Alice Springs Chicken — A Full Copycat Recipe
This dish is popular because it's rich, flavourful, and satisfying. The combo of bacon, cheese, mushrooms, and a tangy‑sweet honey mustard sauce, over nicely cooked chicken, makes it feel like a restaurant meal. Let’s break down everything you need to know to make it really good.
Ingredients (Serves ~4 people)
Here are what I use, plus options so you can adapt to what’s available or your dietary preferences.
Ingredient Amount Purpose / Notes / Alternatives
Chicken breasts 4 boneless, skinless chicken breasts (each ~170‑200 g / ~6‑7 oz) Use thick cut or butterfly / pound to even thickness so they cook evenly. If breasts are too thick, inside can be undercooked before outside browns. Alternatively, use boneless, skinless thighs if you prefer darker meat.
Seasoning salt / seasoned salt ~1½ tsp total (or to taste) Gives basic flavor to chicken. You can use a commercial seasoned salt, or mix salt + garlic powder + onion powder + paprika.
Black pepper ~½ tsp (fresh cracked) Adds a bit of heat / depth. Optional if kids prefer milder.
Oil for searing ~1‑2 Tbsp (vegetable oil / olive oil) To get a nice sear on chicken before finishing in the oven.
Mushrooms ~1‑2 cups sliced mushrooms (white or cremini) Adds earthy flavour. Optional, but part of the classic. If mushrooms are unavailable / not liked, you can omit.
Bacon ~6‑8 slices regular bacon, cooked until crisp Bacon gives a smoky, salty crunch. You can use turkey bacon for a lighter version, but crispness important.
Colby‑Jack cheese ~1½ to 2 cups shredded (or mix with Monterey Jack) Cheese provides melty topping. You want cheese that melts well. If not available, use similar melting cheeses (cheddar, Swiss, etc.).
Butter ~1‑2 Tbsp for cooking mushrooms, searing chicken (optional) Adds richness. If you want lighter, reduce butter.
Honey Mustard Sauce – Mustard (Dijon or Yellow) ~½ cup – Honey ~½ cup – Mayonnaise ~¼ cup – Light corn syrup ~¼ cup (optional) – Optional lemon juice or splash vinegar for brightness This sauce is key. It’s used both as coat / marinade and for flavour. Variations exist: May substitute or omit corn syrup; adjust sweetness.
Other optional flavour enhancers Paprika, garlic powder, onion powder, dried onion flakes, Worcestershire sauce These are optional extras to deepen flavour, used in many copycat recipes.
Fresh parsley / herbs For garnish Adds fresh color / aroma at end.
Equipment You’ll Need
Frying pan / skillet (for searing chicken, cooking mushrooms)
Baking dish or oven‑safe pan or tray (for finishing under cheese)
Oven preheated to ~175‑190°C (≈ 350‑375°F)
Mixing bowls for sauce and seasoning
Sharp knife + cutting board
Utensils for crisping bacon, draining, etc.
Step‑by‑Step Method
Here is the process, with timings and detail, so you get a restaurant‑style result.
Step 1: Prep the Chicken & Ingredients (~10‑20 minutes)
Flatten / even out the chicken: If the chicken breasts are uneven in thickness, pound them gently (between plastic wrap or in a zip‑lock bag) so they are more uniform. This helps with even cooking and avoids dry or raw parts.
Season the chicken: Rub the chicken with seasoning salt (or your mixed seasoning), pepper, and optional spices (paprika, garlic powder). Let it rest for a short while (15‑30 minutes) if possible. Some copycat versions skip long marinating, but resting helps. Some recipes marinate in honey mustard sauce.
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Make the honey mustard sauce: In a bowl, mix together the mustard, honey, mayonnaise, and optionally corn syrup, lemon juice. Whisk until smooth. Taste and adjust (a bit more honey if you prefer sweeter, or more mustard if tangy). If you like, reserve some for serving on the side.
