Outback Alice Springs Chicken Copycat Recipe

Alice Springs Chicken is a dish that sparks instant cravings and fond memories for so many of us. That iconic blend of tender, pan-seared chicken breast, smothered in a creamy, savory sauce, topped with sautéed mushrooms, crispy beef bacon, and melty cheese – it’s pure comfort food elevated. If you’ve ever found yourself dreaming of that distinctive flavor, you’re in the right place. We’re diving deep into how to recreate this beloved Outback Steakhouse classic right in your own kitchen. What makes Alice Springs Chicken so incredibly addictive? It’s the perfect harmony of textures and tastes: the satisfying crunch of beef bacon against the yielding chicken, the earthy depth of mushrooms mingling with the rich, cheesy topping. Get ready to unlock the secrets to achieving that perfect, satisfying bite of Alice Springs Chicken.

Alice Springs Chicken (Outback Copycat)

There are some restaurant dishes that just lodge themselves in your memory, and for many, Outback Steakhouse’s Alice Springs Chicken is one of them. That creamy, smoky, cheesy topping on perfectly cooked chicken is pure comfort food, and it’s surprisingly achievable in your own kitchen. Forget the drive and the wait; we’re bringing this beloved dish home with this copycat recipe. Get ready to impress yourself and anyone lucky enough to be sharing your table. This recipe focuses on replicating that signature flavor profile, ensuring every bite is a delightful journey back to your favorite Outback memory.

Ingredients:

• 4 boneless, skinless chicken breasts (horizontally sliced in half to create thinner cutlets)
• 6 slices of cooked beef beef bacon, crumbled or chopped
• 2 cups shredded Monterey Jack cheese
• 1/3 cup mayonnaise
• 1 tablespoon honey
• 2 teaspoons stone-ground mustard
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil or butter, for searing

Cooking Instructions:

Prepare the Chicken

1. Begin by preparing your chicken. Take your 4 boneless, skinless chicken breasts and carefully slice each one horizontally, almost like you’re opening a book. This creates 8 thinner cutlets. This step is crucial for even cooking, ensuring the chicken doesn’t dry out before the topping is melted and bubbly. Pat the chicken cutlets thoroughly dry with paper towels. This is a small but important step that helps in achieving a better sear. Season both sides generously with salt and freshly ground black pepper. Don’t be shy with the seasoning; it’s the first layer of flavor.

Sear the Chicken

1. Heat your olive oil or butter in a large oven-safe skillet over medium-high heat. Once the oil is shimmering or the butter is melted and beginning to foam, carefully add the seasoned chicken cutlets in a single layer. You might need to work in batches depending on the size of your skillet to avoid overcrowding, which can lead to steaming instead of searing. Sear the chicken for about 3-4 minutes per side, until it’s golden brown and has a nice crust. The goal here is to develop color and flavor, not to cook the chicken through completely. We’re just building that initial deliciousness. Remove the seared chicken from the skillet and set it aside on a plate.

Make the Topping

1. In a medium bowl, combine the mayonnaise, honey, and stone-ground mustard. Stir these ingredients together until they are thoroughly mixed and form a smooth, creamy sauce. Taste this mixture and adjust the sweetness or tanginess to your preference. If you like it a little sweeter, add a touch more honey. If you prefer a sharper mustard flavor, add a bit more mustard. This is your chance to personalize this iconic topping. Once you’re happy with the flavor, gently fold in the crumbled beef beef bacon. The beef bacon bits will add a wonderful smoky depth and salty crunch to the creamy topping. Make sure the beef bacon is evenly distributed throughout the mixture.

Assemble and Bake

1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Arrange the seared chicken cutlets back into the oven-safe skillet (if you used a regular skillet, transfer them to a baking dish). Spoon a generous amount of the beef bacon-mayo-mustard mixture evenly over the top of each chicken cutlet, ensuring it’s well-covered. Don’t be afraid to really pile it on – this is the star of the show!
2. Sprinkle the shredded Monterey Jack cheese generously over the top of the sauce. You want a good, even layer of cheese that will melt and bubble beautifully. Place the skillet or baking dish into the preheated oven. Bake for approximately 15-20 minutes, or until the chicken is cooked through (internal temperature of 165 degrees Fahrenheit or 74 degrees Celsius), the cheese is melted and golden brown, and the topping is bubbly and delicious. The exact baking time will depend on the thickness of your chicken cutlets and your oven. Keep an eye on it towards the end of the baking time to prevent the cheese from burning.

Serve and Enjoy

1. Once your Alice Springs Chicken is out of the oven, let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Garnish with a little extra chopped beef bacon or parsley if you desire. Serve hot, perhaps alongside some mashed potatoes or a fresh salad, and savor the incredible flavor of your homemade Outback copycat. You’ve just created a restaurant-quality meal right in your own kitchen!

Conclusion:

There you have it! My take on the beloved Alice Springs Chicken, designed to bring that classic Outback Steakhouse flavor right into your own kitchen. This recipe is fantastic because it delivers that signature creamy, savory sauce with a touch of smoky beef bacon and a hint of spice, all perfectly coating tender chicken breasts. It’s a dish that feels both comforting and a little bit special, making it ideal for a weeknight treat or impressing guests.

I love serving this Alice Springs Chicken alongside fluffy mashed potatoes or rice to soak up all that delicious sauce. Roasted broccoli or a fresh green salad also make for wonderful accompaniments. For those looking to mix things up, consider adding sautéed mushrooms to the sauce for an extra earthy depth, or perhaps a pinch of cayenne pepper if you enjoy a bit more heat. Don’t be afraid to experiment and make it your own!

I truly hope you give this Outback copycat a try. It’s surprisingly straightforward to make and the rewards are immense. Gather your ingredients, put on some good music, and get ready to enjoy a meal that’s sure to become a family favorite. Happy cooking!

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are a great alternative and can even add more moisture and flavor to the dish. Just adjust the cooking time as needed, as thighs generally take a little longer to cook through than breasts. You might want to sear them for a few extra minutes on each side to get a nice crust before adding them to the sauce.

What if I don’t have Monterey Jack cheese?

No problem at all! A good substitute for Monterey Jack cheese would be shredded cheddar, Colby Jack, or even a mild pepper Jack if you’d like a little extra kick. The key is to use a cheese that melts well and has a complementary flavor profile to the beef bacon and creamy sauce.

Alice Springs Chicken (Outback Copycat)

A copycat recipe for Outback Steakhouse’s Alice Springs Chicken, featuring tender chicken breasts topped with a creamy honey mustard sauce, crispy beef bacon, and melted Monterey Jack cheese.

Prep Time
15 Minutes

Cook Time
25 Minutes

Total Time
40 Minutes

Servings
8 servings

Ingredients

• 4 boneless, skinless chicken breasts (horizontally sliced in half)
• 6 slices cooked beef bacon
• 2 cups shredded Monterey Jack cheese
• 1/3 cup mayonnaise
• 1 tablespoon honey
• 2 teaspoons stone-ground mustard
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon olive oil

Instructions

1. Step 1
   Preheat your oven to 400°F (200°C).
2. Step 2
   Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown.
3. Step 3
   In a small bowl, whisk together the mayonnaise, honey, and stone-ground mustard until well combined. This is your honey mustard sauce.
4. Step 4
   Place the seared chicken breasts in a baking dish. Spread the honey mustard sauce evenly over each chicken breast.
5. Step 5
   Top each sauced chicken breast with 2 slices of cooked beef bacon. Then, generously sprinkle the shredded Monterey Jack cheese over the bacon.
6. Step 6
   Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
7. Step 7
   Let the chicken rest for a few minutes before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.