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Copycat Alice Springs Chicken (Outback-Style) — A Crispy‑Edged, Cheesy, Honey‑Mustard Classic
Few restaurant dishes inspire quite the same “I‑have‑to-order-that” reaction as Alice Springs Chicken®: juicy chicken under a blanket of honey mustard, smoky bacon, and bubbly cheddar, with optional sautéed mushrooms for that steakhouse vibe. The version below keeps the recipe exactly as written—no tweaks to ingredients or steps—so you can publish it as-is on your blog. Around it, you’ll find helpful context, technique notes, and serving ideas that elevate the cooking experience without changing the core recipe.
Why this recipe works
- Fast flavor layering. A quick stovetop sear builds fond (those golden bits) for deeper flavor before finishing in the oven.
- Moisture insurance. The honey mustard acts like a glaze that shields the chicken while it bakes, and the cheese melts into a gooey, savory cap.
- Restaurant comforts at home. Bacon, mushrooms, sharp cheddar—this hits all the steakhouse notes with straightforward pantry steps.
Ingredient spotlight (what each part contributes)
- Chicken breasts: Lean, mild, and perfect for taking on bold toppings.
- Seasoned salt + paprika + black pepper: Simple, reliable seasoning that plays well with honey mustard’s sweetness and tang.
- Olive oil: Helps you achieve a quick golden sear without overcooking.
- Bacon: Adds smoke, salt, and crispy texture.
- Mushrooms (optional): Bring umami and a little juiciness.
- Cheddar: Sharp flavor that stands up to the sweet‑tangy sauce and melts beautifully.
- Honey mustard dressing: The signature flavor driver and a moist heat shield during baking.
- Parsley: Bright, fresh finish that balances richness.
Equipment you’ll need
- 12‑inch skillet (stainless or cast iron is ideal for searing)
- 9×13‑inch baking dish
- Instant‑read thermometer (to confirm 165°F/74°C doneness)
- Tongs and a flexible spatula
Step‑by‑step overview (at a glance)
- Season & sear: Coat both sides of the chicken with the spice trio, then sear quickly to develop color (not fully cooked yet).
- Assemble: Transfer to a baking dish, spread with honey mustard, add mushrooms (if using), pile on cheddar, then bacon.
- Bake: Cook until the chicken hits 165°F/74°C and the cheese is molten and bubbly.
- Finish & serve: Sprinkle with parsley and offer extra honey mustard on the side.
The Recipe (unchanged)
Outback Steakhouse Alice Springs Chicken
Ingredients
4 boneless skinless chicken breasts
2 tbsp olive oil
1 tsp seasoned salt
1 tsp paprika
½ tsp black pepper
6 slices bacon, cooked and chopped
1 cup sliced mushrooms (optional)
1 cup shredded cheddar cheese
½ cup honey mustard dressing
Fresh parsley, chopped (garnish)
Serves: 4
Dish Size: 9×13 baking dish
How to Make:
Season the chicken breasts on both sides with seasoned salt, paprika, and pepper. Heat the olive oil in a skillet over medium-high heat, then sear the chicken for about 3 minutes per side until lightly golden (they won’t be fully cooked yet). Place the seared chicken into the baking dish.
Spread a generous layer of honey mustard over each chicken breast. If using mushrooms, sauté them briefly and spoon them over the chicken. Sprinkle cheddar cheese evenly on top, then add the chopped cooked bacon.
Bake at 375°F (190°C) for 25–30 minutes, or until the chicken reaches 165°F (74°C) internally and the cheese is melted and bubbly. Remove from the oven and garnish with chopped fresh parsley. Serve warm with extra honey mustard on the side.
Tip: Marinate the chicken in a little honey mustard for 1–2 hours beforehand for even juicier flavor.
Storage Tip: Refrigerate leftovers up to 3 days; reheat covered in the oven to keep it moist.
Pro tips for best results
- Pound for even thickness (optional): If your chicken breasts are thick on one end, gently pound to an even ¾–1 inch. This helps the oven cook them evenly and hit 165°F/74°C at the same time.
- Don’t over‑sear: The stovetop step is just to build light color—about 3 minutes per side. Over‑searing leads to dry results later.
- Use a thermometer: Pulling the dish when the chicken registers 165°F/74°C guarantees juiciness.
- Cook mushrooms first if using: Sautéing off some moisture concentrates their flavor and prevents sogginess in the baking dish.
- Shred your own cheddar: Pre‑shredded works, but freshly grated melts silkier.
Variations & swaps (without changing your base recipe)
Keep the main recipe as posted for your blog. These are optional ideas you can list beneath it.
- No mushrooms? Simply omit; everything else stays the same.
- Cheese options: Monterey Jack or Colby‑Jack melt nicely; sharp cheddar remains the classic.
- Turkey bacon: A lighter alternative that still adds smoke.
- Gluten‑free note: Most seasoned salts are GF, but double‑check labels and your honey mustard brand.
- Lower‑carb: Use a lower‑sugar honey mustard if desired (the technique remains identical).
What to serve with Alice Springs Chicken
- Classic steakhouse sides: Baked potatoes with sour cream and chives, roasted broccoli, or buttered corn.
- Fresh balance: Simple green salad with lemon vinaigrette to cut through the richness.
- Hearty options: Garlic mashed potatoes or skillet green beans with almonds.
Make‑ahead, storage & reheating
- Make‑ahead: You can season and sear the chicken earlier in the day, then assemble and bake right before dinner. (As the recipe’s tip notes, a 1–2 hour honey‑mustard marinade boosts juiciness.)
- Storage: Refrigerate leftovers for up to 3 days.
- Reheat: Cover and warm in a 300°F (150°C) oven until heated through; a covered reheat preserves moisture. Add a spoonful of fresh honey mustard after warming to refresh the flavors.
Troubleshooting
- Dry chicken: Usually from overcooking. Pull at 165°F (74°C) and let it rest 5 minutes before serving.
- Greasy top: Drain bacon well and blot excess grease before chopping; sauté mushrooms separately to release moisture.
- Cheese browning too fast: Tent loosely with foil during the last 10 minutes.
Scaling for a crowd
- Double the recipe in two 9×13 pans rather than crowding one pan. Crowding traps steam and softens the sear.
- Batch sear the chicken in the skillet so each piece gets good color.
- Stagger the bake: If your oven is small, bake pans on separate racks and rotate halfway.
Frequently asked questions
Can I use chicken thighs?
Yes—boneless, skinless thighs work well. Sear as directed and bake until they reach 175°F/80°C (thighs are more tender slightly higher than breast temperatures).
Can I grill the chicken instead of searing?
You can, but still finish in the oven as directed so the cheese melts evenly and the bacon stays crisp.
Which honey mustard is best?
Any creamy honey mustard dressing you love will work. The sauce carries the dish, so choose a brand you enjoy—or use your own favorite homemade version, keeping the rest of the recipe unchanged.
Final notes for your blog post
- This is a home‑style copycat designed to capture the spirit of the restaurant favorite. It is not affiliated with or endorsed by Outback Steakhouse®.
- Keep the recipe card above exactly as written for consistency. All tips and variations here are optional enhancements you can publish below the card to help readers succeed on the first try.
