I still remember the first time I bit into that famous Outback chicken dish. We were out celebrating Jake’s promotion, and Lily (then 4) kept stealing bacon off my plate. The combination of juicy chicken, tangy honey mustard, smoky bacon, and melted cheese made me think, I need to make this at home. So after a few messy attempts and one burned honey mustard sauce, I finally perfected my own Alice Springs Chicken (Outback Copycat) recipe.
This Alice Springs Chicken (Outback Copycat) brings that restaurant magic right to your own kitchen. It is a complete meal that feels indulgent but uses simple pantry ingredients. Noah now calls it “the cheesy chicken with bacon” and asks for it at least once a week. The best part is you can have this pan-seared, oven-finished beauty on the table in around 30 minutes.
Why You'll Love This Alice Springs Chicken (Outback Copycat)
- Restaurant Taste at Home: All the gooey, smoky, honey mustard flavor of the original, made with real ingredients you can trust.
- 30-Minute Dinner: Seared on the stovetop and finished under the broiler, this Alice Springs Chicken (Outback Copycat) is fast enough for busy weeknights.
- Family Approved: Lily and Noah both clean their plates. The sweet honey mustard combined with salty bacon wins over even picky eaters.
- Simple Pantry Ingredients: No hard-to-find items. You likely have chicken, mustard, honey, bacon, and cheese on hand.
- Customizable: Swap the cheese, adjust the honey mustard heat, or add mushrooms. This Alice Springs Chicken recipe is easy to make your own.
Alice Springs Chicken (Outback Copycat) Ingredients
The ingredient list for this Alice Springs Chicken (Outback Copycat) is short and versatile. I use boneless, skinless chicken breasts because they cook quickly, but if you prefer thighs, that works too. The honey mustard sauce is the real star here. It balances sweetness and tang with a touch of smokiness from smoked paprika. A little garlic powder and onion powder round out the flavor without overpowering the dish.
- 2 large boneless, skinless chicken breasts (about 680g / 1.5 lb total), sliced in half horizontally to create 4 thin cutlets. This helps them cook evenly and soak up more sauce.
- ½ teaspoon salt and ¼ teaspoon black pepper, for seasoning the chicken.
- 2 tablespoons olive oil, for searing.
- 120ml (½ cup) Dijon mustard, the base of our tangy sauce.
- 80ml (⅓ cup) honey, which adds natural sweetness and helps the sauce caramelize.
- 1 teaspoon smoked paprika, plus extra for garnish. It gives that smoky depth you expect in an Outback copycat chicken dish.
- ½ teaspoon garlic powder and ½ teaspoon onion powder, for savory background notes.
- 8 slices bacon, cooked until crisp and crumbled. Use center-cut bacon if you want it less fatty.
- 120g (1 cup) shredded Monterey Jack cheese. It melts into those creamy puddles you see at the restaurant.
- 60g (½ cup) shredded sharp cheddar cheese, for extra bite.
- Fresh parsley or green onion tops, for garnish and a pop of color.
Tip: For the juiciest chicken, let the cutlets come to room temperature for 15 minutes before seasoning. This helps them sear instead of steam the moment they hit the hot pan. If you love chicken salads as much as I do, try my Grilled Chicken Cobb Salad with Honey Dijon. It uses a very similar sweet and tangy dressing.
Another tip: Honey not only sweetens the sauce but also promotes browning thanks to its natural sugars. If you want to read more about the nutritional benefits of honey, check out this article from Healthline. For the cheese, buy a block and shred it yourself. Pre-shredded cheese often contains anti-caking agents that prevent that silky melt you want in a perfect Alice Springs Chicken (Outback Copycat).
Note: If you prefer a thicker honey mustard coating, mix an extra tablespoon of Dijon with a teaspoon of honey and brush it over the chicken during the last 2 minutes of broiling. This makes the sauce extra sticky and glossy, just like the restaurant version of Alice Springs Chicken.
How to Make Alice Springs Chicken (Outback Copycat)
This Alice Springs Chicken (Outback Copycat) comes together in one skillet, then goes under the broiler for that irresistible crust. I break the process into simple steps so you can cook alongside me without feeling rushed. While the chicken sears, you will whip up the honey mustard sauce. Then it all comes together in a bubbly, cheesy finish.
Step 1: Prepare the chicken.
Slice each chicken breast in half horizontally to get 4 even cutlets. Place them between two sheets of plastic wrap and gently pound with a rolling pin or the bottom of a heavy pan until they are about 1 cm (⅜ inch) thick. This ensures everything cooks at the same speed and keeps your Alice Springs Chicken tender. Season both sides with salt, pepper, and an extra pinch of smoked paprika if you like.
