Make Outback Steakhouse Alice Springs Chicken at Home for Less

Alice Springs Chicken is one of the most recognizable entrees at Outback Steakhouse: a tender grilled chicken breast marinated in honey mustard, topped with crisp bacon, sauteed mushrooms and a blanket of melted cheese, then served with extra honey mustard on the side. It is a sweet, savory, smoky and creamy plate all at once, and it has been a menu favorite for years.

This homemade copycat approximation brings those layers into your own kitchen using a skillet and the broiler or oven, so you do not need an outdoor grill. The result is a juicy, bubbling chicken dinner that captures the spirit of the restaurant dish for a fraction of the cost of ordering out.

About Outback Steakhouse’s Alice Springs Chicken

What defines Alice Springs Chicken is the combination of toppings over a honey mustard marinated chicken breast. The marinade gives the chicken a gentle tang and sweetness, helps it brown, and keeps the meat moist. Bacon adds salt and crunch, mushrooms add earthy depth, and melted cheese ties everything together.

The technique is simple: marinate the chicken, cook it through until it is just done, then top it with the bacon, mushrooms and cheese and finish it under high heat so the cheese melts and lightly browns. Pounding the chicken to an even thickness is the key to cooking it evenly, so the cheese does not scorch while you wait for the center to cook.

How Much Does It Cost to Make Outback Steakhouse’s Alice Springs Chicken at Home?

A full batch makes 4 servings for an estimated $12.51 in ingredients, roughly $3.13 per serving. Ordering the equivalent at Outback Steakhouse runs around $21.99 (approximate menu price), so making it yourself saves an estimated $18.86 (86%). The grocery figures are estimates based on US average grocery prices (US BLS Average Price Data, May 2026) and typical store prices for the rest; the per-ingredient breakdown is in the table above. Your local store and restaurant prices will differ, but the gap stays large because you buy staple ingredients instead of a prepared, served dish, and one batch stretches across several servings.

Why Make It at Home?

Making Alice Springs Chicken at home lets you control the quality of the chicken, cook the bacon exactly as crisp as you like, and pile on as much cheese and mushrooms as you want. A single batch feeds the whole family at a fraction of the price of ordering several entrees out, and you can skip the wait and serve it hot from the oven. It is also easy to adjust for dietary needs, like using a lighter dressing or swapping the sides.

Ingredients for Copycat Outback Steakhouse Alice Springs Chicken

Here’s the full ingredients list you’ll need to make Outback Steakhouse Alice Springs Chicken at home:

• 1.5 lb boneless skinless chicken breasts (4 pieces, about 6 oz each)
• 0.5 cup honey mustard dressing (for the marinade)
• 8 each bacon slices
• 8 oz white or cremini mushrooms, sliced
• 2 cup shredded Colby Jack or Monterey Jack and cheddar blend
• 2 tbsp butter
• 0.25 cup honey mustard sauce for serving
• 1 tbsp chopped fresh parsley for garnish
• 1 tsp salt, black pepper and a pinch of garlic powder

A few ingredient notes:

• Honey mustard dressing: use a pourable honey mustard dressing for the marinade, and keep a little of the thicker honey mustard sauce for dipping. If you prefer to make your own, whisk mayonnaise, yellow mustard, honey and a splash of lemon juice.
• Cheese: a Colby Jack and Monterey Jack blend melts smoothly and tastes closest to the restaurant style, with a little cheddar added for sharpness. Shred it from a block for the best melt.
• Bacon: regular-cut bacon works well and crisps up fast. Thick-cut will take longer to cook, so adjust your timing and drain it well before topping.

How to Make Outback Steakhouse Alice Springs Chicken at Home

Prep: 20 min · Cook: 25 min · Makes: 4 servings

1. Pound the chicken breasts to an even thickness of about 3/4 inch between sheets of plastic wrap, then place them in a zip-top bag or shallow dish with the honey mustard dressing. Turn to coat and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
2. Cook the bacon in a large skillet over medium heat until crisp, about 8 to 10 minutes. Transfer to a paper towel-lined plate, then crumble or roughly chop it.
3. Pour off most of the bacon fat from the skillet, leaving about a teaspoon. Add the butter and the sliced mushrooms, season with a pinch of salt, pepper and garlic powder, and saute over medium-high heat until browned and the moisture has cooked off, about 6 to 8 minutes. Set aside.
4. Heat the oven to 425 degrees F, or set the broiler to high with the rack about 6 inches from the heat. Lift the chicken out of the marinade and let the excess drip off, then discard the used marinade.
5. Cook the chicken in a clean oven-safe skillet over medium-high heat for about 5 to 6 minutes per side, until golden and nearly cooked through. Alternatively, grill over medium-high heat for the same time.
6. Top each breast with the mushrooms, bacon and shredded cheese. Place the skillet in the oven for 4 to 6 minutes, or under the broiler for 2 to 3 minutes, until the cheese is melted and bubbling and the chicken reaches 165 degrees F in the thickest part.
7. Rest the chicken for 3 to 5 minutes so the juices settle, then sprinkle with parsley.
8. Serve hot with the remaining honey mustard sauce on the side for dipping.

