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!
Course Main Dish
Cuisine American
Keyword bacon, cheese, chicken, copycat recipe
Prep Time 30 minutes
Marinade 2 hours
Total Time 30 minutes
Servings 4
Calories 838kcal
Author Stephanie Lynch



Honey Mustard Marinade:

  • 1/2 cup dijon mustard
  • 1/2 cup maple syrup
  • 1 1/2 tsp vegetable oil
  • 1/2 tsp lemon juice


  • 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


  • 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


Calories: 838kcal | Carbohydrates: 31g | Protein: 70g | Fat: 47g | Saturated Fat: 21g | Cholesterol: 236mg | Sodium: 1264mg | Potassium: 1260mg | Fiber: 1g | Sugar: 25g | Vitamin A: 695IU | Vitamin C: 4.5mg | Calcium: 488mg | Iron: 2.1mg