Lora’s Tip: Use an instant-read thermometer if you have one. The USDA recommends cooking poultry to 165°F (74°C). I pull my chicken off the heat at 160°F (71°C) because it will carry over cooking under the broiler. You can find safe cooking guidelines on the USDA website.
Step 2: Sear the cutlets.
Heat the olive oil in a large oven-safe skillet over medium-high heat. You will hear a satisfying sizzle when the oil is ready. Lay the cutlets flat in the pan without crowding them. Sear for 3 to 4 minutes on the first side until golden, and 2 to 3 minutes on the other. They don’t need to be fully cooked yet. Transfer the seared chicken to a plate and set it aside.
Step 3: Make the honey mustard sauce.
While the chicken rests, whisk together the Dijon mustard, honey, smoked paprika, garlic powder, and onion powder in a small bowl. Taste it. This is your moment to adjust the balance. If you want more tang, add an extra squeeze of mustard. If your kids prefer it milder, drizzle in a little more honey. This is the same technique I use for my Honey Garlic Chicken Breasts and it works like a charm every time.
Step 4: Assemble the Alice Springs Chicken (Outback Copycat).
Return the seared cutlets to the skillet in a single layer. Spoon about 2 tablespoons of the honey mustard sauce over each piece of chicken. Top generously with the crumbled bacon, then pile on the Monterey Jack and sharp cheddar cheese. Drizzle any remaining sauce over the cheese for extra flavor.
Step 5: Broil until bubbly and golden.
Place the skillet under a preheated broiler, about 6 inches from the heat source. Broil for 3 to 5 minutes, keeping a close eye. You want the cheese fully melted, bubbly, and flecked with those little golden brown spots. The edges of the bacon will crisp up even more. The whole kitchen will smell like honey, smoke, and toasted cheese. That is exactly when you know your Alice Springs Chicken (Outback Copycat) is ready. Let it rest for 3 minutes before serving so the juices settle. Sprinkle with fresh parsley or sliced green onion tops and dig in.
Lora's Kitchen Tips
- Slice cutlets evenly. If the chicken varies in thickness, some pieces will dry out while others stay underdone. Pounding them to an even thickness is the number one secret to a perfect Alice Springs Chicken (Outback Copycat).
- Use a cast iron skillet if possible. It holds heat beautifully and goes straight from stovetop to broiler. If you don't own an oven-safe skillet, wrap the handle of your pan in a double layer of heavy-duty foil before putting it under the broiler.
- Broil with the door slightly ajar. This prevents the broiler from cycling off if it gets too hot. It also helps you watch the cheese melt in real time.
- Don't skip the resting time. Letting the Alice Springs Chicken sit for a few minutes after broiling allows the cheese to set slightly and the chicken to reabsorb its juices. Cut it too soon and all that goodness spills onto the plate.
- What if my sauce separates? If you see the honey separating from the mustard while baking, don't panic. Simply whisk the sauce in the pan juices after you remove the chicken and drizzle it back over the tops. It will taste just as delicious.
Alice Springs Chicken (Outback Copycat) Variations and Substitutions
This Alice Springs Chicken (Outback Copycat) is wonderful as written, but I know everyone has their own favorites. Here are a few swaps and additions my family loves.
Spicy Kick: Stir ½ teaspoon chipotle chili powder or a few dashes of hot sauce into the honey mustard. The heat pairs surprisingly well with the sweet honey and salty bacon.
Mushroom Lover’s Version: Sauté 150g (about 1 cup) sliced cremini mushrooms in the skillet after removing the chicken. Layer them on top of the chicken before adding bacon and cheese. This makes the dish even closer to the original Outback copycat chicken.
Lighter Option: Use turkey bacon and swap half the cheese for part-skim mozzarella. The dish still tastes rich but trims some fat. You can also serve this Alice Springs Chicken over a bed of greens instead of with heavy sides.
Sweet and Smoky Twist: Add a tablespoon of maple syrup to the honey mustard and sprinkle the finished dish with flaky sea salt. It brings out the smoky paprika beautifully.
What to Serve with Alice Springs Chicken (Outback Copycat)
I love to plate this Alice Springs Chicken (Outback Copycat) with simple sides that soak up the extra sauce. Steamed jasmine rice or buttery mashed potatoes are our go-to choices. If you want a crisp, fresh contrast, try my Crunchy Vietnamese Chicken Salad. The bright lime and crunchy veggies cut through the richness of the cheese and bacon. Roasted asparagus or a quick arugula salad with lemon vinaigrette also work beautifully.
