wild rice pilaf: nutty, earthy, and a little chewy.
A crisp green salad: lemon vinaigrette, a handful of arugula, done.
Cornbread or dinner rolls: because sopping up sauce is half the fun.

Off the record, my kids vote for fries. I don’t argue.

Variations of Alice Springs Chicken

I used to think the classic version couldn’t be improved, but my kitchen experiments proved me wrong. Here are five twists worth trying.

Spicy Pepper Jack

Swap the cheese for pepper jack and add diced jalapeños. It’s a slow, pleasant burn.

Air Fryer Version

Cook at 380°F (193°C) for 14 to 16 minutes. Crisper edges, less cleanup.

Sheet-Pan Dinner

Surround the chicken with baby potatoes and broccoli for a complete meal on one tray.

Chicken Thigh Edition

Boneless thighs stay juicier and forgive overcooking. Add 5 extra minutes.

Lighter Take

Use turkey bacon, reduced-fat cheese, and Greek yogurt in place of mayo.

Nutritional Information

Here’s a general breakdown per serving, though exact numbers shift depending on your ingredients and portion size:

Calories: about 590 kcal
Protein: 48 g
Fat: 28 g (saturated fat: 11 g)
Carbohydrates: 17 g (sugars: 14 g)
Sodium: roughly 1,050 mg
Fiber: 1 g

Note: The nutritional values provided are estimates and may vary depending on the ingredients, quantities, and brands used.

Easy Recipe for Alice Springs Chicken : Step-by-Step Guide

By Nancy

Looking for an easy Alice Springs Chicken recipe? Try this Outback Steakhouse copycat version with simple ingredients and simple instructions.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Dinner, Main Course

Cuisine American

Servings 4

Calories 590 kcal

Ingredients

4 boneless skinless chicken breasts
¼ cup Dijon mustard
¼ cup honey
2 tbsp mayonnaise
1 tbsp fresh lemon juice
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
Salt and cracked black pepper
8 slices thick-cut bacon cooked until crisp
8 oz sliced mushrooms sautéed golden in butter
1 ½ cups shredded Monterey Jack and cheddar blend
2 tbsp chopped fresh chives or parsley