Ever since I first tried Alice Springs Chicken it has been one of my favorite meals to order at Outback. After eating it so many times I had to learn how to make it at home and now you can too!
With its combination of grilled chicken, sautéed mushrooms, crispy bacon, and melted cheese, Alice Springs Chicken is a dish that has become iconic. This version of the copycat recipe is quick, with a grilled chicken breast glazed in honey mustard that is to die for!
The journey from the Outback
Alice Springs chicken is a dish that has captured the hearts and palates of many, and it holds a special place in my own culinary journey. Its one of the first dishes I tried to recreate at home and one I often make. The dish, which originated from the Outback Steakhouse chain of restaurants, is so flavorful and hearty, its a winner in my book.
My take on Alice Springs Chicken
As a self-proclaimed foodie and lover of all things chicken, Alice Springs chicken quickly became a favorite of mine. I still remember the first time I tried it. The combination of chicken, honey mustard, bacon, and cheese had me sold! The mushrooms are a nice touch too.
My whole family loves when I make this dish and always looks forward to the next time I do. I have experimented with different variations and tweaks to make it my own. I discovered that adding a splash of white wine to the mushrooms brought out their earthy flavors even more. Grilling the chicken is a must and adds a nice charcoal flavor to the meat enhancing its overall deliciousness.
Making the honey mustard and marinade
Whisk together the following ingredients for the honey mustard: mustard, honey, mayonnaise, and lemon juice. Reserve ¼ cup of the marinade in an air-tight container for later.
Place the chicken breasts in a large resealable plastic bag and pour the honey mustard over them. Seal the bag and shake it to evenly coat the chicken with the marinade. Refrigerate for at least 30 minutes or up to 4 hours.
Firing up the grill
Preheat the grill to about 350°F or medium-high heat. Grill the chicken breasts for 6-8 minutes per side, or until they are cooked through and no longer pink in the center. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F. A few minutes before they are done, brush on some additional honey mustard.
Preparing the toppings
As the chicken cooks, sauté the mushrooms in a skillet with 1 tsp of olive oil until most of the liquid is released, about 5-7 minutes. Add a splash of white wine while cooking to add more flavor to the mushrooms. Transfer this to a bowl and wipe down the skillet.
In the same skillet, cook your bacon until it is crispy to your liking. Set aside on a paper-towel-covered plate and blot out excess oil.
Assembling the dish
While the chicken is still on the grill, top each breast with a quarter of the sautéed mushrooms, a quarter of the crumbled bacon, and a quarter of the shredded colby jack cheese.
Close the lid of the grill and let the cheese melt for 1-2 minutes. Carefully remove the chicken breasts from the grill and transfer them to a serving platter. Serve with an extra side of honey mustard for dipping. Garnish the chicken with chopped parsley and serve hot.
- Add more spices to the dish: You can add a bit of cayenne pepper or chili powder to give the chicken a little kick. Try hot honey to make the honey mustard.
- Different types of cheese: Instead of Colby jack cheese you can use cheddar, Swiss, or provolone for a different flavor profile.
- Use different cuts of chicken: Instead of chicken breasts, you could use thighs or drumsticks for a different texture.
Overall, Alice Springs chicken is a delicious and satisfying dish that is sure to please even the most discerning palate. Whether you are in Australia or just making this at home, I highly recommend that you try this dish at least once. Try this recipe today and add it to your list of go-tos. You won’t be disappointed!Print
For the chicken
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 8 ounces of Baby Bella mushrooms, sliced
- 1 tablespoon white cooking wine
- 8 slices of crispy bacon
- 2 cups shredded Colby jack cheese
- 2 tablespoons fresh parsley (Optional garnish)
- 1 teaspoon salt
- 1 teaspoon pepper
For the honey mustard
- 1/2 cup dijon mustard
- 1/4 cup mayonnaise
- 1/2 cup honey
- 1 teaspoon fresh lemon juice
- Prepare the honey mustard marinade in a mixing bowl by combining the dijon mustard, mayonnaise, honey and lemon juice. Reserve 1/4 cup of the marinade to brush on the chicken later and for dipping.
- Place the chicken in a zip lock bag and pour the honey mustard into the bag. Shake until the chicken is well coated. Marinate the chicken for 30 minutes or up to 4 hours.
- Once the chicken is marinaded, preheat the grill to medium heat or 350°F. Season the chicken with salt and pepper and grill them for 6-8 minutes on each side depending on their thickness. The chicken is done when it reaches an internal temp of 165°F.
- Meanwhile, heat olive oil in a skillet over medium high heat. Cook the mushrooms with a splash of white wine until most of the liquid has released and evaporated. Set aside.
- Cook the bacon in the same skillet until crispy and remove.
- Just before the chicken is cooked through brush on some honey mustard, then add mushrooms, bacon and shredded cheese on each one. Close the lid of the grill to allow the cheese to melt for 1-2 minutes.
- Serve the Alice Springs Chicken immediately and garnish with some fresh chopped parsley. Make sure to add extra honey mustard on the side for dipping.
- You can use any type of cheese that you like such as Swiss, cheddar or pepper jack
- If you don’t have a grill, cook the chicken in a large skillet on your stove top or bake in the oven at 350°F.
- Baby Bella mushrooms are more flavorful and my preferred choice but feel free to sub with white mushrooms as well.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Grilling
- Cuisine: American