🍽️ Alice Springs Chicken (Outback Copycat)

Here it is! A crave-worthy Alice Springs Chicken recipe — just like the Outback Steakhouse favorite 🍯🍗🧀. It’s a savory, cheesy, honey mustard-smothered dream — topped with crispy bacon and perfect for dinner any night of the week.

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🍽️ Alice Springs Chicken (Outback Copycat)

🧑‍🍳 Cuisine: American Steakhouse

🕒 Total Time: 40–45 minutes

🍴 Servings: 4

🌟 Flavor Profile: Savory, smoky, tangy, cheesy

🌶️ Spice Level: Mild

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📝 Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• Salt, pepper, and paprika to taste
• 2 tbsp olive oil
• 8 slices bacon, cooked and chopped
• 1 ½ cups shredded Colby Jack cheese
• 1 tbsp butter (for sautéing)

For the Honey Mustard Sauce:

• ½ cup mayonnaise
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp lemon juice

Optional:

• 1 cup sliced mushrooms (sautéed)
• Fresh parsley for garnish

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🔥 Directions:

1. Make the honey mustard sauce: Mix mayo, Dijon, honey, and lemon juice in a bowl. Chill while prepping the chicken.
2. Season & sear chicken: Season chicken breasts with salt, pepper, and paprika. In a skillet, heat olive oil and sear the chicken on both sides until golden (about 4–5 minutes per side). Transfer to a baking dish.
3. Sauté mushrooms (optional): In the same skillet, melt butter and cook mushrooms until golden. Set aside.
4. Assemble & bake: Spread 1–2 tbsp of honey mustard sauce over each chicken breast. Top with mushrooms (if using), then add chopped bacon and sprinkle with shredded cheese.
5. Bake at 375°F (190°C) for 15–20 minutes or until chicken is cooked through (internal temp 165°F).
6. Serve: Drizzle with extra honey mustard and garnish with fresh parsley.

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🍽️ What to Serve With Alice Springs Chicken:

• Garlic mashed potatoes
• Steamed broccoli or green beans
• Side salad with ranch or Caesar
• Buttery dinner rolls
• Cauliflower mash (low-carb option)

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❄️ Storage:

• Refrigerate: Leftovers keep well in the fridge for 3–4 days
• Reheat: In the oven at 350°F until warmed through, or gently in the microwave

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