Alice Springs Chicken

If you’ve ever had the Alice Springs Chicken at Outback Steakhouse, you know how good it is, and the great news is you can make it at home. It’s seasoned chicken breasts smothered in a honey mustard sauce, then topped with bacon, melted cheese, and mushrooms if you want them. The first time I made it, I skipped browning the chicken first and just baked it raw with everything piled on top, and it came out pale and a little bland. That quick sear before baking makes all the difference.

What I love is that it tastes like a restaurant dish but comes together easily at home. The honey mustard sauce is the star, that sweet and tangy combo that ties everything together, and you spread it right over each piece of chicken. Then it gets blanketed in bacon and Monterey Jack cheese and baked until melty. It’s rich, savory, and comes together in about forty minutes.

Here’s the kitchen tip that gives you the best flavor. Brown the chicken on both sides before it goes in the baking dish. Season it with salt, pepper, and paprika, then sear it in a little oil until golden. That sear builds flavor and color you just don’t get from baking alone, and it gives the chicken a head start so it’s perfectly cooked once the cheese melts on top.

And slice your cheese instead of using the grated kind. Grated cheese tends to dry out faster as it bakes, but slices of Monterey Jack stay melty and gooey on top of the chicken. Lay them over the sauce, top with the bacon, and bake until everything’s bubbly. You’ll smell that sweet honey mustard and bacon thing come together, and serve it with extra sauce on the side for dipping.

Why You’ll Love This Recipe

The chicken stays juicy. Browning the breasts first and baking them under cheese and bacon keeps them tender and flavorful.

The honey mustard is the star. A sweet and tangy sauce smothers the chicken and ties the whole dish together.

It tastes like the restaurant. This copycat brings that Outback flavor right to your kitchen, made from scratch.

It comes together fast. Start to finish runs about forty minutes, which makes it a doable weeknight dinner.

Ingredients

Here’s everything you’ll need:

For the chicken:

• 4 chicken breasts, horizontally sliced in half
• 6 slices cooked bacon
• 2 cups Monterey Jack cheese
• Salt, pepper, and paprika
• A few tablespoons oil, for browning

For the honey mustard sauce:

• 1/3 cup mayo
• 1 Tbsp honey
• 2 tsp stone-ground mustard

How to Make Alice Springs Chicken

1. Season and Brown

Season both sides of the chicken breasts with salt, pepper, and paprika. Brown them on both sides in a few tablespoons of oil until golden, then transfer them to a 9×13 baking dish. That sear builds flavor.

2. Make the Sauce

Stir together the mayo, honey, and stone-ground mustard into a smooth honey mustard sauce. This sweet and tangy sauce is what makes the dish, so give it a taste and adjust if you like.

3. Sauce and Top

Spread the honey mustard sauce over each chicken breast. Then top each one with sliced Monterey Jack cheese and the cooked bacon. Slices melt better than grated cheese here.

4. Bake It

Bake at 350 for 25 to 30 minutes, until the chicken is cooked through and the cheese is melted and bubbly. Keep an eye on it toward the end so the cheese doesn’t dry out.

5. Serve It Up

Pull it from the oven and serve it hot with extra honey mustard sauce on the side for dipping. A baked potato or a salad rounds out the plate nicely.

Expert Tips

Brown the chicken before baking. The sear builds flavor and color you don’t get from baking alone.

Use sliced cheese, not grated. Slices stay melty and gooey, while grated cheese dries out faster as it bakes.

Make extra honey mustard sauce. It’s great drizzled over the finished chicken or used for dipping.

Slice the breasts in half horizontally. Thinner pieces cook through evenly and stay tender.

Cook your bacon ahead. Having it crisp and ready means it just goes right on top before baking.

Recipe Variations and Add-ins

You can sauté 1 cup of sliced white button mushrooms and pile them on with the bacon and cheese.

Use a small can of drained mushrooms for an even quicker shortcut.

You can tenderize the chicken first by soaking it in a baking soda, vinegar, and salt solution for 20 minutes.

Swap the Monterey Jack for a blend of cheddar and Monterey Jack for a sharper flavor.

You can add a pinch of cayenne to the honey mustard sauce for a little kick.

What to Serve With This Recipe

Serve the chicken with a baked potato. The potato soaks up the extra sauce. The two make a hearty plate.

Pair it with a side of broccoli and cheese. The veggie rounds out the meal. It echoes the steakhouse vibe.

Set it next to a crisp salad. The fresh greens cut the rich chicken. They balance the plate.

How to Store This Recipe

Store leftovers in an airtight container in the fridge for several days. The chicken stays juicy and reheats well under all that cheese and bacon.

Warm leftovers in the oven or microwave until heated through. The oven keeps the bacon and cheese from going rubbery, so it’s worth the extra few minutes if you’ve got time.