CopyCat Alice Springs Chicken
My favorite chicken from Outback Steakhouse is a sure hit for dinner any night!
Ingredients
The Honey Mustard Sauce (Yields ~1 Cup)
1/2 cup mayonnaise
1/4 cup honey
2 tbsp Dijon mustard
1 tbsp yellow mustard
1/2 tsp lemon juice
The Chicken & Toppings
4 large boneless, skinless chicken breasts (pounded to even 1/2-inch thickness)
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
Salt & black pepper (to taste)
8 slices thick-cut bacon
8 oz cremini or white mushrooms, sliced
2 tbsp unsalted butter
1 1/2 cups Colby Jack cheese (shredded freshly from the block so it melts smoothly)
Fresh parsley (optional, chopped for garnish)
Step-by-Step Instructions
1. Whisk the honey mustard sauce
In a small bowl, whisk together the mayonnaise, honey, Dijon mustard, yellow mustard, and lemon juice until completely smooth. Cover and refrigerate.
Reserve half of this sauce for serving at the table, and use the other half for basting.
2. Cook the bacon & sauté mushrooms
In a large oven-safe skillet over medium heat, fry the bacon until crisp. Transfer to a paper towel-lined plate and cut each slice in half.
Drain all but 1 tablespoon of bacon grease from the skillet, drop in the 2 tablespoons of butter, and add the sliced mushrooms. Sauté for 5-6 minutes until browned and tender.
Remove mushrooms and set aside.
3. Season and sear the chicken
Preheat your oven to 375°F (190°C). Season both sides of the chicken breasts with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
In the same skillet over medium-high heat, sear the chicken breasts for 3-4 minutes per side until golden brown (they do not need to be fully cooked through yet).
4. Layer the toppings and bake
Brush the top of each seared chicken breast generously with a tablespoon of the reserved marinade honey mustard.
Layer each piece with sautéed mushrooms, 4 half-strips of bacon (placed in a crisscross pattern), and a generous pile of shredded Colby Jack cheese.
5. Melt and serve
Transfer the skillet directly into the oven (or move chicken to a baking dish if your skillet isn't oven-safe). Bake at 375°F for 5 to 8 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is completely melted and bubbly.
Garnish with chopped parsley and serve warm with the remaining honey mustard sauce for dipping!
Pro-Tip for Maximum Flavor: If you have extra time, let the chicken marinate in 3-4 tablespoons of the honey mustard sauce in the fridge for 30-60 minutes before searing. It keeps the chicken ultra-tender and infuses that signature flavor deep into the meat!
Making CopyCat Alice Springs Chicken at home is a rewarding experience that not only satisfies cravings but also allows for customization according to your taste preferences. The signature honey mustard sauce is a perfect balance of sweet and tangy, making it essential to the dish’s overall flavor. I’ve found that whisking together mayonnaise, honey, Dijon and yellow mustards, and a hint of lemon juice really elevates the sauce’s complexity. One tip I always follow is reserving half of this sauce for serving—it makes an excellent dip that complements each bite. When preparing the chicken breasts, pounding them evenly to a 1/2-inch thickness ensures they cook uniformly, avoiding dry or undercooked spots. I like to season them generously with garlic powder, onion powder, smoked paprika, salt, and black pepper before searing. Searing the chicken in the same skillet used for frying bacon infuses the meat with smoky flavor from the bacon grease, which greatly enhances the dish. Don’t skip sautéing cremini mushrooms in bacon fat along with a little butter—they add an earthy richness and moisture that balances the crispy, salty bacon layered on top. Freshly shredded Colby Jack cheese melts beautifully over the toppings, creating a gooey texture that’s indulgent yet comforting. For best results, I recommend marinating the chicken in a few tablespoons of the honey mustard sauce for at least 30 minutes before searing. This step tenderizes the chicken and deepens the familiar taste of the sauce throughout the meat. Oven-baking the assembled chicken allows the cheese to melt perfectly and the bacon to heat through without becoming rubbery. A sprinkle of fresh parsley adds a pop of color and a subtle herbal note. This homemade copycat version is not only a crowd-pleaser but also allows you to control the ingredients for a healthier option. Whether for a family dinner or impressing guests, this recipe embodies rich flavors and a satisfying meal experience reminiscent of the famed Outback Steakhouse dish.
Looks So Good & much like the Original 🩵