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5.0 from 12 votes

Alice Springs Chicken Recipe (Outback Steakhouse Copycat)

This yummy mess is what a real Alice Springs chicken copycat recipe looks like! It's full of cheese, bacon, mushrooms, and onions in a honey mustard-style sauce just like you get at Outback Steakhouse!

Servings: 4 servings
Calories: 712 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 Chicken Breasts, boneless skinless
Marinade
  • ⅔ cup mustard, any kind
  • ⅔ cup liquid honey
  • 1 tblsp onion flakes
  • 1 teaspoon lemon juice
  • 3 tblsp mayonnaise
  • cooking spray
Making the Chicken
  • 8 lices cut in half bacon, almost cooked
  • 2 cups mushrooms, fresh, sliced
  • 1 medium onion, sliced
  • 2 tblsp butter
  • prinkles salt
  • prinkles pepper
  • prinkles paprika
  • 1 cup monterey jack cheese, shredded, divided
  • 1 cup cheddar cheese, shredded, divided

Instructions

    Cup of Yum
  1. First you need to make the marinade.  In a small bowl, combine mustard, honey, mayonnaise, onion flakes and lemon juice. Use a whisk to make sure mixture is totally blended together.  Pour half the sauce into a small bowl, cover, refrigerate and reserve for later.
  2. Using a mallet flatten the chicken out a little bit, so the breasts are about the same thickness. This will help to equal your cooking time. I hate it when you have to overcook part of the chicken breast to make sure the other part is cooked!  Place the chicken in a large resealable bag. Pour the remaining half of the marinade in the bag and toss the chicken around to coat. Remove as much air as possible. Marinate the breasts in the refrigerator for at least 2 hours, preferably overnight.  Adjust chicken periodically while it is in the bag.  
  3. When you are ready to make this chicken dish preheat your oven to 375 degrees.
  4. Prepare a rimmed baking sheet with foil and a light coating of cooking spray.  Set aside.
  5. Remove the chicken from the marinade and discard the bag, marinade and all. Season each piece of chicken with salt, paprika and black pepper. Place on your prepared baking sheet.  Bake for 30 minutes.
  6. While chicken is in the oven grab a frying pan or skillet and cook the bacon until it is almost crisp. Place bacon on some paper towel and set aside.  You now have a choice to make here.  You can either save a few tablespoons of the bacon grease to cook the onions and mushrooms or use butter in the next step.  I do it both ways.  It is up to you!  This chicken dish turns out beautifully both ways.  
  7. Using the same skillet, melt butter if you are not using bacon grease. Add the onions and mushrooms and cook for between 7-10 minutes. Onions and mushrooms should be tender.  Drain and set aside.  You will be using them in a moment.  
  8. Remove your chicken from the oven. Brush each chicken breast with a little of the reserved honey mustard marinade.  
  9. Place 4 pieces of cooked bacon, across each chicken breast. Spoon the sauteed mushrooms and onions on top of the bacon, being sure to cover each breast as evenly as possible. Sprinkle ¼ cup Monterey Jack cheese evenly onto each breast followed by ¼ cup of the Cheddar.
  10. Place the chicken back in the oven and bake for about 10 minutes (possibly longer if your chicken is really thick), or until the internal temperature of the chicken reaches 165 and the cheese has melted. Broil for a few minutes to brown the cheese. Serve with remaining refrigerated honey mustard sauce on the side. Absolutely delicious.  Enjoy!

Notes

  • If you want something awesome to serve with this chicken dish, check out the list of sides that Ken and I created for you to take a look at!
  • Side dishes make any meal complete. To find many ideas, check out What to Serve With Falafel.

Nutrition Information

Calories 712kcal (36%) Carbohydrates 57g (19%) Protein 42g (84%) Fat 37g (57%) Saturated Fat 17g (85%) Polyunsaturated Fat 7g Monounsaturated Fat 10g Trans Fat 0.3g Cholesterol 146mg (49%) Sodium 1106mg (46%) Potassium 812mg (23%) Fiber 3g (12%) Sugar 51g (102%) Vitamin A 757IU (15%) Vitamin C 8mg (9%) Calcium 466mg (47%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 712

% Daily Value*

Calories 712kcal 36%
Carbohydrates 57g 19%
Protein 42g 84%
Fat 37g 57%
Saturated Fat 17g 85%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 10g 50%
Trans Fat 0.3g 15%
Cholesterol 146mg 49%
Sodium 1106mg 46%
Potassium 812mg 17%
Fiber 3g 12%
Sugar 51g 102%
Vitamin A 757IU 15%
Vitamin C 8mg 9%
Calcium 466mg 47%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.