Tips for the Best Results

• Pound the chicken to an even thickness so it cooks through at the same rate as the cheese melts.
• Do not marinate longer than about 4 hours, since the acid in the dressing can make the surface of the chicken mushy.
• Use a meat thermometer and pull the chicken at 165 degrees F for juicy results.
• Cook the mushrooms until the liquid evaporates and they brown, which concentrates their flavor and keeps the plate from getting watery.

Common Mistakes to Avoid

• Skipping the pounding step, which leaves thick chicken raw in the center or dry at the edges.
• Adding the cheese too early, so it browns or turns oily before the chicken is done.
• Crowding the mushrooms in the pan, which steams them instead of browning them.
• Reusing the raw chicken marinade as a sauce without boiling it, which is unsafe; use fresh honey mustard for serving instead.

Variations to Try

• Grill the chicken outdoors for a smokier, more restaurant-like char before adding the toppings.
• Use chicken thighs for extra juiciness, adjusting the cooking time upward.
• Add sauteed onions or a sprinkle of diced tomato for extra color and flavor.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350 degree F oven or in a covered skillet over low heat until the chicken is warmed through and the cheese is soft again; the microwave works in a pinch but can toughen the chicken. Store extra honey mustard sauce separately and keep it chilled.

What to Serve It With

Serve Alice Springs Chicken with classic steakhouse sides such as baked or mashed potatoes, steamed broccoli or green beans, and a crisp side salad. Fries or seasoned rice also pair well, and a little extra honey mustard on the plate is a must for dipping.

The Bottom Line

Outback Steakhouse’s Alice Springs Chicken is one of those dishes that feels like it should be hard to make and expensive to buy, but at home it’s neither. For an estimated $12.51 in everyday ingredients you get 4 servings, fresh and warm, for roughly 86% less than ordering out. Make it once and it’ll join the short list of recipes you reach for without thinking. Bookmark this one, grab the ingredients, and keep an eye on CopyKitchen for more copycat favorites with an estimated cost to make them at home.

Frequently Asked Questions

What is Alice Springs Chicken at Outback Steakhouse?

It is a grilled chicken breast marinated in honey mustard and topped with bacon, sauteed mushrooms and melted cheese, served with honey mustard on the side. This recipe is a homemade copycat approximation of that style of dish.

Can I make it without a grill?

Yes. Sear the chicken in an oven-safe skillet on the stove, then add the toppings and finish it in a hot oven or under the broiler to melt the cheese. This gives you good browning and a juicy interior without any outdoor equipment.

What cheese works best?

A blend of Colby Jack and Monterey Jack gives the creamiest melt, and adding a little cheddar boosts the flavor. Shredding the cheese yourself from a block avoids the anti-caking agents in pre-shredded bags, which can keep it from melting smoothly.

How do I keep the chicken from drying out?

Pound it to an even thickness, do not over-marinate, and cook it just until it reaches 165 degrees F. Resting the chicken for a few minutes after cooking also lets the juices redistribute through the meat.

Can I prepare it ahead of time?

You can marinate the chicken, cook the bacon and saute the mushrooms a day ahead and keep them refrigerated. When you are ready to eat, cook the chicken, add the toppings and finish it in the oven so it is hot and fresh.

Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work well and stay extra tender. They may need a few more minutes of cooking, so check that they reach a safe internal temperature before adding the cheese.

Cost figures are estimates for comparison, based on US BLS Average Price Data (US city average) and an approximate menu price; your local grocery prices and Outback Steakhouse’s current menu price will vary. As an Amazon Associate we earn from qualifying purchases. CopyKitchen is not affiliated with, endorsed by, or sponsored by Outback Steakhouse or any brand mentioned; this is an independent, homemade copycat recipe, and all trademarks are the property of their respective owners.