Alice Springs Chicken (Outback Copycat) – Easy Restaurant Recipe at Home

This Alice Springs Chicken brings the beloved Outback Steakhouse flavors straight to your home kitchen. I’ve been making this copycat recipe for years, and it consistently delivers that signature combination of juicy chicken, crispy bacon, melted cheese, and tangy honey mustard sauce that makes the restaurant version so memorable.

Why This Alice Springs Chicken Works

The secret lies in the layering technique and proper timing. By partially cooking the bacon first, then building layers of flavor with the honey mustard sauce, cheese, and finishing everything together, you get that restaurant-quality result. The chicken stays moist while developing beautiful caramelized edges, and every component melds together beautifully.

Ingredients

• 4 boneless, skinless chicken breasts (about 6-8 oz each)
• 8 slices thick-cut bacon
• 1 cup shredded Colby-Jack cheese
• 1 cup shredded Cheddar cheese
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 green onions, sliced thin

For the Honey Mustard Sauce:

• 1/3 cup mayonnaise
• 1/4 cup Dijon mustard
• 1/4 cup yellow mustard
• 3 tablespoons honey
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon garlic powder

Having all your ingredients prepped and ready makes this dish come together smoothly, especially since the final assembly happens quickly once the chicken is seared.

How to Make It

1. Preheat your oven to 375°F. Start by making the honey mustard sauce by whisking together mayonnaise, both mustards, honey, apple cider vinegar, and garlic powder in a small bowl until smooth. Set aside – this sauce does double duty as both a coating for the chicken and a serving sauce.
2. Prepare the chicken by pounding each breast to an even 3/4-inch thickness between plastic wrap or parchment paper. This ensures even cooking and prevents dry edges while the center finishes cooking. Season both sides with salt, pepper, garlic powder, onion powder, and smoked paprika, pressing the spices gently into the meat.
3. Cook the bacon in a large oven-safe skillet over medium heat until it’s about 75% done – still slightly soft but with most of the fat rendered out. You want it to finish cooking in the oven without becoming too crispy. Remove bacon to a paper towel-lined plate and pour off all but 2 tablespoons of the bacon fat from the pan.
4. Add olive oil to the reserved bacon fat in the skillet and heat over medium-high heat. When the oil shimmers, carefully add the seasoned chicken breasts. Don’t move them for 4-5 minutes to develop a golden-brown crust, then flip and sear the other side for another 3-4 minutes.
5. Remove the skillet from heat and brush the top of each chicken breast generously with the honey mustard sauce, reserving about half for serving. The residual heat will help the sauce adhere and start to caramelize.
6. Layer 2 slices of the partially cooked bacon over each chicken breast, then top with a generous mixture of both cheeses. I like to use about 1/2 cup of cheese per chicken breast for that authentic Outback indulgence.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly with golden edges. The exact time depends on the thickness of your chicken breasts.
8. Let the chicken rest for 5 minutes after removing from the oven – this allows the juices to redistribute and prevents them from running out when you cut into it. Sprinkle with sliced green onions just before serving.

The key to this recipe’s success is building flavors in layers and not rushing the cooking process, which results in juicy chicken with that signature Outback taste.

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Nutrition at a Glance

• High in protein from chicken and cheese, supporting muscle maintenance and satiety
• Contains beneficial fats from bacon and cheese that aid in vitamin absorption
• Moderate calorie density at approximately 580 calories per serving
• Good source of calcium from the cheese blend
• Provides essential B-vitamins from the chicken and bacon
• Relatively low in carbohydrates, making it suitable for low-carb eating plans
• Higher sodium content due to bacon and cheese – consider portion sizes if watching sodium intake

How to Serve It

• Pair with roasted asparagus or steamed broccoli for a classic steakhouse vegetable
• Serve alongside loaded baked sweet potatoes for a hearty, complete meal
• Add a simple mixed greens salad with ranch or honey mustard dressing
• Include garlic mashed potatoes or roasted baby potatoes for a comfort food approach
• Offer extra honey mustard sauce on the side for dipping
• Consider warm dinner rolls or Texas toast to complete the restaurant experience
• For a lighter option, serve over a bed of rice or quinoa with sautéed vegetables

This dish pairs beautifully with both simple and elaborate sides, making it versatile enough for weeknight dinners or special occasions.

Common Mistakes

• Overcooking the bacon initially – it should still be pliable since it finishes cooking in the oven
• Not pounding the chicken to even thickness, resulting in uneven cooking and dry spots
• Skipping the resting period after seasoning, which doesn’t allow flavors to penetrate the meat
• Using too high heat when searing, causing the outside to burn before the inside cooks through
• Not checking internal temperature with a meat thermometer, leading to overcooked, dry chicken
• Adding cheese too early in the cooking process, causing it to brown too much or separate
• Using pre-shredded cheese that doesn’t melt as smoothly as freshly grated varieties
• Rushing the searing process and not developing proper caramelization on the chicken

Taking time with each step and monitoring temperatures carefully prevents these common pitfalls and ensures restaurant-quality results every time.

Storage and Reheating

• Refrigerate leftover chicken in airtight containers for up to 3 days maximum
• Store any extra honey mustard sauce separately in the refrigerator for up to 1 week
• Wrap individual portions in foil before refrigerating to maintain moisture
• Reheat in a 350°F oven for 10-15 minutes until warmed through and cheese re-melts
• Avoid microwaving if possible, as it can make the chicken rubbery and cheese greasy
• For best results, cover with foil during reheating to prevent the cheese from over-browning
• Let reheated chicken rest for 2-3 minutes before serving to allow heat to distribute evenly
• Freeze cooked chicken for up to 2 months, though texture may change slightly upon thawing

Proper storage and gentle reheating help maintain the dish’s quality and prevent food safety issues.

Leftover Ideas

• Slice cold chicken and use in loaded salads with mixed greens, tomatoes, and ranch dressing
• Chop into bite-sized pieces for a protein-packed pasta salad with vegetables
• Make hearty sandwiches with the sliced chicken, extra honey mustard, and crisp lettuce
• Cut into strips and serve over rice bowls with roasted vegetables and avocado
• Use in quesadillas with additional cheese and serve with salsa and sour cream
• Add to breakfast hash with potatoes, peppers, and onions for a protein-rich morning meal
• Incorporate into creamy chicken and rice soup for a comforting second-day meal
• Dice and mix into scrambled eggs or omelets for an elevated breakfast experience

These leftover transformations ensure you get maximum value from your cooking efforts while enjoying varied flavors throughout the week.

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