If there’s one dish that hits the perfect balance of savory, cheesy, and smoky comfort, it’s this Alice Springs Chicken—an irresistible Outback Steakhouse copycat. I’ve always loved the combination of juicy grilled chicken, crispy bacon, melted cheese, and tangy honey mustard sauce, and this recipe captures all of that goodness right at home. It’s a dish I turn to when I want something hearty yet uncomplicated, familiar but still packed with flavor.

The best part? You don’t need to make a reservation or wait for a table to enjoy this restaurant-quality meal. Whether you’re cooking for your family or trying to impress guests with a classic dinner idea, this chicken never fails to wow. It’s rich, creamy, and has just the right punch from the mustard and bacon. Trust me—you’re going to want this in your rotation.

Why You’ll Love This Alice Springs Chicken

It’s a one-pan wonder: fewer dishes, more flavor.
Melty, gooey cheese and crispy bacon bring restaurant vibes to your kitchen.
The homemade honey mustard sauce is everything—zippy, sweet, and perfectly balanced.
Ideal for weeknight dinners or weekend indulgence.
Easy to customize and still packs a punch of bold flavors.

What Kind of Chicken Should I Use?

For this Alice Springs Chicken recipe, I always go with boneless, skinless chicken breasts. They’re lean, cook evenly, and soak up that honey mustard flavor like a dream. You can also pound them slightly for uniform thickness—this helps them cook faster and keeps them juicy. If you prefer a richer cut, boneless thighs can work too; they’ll be even more succulent but slightly more indulgent.

If you’re using frozen chicken, just make sure it’s fully thawed before cooking so it can sear properly and stay tender inside.

Options for Substitutions

This dish is pretty flexible if you need to make a few swaps:

Cheese: Colby Jack is the classic pick, but cheddar or Monterey Jack will also melt beautifully. Even mozzarella works if you want it super gooey.
Bacon: You can use turkey bacon or pancetta if you’re avoiding pork. Pre-cooked bacon strips also work in a pinch.
Honey Mustard Sauce: Don’t have Dijon? Mix yellow mustard and a dash of vinegar. No honey? Maple syrup or agave can step in.
Chicken Alternatives: If you’re going low-carb or avoiding meat, thick-cut grilled portobello mushrooms are a solid vegetarian swap.
Fresh Herbs: Parsley is optional, but chopped chives or even a sprinkle of thyme adds a nice pop of freshness.

This recipe lets you stay true to the original or remix it depending on what’s in your fridge.

Ingredients for This Alice Springs Chicken

Every component in this dish plays a delicious role. Here’s why each one matters:

Boneless, Skinless Chicken Breasts
The hearty base of the recipe—meaty, tender, and ideal for soaking up all the sauce and toppings.
Salt & Black Pepper
A simple seasoning combo that enhances the natural flavor of the chicken.
Olive Oil or Butter
Used for searing the chicken—adds richness and helps form that golden crust.
Bacon Strips
Cooked until crispy, they bring salty, smoky crunch and depth to every bite.
Colby Jack Cheese
This cheese melts like a dream—mild, creamy, and the perfect gooey layer on top.
Honey
Sweetens the mustard sauce just enough to balance its tanginess.
Dijon Mustard
Brings that zesty, sharp kick to the sauce that defines the dish’s signature flavor.
Mayonnaise
Adds creaminess and smoothness to the honey mustard sauce.
Paprika
A pinch for subtle warmth and color.
Garlic Powder
Adds a savory punch without overpowering.
Cherry Tomatoes (Optional)
Their burst of acidity balances the richness from the cheese and bacon.
Fresh Parsley
A bright, herby finish that freshens the whole dish up visually and flavor-wise.

Step 1: Make the Honey Mustard Sauce

In a small bowl, whisk together honey, Dijon mustard, mayonnaise, garlic powder, and paprika. Mix until smooth and creamy. Set aside a small portion for dipping later—this stuff is gold.

