Why We Love This Alice Springs Chicken Recipe
This cheesy baked chicken recipe uses ingredients that are easy to find at the store and may already be at home. Now you can get that Outback Steakhouse flavor from the comfort of your own kitchen!
Easy. Made in one pan with chicken breasts, mushrooms, bacon, cheese, and pantry staples, you can have this chicken on the table in just 35 minutes! Juicy. Searing the chicken in cast iron seals in moisture and creates a crisp crust. Flavorful. The sauce is flavored with mayonnaise, honey, Dijon mustard, and lemon juice for a balanced flavor.
Variations on Outback Alice Springs Chicken
This recipe is so versatile if you have leftovers! When you reheat it, try shredding the chicken and making it into quesadillas, burritos, or even a topping for salads!
How to Store and Reheat
Store leftover Alice Springs chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven for about 15 minutes, or until the internal temperature reaches 165°F.
How to Freeze
Freeze Alice Springs chicken in an airtight container or Ziplock bag for up to 3 months. Let thaw in the refrigerator overnight before reheating.
Serving Suggestions
Serve this chicken the Outback Steakhouse way, with mashed or baked potatoes and broccoli, or with french fries.
More Copycat Chicken Recipes We Love
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How To Make Alice Springs Chicken Step by Step
Prepare the Sauce and Chicken: In a small bowl, whisk ⅔ cup of mayonnaise, ¼ cup of honey, ¼ cup of Dijon mustard, and 1 teaspoon of fresh lemon juice together. Set aside. Season 4 boneless, skinless chicken breasts with salt and pepper to taste and set aside. Preheat your oven to 400°F. Cook the Mushrooms: In a large oven-proof skillet set over medium-high heat, melt 2 tablespoons of unsalted butter. Add 8 ounces of sliced mushrooms to the skillet and sauté until browned, about 5-6 minutes. Transfer to a bowl and set aside, then return the skillet to the heat. Cook the Chicken: Heat 1 tablespoon of olive oil until it’s shimmering. Add the chicken breasts in a single layer and brown on both sides for 3-4 minutes. Remove the skillet from the heat. Top the Chicken: Drizzle half of the honey mustard sauce over the chicken. Scatter the mushrooms evenly over the chicken, then top it with 4 slices of chopped cooked bacon and ½ cup each of the Monterey Jack and cheddar cheeses. Bake the Chicken: Bake for 12 minutes. Sprinkle on the remaining ½ cup of each cheese and continue baking for an additional 4-8 minutes, or until the chicken reaches an internal temperature of 165°F. Remove from the oven and garnish with parsley if desired. Serve with reserved sauce on the side for dipping.
