Outback Steakhouse Copycat Plain Chicken (Alice Springs Chicken)

The Outback Chicken Recipe You Have Been Craving at Home

If you have ever sat down at Outback Steakhouse and ordered their legendary Alice Springs Chicken, you already know the feeling: that first bite of juicy, honey-mustard-glazed chicken piled with crispy bacon, silky sautéed mushrooms, and bubbling melted cheese. It is the kind of dish that earns a permanent spot in your dinner rotation. The good news? This Outback Steakhouse Copycat Plain Chicken recipe nails every single layer of that flavor, right in your own kitchen.

Whether you are searching for a Copycat Outback Chicken Recipe, the classic Alice Springs Chicken Outback Copycat, or simply the best weeknight chicken dinner you have ever made, you have landed in the right place.

Why This Copycat Outback Chicken Works So Well

The secret to this Aussie Chicken Outback copycat comes down to two things: the honey mustard marinade and the layering technique. Most people treat the sauce as just a topping, but the real Outback method uses it as both a marinade and a finishing glaze, which creates a deep, sticky, slightly tangy coating that clings to every bite.

Here is what makes this recipe stand out from the rest:

• A three-way honey mustard made with Dijon, honey, and just enough mayo to give it body
• Searing before baking for a golden, caramelized crust
• Buttery sautéed mushrooms that add an earthy richness you do not want to skip
• Colby-Jack cheese melted over the top until bubbly and slightly browned

Chef's Tip: Pound your chicken breasts to an even thickness before cooking. This single step ensures every piece cooks at the same rate, keeping the thinner ends from drying out while the center finishes.

The Right Tools Make This Recipe Even Easier

A cast iron skillet is genuinely the best pan for this job. It gives you that perfect steakhouse-style sear on the stovetop and transitions seamlessly into the oven without losing heat. Using the right kitchen tools here really does make a difference in your final result.

Building the Perfect Honey Mustard for This Outback Chicken Recipe

The Outback Steakhouse Chicken sauce is famously balanced. It is sweet, tangy, and just a little creamy. Getting that balance right is what separates a good copycat from a great one.

For this recipe, you will mix:

• Dijon mustard for sharp, peppery depth
• Pure honey for floral sweetness
• Mayonnaise to round everything out and add creaminess
• Fresh lemon juice to keep it bright and prevent it from tasting flat

Make a larger batch than you think you need. You will want extra for dipping, drizzling, and quite honestly, spreading on sandwiches the next day.

Variations and Customization Tips

This Alice Chicken recipe is wonderfully flexible. A few easy swaps to consider:

• Swap the protein: Boneless pork chops work surprisingly well with this same preparation.
• Add a little heat: Stir a teaspoon of hot sauce or a pinch of cayenne into the honey mustard for a spicy kick.
• Make it lighter: Use turkey bacon and reduce the cheese by half for a leaner version that still delivers big flavor.
• Go gluten-free: Every ingredient in this recipe is naturally gluten-free, so no substitutions needed.

Storage Tip: The honey mustard sauce keeps in the refrigerator for up to a week in a sealed jar. Make it on Sunday and you have a killer sauce ready for lunches and dinners all week long.

Ready to bring the Outback Steakhouse Chicken experience home tonight? Here is the full recipe:

Outback Steakhouse Copycat Plain Chicken (Alice Springs Chicken)

This Outback Steakhouse Copycat Plain Chicken brings the famous Alice Springs Chicken right to your dinner table, loaded with honey mustard, crispy bacon, sautéed mushrooms, and melted cheese.

Prep:15 mins

Cook:30 mins

Total:45 mins

Yield:4 servings

Cuisine:American

Yield: 4 servingsCalories: 610Protein: 54g

Carbs: 18gFat: 34gSat. Fat: 13gFiber: 1gSugar: 12gSodium: 980mg

Ingredients

Units

USM

Scale

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• 4 boneless skinless chicken breasts, pounded to even thickness
• 8 bacon strips, cooked until crispy
• 8 oz white mushrooms, sliced
• 1 1/2 cups shredded Colby-Jack cheese, or a blend of Monterey Jack and mild cheddar
• 1/2 cup Dijon mustard
• 1/4 cup honey, pure honey for best flavor
• 1/4 cup mayonnaise
• 1 tbsp lemon juice, freshly squeezed
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp salt, kosher preferred
• 1/4 tsp black pepper, freshly ground
• 1 tbsp unsalted butter, for sautéing mushrooms

Instruction

1

Make the honey mustard sauce: In a small bowl, whisk together the Dijon mustard, honey, mayonnaise, and lemon juice until smooth. Set aside 0.5 cup for serving and use the remaining sauce for marinating and baking.

2

Marinate the chicken: Place the pounded chicken breasts in a zip-lock bag or shallow dish. Pour about half of the remaining honey mustard sauce over the chicken, coating well. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.

3

Preheat your oven to 400 degrees F (200 degrees C). Lightly grease a large oven-safe skillet or baking dish.

4

Season the chicken: Remove the chicken from the marinade and pat lightly with paper towels. Season both sides with garlic powder, onion powder, paprika, salt, and black pepper.

5

Sear the chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until golden brown. Do not cook through at this stage.

6

Sauté the mushrooms: In a separate small pan, melt the butter over medium heat. Add the sliced mushrooms and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly golden. Season with a pinch of salt and pepper.

7

Assemble: Spoon a generous layer of the remaining honey mustard sauce over each seared chicken breast. Top each with sautéed mushrooms, 2 strips of crispy bacon, and a generous handful of shredded Colby-Jack cheese.

8

Bake: Transfer the skillet (or move chicken to a greased baking dish) to the preheated oven. Bake for 15 to 20 minutes, until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165 degrees F (74 degrees C).

9

Rest and serve: Let the chicken rest for 5 minutes before serving. Drizzle with reserved honey mustard sauce and garnish with fresh parsley if desired.

Equipment

• Large oven-safe skillet or cast iron pan
• Small saucepan or skillet for mushrooms
• Mixing bowls
• Whisk
• Meat thermometer
• Zip-lock bag or shallow dish for marinating
• Cutting board and knife

Notes

For the best results, do not skip the marinating step. Even 30 minutes makes a noticeable difference in flavor. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat in a 325 degrees F oven covered with foil to keep the chicken moist, or microwave in 30-second bursts. The honey mustard sauce can be made up to a week ahead and stored in the fridge separately.

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Serving Suggestions and Final Thoughts

This Copycat Outback Chicken deserves a proper plate. Serve it alongside creamy mashed potatoes to catch all that honey mustard sauce, some roasted or steamed broccoli for color, or a crisp house salad if you want to keep things lighter.

For a full Outback Steakhouse night at home, pair it with some seasoned fries and a cold drink. It is an easy way to recreate a restaurant-quality dinner without the wait or the bill.

Once you make this, it will become one of those recipes your family asks for again and again. It is that reliable, that satisfying, and honestly that easy once you have made it once.