Step 2: Season and Sear the Chicken

Season the chicken breasts on both sides with salt and black pepper. Heat a bit of olive oil or butter in a skillet over medium-high heat. Once hot, add the chicken and sear for 4–5 minutes per side until golden brown. Don’t worry if it’s not fully cooked yet—it’ll finish in the oven.

Step 3: Cook the Bacon

In the same pan (or separately, if you prefer), cook the bacon strips until crisp. Drain them on paper towels. You’ll crumble or lay these over the chicken later, depending on your bacon vibe—both ways are perfect.

Step 4: Assemble the Chicken

Place the seared chicken breasts in a baking dish or oven-safe skillet. Spread a generous layer of the honey mustard sauce over each one. Top with crispy bacon, then blanket everything with shredded Colby Jack cheese. You can sprinkle on sliced cherry tomatoes here too, if you like that extra burst of flavor.

Step 5: Bake Until Bubbly

Transfer to a preheated oven at 375°F (190°C). Bake for about 15–20 minutes, or until the chicken is fully cooked through (internal temp should hit 165°F), and the cheese is melted and bubbling.

Step 6: Garnish and Serve

Once out of the oven, let the chicken rest for a few minutes. Sprinkle with fresh chopped parsley before serving. Don’t forget that little bowl of extra honey mustard you saved—perfect for dipping each juicy bite.

How Long to Cook the Alice Springs Chicken

Once your chicken is seared, it needs about 15 to 20 minutes in a 375°F (190°C) oven. The exact time depends on the thickness of the breasts—thinner pieces may take just 15 minutes, while thicker cuts might need closer to 22. The most reliable way to check? Use a meat thermometer and pull them out when they reach an internal temp of 165°F (74°C).

If you’re in a hurry, you can butterfly the chicken breasts to cut down on oven time by a few minutes.

Tips for Perfect Alice Springs Chicken

Pound chicken evenly: If the breasts are thick on one side, pound them gently with a mallet for even cooking and juicier results.
Don’t skip the sear: Browning the chicken before baking adds rich flavor and helps lock in moisture.
Use freshly shredded cheese: Pre-shredded cheeses often have anti-caking agents that prevent smooth melting. Grate your own for best results.
Let it rest before slicing: Give the chicken 5 minutes out of the oven so the juices redistribute—makes a big difference.
Double the sauce: If you’re a sauce lover, make an extra batch of the honey mustard. You’ll want it for dipping veggies, fries, or even a fresh salad.
Watch your oven: Every oven bakes a little differently. Start checking at 15 minutes and keep an eye on that cheese—you want bubbly and golden, not burnt.
Make it ahead: You can prep everything up to the baking step and refrigerate it. Just pop it in the oven when you’re ready to serve.
Use cast iron: A cast-iron skillet goes from stovetop to oven seamlessly and keeps the chicken warm longer on the table.

Watch Out for These Mistakes While Cooking

Even simple recipes like this one have their trip-ups—here’s what to avoid:

Overcooking the chicken: It dries out fast, especially after searing. Keep a thermometer nearby to pull it at exactly 165°F.
Skipping the sear: Don’t rush straight to baking. That golden-brown crust adds flavor and texture that you just can’t fake.
Using cold ingredients: Let your chicken and sauce come closer to room temperature before cooking. Cold chicken straight from the fridge can cook unevenly.
Not saving sauce for serving: All the sauce baked into the chicken is amazing—but that little reserved portion for dipping? Essential.
Overcrowding the pan: If you’re making a large batch, bake in two dishes. Overcrowding steams the chicken instead of crisping it up.
Using pre-cooked chicken: It won’t absorb the flavors the same way. Freshly seared is key.
Skipping rest time: Let it rest for 5 minutes after baking so those juices don’t run out when you slice.
Not layering properly: Sauce goes first, then bacon, then cheese. That’s the flavor pyramid, and trust me—it matters.

What to Serve With Alice Springs Chicken?

This dish is rich and indulgent, so pairing it with something fresh or light can help balance your plate. But don’t be afraid to lean into the comfort food lane either.