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Cook the bacon: Fry bacon until crisp, drain well on paper towels, chop into pieces. Set aside. The bacon grease from cooking can be used (sparingly) for extra flavour in chicken or mushrooms.
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Cook mushrooms: In a pan with butter or a little oil, sauté sliced mushrooms until they are browned and have released their moisture, then reduced somewhat. Season lightly with salt + pepper. Set aside.
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Step 2: Cook the Chicken (~8‑12 minutes)
Heat oil in a skillet over medium‑high heat. Sear the chicken on one side until golden, about 4‑5 minutes, then flip and sear the other side similarly. Chicken is not done yet inside but this gives good color. Some recipes call for ~3‑5 mins per side.
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If some recipes marinate in honey mustard, you can baste chicken with some of the sauce either before searing or immediately after, but many wait until finishing under cheese.
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Step 3: Assemble & Bake (~10 minutes)
Preheat oven to about 175‑190°C (350‑375°F). While the oven is heating, arrange the seared chicken breasts in an oven‑safe baking dish.
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Spread the honey mustard sauce over the top of each chicken breast (or spoon generously). Then top each breast with the sautéed mushrooms, crisped bacon, and finally a generous layer of shredded cheese. The cheese should cover the other toppings so it melts over everything.
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Bake in the oven just long enough to melt the cheese and finish cooking the chicken. Usually about 5‑10 minutes after assembling the toppings. Do not overbake—cheese should be melted and bubbly, chicken cooked (internal temp ~75°C / 165°F) but still juicy.
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Step 4: Garnish & Serve
Once out of the oven, garnish with fresh chopped parsley (or any fresh herbs) to add brightness and color. Optionally, season with extra pepper.
Serve hot. It’s great with sides like mashed potatoes, baked potato, steamed or roasted veggies (broccoli, green beans), or a side salad. The honey mustard sauce left over can be used for dipping or drizzling alongside.
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Full Printable Recipe (Copycat Alice Springs Chicken)
Here’s a version you can follow start to finish.
Ingredients
4 boneless, skinless chicken breasts (~170‑200 g each)
~1½ tsp seasoned salt (or salt + paprika + garlic powder mix)
½ tsp black pepper (fresh cracked)
~1‑2 Tbsp oil (for searing)
6‑8 slices bacon, cooked until crisp, chopped
1‑2 cups mushrooms (sliced)
~1½‑2 cups shredded cheese (Colby‑Jack or Monterey Jack or blend)
2 Tbsp butter (for mushrooms or extra richness)
Honey Mustard Sauce / Marinade
½ cup mustard (Dijon or yellow with flavor)
½ cup honey
¼ cup mayonnaise
Optional: ~¼ cup light corn syrup (for sweetness + gloss)
Optional: splash of lemon juice or a little vinegar to brighten
Optional Flavour Enhancers
Paprika, garlic powder, onion powder
Dried onion flakes
Worcestershire sauce
Method
Flatten chicken if needed so breasts cook evenly. Season with salt, pepper, seasoning salt. Let rest while prepping other ingredients (~15‑30 min).
Make sauce: whisk mustard, honey, mayo (and optional corn syrup / lemon) in small bowl until smooth. Reserve part of it for serving on the side if desired.
Cook bacon until crisp; drain and chop.
Cook mushrooms: in butter or oil, sauté mushrooms till brown and moisture mostly gone; season lightly.
Sear chicken in skillet with oil over medium‑high: about 4‑5 minutes per side until golden.
Preheat oven to 350‑375°F (≈175‑190°C).
Assemble: place chicken breasts in oven‑safe dish; brush with honey mustard sauce; top with mushrooms; bacon; shredded cheese.
Bake for ~5‑10 mins just until cheese melts and chicken is cooked through (internal temperature ~165°F / 75°C).
Garnish with parsley; serve with extra sauce if desired.
Serve alongside sides: baked potato / fries / veggies / salad.
Tips & Tricks for Best Results
Pound chicken to even thickness so no part is undercooked or overcooked.
