Alice Springs Chicken is one of those restaurant favorites I love making at home. Ready in about 30 minutes, it's such a great meal for weeknights, with juicy chicken, umami-rich sautéed mushrooms, crispy bacon, and gooey, melted cheese. I finish it with a homemade honey mustard sauce that brings everything together.
Alice Springs Chicken Recipe Essentials
- 🍽️ Course: Main Course
- ⏱️ Cooking Time: 30 minutes total
- 🍴 Servings: 4 servings
- 🧄 Flavor Profile: Savory, smoky, cheesy, and slightly sweet with a tangy honey mustard sauce.
- 🍚 Best Served With: Mashed potatoes, roasted vegetables, rice, or a side salad.
- 🧊 Make Ahead?: Yes, sauce and toppings can be prepped ahead, and leftovers keep in the fridge for 3-4 days.
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It's my favorite classic Outback dish, and I always think it's fun that it's named for Alice Springs in Northern Australia, which fits their whole theme. I've added my own twist by cooking the chicken in bacon drippings for extra flavor and mixing Worcestershire sauce into the honey mustard to keep it bold and savory. It's one of those recipes I keep coming back to because it never disappoints.
Some more copycat Outback recipes you should try are the air-fried blooming onion and my Outback onion sauce recipe.
Why You'll Love This Recipe
- It's a 30-minute meal: It takes just 30 minutes to prepare and cook this meal, making it ideal for a busy weeknight or any night you're short on time.
- Bacon grease adds extra smokiness: Cooking the chicken in the bacon fat adds depth of flavor and a lovely smokiness that complements the mushrooms perfectly.
- Worcestershire sauce gives the sauce depth: I love using Worcestershire sauce because it provides boldness and umami that gives the honey mustard sauce depth. It sets it apart from all other copycat Alice Springs chicken recipes I've seen.
Ingredients
The most important elements of this popular Outback chicken are listed below. This includes key ingredients for the honey mustard sauce, too.
- Stone-ground mustard: I use stone-ground mustard over Dijon mustard in the honey mustard sauce because it's milder in flavor, but still adds some tanginess. If you prefer the sharpness of Dijon or if it's what you have in your kitchen, it will work in a pinch.
- Worcestershire sauce: This is a key ingredient in my version of the sauce for this recipe. It adds a bold, savory, and umami flavor to the sauce that works perfectly with the other ingredients. I use it in this chicken meatloaf for depth, too.
- Chicken: I use boneless, skinless chicken breasts for this copycat recipe. Trim any extra fat and pat the chicken dry so it gets a nice sear in the skillet.
- Bacon: Any variety of pork bacon would be really delicious here. I like Applewood best! You may use precooked bacon, but I like to cook it so I can use the grease and pan drippings to cook the chicken, adding another layer of smokiness.
- Cheese: I like half cheddar and half Monterey Jack cheese, but you can take a shortcut and use only Colby Jack! Freshly shredded will melt better than prepackaged because it doesn't have any additives to keep it from sticking together.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Omit the mushrooms: Leave out the mushrooms if you don't like them! Omit them completely or swap them for caramelized onions.
- Use chicken thighs: Make your Alice Springs copycat chicken with chicken thighs instead of chicken breasts for a slightly different flavor and texture. You will need to cook a bit longer.
- Swap the cheese: Use a different cheese, like pepper jack, adding a hint of spice or gouda for smokiness.
How to Make Copycat Alice Springs Chicken
Start by preheating your oven to 350°F, then prep the other ingredients for this Outback chicken recipe.
Step 1: Prepare the sauce. Add the sauce ingredients to a small bowl and whisk until they're combined. Then, cover it and pop it into the fridge while you work on the other components.
Step 2: Cook the bacon. Next, cook the bacon in a skillet over medium heat until crispy. Then, place the slices on a paper towel to soak up the grease.
Step 3: Season and sear the chicken. Sprinkle salt and garlic powder on both sides of the chicken breasts, then cook them for 7-8 minutes per side in the bacon fat. Then, set them aside.
Step 4: Sauté the onions and mushrooms. Cook the onions and mushrooms for about 3-4 minutes or until softened.
Step 5: Bake it. Layer the chicken, some sauce, bacon, mushrooms, and cheese in a baking dish. Now bake it for about 5-10 minutes or until the cheese is nice and melted.
Step 6: Serve it. Spoon more sauce on top and enjoy with a side of oven-baked sweet potato fries.
Expert Tips
- Use an ovenproof skillet if possible: Save dishes by using an ovenproof skillet, so you can transfer it to the oven after you've finished with the stovetop. If you don't have one, you'll have to transfer it to a baking dish.
- Don't overcrowd the pan when cooking the chicken: If you need to, cook the chicken breast in batches. Overcrowding the pan prevents a good sear, but also can make them cook unevenly.
- Make extra sauce to serve on the side: One of the most common requests is extra sauce for dipping. Double the recipe for extra sauce to serve on the side, which you can use for whatever you want.
- Refrigerating and freezing the leftovers: Place any leftovers into an airtight container and store them in the fridge for up to 4 days. You may freeze the chicken, but it will have a better texture if you skip the baking step. Freeze in a freezer-safe container for up to 2 months, and you may bake it from frozen!
