Alice Springs Chicken on a brown plate with steamed broccoli and mashed potatoes over a wooden surface with a brown towel on the side (with logo overlay)

Alice Springs Chicken Copycat Recipe

Copycat recipe for Outback Steakhouse’s Alice Springs Chicken. It’s the only thing I ever get there, and now I can make it from home!

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My favorite meal from Outback Steakhouse is the Alice Springs Chicken, no bacon, no mushrooms, with a side of mashed potatoes. I don’t know if I have ever eaten anything else there. And of course, the good bread to start and the Aussie fries as an appetizer!! Ok, now I’m hungry.

Anyways, it’s so good, but with two young kids, we don’t always get to go out. Not to mention the cost for four people. So I decided I could try to make it at home. I looked up some copycat recipes online and tried a few but it just never tasted right. So I started tweaking things and this is what we came up with.

The marinade is the most important part of the meal to give it the flavor that I love so much. This is what really took some tweaking and changing and substituting to get as close as I can. It still isn’t perfect, but it’s close enough for me.

I use my stand mixer to make the marinade, but you can use an electric hand mixer. I’m sure you could also mix it by hand with a whisk, but it may not blend together quite as well. I personally don’t like bacon or mushrooms on mine but make it with them for Justin and the boys. I know, who doesn’t like bacon, right?

Step by Step

The chicken tastes best when you give it a couple of hours to marinate before cooking. Sometimes I forget, though, and go without a lot of marinating time and it still tastes delicious. To make the marinade, combine the dijon mustard, maple syrup, vegetable oil, and lemon juice in a mixing bowl and whisk until combined. Pour this over your chicken and refrigerate for two hours.

Chicken marinading in a stainless steel bowl on a wooden surface

When you are ready to start cooking, warm a medium-sized saute pan over medium heat. Add the chicken and all of the marinade to the pan. If you forgot to marinate the chicken ahead of time, pour the marinade into the pan with the chicken at this time. Cook the chicken, flipping as needed until it is cooked through.

Close up of chicken in a large skillet covered with bubbling marinade

Meanwhile, cook the bacon as desired. Since I don’t eat bacon, this is always Justin’s job. I’ve never even cooked bacon before. You also need to saute the mushrooms in a small pan with a tablespoon of butter or oil, just until they are softened.

Strips of bacon cooking in a skillet over a gas stovetop

Once the chicken is completely cooked, turn the heat to low and top each chicken breast with two slices of bacon and some mushrooms.

Close up of cooked chicken in a pan surrounded by marinade and topped with bacon and cooked mushrooms

Cover each chicken breast with 1/4 of each of the cheeses and cover the pan until the cheese melts.

Close up of cooked chicken in a pan surrounded by marinade and topped with bacon, cooked mushrooms, and shredded cheese

Garnish with parsley and serve immediately.

Alice Springs Chicken on a brown plate with steamed broccoli and mashed potatoes over a wooden surface with a brown towel on the side (vertical)

Recipe

Originally Published On: January 19, 2016

Last Updated On: August 14, 2019

Alice Springs Chicken on a brown plate with steamed broccoli and mashed potatoes over a wooden surface with a brown towel on the side

Alice Springs Chicken

Copycat recipe for Outback Steakhouse’s Alice Springs Chicken. It’s the only thing I ever get there, and now I can make it from home!
Prep Time 30 minutes
Marinade 2 hours
Total Time 30 minutes
Course:
Main Dish
Cuisine:
American
Keyword:
bacon
|
cheese
|
chicken
|
copycat recipe
Servings: 4
5 from 8 votes

Ingredients

Honey Mustard Marinade:
  • 1/2 cup dijon mustard
  • 1/2 cup maple syrup
  • 1 1/2 tsp vegetable oil
  • 1/2 tsp lemon juice
Chicken:
  • 4 chicken breasts (boneless, skinless)
  • 1 tbsp butter
  • 2 cups mushrooms (sliced)
  • 8 slices bacon
  • 1 cup monterey jack cheese (shredded)
  • 1 cup cheddar cheese (shredded)
  • 2 tsp parsley

Instructions

  • Using an electric mixer, combine dijon mustard, maple syrup, vegetable oil, and lemon juice in a small bowl
  • Pour marinade over chicken and marinate, covered, in the refrigerator for about 2 hours
  • Warm a medium-sized saute pan over medium heat
  • Pour all of the marinade and chicken into the pan and cook until the chicken is done through, flipping as needed
  • Meanwhile, cook the bacon as directed
  • Sauté the mushrooms in butter in a small frying pan until they are soft
  • Once the chicken is cooked, turn the heat to low and stack two pieces of bacon, crosswise, on each chicken breast
  • Spoon the sautéed mushrooms on the bacon, being sure to coat each breast evenly
  • Spread about 1/4 cup Monterey Jack cheese onto each piece, followed by 1/4 cup cheddar cheese
  • Cover the pan for about 5-7 minutes or until cheese is melted and starting to bubble
  • Garnish with parsley and serve immediately
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Nutrition Facts
Alice Springs Chicken
Amount Per Serving (1 g)
Calories 770 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 21g105%
Cholesterol 236mg79%
Sodium 1087mg45%
Potassium 1193mg34%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 13g14%
Protein 70g140%
Vitamin A 673IU13%
Vitamin C 4mg5%
Calcium 457mg46%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

47 thoughts on “Alice Springs Chicken Copycat Recipe”

  1. Oh my goodness, this looks so delicious!! I’m definitely adding this to my list of weekend dishes to make!

  2. It’s time for lunch and this chicken looks so delicious! My mother loves chicken more than me, so I will definitely make the recipe for her this week!

  3. This looks so good. it is great that you have taken on this challenge. I usually have some kind of seafood when I go to Outback. I will try this next time.

  4. I pretty much love all the ingredients in this dish. The pictures I’m sure don’t do it justice. Thanks for sharing.

  5. Stephanie Cruz

    Im gonna have to try that next time were at Outback but omg your recipe looks so mouth watering!!Ill try makign this over the weekend!!

  6. I thought this spring chicken would be difficult to make until I read the step by step. I would make this recipe for sure since I’m a chicken lover

  7. I have to confess, we almost never eat at Outback Steakhouse (none close to us) so I’ve never even heard of this dish. But you’ve found my baby bro Evan’s marinade “secret ingredient” (he uses maple syrup liberally in ALL his marinades), so I bet this is delish!

    1. Oh man, Outback is one of my favorite chain restaurants! This is the only time I’ve used maple syrup in a marinade, I never thought of adding it to others. I’ll have to give it a try.

      1. Sandra: I guess I need to find a better way to write it. There’s 1 cup total of each cheese and 4 chicken breasts so 1/4 cup of each cheese per chicken breast. Basically divide the cheese evenly over the chicken. Thank you for pointing this out, I’ll rewrite it a bit to reflect that.

  8. Melanie williams

    Looks fab! I love how clear and simple – easy to follow your recipes are. With a mixture of pictures and text it makes home cooking super easy xx

  9. I really feel like this is something we would all enjoy! I get so bored with chicken and end up making it the same ways.

  10. This is delicious recipe, I was thinking the same that we can make recipes we get from restaurants and food places at home. I will add this to the list.

  11. Omg I just love Outback Steakhouse but we do not have one close by!!! I will have to try out this recipe to hold me over until our next trip somewhere with an outback

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