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Outback Alice Springs Chicken
Make Outback's famous Alice Springs Chicken at home — grilled chicken topped with sauteed mushrooms, crispy bacon, and melted Monterey Jack cheese with honey mustard.
outback-steakhouse · casual-dining · chicken
🕑Prep15 min
🍳Cook25 min
⏱Total40 min
🍽Serves4
⭐DifficultyMedium
Ingredients
- 4 boneless skinless chicken breasts
- 8 slices bacon
- 2 cups sliced mushrooms
- 1.5 cups shredded Monterey Jack cheese
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley
Instructions
- 1.Make the honey mustard. Whisk together the honey, Dijon mustard, mayonnaise, and lemon juice in a small bowl. Set aside — this is both the marinade and the serving sauce.
- 2.Cook the bacon. Cook the bacon strips until crispy. Drain on paper towels, then chop or crumble. Reserve 1 tablespoon of bacon grease in the pan.
- 3.Sauté the mushrooms. In the same pan with the bacon grease, cook the sliced mushrooms over medium-high heat for 5-6 minutes until golden brown and all moisture has evaporated. Season with salt and pepper.
- 4.Grill the chicken. Season the chicken breasts with salt and pepper. Brush with 2 tablespoons of the honey mustard sauce. Grill or pan-sear in a hot skillet with olive oil for 5-6 minutes per side until cooked through (165°F internal).
- 5.Assemble and melt. Transfer the chicken to an oven-safe dish. Top each breast with sauteed mushrooms, crumbled bacon, and a generous mound of Monterey Jack cheese. Broil for 2-3 minutes until the cheese is melted and bubbly.
- 6.Serve with sauce. Plate the chicken and drizzle with the remaining honey mustard sauce. Garnish with chopped parsley.
The Alice Springs Chicken is one of Outback Steakhouse’s most popular entrees, and it is easy to see why. Juicy grilled chicken topped with sauteed mushrooms, crispy bacon, melted Monterey Jack cheese, and a sweet-tangy honey mustard sauce — every component complements the others perfectly. This version is a weeknight dinner winner.
Why This Recipe Works
The honey mustard sauce does double duty as both a glaze for the chicken while cooking and a drizzle for serving. Cooking the mushrooms in the bacon fat adds an incredible depth of flavor that oil alone cannot provide. Broiling at the end melts the cheese quickly without overcooking the chicken, keeping it juicy.
Pro Tips
- Pound the chicken breasts to an even thickness before cooking for uniform doneness.
- Cook the mushrooms until they are deeply golden and have released all their moisture. Pale, wet mushrooms will make the dish watery.
- Use a blend of Monterey Jack and cheddar for a more complex cheese flavor if desired.
- Serve with a baked potato and steamed broccoli for the full Outback Steakhouse experience.
