Alice Springs Chicken– Easy Outback Steakhouse Copycat

This Alice Springs Chicken copycat is a bold, cheesy skillet + oven dish inspired by the Outback menu classic. It’s sweet, salty, full of texture, and comes together in just about 30 minutes. Great for low-effort weeknights or anytime you need a meal that feels kinda… triumphant.

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Quick Summary

• Prep time: 15 mins
• Cook time: 20 mins
• Flavor: sweet, smoky, cheesy, bold
• Great for: dinner wins, emotional resets, feeding people who need a “wow”

Why I Like This Recipe

Not gonna lie — I made this out of spite. Everything that could go wrong did, and I needed a win. This came through. Chicken, bacon, honey mustard, melty cheese — it tastes loud in the best way. Like I actually pulled it together.

Ingredients

• 4 boneless chicken breasts
• Seasoned salt (to taste)
• Oil for cooking
• ½ cup mustard
• ¼ cup honey
• ¼ cup light corn syrup
• ¼ cup mayo
• 12 slices bacon
• 1 cup sautéed mushrooms
• 1½ cups shredded Colby Jack cheese
• Chopped parsley (optional but cute)

How To Make Alice Springs Chicken

1. Make the sauce: In a small bowl, whisk mustard, honey, corn syrup, and mayo. Set aside — it thickens up a little if it sits.
2. Season the chicken: Sprinkle seasoned salt all over. Rub it in. Let it rest while you prep everything else.
3. Cook the chicken: Heat oil in a pan over medium. Sear chicken 4–5 minutes per side until golden and cooked through.
4. Assemble the topping: Place chicken on a baking sheet. Spoon over sauce, then pile on mushrooms, bacon, and lots of cheese.
5. Melt everything: Bake at 350°F for 5–8 minutes until the cheese melts and starts to bubble.
6. Finish and serve :Sprinkle chopped parsley on top if you’re feeling extra. Serve with extra sauce on the side.

Tips for Success

• Pound chicken to even thickness so it cooks better
• Cook bacon until crispy — texture matters here
• Let sauce sit while prepping everything else — flavors blend
• Don’t skimp on cheese — go big or go home

Storage and Reheating

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Wrap tightly and freeze up to 2 months. Defrost in fridge overnight.
• Reheat: Air fryer or oven at 350°F until hot and melty again. Microwave works too, just cover it so it doesn’t dry out.

Frequently Asked Questions

• Do I need corn syrup in the sauce?
  You can leave it out or sub in a little extra honey, but it gives the sauce that Outback-style sweetness and gloss.
• Can I skip the mushrooms?
  Yep. Totally optional. I like ‘em, but you do you.
• What if I don’t have Colby Jack?
  Cheddar works fine. Monterey Jack too. Just use something that melts well.
• Is this a real copycat?
  It’s inspired by Outback’s Alice Springs Chicken. Not their recipe, but it’s a pretty close homemade version.
• Can I make this ahead?
  Yep — prep everything, then bake when ready to serve. Just store toppings and sauce separately until then.

Common Mistakes and How to Dodge Them

• Not pounding the chicken: Uneven chicken = uneven cooking. Some bites dry, others raw. Pound it flat-ish.
• Using soggy bacon: Don’t do it. Crisp it up separately. Soft bacon disappears under the cheese.
• Forgetting to rest the sauce: Letting it sit 10–15 minutes helps the flavor settle. Don’t just mix and slap it on.
• Under-seasoning the chicken: Seasoned salt does more than just salt. It adds depth. Be generous.
• Overbaking after topping: The chicken’s already cooked — you’re just melting cheese. 5–8 minutes max or it dries out.

Nutrition Facts (Per Serving)

• Calories: 920 kcal
• Total Fat: 58g
• Saturated Fat: 18g
• Cholesterol: 195mg
• Sodium: 880mg
• Potassium: 700mg
• Total Carbohydrate: 20g
• Dietary Fiber: 1g
• Sugars: 10g
• Protein: 65g

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