Outback Steakhouse Alice Springs Chicken Recipe

Why You’ll Love This Recipe

I love this recipe because it combines everything I crave in a single dish—sweet, salty, cheesy, and hearty. The homemade honey mustard adds a zesty tang, the bacon brings crunch and depth, and the melted cheese pulls it all together. It’s a restaurant-quality dish that I can make at home with just a few everyday ingredients. Perfect for a weekend dinner or when I want to impress without a ton of effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• boneless, skinless chicken breasts, pounded to ½-inch thickness

• Lowry’s Seasoning Salt

• bacon slices

• regular mustard

• honey

• mayonnaise

• dried onion flakes

• sliced fresh mushrooms (optional)

• shredded Colby/Jack cheese

Directions

1. I start by seasoning the chicken breasts with Lowry’s Seasoning Salt and rubbing it in well. I cover them and let them chill in the fridge for about 30 minutes to soak in all that flavor.

2. While the chicken chills, I cook the bacon in a skillet until it’s nice and crispy. I set the bacon aside but make sure not to throw away the bacon grease—it’s key to flavor.

3. I sauté the chicken right in the bacon grease for about 3–5 minutes per side, just until browned, then transfer it to a 9×13-inch baking dish.

4. For the honey mustard, I mix mustard, honey, mayonnaise, and dried onion flakes in a small bowl. It’s tangy, creamy, and sweet all at once.

5. I spread a generous spoonful of that honey mustard over each chicken breast. Then, I layer on mushrooms (if I’m using them), crumbled bacon, and plenty of Colby/Jack cheese.

6. I bake the dish at 350°F for 30 minutes, or until the cheese is melted and bubbly and the chicken is cooked through.

Servings and Timing

This recipe makes 4 hearty servings and takes about 1 hour and 10 minutes from start to finish—30 minutes of marinating, 10 minutes of stovetop cooking, and 30 minutes in the oven. It’s totally worth the time for a dinner that feels extra special.

Variations

• I sometimes skip the mushrooms like the original recipe suggests if I’m cooking for mushroom skeptics, but they do add a nice earthy flavor.

• You can swap the Colby Jack for sharp cheddar or a Monterey Jack blend for a different cheese profile.

• For a smoky twist, I like using smoked paprika in the honey mustard.

• Want a leaner option? Turkey bacon works surprisingly well too.

Storage/Reheating

Leftovers go into an airtight container in the fridge and keep well for up to 4 days. When I reheat them, I cover the chicken with foil and warm it in the oven at 325°F until heated through, or microwave in short bursts. I usually add a fresh drizzle of honey mustard to bring it back to life.

FAQs

Can I prep this dish ahead of time?

Yes! I often assemble everything in the baking dish ahead of time, cover it, and store it in the fridge. Then I bake it when I’m ready to serve.

What can I serve this with?

I like to serve it with a side of mashed potatoes, steamed broccoli, or even a simple garden salad. Garlic bread or dinner rolls go great too.

Can I grill the chicken instead of sautéing it?

Definitely. Grilling the chicken adds a nice smoky flavor. I just make sure not to overcook it before baking.

Is this recipe spicy?

No, it’s more sweet and savory. But if I want a kick, I add a bit of hot sauce to the honey mustard or sprinkle some red pepper flakes on top.

Can I use a different sauce?

You could try barbecue sauce in place of honey mustard for a smoky twist, but I think the honey mustard is what makes it taste like the classic Outback version.

Conclusion

This Alice Springs Chicken recipe is one of my all-time favorites for a reason. It’s layered with flavor, easy to prepare, and always a hit at the dinner table. I love how something so indulgent can be made right at home with ingredients I already have in the pantry. Whether it’s for a cozy family dinner or to impress guests, this dish never disappoints.