If you’ve ever craved Outback Steakhouse’s Alice Springs Chicken, tender chicken smothered in honey mustard, crispy bacon, and melted cheese, you’re in for a treat. I first tasted this dish on a road trip years ago, and I’ve spent countless kitchen hours perfecting my own version. This recipe isn’t just a copycat; it’s a love letter to that unforgettable flavor, with a few tricks to make it even better at home. Ready to impress your family or just treat yourself? Let’s dive in!
Table of Contents
Ingredients for Alice Springs Chicken (Serves 4)
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1/2 cup honey mustard sauce (store-bought or homemade, see below)
- 1 tbsp Worcestershire sauce (adds depth AllRecipes skips)
- 8 slices thick-cut bacon (crispier than standard)
- 1 cup shredded Colby-Jack cheese (or cheddar for sharper flavor)
- 1 tsp smoked paprika (my secret for a smoky kick)
- Salt and pepper to taste
- 1 tbsp olive oil (for searing)
- Optional: fresh parsley (for garnish)
Homemade Honey Mustard (Bonus Value)
- 1/4 cup Dijon mustard
- 2 tbsp honey
- 1 tbsp mayonnaise
- 1 tsp lemon juice
Mix in a bowl, takes 2 minutes and beats any store-bought version!
How to Make Alice Springs Chicken Step-by-Step
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
- Marinate the Chicken
In a bowl, mix honey mustard and Worcestershire sauce. Season chicken with salt, pepper, and smoked paprika, then coat with half the marinade. Let it sit for 30 minutes (or overnight for max flavor, AllRecipes suggests just 1 hour, but I’ve tested longer for juicier results). Want more low-carb options? Check out these 10-low-carb-recipes, delicious low-carb lunch recipes that pair perfectly with this dish. - Cook the Bacon
Heat a skillet over medium heat. Cook bacon until crispy (about 8-10 minutes), then drain on paper towels. Reserve 1 tbsp bacon grease for extra flavor when searing chicken. If you’re a fan of crispy textures, you’ll love these crispy air fryer chicken wings, perfectly crunchy without the mess of deep frying. - Sear the Chicken
In the same skillet, add olive oil and reserved bacon grease. Sear chicken breasts over medium-high heat for 4-5 minutes per side until golden. (Pro tip: Don’t overcrowd the pan, work in batches if needed.) - Assemble and Bake
Preheat oven to 375°F (190°C). Place seared chicken in a baking dish, brush with remaining marinade, top each breast with 2 bacon slices, and sprinkle with cheese. Bake for 15-20 minutes until the chicken reaches 165°F internally and cheese is bubbly. - Broil for Crispiness
Switch to broil for 2-3 minutes to get that golden, melty top, watch closely to avoid burning! Garnish with parsley if desired.
Why This Recipe Beats Outback’s
- Smoky Twist: The smoked paprika adds a layer of flavor Outback doesn’t use.
- Custom Honey Mustard: My homemade sauce is fresher and adjustable, sweeten or spice it up to your taste.
- Juicier Chicken: Longer marination and searing in bacon grease lock in moisture.
Pro Tips for Perfect Alice Springs Chicken
- Keep It Juicy: Use a meat thermometer (165°F) to avoid overcooking, dry chicken ruins the dish!
- Cheese Swap: Try Monterey Jack for milder flavor or pepper jack for a kick.
- Bacon Hack: Bake bacon at 400°F on a rack for 15 minutes if you prefer less mess.
- Make Ahead: Marinate chicken the night before and assemble just before baking, saves time without losing taste. Got leftovers? These leftover rotisserie chicken ideas are perfect for turning extras into easy meals.
Variations to Try
- Gluten-Free: Skip Worcestershire (or use a GF version) and double-check your mustard.
- Low-Carb: Serve with cauliflower mash instead of fries, still delicious! For more keto-friendly pairings, browse this guide to using rotisserie chicken in low-carb meals.
- Spicy: Add 1/2 tsp cayenne to the marinade for heat lovers.
What to Serve with Alice Springs Chicken
Pair this with:
- Garlic Mashed Potatoes: Creamy and rich, balances the tanginess.
- Grilled Asparagus: Light and crisp, cuts through the cheese.
- House Salad: A simple green side with ranch ties it all together.
FAQs About Alice Springs Chicken Recipe
Even seasoned cooks have questions, so let’s address some of the most common ones:
Can I Use Pre-Cooked Chicken?
Yes, but it’s best to use fresh chicken for maximum flavor. If you’re short on time, rotisserie chicken can work, just skip the cooking steps and focus on layering the toppings.
How Long Does it Take to Cook?
From start to finish, the entire process (prep and cooking) takes about 40-50 minutes. If you’ve prepped ahead, it can be even quicker!
What Can I Substitute for Bacon?
Don’t eat bacon? No worries! Here are some great alternatives:
- Turkey bacon: A leaner option.
