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The Best Alice Springs Chicken Copycat

by Karin and Ken · 5 Comments

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This mess is what The Best Alice Springs Chicken Copycat really looks like! Full of cheese, bacon, mushrooms, onions in a honey mustard style sauce!

The Best Alice Springs Chicken Copycat

Ken, my husband, always laughed when we would go to the Outback Steakhouse because I never ordered steak, I always ordered Alice Springs Chicken. I just love this chicken dish so much I was inspired to create The Best Alice Springs Chicken Copycat recipe and I think it is fantastic, maybe even better than the original!

I can’t even remember the last time we visited the Outback Steakhouse as Ken thinks our steak is much better now too!  Regardless, every time I feel like Alice Springs Chicken I use this recipe and make it right here at home.

This mess is what The Best Alice Springs Chicken Copycat really looks like!   Every bite is totally worth it, absolutely delicious!The Best Alice Springs Chicken CopycatI tried to make a version that would look better for the photo but decided in the end to go with what this dish really looks like.  This is also one of the first recipes I published when we started this blog.  It is one of my favorite chicken dishes I make, and have made for so long.  I just couldn’t wait to share it.

The Best Alice Springs Chicken Copycat recipe is fantastic. Boneless, skinless chicken breasts coated in a fantastic honey mustard mixture, topped with bacon strips, covered in fried onions and mushrooms, topped with Monterey jack and cheddar cheeses.  All result in chicken perfection!The Best Alice Springs Chicken Copycat

Ingredients in The Best Alice Springs Chicken Copycat

Marinade

  • mustard
  • liquid honey
  • onion flakes
  • lemon juice
  • mayo
  • cooking spray

Making the Chicken

  • bacon
  • mushrooms
  • onion
  • butter
  • salt
  • pepper
  • paprika
  • monterey jack cheese
  • cheddar cheese

How to make The Best Alice Springs Chicken Copycat

First you need to make the marinade.  In a small bowl, combine mustard, honey, mayonnaise, onion flakes and lemon juice. Use a whisk to make sure mixture is totally blended together.  Pour half the sauce into a small bowl, cover, refrigerate and reserve for later.

Using a mallet flatten the chicken out a little bit, so the breasts are about the same thickness. This will help to equal your cooking time. I hate it when you have to overcook part of the chicken breast to make sure the other part is cooked!  Place the chicken in a large resealable bag. Pour the remaining half of the marinade in the bag and toss the chicken around to coat. Remove as much air as possible. Marinate the breasts in the refrigerator for at least 2 hours, preferably overnight.  Adjust chicken periodically while it is in the bag.  

When you are ready to make this chicken dish preheat your oven to 375 degrees.

Prepare a rimmed baking sheet with foil and a light coating of cooking spray.  Set aside.

Remove the chicken from the marinade and discard the bag, marinade and all. Season each piece of chicken with salt, paprika and black pepper. Place on your prepared baking sheet.  Bake for 30 minutes.

While chicken is in the oven grab a frying pan or skillet and cook the bacon until it is almost crisp. Place bacon on some paper towel and set aside.  You now have a choice to make here.  You can either save a few tablespoons of the bacon grease to cook the onions and mushrooms or use butter in the next step.  I do it both ways.  It is up to you!  This chicken dish turns out beautifully both ways.  

Using the same skillet, melt butter if you are not using bacon grease. Add the onions and mushrooms and cook for between 7-10 minutes. Onions and mushrooms should be tender.  Drain and set aside.  You will be using them in a moment.  

Remove your chicken from the oven. Brush each chicken breast with a little of the reserved honey mustard marinade.  

Place 4 pieces of cooked bacon, across each chicken breast. Spoon the sauteed mushrooms and onions on top of the bacon, being sure to cover each breast as evenly as possible. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of the Cheddar.

Place the chicken back in the oven and bake for about 10 minutes (possibly longer if your chicken is really thick), or until the internal temperature of the chicken reaches 165 and the cheese has melted. Broil for a few minutes to brown the cheese. Serve with remaining refrigerated honey mustard sauce on the side. Absolutely delicious.  Enjoy!

The Best Alice Springs Chicken CopycatThere is a reason Alice Springs chicken is so popular at the Outback Steakhouse and now The Best Alice Springs Chicken Copycat recipe will be popular in your household too!  You really have to give it a try!  If this recipe isn’t for you I have listed some of our favorites below.  You can never have too many chicken recipes!  Hopefully you will enjoy them as much as we do!

Perfect Oven Barbecued Chicken

Sweet Dijon Chicken Breasts

Ultimate Pizza Chicken

Cheesy Barbecue Bacon Chicken Breast

Balsamic Orange Maple Glazed Chicken

Sweet Balsamic Apple Glazed Chicken Breasts

Bacon or Prosciutto Wrapped Cream Cheese Stuffed Chicken Breasts

Island Glazed Chicken Breasts

Supreme Sweet Chicken Breast

Maple Garlic Glazed Chicken Breasts

Crispy Onion Honey Mustard Chicken

Sweet Italian Chicken

Balsamic Raspberry Garlic Chicken

Garlic Cheddar Chicken

Bacon Wrapped Barbecue Chicken

Onion Ranch Chicken

Cheesy Onion Ranch Chicken

Cheesy Salsa Baked Chicken

Honey Mustards Chicken

Captain Crunch Chicken

Trevor’s Stuffed Chicken

Easy Crunchy Mexican Chicken

Ritzy Parmesan Chicken

Cheesy Sweet Ranch Chicken

Crunchy Caesar Chicken

Oven Baked Alfredo Chicken

Bacon Hasselback Chicken

Cheesy Hasselback Chicken

Cordon Bleu Hasselback Chicken

Quick and Easy Apricot Chicken

Baked Chicken Kiev

Crunchy Barbecue Onion Chicken

The Best Alice Springs Chicken CopycatI just had to make a video for you all to see!  I am having trouble expressing how delicious this recipe really is.  Take a moment to have at our video below!

