Sunday, June 23, 2024
HomeRECIPESOutback Steakhouse Alice Springs Chicken

Outback Steakhouse Alice Springs Chicken

One of the most popular dishes on the Outback Steakhouse menu (even though it’s a STEAKhouse) is the Alice Springs chicken. It’s popular for good reason. Who can resist grilled chicken with sautéed mushrooms, crispy bacon and lots of melted Monterey Jack cheese with that honey mustard sauce? If I go to the Outback, it’s always about Alice Springs Chicken, so I decided to share my version of the recipe with you.

One of the key elements of Alice Springs Chicken is the honey-mustard sauce. You’ll start by making it and then let the chicken sit in the mixture for a couple of hours so it can absorb all the good stuff from the honey mustard.

One of my favorite ingredients in this recipe is mushrooms! I always like sauteed mushrooms! I bought an 8 oz. package of mushrooms, cleaned them, sliced them and sauteed them in some butter. The best way to clean mushrooms is with a wet towel (I usually use a wet paper) rather than leaving them to run under water. I do it this way, simply because they clean better if you wipe off the dirt instead of running them under water.

You will also need some crispy bacon to cover each piece of chicken. My favorite way to cook bacon is to bake it in the oven. Here are my instructions on how to bake the bacon. I chose one piece of bacon per chicken to make it a little lighter, but if you want to do it all, plan on two pieces of bacon per chicken.


Four boneless, skinless chicken breasts, mashed to 1/2 inch thick
Lowry’s Seasoning Salt
6 slices of bacon
1/4 cup regular mustard
1/3 cup of honey
2 tablespoons of mayonnaise
2 teaspoons dried onion flakes
1 cup sliced fresh mushrooms (I left this out because my family does not like mushrooms)
2 cups of grated Colby/Jack cheese


First, sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
While the chicken is in the refrigerator, cook the bacon in a large skillet until crisp. Remove the bacon and set aside. ***do not discard the fat. ***
Sauté chicken in bacon fat for 3 to 5 minutes on each side, or until browned. Place chicken in a saucepan or pan 9″ × 13″.
To make the honey mustard: In a small bowl, mix the mustard, honey, mayonnaise and dried onion flakes.
Spread some of the honey mustard on each piece of chicken, then layer with mushrooms, crumbled bacon and grated cheese.
Bake in a 350° oven for 30 minutes, or until the cheese melts and the chicken is done.
Serve with the honey mustard sauce you made.

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