For drinks, a tall glass of iced tea or a crisp hard cider rounds out the meal perfectly. This Alice Springs Chicken also reheats well, so leftover portions make a fantastic next-day lunch alongside some fresh fruit.
How to Store Alice Springs Chicken (Outback Copycat)
- Storage: Place leftover Alice Springs Chicken in an airtight container and refrigerate for up to 3 days. Keep the sauce on top to prevent the chicken from drying out.
- Freezing: You can freeze this Alice Springs Chicken (Outback Copycat) without the cheese topping. Freeze the cooked chicken cutlets in the honey mustard sauce for up to 2 months. Thaw overnight in the fridge, then top with fresh bacon and cheese before broiling.
- Thawing: Thaw overnight in the refrigerator. Do not refreeze previously frozen Alice Springs Chicken.
- Reheating: Reheat leftovers in a 350°F (175°C) oven for 10 to 12 minutes, or in a skillet over medium-low heat with a splash of water. Avoid the microwave, which can make the chicken rubbery and the cheese greasy.
- Make-ahead tip: Pound and season the cutlets a day in advance, and cook the bacon. Store them separately in the fridge. On dinner night, you can have this Alice Springs Chicken on the table in under 25 minutes.
Alice Springs Chicken (Outback Copycat) FAQ
Here are the questions I get asked most about this recipe:
Can I make Alice Springs Chicken (Outback Copycat) ahead of time?
Yes, you can prep all the components ahead. Pound and season the chicken, cook the bacon, and mix the honey mustard sauce up to 24 hours in advance. Store each separately in the fridge. When you are ready to eat, simply sear the chicken, assemble, and broil. Your Alice Springs Chicken will be just as fresh and delicious.
What cheese is best for Alice Springs Chicken?
A blend of Monterey Jack and sharp cheddar creates that classic melty, gooey top with a little tang. You can use all Jack, all cheddar, or even try provolone for a milder finish. The important thing is to shred it fresh so it melts into a velvety layer on your Alice Springs Chicken.
How do I prevent the chicken from drying out?
Pound the breasts to an even thickness, sear just until golden, and don’t overcook before broiling. The honey mustard sauce also acts as a barrier during broiling, keeping the chicken moist. Using an instant-read thermometer is the best way to ensure your Alice Springs Chicken stays tender and juicy.
Is Alice Springs Chicken (Outback Copycat) gluten free?
Yes, this recipe is naturally gluten free as long as your Dijon mustard and other condiments do not contain gluten-based fillers. Always check labels if you are sensitive. You can serve it with gluten-free sides like rice or steamed vegetables.
Can I grill this chicken instead of using a skillet?
Absolutely. Grill the seasoned cutlets over medium-high heat for about 4 minutes per side. Brush with the honey mustard during the last minute, then top with bacon and cheese, close the lid, and let the cheese melt. The char from the grill gives your Alice Springs Chicken a wonderful smoky flavor.
I truly hope this Alice Springs Chicken (Outback Copycat) becomes a weeknight staple in your home just like it has in ours. It is one of those meals that feels special with very little effort, perfect for when you need a quick dinner that still wows. With love and plenty of cheese,
Lora x
Alice Springs Chicken (Outback Copycat)
4
servings10
minutes20
minutes480
kcalIngredients
680g (1.5 lb) large boneless skinless chicken breasts, halved horizontally into 4 cutlets
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
120ml (½ cup) Dijon mustard
80ml (⅓ cup) honey
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
8 slices bacon, cooked and crumbled
120g (1 cup) shredded Monterey Jack cheese
60g (½ cup) shredded sharp cheddar cheese
Fresh parsley or green onions, for garnish
Directions
Cut each chicken breast in half horizontally to create 4 thin cutlets. Cover with plastic wrap and pound to about 1cm (⅜ inch) thickness. Season both sides with salt, pepper, and a pinch of extra smoked paprika.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the cutlets for 3-4 minutes on the first side and 2-3 minutes on the second side until golden. Transfer to a plate.
While the chicken rests, whisk together Dijon mustard, honey, smoked paprika, garlic powder, and onion powder in a small bowl. Taste and adjust the sweetness or tang.
Return the seared cutlets to the skillet. Spoon about 2 tablespoons of the honey mustard sauce over each piece. Top with crumbled bacon, then pile on both shredded cheeses. Drizzle any remaining sauce over the cheese.
Place under the broiler 6 inches from the heat for 3-5 minutes, until the cheese is bubbly and golden. Let the Alice Springs Chicken rest 3 minutes before serving. Garnish with parsley or green onion.