Mashed Potatoes

Creamy and classic—they soak up that extra honey mustard like a dream.

Garden Salad

A crisp, fresh salad with cucumbers, cherry tomatoes, and vinaigrette brings great contrast.

Garlic Bread

Something about cheesy chicken and warm garlic bread just works.

Mac and Cheese

If you’re going all-in, this combo is ridiculously good and ultra comforting.

Roasted Broccoli

Adds a healthy, crispy edge to the meal. A squeeze of lemon over it pairs perfectly.

Rice Pilaf

Mild and fluffy, it balances out the richness of the sauce and bacon.

Glazed Carrots

Sweet and savory—great with the mustardy profile of the chicken.

Pickles or Pickled Veggies

That tart bite brings amazing contrast to the creamy, cheesy dish.

Storage Instructions

Leftovers? You’re in luck—this dish stores and reheats beautifully.

Refrigerator: Store any leftover Alice Springs Chicken in an airtight container for up to 4 days. Let it cool completely before sealing to avoid condensation.
Freezer: You can freeze the cooked chicken (ideally without fresh garnishes like parsley) for up to 2 months. Wrap each portion tightly in foil or plastic wrap and place in a freezer-safe bag or container.
Reheating: For best results, reheat in the oven at 350°F (175°C) for about 10–15 minutes until warmed through and the cheese remelts. If you’re in a hurry, the microwave works too—just cover it with a damp paper towel and heat in 30-second bursts to keep it moist.

Tip: If you’ve got extra honey mustard sauce saved, add a spoonful before reheating to keep things saucy.

Estimated Nutrition

Here’s an approximate breakdown for one serving (based on a recipe that serves 4):

Calories: ~530
Protein: 42g
Fat: 32g
Saturated Fat: 11g
Carbohydrates: 14g
Sugar: 10g
Fiber: 0.5g
Sodium: 750mg

Please note these numbers will vary depending on specific brands and portion sizes. If you’re watching macros closely, using light mayo and turkey bacon can shave off some fat and calories without sacrificing flavor.

Frequently Asked Questions

What’s the origin of Alice Springs Chicken?

It’s a signature dish from Outback Steakhouse, named after the town of Alice Springs in Australia. While it’s not traditional Aussie cuisine, it became wildly popular for its bold flavors and satisfying richness.

Can I grill the chicken instead of baking it?

Absolutely. You can grill the chicken until nearly cooked through, then top with sauce, bacon, and cheese, and close the lid for a few minutes until the cheese melts. It adds a nice smoky flavor.

Is this recipe spicy?

Not at all! It’s rich, tangy, and a little sweet. If you want heat, a pinch of cayenne or a few dashes of hot sauce in the honey mustard sauce will do the trick.

Can I make this low-carb or keto-friendly?

Yes! Just skip the honey or substitute it with a sugar-free alternative like monk fruit syrup. Also, be mindful of the type of mayo and mustard you’re using—check for added sugars.

What kind of cheese melts best for this recipe?

Colby Jack is classic and perfectly gooey, but cheddar, Monterey Jack, or a blend of your favorites also work beautifully.

Do I have to use bacon?

Not at all, though it adds great flavor. For a lighter version, try turkey bacon or even crispy prosciutto.

How do I know when the chicken is done?

Use a meat thermometer. The thickest part should register 165°F (74°C). Also, juices should run clear—not pink—when you slice into it.

Can I make this dish ahead of time?

Yes, and it reheats great. Assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours. Bake it just before serving for the freshest texture.

Conclusion

Alice Springs Chicken is the kind of meal that feels like a warm hug on a plate—rich, hearty, and packed with satisfying textures and flavors. From the crispy bacon and melty cheese to that unforgettable honey mustard glaze, every bite is comfort food done right.

It’s simple enough for weeknights but special enough for guests. And once you make it at home, you might just skip the steakhouse next time. Whether you’re serving it with creamy mashed potatoes or a fresh salad, this recipe will absolutely earn its place in your favorites folder.