- Reheating the chicken and sauce: The leftovers are best reheated in a 325°F oven in a covered baking dish for 10-12 minutes. You may use the microwave at 50% power for 2-3 minutes to prevent the chicken from becoming dry and rubbery.
If you enjoy the combination of chicken and mushrooms, you'll love this crockpot tetrazzini with chicken.
Serving Suggestions
- Starchy side dishes: Potatoes are a classic side dish option for this Alice Springs chicken Outback recipe. I highly recommend a steakhouse baked potato or traditional creamy mashed potatoes.
- Serve it with bread: Any crusty bread or even this French onion bread would be perfect to sop up extra honey mustard sauce.
- Vegetable options: Keep it simple with a side salad or prepare roasted broccoli and carrots.
Alice Springs Chicken Recipe FAQs
No, you don't need to marinate the chicken. You'll lightly season the chicken breasts, but they will get so much flavor from the sauce. I intentionally made this recipe easy for a quick dinner that you can make when you're busy, or as a comfort meal to enjoy on a relaxing Sunday.
Of course! Leave them out completely and use only onions. You might need less bacon grease to cook them, too.
I can tell by feeling (mostly firm and not squishy). However, the best way to be sure is with a meat thermometer. Chicken must be cooked to 165°F to be safe to eat. I cook it until it reaches about 160°F, and as it rests, it will carryover-cook to 165°F for safety.
You can, but I recommend skipping the baking step. Sear the chicken, bacon, and mushrooms, and prepare the sauce. Then keep them in separate airtight containers in the fridge for up to 24 hours. Then assemble the Alice Spings chicken in a baking dish and bake it right before serving. If baking from the fridge, it may take closer to 15 minutes to finish cooking.
More Delicious Copycat Recipes
Do you like making your favorite restaurant dishes at home? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Alice Springs Chicken
Ingredients
Sauce
- ¼ cup stone ground mustard
- 3 tablespoons honey
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
Chicken
- 4 chicken breasts thin cut or thick breasts butterflied
- 1 teaspoon kosher salt
- ¼ teaspoon garlic powder
Frying
- 6 slices bacon sliced in half
- 2 cups sliced mushrooms
- ¼ cup diced yellow onion
- ½ teaspoon kosher salt
Assembling
- ½ cup Monterey jack cheese shredded
- ½ cup cheddar cheese shredded
- Chopped parsley for garnish, optional
Instructions
- Preheat your oven to 350° F.
- Mix together the mustard, honey, mayonnaise, and Worcestershire sauce. Cover and refrigerate until ready to use.
- Season your chicken breasts on both sides with salt and garlic powder. Set aside.
- In a large skillet, cook the bacon until crisp over medium heat. Remove the bacon from the pan to a paper-towel lined plate. Remove all but 1 tablespoon of the bacon grease to a separate bowl.
- Cook the chicken on both sides in the bacon grease until cooked through to 150-155° F, about 7-8 minutes total. Do this in 2 batches if needed.
- Remove the chicken to a clean plate.
- Add an additional tablespoon of bacon grease to the same pan and add the mushrooms, onions, and salt. Sauté for about 4-5 minutes until softened. Remove the mixture to a clean bowl and remove the pan from the heat.
- Add the chicken to an oven proof baking dish and top with a spoonful of sauce on top followed by the mushrooms, bacon and then a sprinkle of both cheeses.
- Bake for about 5-10 minutes just until the cheese is melted.
- Remove from the oven and garnish with parsley and more sauce. Serve with your desired sides.
Notes
- If needed, cook the chicken breasts in batches. Crowding the pan can prevent a good sear and lead to uneven cooking.
- You can leave out the mushrooms completely and just use onions instead. You may need a little less bacon grease to cook them, too.
- You don't need to marinate the chicken. Simple seasoning is all it takes, and the sauce adds plenty of flavor. I kept this recipe easy, so it's perfect for a quick, busy night or a cozy, relaxing Sunday meal.
Nutrition
This recipe was originally published August 2018. It has been updated with new images and some content.
Mavi says
Thanks so much for sharing, this is a terrific recipe. My family loved it, and it was so much more economical for us vs. eating out. It felt like a special meal. Thanks also for sharing your story, you are very inspirational to me. I have MS as well, and as I become more disabled cooking is one of the things I hope I can continue to do. Cheers to you both!
Karin and Ken says
I’m so glad you enjoyed one of my favorite recipes! I’m sorry to hear you have MS but am happy you’re still cooking just like me. I figure I’ll try until I die! My grandma used to say it. Thank you for being with me on my food journey. All the best. Karin
Amy says
This so delicious we love it so much I'm actually making it tonight. We think your Alice Springs chicken recipe is way better than the original. Thanks for this. Now we can make it at home whenever we want.
Karin and Ken says
Thank you for taking the time to comment. You made my day! All the best. Karin
Gayle says
This copy cat recipe is better than Outback's! People tell me every time I make it. I use bacon grease and butter mixed. But either way it's a better recipe! Thank you kitchen divas !
Karin and Ken says
Thank you for your kind words. As always I try my best. Take care. Karin
Lisa Cobb says
Nevermind; I see now. 1/4 cup over each breast. My apologies..
Karin and Ken says
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
Lisa Cobb says
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?
Frances says
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!
Karin and Ken says
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