- Crispy prosciutto: A fancy twist.
- Vegetarian bacon: Perfect for a meat-free version.
FAQs About Alice Springs Chicken Recipe
Even seasoned cooks have questions, so let’s address some of the most common ones:
Can I Use Pre-Cooked Chicken?
Yes, but it’s best to use fresh chicken for maximum flavor. If you’re short on time, rotisserie chicken can work—just skip the cooking steps and focus on layering the toppings.
How Long Does it Take to Cook?
From start to finish, the entire process (prep and cooking) takes about 40-50 minutes. If you’ve prepped ahead, it can be even quicker!
What Can I Substitute for Bacon?
Don’t eat bacon? No worries! Here are some great alternatives:
- Turkey bacon: A leaner option.
- Crispy prosciutto: A fancy twist.
- Vegetarian bacon: Perfect for a meat-free version.
Make Your Next Meal Memorable
And there you have it, a complete guide to making Alice Springs Chicken that’s so good, you’ll be asked to make it again and again. From its rich flavors to its endless customization options, this dish is a true winner. Whether you’re serving it for a weeknight dinner or a special occasion, it’s sure to impress
So what are you waiting for? Grab your ingredients, fire up your skillet, and bring the magic of Alice Springs Chicken to your kitchen tonight!
Let’s Hear From You!
This recipe has been a hit at my dinner table, my kids fight over the last piece! What’s your twist on Alice Springs Chicken? Drop a comment below or share your pics, I’d love to see how yours turns out!
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Alice Springs Chicken Recipe: A Delicious and Easy Guide
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Ingredients
- For the Honey Mustard Marinade:
- ½ cup Dijon mustard
- ½ cup honey
- ¼ cup mayonnaise
- 1 tablespoon fresh lemon juice
- For the Chicken:
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds total)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- For the Toppings:
- 8 slices thick-cut bacon
- 2 cups sliced cremini mushrooms (about 8 ounces)
- 1 tablespoon unsalted butter
- 1 cup shredded Colby-Jack cheese (or a mix of Monterey Jack and cheddar)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare the Honey Mustard Marinade: In a medium bowl, whisk together the Dijon mustard, honey, mayonnaise, and lemon juice until smooth and well combined. Set aside half of the mixture (about ½ cup) in a small bowl, cover, and refrigerate for serving later. This will be your dipping sauce.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the remaining honey mustard marinade over the chicken, ensuring each piece is evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour (up to 8 hours for maximum flavor).
- Cook the Bacon: While the chicken marinates, heat a large skillet over medium heat. Add the bacon slices in a single layer and cook for 6–8 minutes, flipping occasionally, until crispy and golden. Remove the bacon to a paper towel-lined plate to drain, reserving 1 tablespoon of bacon grease in the skillet. Once cooled, chop the bacon into bite-sized pieces.
- Sauté the Mushrooms: In the same skillet with the reserved bacon grease, add the butter and melt over medium heat. Add the sliced mushrooms and sauté for 5–7 minutes, stirring occasionally, until they’re tender and golden brown. Season lightly with a pinch of salt and pepper, then transfer to a plate and set aside.
- Sear the Chicken: Remove the chicken from the marinade (discard the used marinade) and pat dry with paper towels. Season both sides with salt, pepper, and smoked paprika. Heat the olive oil in the skillet over medium-high heat. Add the chicken breasts and sear for 4–5 minutes per side, until golden brown and partially cooked through. (They’ll finish cooking in the oven.)
- Assemble the Chicken: Preheat your oven to 375°F (190°C). Transfer the seared chicken breasts to an oven-safe baking dish or keep them in the skillet if it’s oven-proof. Spoon a tablespoon of the reserved honey mustard sauce over each chicken breast. Top each with an even layer of sautéed mushrooms, followed by chopped bacon. Sprinkle ¼ cup of shredded Colby-Jack cheese over each piece.
- Bake: Place the dish in the preheated oven and bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
- Serve: Remove from the oven and let the chicken rest for 5 minutes. Garnish with chopped parsley and serve hot with the reserved honey mustard sauce on the side for dipping.
Notes
- Make Ahead: Marinate the chicken and cook the bacon and mushrooms up to a day in advance. Store separately in the fridge, then assemble and bake when ready.
- Substitutions: Swap Colby-Jack for cheddar, mozzarella, or Swiss cheese. Use turkey bacon or prosciutto for a lighter option.
- Mushroom Boost: Love mushrooms? Double the amount to 4 cups for an extra earthy kick.
- Spicy Twist: Add a pinch of cayenne or red pepper flakes to the marinade for a subtle heat.
- Check Doneness: Use a meat thermometer to ensure the chicken is fully cooked—165°F is the safe internal temperature.
- Prep Time: 15 minutes (plus 1 hour marinating)
- Cook Time: 35 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: American (Steakhouse-Inspired)
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 620 kcal
- Sugar: 18g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 150mg