The Best Alice Springs Chicken Copycat Video

The Best Alice Springs Chicken Copycat

The Best Alice Springs Chicken (Outback Steakhouse Copycat)

This mess is what The Best Alice Springs Chicken Copycat really looks like! Full of cheese, bacon, mushrooms, onions in a honey mustard style sauce!
5 from 1 vote
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Ingredients
  

  • 4 chicken breasts, boneless skinless

Marinade

  • 2/3 cup mustard, any kind
  • 2/3 cup liquid honey
  • 1 tblsp onion flakes
  • 1 tsp lemon juice
  • 3 tblsp mayonnaise
  • cooking spray

Making the Chicken

  • 8 slices cut in half bacon, almost cooked
  • 2 cups mushrooms, fresh, sliced
  • 1 medium onion, sliced
  • 2 tblsp butter
  • sprinkles salt
  • sprinkles pepper
  • sprinkles paprika
  • 1 cup monterey jack cheese, shredded, divided
  • 1 cup cheddar cheese, shredded, divided

Instructions
 

  • First you need to make the marinade.  In a small bowl, combine mustard, honey, mayonnaise, onion flakes and lemon juice. Use a whisk to make sure mixture is totally blended together.  Pour half the sauce into a small bowl, cover, refrigerate and reserve for later.
  • Using a mallet flatten the chicken out a little bit, so the breasts are about the same thickness. This will help to equal your cooking time. I hate it when you have to overcook part of the chicken breast to make sure the other part is cooked!  Place the chicken in a large resealable bag. Pour the remaining half of the marinade in the bag and toss the chicken around to coat. Remove as much air as possible. Marinate the breasts in the refrigerator for at least 2 hours, preferably overnight.  Adjust chicken periodically while it is in the bag.  
  • When you are ready to make this chicken dish preheat your oven to 375 degrees.
  • Prepare a rimmed baking sheet with foil and a light coating of cooking spray.  Set aside.
  • Remove the chicken from the marinade and discard the bag, marinade and all. Season each piece of chicken with salt, paprika and black pepper. Place on your prepared baking sheet.  Bake for 30 minutes.
  • While chicken is in the oven grab a frying pan or skillet and cook the bacon until it is almost crisp. Place bacon on some paper towel and set aside.  You now have a choice to make here.  You can either save a few tablespoons of the bacon grease to cook the onions and mushrooms or use butter in the next step.  I do it both ways.  It is up to you!  This chicken dish turns out beautifully both ways.  
  • Using the same skillet, melt butter if you are not using bacon grease. Add the onions and mushrooms and cook for between 7-10 minutes. Onions and mushrooms should be tender.  Drain and set aside.  You will be using them in a moment.  
  • Remove your chicken from the oven. Brush each chicken breast with a little of the reserved honey mustard marinade.  
  • Place 4 pieces of cooked bacon, across each chicken breast. Spoon the sauteed mushrooms and onions on top of the bacon, being sure to cover each breast as evenly as possible. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of the Cheddar.
  • Place the chicken back in the oven and bake for about 10 minutes (possibly longer if your chicken is really thick), or until the internal temperature of the chicken reaches 165 and the cheese has melted. Broil for a few minutes to brown the cheese. Serve with remaining refrigerated honey mustard sauce on the side. Absolutely delicious.  Enjoy!

Notes

Tried this recipe?Let us know how it was!

The Best Alice Springs Chicken Copycat

 

 

 

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Filed Under: Chicken, Main Courses

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Reader Interactions

Comments

  1. Lisa Cobb

    October 20, 2019 at 12:38 pm

    Nevermind; I see now. 1/4 cup over each breast. My apologies..

    Reply
    • Karin and Ken

      October 20, 2019 at 2:05 pm

      No need to apologize. I am so glad you found it. We love this recipe around here. If you have a moment please let me know what you think of it after you try it! I would love to hear! Regardless take care and all the best. Karin

  2. Lisa Cobb

    October 20, 2019 at 12:36 pm

    Recipe calls for 2 cups of cheese but you only accounted for using 1/2 cup (1/4 cup of each kind). When do you add the rest of the cheese?

    Reply
  3. Frances

    May 28, 2019 at 9:14 pm

    5 stars
    It was very moist and tender came out perfect my breasts were not huge so I cooked about 22 minutes then 10 after adding the topping!

    Reply
    • Karin and Ken

      May 29, 2019 at 9:00 am

      So happy to hear you enjoyed it! Thank you for taking the time to let me know! It always makes my day when someone enjoys one of our recipes! Hopefully you find some other recipes on this site that you enjoy just as much! Take care and all the best! Karin

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Welcome!

We are the kitchen divas: Karin and my partner in life Ken. We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!
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