Outback Steakhouse Plain Chicken Copycat (Alice Springs Chicken)
This Outback Steakhouse Plain Chicken copycat brings the famous Alice Springs Chicken right to your kitchen, loaded with honey mustard, crispy bacon, sautéed mushrooms, and melted cheese in under an hour.
The Outback Chicken You've Been Craving Is Easier Than You Think
If you've ever sat down at an Outback Steakhouse and ordered their famous plain chicken, you already know what the hype is about. Juicy, seared chicken topped with savory sautéed mushrooms, crispy bacon, and a mountain of melted cheese, all finished with a sweet and tangy honey mustard drizzle. It's the kind of meal that makes you wonder why you ever bother with anything else on the menu.
This Outback Steakhouse Copycat Plain Chicken, also known as Alice Springs Chicken, is one of those rare recipes that looks and tastes far more impressive than the effort it actually takes. With about 45 minutes of your time and a handful of everyday ingredients, you can bring the full Aussie Chicken Outback experience to your own dinner table.
Using the right pan makes a real difference here. A heavy cast iron skillet gives you that deep golden sear on the chicken that sets this recipe apart, and a reliable meat thermometer means you'll never overcook it. These are the tools that genuinely take this dish from good to great.
What Makes This Copycat Outback Chicken So Good
The secret to the original Alice Springs Chicken Outback recipe is all in the layering. You're not just topping a baked chicken breast with cheese and calling it a day. Every component is built with intention:
- The honey mustard marinade does double duty, infusing the chicken with flavor while also serving as a bright, tangy finishing sauce
- A hot sear before the oven creates a caramelized crust that locks in all that juiciness
- Crispy bacon provides a salty, smoky contrast to the sweet mustard
- Sautéed mushrooms add an earthy depth that ties everything together
- Melted Colby-Jack blankets the whole thing in gooey, golden perfection
Chef's Tip: Don't skip the marinade step, even a quick 30-minute soak makes a noticeable difference. If you have time, let the chicken marinate for 2 to 4 hours in the fridge. The honey mustard flavor goes from subtle to truly craveable.
Tips for the Best Copycat Outback Steakhouse Chicken
A few small moves will take your Alice Springs Chicken Outback Copycat from good to restaurant-level:
Pound your chicken to even thickness. This is the single most important step for juicy results. Uneven chicken means one end dries out before the thicker part is cooked through. A quick minute with a meat mallet or rolling pin fixes that.
Use smoked paprika. The original Outback Chicken Recipe has a subtle smokiness that's hard to pin down. Smoked paprika in the seasoning blend is the answer.
Save half the sauce. The honey mustard isn't just a marinade. It's the finishing drizzle that makes the dish sing. Keep half back before you marinate and serve it warm on the side.
Let it rest. Give the chicken 3 to 5 minutes on the counter after it comes out of the oven. This keeps every slice juicy instead of letting all that moisture run off on the cutting board.
What to Serve With Alice Springs Chicken
This is a bold, hearty main course, so pair it with sides that complement without competing:
- Garlic mashed potatoes for something classic and comforting
- Steamed broccoli or green beans to keep things balanced
- Crusty bread to scoop up any honey mustard left on the plate
- A simple house salad with a light vinaigrette to cut through the richness
Ready to make it? Here is the full step-by-step recipe:
Outback Steakhouse Plain Chicken Copycat (Alice Springs Chicken)
This Outback Steakhouse Plain Chicken copycat brings the famous Alice Springs Chicken right to your kitchen, loaded with honey mustard, crispy bacon, sautéed mushrooms, and melted cheese in under an hour.
Ingredients
- 4 boneless skinless chicken breasts, pounded to even thickness
- 3/8 cup honey
- 3 tbsp Dijon mustard
- 3 tbsp mayonnaise
- 8 bacon strips, cooked until crispy
- 1 1/2 cups button mushrooms, sliced
- 1 1/2 cups shredded Colby-Jack cheese, or Monterey Jack
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika, smoked preferred
- 3/4 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1 tbsp unsalted butter
Instruction
Make the honey mustard sauce: Whisk together the honey, Dijon mustard, and mayonnaise in a small bowl until smooth. Reserve half the sauce for serving and use the other half for marinating.
Marinate the chicken: Place the chicken breasts in a zip-lock bag or shallow dish and pour in half of the honey mustard sauce. Coat well, seal, and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
Preheat your oven to 375 degrees F (190 degrees C).
Season the chicken: Remove the chicken from the marinade and pat lightly with paper towels. Season both sides with garlic powder, onion powder, paprika, salt, and black pepper.
Sear the chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 3 to 4 minutes per side until golden brown. Do not cook through yet.
Sauté the mushrooms: Remove the chicken and reduce heat to medium. Add the butter and sliced mushrooms to the same skillet. Sauté for 4 to 5 minutes until tender and golden. Set aside.
Assemble: Arrange the seared chicken breasts in a lightly greased baking dish. Spoon the sautéed mushrooms evenly over each breast. Lay 2 strips of crispy bacon over the mushrooms on each piece. Top generously with shredded Colby-Jack cheese.
Bake: Transfer the baking dish to the preheated oven and bake uncovered for 15 to 18 minutes, until the chicken reaches an internal temperature of 165 degrees F (74 degrees C) and the cheese is bubbly and melted.
Rest and serve: Let the chicken rest for 3 to 5 minutes. Drizzle or serve alongside the reserved honey mustard sauce.
Equipment
- Large oven-safe skillet or cast iron pan
- 9x13 baking dish
- Meat thermometer
- Small mixing bowl
- Whisk
- Tongs
Notes
Storing and Reheating
Leftovers are just as delicious the next day. Store your Copycat Outback Chicken in an airtight container in the fridge for up to 3 days. Reheat it covered in a 325 degree F oven for 12 to 15 minutes to keep the cheese melty and the bacon from going completely soft. The reserved honey mustard sauce keeps for up to 5 days in the fridge and doubles beautifully as a dipping sauce for fries, nuggets, or pretty much anything else you want to dip into it.