Use crisp bacon, cooked separately, so texture contrasts with cheese and chicken.
Let sauce sit while prepping; flavors meld. If time, marinate chicken in sauce for 1–2 hours (not required, but enhances flavour). Some recipes do this.
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Don’t overload cheese—just enough to cover toppings and melt well; too much can cause sogginess.
Use a mix of cheeses if possible to get flavour + melt.
Cook mushrooms properly: drain moisture, brown. Mushrooms good flavour.
Use oven only to finish — the searing gives good flavour and browning.
Variations & Adaptations
Here are ways to change things up:
Variation What to Change
Lighter version Use turkey bacon or uncured bacon; reduce cheese / use lower fat cheese; skip corn syrup; use chicken thigh if wanted.
Spicy twist Add a little cayenne or chili flakes in seasoning; use spicy mustard; add hot sauce drizzle.
Different cheeses Use Swiss, cheddar, or mozzarella blends. Try mixing cheeses for flavour.
Mushroom substitutes If mushrooms not liked, swap with sautéed onions, bell peppers, or omit.
Grilled instead of seared Grill chicken breasts instead of pan searing for a smoky flavor; finish in oven.
Make‑ahead Cook chicken & toppings ahead, store sauce separately; when ready, assemble and bake for cheese melting.
Timeline & Planning
Here’s a suggested timeline so everything goes smoothly, especially if cooking for guests.
Time Before Dinner What to Do
1‑2 hours before Marinate chicken in some sauce, chop mushrooms, cook bacon, shred cheese.
30 minutes before Make sauce, preheat oven, prepare mushrooms & bacon.
15 minutes before Sear chicken, assemble dish, bake.
Just before serving Garnish, heat sides, warm sauce for dipping.
Nutrition & Health Notes
This dish is indulgent — rich in protein and quite high in fat & sodium due to cheese, bacon, sauce. Some modifications:
Use lean chicken, reduce bacon or use turkey bacon.
Use less cheese or a lower fat cheese.
Reduce or omit corn syrup; use pure honey.
Serve with vegetable sides or salad to balance heaviness.
Full Example Version (Home‑Chef Copycat)
This is what I personally make when I want a version close to Outback’s that everyone loves.
Ingredients (My version for 4 servings)
4 boneless, skinless chicken breasts (≈170‑200 g each)
1½ tsp seasoned salt (Lawry’s or mix)
½ tsp black pepper
1 Tbsp paprika (optional, adds color)
2 Tbsp oil (for searing)
8 slices bacon, cooked crisp and chopped
1½ cups sliced mushrooms (white or cremini)
1½ cups shredded Colby‑Jack cheese (or Colby + Monterey Jack)
Honey Mustard Sauce:
½ cup Dijon mustard
½ cup honey
¼ cup mayonnaise
¼ cup light corn syrup (or substitute with more honey)
Optional: splash of lemon juice or teaspoon vinegar
My Cooking Method
Flatten the chicken to even thickness (~1.5‑2 cm / ½‑¾ inch). Season with salt, pepper, paprika; let sit for ~15 min.
For sauce: whisk together mustard, honey, mayo, corn syrup (or substitute). Taste; adjust sweetness or tang.
Fry bacon until crisp; drain; set aside.
Sauté mushrooms in butter or oil until browned. Drain moisture; set aside.
Heat skillet with oil; sear chicken ~4 minutes per side until golden.
Preheat oven to 375°F (190°C).
Place chicken in baking dish. Brush sauce over each piece. Then layer mushrooms, bacon, then cheese.
Bake for ~8‑10 minutes or until cheese is melted and chicken reaches internal temp of 165°F (74°C).
Garnish with chopped parsley. Serve with sides (roasted vegetables + baked potato + extra sauce).
If you like, I can write out this recipe with metric measurements (grams, Celsius) and adapt it to ingredients in Morocco so you can make it with what’s available locally.
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