Outback Steakhouse Alice Springs Chicken

 

Introduction

Craving the savory, smoky flavors of Outback Steakhouse at home? This Alice Springs Chicken copycat recipe is the perfect answer. Juicy grilled chicken breasts are smothered in rich honey mustard sauce, topped with sautéed mushrooms, crispy bacon, and a generous helping of melted Colby Jack cheese. It’s a flavor-packed, low-carb dish that brings steakhouse luxury right to your dinner table — no reservations required.

Origin and Cultural Significance

The Alice Springs Chicken is a beloved menu item from Outback Steakhouse, an Australian-themed American restaurant chain. Named after a town in Australia, this dish doesn’t follow traditional Aussie cuisine but instead reflects the bold, indulgent flavors popular in American dining. The combination of sweet, smoky, creamy, and savory makes it a standout comfort food, perfect for recreating a restaurant experience at home.

Ingredients (Serves 4)

• Boneless skinless chicken breasts – 4 pieces

• Honey mustard sauce – 1 cup

• Mushrooms (sliced) – 1 cup

• Colby Jack cheese (shredded) – 1 cup

• Bacon strips – 8 slices

• Salt – To taste

• Black pepper – To taste

• Olive oil – For cooking

Optional Additions

• Fresh parsley – for garnish

• Paprika – for added smokiness

• Garlic powder – for deeper flavor in seasoning

• Low-sugar honey mustard – for a lighter version

Instructions: Step-by-Step Guide

1. Preheat the Grill

• Heat your grill to medium-high (about 375–400°F / 190–200°C).

• Alternatively, use a grill pan or skillet if cooking indoors.

2. Season the Chicken

• Pat chicken breasts dry with paper towels.

• Season both sides generously with salt and black pepper.

3. Grill the Chicken

• Brush chicken lightly with olive oil to prevent sticking.

• Place on the grill and cook for 5–7 minutes per side, or until internal temperature reaches 165°F (74°C).

• Remove from the grill and set aside.

4. Cook the Bacon

• In a skillet over medium heat, cook bacon slices until crispy.

• Transfer to a paper towel-lined plate to drain excess fat.

5. Sauté the Mushrooms

• In the same skillet with some of the bacon drippings, sauté the sliced mushrooms for 3–4 minutes until tender and golden.

• Remove from heat.

6. Assemble the Toppings

• Place each grilled chicken breast on a foil-lined baking tray or heat-safe grill area.

• Spoon honey mustard sauce over each breast.

• Top with sautéed mushrooms and two slices of bacon per breast.

• Sprinkle a generous amount of shredded Colby Jack cheese on top.

7. Melt the Cheese

• Return the assembled chicken to the covered grill or place in an oven at 375°F (190°C).

• Heat for 3–5 minutes, just until the cheese is fully melted and bubbly.

8. Rest and Serve

• Let the chicken rest for 2–3 minutes before serving.

• Optionally, garnish with fresh parsley or a light drizzle of honey mustard sauce.

Flavor & Texture Description

This dish is all about layers of flavor. The chicken is tender and juicy from grilling, the honey mustard sauce adds a sweet-tangy kick, while the mushrooms deliver umami depth. Crispy bacon brings a smoky crunch, and Colby Jack cheese ties it all together with a gooey, melty finish.

Nutritional Information (Per Serving)

• Calories – 540

• Fat – 32g

• Carbohydrates – 8g

• Protein – 52g

• Sodium – 980mg

• Fiber – 1.5g

• Sugar – 3g