Outback Steakhouse Alice Spring Chicken

There’s something irresistibly comforting about a dish that combines juicy, tender chicken with layers of bold flavors, creamy sauce, and a hint of smokiness. That’s exactly what makes Outback Steakhouse’s Alice Springs Chicken one of my all-time favorite recipes. This copycat version brings the flavors of the iconic restaurant dish straight into your kitchen, so you can enjoy a restaurant-quality meal without leaving your home. Imagine perfectly seasoned grilled chicken breast, smothered in a creamy mushroom sauce, topped with crispy bacon and melted cheese—a combination that is both indulgent and comforting. It’s a dish that satisfies every craving, from savory to rich, all in one bite.

Why Do I Love This Recipe?
I love this recipe because it hits all the right notes: the chicken is juicy and flavorful, the mushrooms add an earthy richness, and the bacon brings a perfect crunch. The creamy sauce is indulgent without being overwhelming, and the melted cheese ties everything together. It’s a dish that feels special, yet is surprisingly easy to make at home, which makes it perfect for both weeknight dinners and entertaining guests.

Serving Suggestions
Alice Springs Chicken pairs wonderfully with classic sides. Serve it alongside garlic mashed potatoes or roasted vegetables for a hearty meal. A fresh green salad with a light vinaigrette balances the richness of the dish. If you want to keep the Outback vibe, you can even serve it with seasoned fries or a warm, crusty bread to soak up every bit of that creamy sauce.

Storage & Freezing
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover the chicken with foil and bake at 350°F until warmed through, or reheat gently in a skillet. Freezing is possible if you omit the cheese topping before freezing. Store the chicken in a freezer-safe container for up to 2 months, then thaw overnight in the refrigerator and add cheese when reheating.

Variations of the Recipe
This recipe is versatile! For a lighter version, swap the cream and butter in the mushroom sauce for Greek yogurt or half-and-half. Add a kick by incorporating cayenne or smoked paprika into the seasoning. You can also switch up the cheese—try mozzarella, Swiss, or pepper jack for a different flavor profile. For a fun twist, serve it over rice or pasta instead of as a standalone chicken dish.

Outback Steakhouse Alice Spring Chicken

This copycat version brings the flavors of the iconic restaurant dish straight into your kitchen, so you can enjoy a restaurant-quality meal without leaving your home.

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Course: Dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

  

• 3 large boneless skinless chicken breasts
• 6 slices thick-cut bacon
• 2 cups shredded cheddar cheese
• Salt and pepper to taste
• ⅓ cup chopped green onions for garnish

Method

 

1. Preheat your oven to 350°F (175°C).
2. Slice each chicken breast in half lengthwise to create thinner cutlets.
3. Season both sides of the chicken with salt and pepper. Place the chicken on a baking sheet or in a baking dish and bake for 25 minutes.
   
4. While the chicken is baking, partially cook the bacon in a skillet over medium heat. Cook until the fat is rendered but the bacon is still soft—not crispy. Remove from heat and cut each slice in half.
5. Remove the chicken from the oven. Lay the halved bacon strips evenly on top of each chicken piece. Return to the oven and bake for an additional 10 minutes.
   
6. Remove the chicken again, sprinkle the shredded cheddar cheese evenly over the bacon-topped chicken, and bake for another 5 minutes, or until the cheese is melted and bubbly.
   
7. Remove from the oven and garnish with chopped green onions. Serve immediately.
   
8. Enjoy!
   

Ann