Copycat Outback Steakhouse Alice Springs Chicken Recipe
Bring the steakhouse experience home with this Outback Steakhouse Alice Springs Chicken copycat, layered with honey mustard, bacon, and melted cheese for a comforting, restaurant-style dinner anytime.
Equipment
- Cast iron skillet or grill pan
- Meat thermometer
- Tongs
- Baking dish
- Cutting board
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup honey mustard marinade
- 2 tsp lemon juice in a small bowl
- 1 tbsp olive oil
- 8 slices bacon cooked
- 2 cups shredded Monterey Jack and Cheddar cheese blend
- Kosher salt to taste
- Fresh parsley for garnish optional
Instructions
- Combine honey mustard marinade and lemon juice. Coat the chicken with the mixture and marinate for at least 30 minutes or overnight.
- Preheat your oven to 400°F. Cook the bacon until crisp, then reserve some of the fat in the pan.
- Preheat a cast-iron skillet over medium heat. Remove the chicken from the marinade, discarding any remaining marinade, and season the chicken with salt.
- Remove chicken from marinade and season with salt.
- Sear the chicken for about 5–7 minutes per side, until the internal temperature reaches 165°F.
- Top with bacon and shredded cheese. Transfer to the oven and bake until the cheese melts and bubbles, for about 5–7 minutes.
- Garnish with parsley if desired and serve.
Notes
- For a lighter option, use low-fat honey mustard or turkey bacon.
- For gluten-free preparation, ensure the honey mustard marinade is certified gluten-free.
- To reduce carbs, replace the honey element with a low-carb sweetener blend.
- Optional: sautéed mushrooms can be added before the cheese for a more traditional restaurant-style topping.
Storage
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheat in the oven or air fryer to maintain texture.
- Avoid microwaving to prevent rubbery chicken and soft bacon.
Estimated Nutrition (Per Serving)
Using standard nutrition databases and the ingredient quantities provided:- Calories: ~650 kcal
- Protein: ~63 g
- Fat: ~35 g
- Saturated Fat: ~14 g
- Carbohydrates: ~22 g
- Sugars: ~18 g
- Sodium: ~990 mg
- Cholesterol: ~155 mg