Outback Steakhouse Chicken (Copycat Recipe)

Bring the bold, indulgent flavors of your favorite steakhouse right to your dinner table with this easy homemade version of Outback’s iconic Alice Springs Chicken. Tender chicken breasts are seared golden, then smothered in a sweet-and-tangy honey-mustard sauce, layered with crispy bacon, sautĆ©ed mushrooms, and a gooey blanket of melted Monterey Jack and sharp cheddar. Baked until bubbly and golden, it’s comfort food with a gourmet twist—ready in under 40 minutes!

Why You’ll Love This Recipe

This isn’t just another chicken dish—it’s restaurant-quality magic at home. Inspired by Outback Steakhouse’s Australian-American flair, this copycat recipe captures all the rich, savory-sweet layers that make the original so addictive. With minimal prep, one skillet, and no special ingredients, you get juicy chicken, creamy cheese, and that unforgettable honey-Dijon glaze everyone craves.

Perfect for:

  • Weeknight dinners that feel like a night out
  • Feeding hungry families or impressing guests
  • Fans of chicken parmesan, bacon-wrapped chicken, or grilled sandwiches
  • Meal prep (reheats beautifully!)

šŸ— "I made this on a rainy Tuesday," said one home cook. "My kids asked if we were eating at Outback—and I told them, 'Better!'"

Ingredients

For the Chicken & Sauce

  • 4 (6–8 oz each) boneless, skinless chicken breasts, pounded to even thickness (~¾ inch)
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper, to taste

For the Honey-Mustard Sauce

  • ½ cup (120g) Dijon mustard (not yellow mustard)
  • ½ cup (170g) honey
  • 1 tbsp (15g) mayonnaise (adds creaminess and shine)
  • 1 tsp lemon juice, freshly squeezed

For the Toppings

  • 4 slices cooked bacon, crispy and kept warm
  • 1 cup (70g) fresh mushrooms, thinly sliced
  • 1½ cups (150g) shredded Monterey Jack & sharp cheddar blend (or pre-shredded Mexican mix)
  • Fresh parsley, chopped (for garnish)

✅ Optional Upgrade: Add ¼ cup caramelized onions or sautĆ©ed spinach beneath the cheese.

Step-by-Step Instructions

1. Preheat Oven & Prep Pan

  • Preheat oven to 375°F (190°C).
  • Lightly grease a 9×13-inch baking dish or large oven-safe skillet with butter or nonstick spray.

2. Make the Honey-Mustard Sauce

In a small bowl:

  • Whisk together Dijon mustard, honey, mayonnaise, and lemon juice until smooth and glossy.
  • Set aside.

✅ Pro Tip: Taste and adjust—add more honey for sweetness or lemon for tang.

3. Sear the Chicken

In a large oven-safe skillet over medium-high heat:

  • Heat olive oil until shimmering.
  • Season chicken breasts with salt and pepper.
  • Place in pan and sear 3–4 minutes per side, until golden brown and nearly cooked through.
  • Transfer to prepared baking dish.

✅ Don’t overcrowd —work in batches if needed.

4. SautƩ the Mushrooms (Optional but Recommended)

In the same skillet (with leftover chicken drippings):

  • Add sliced mushrooms and sautĆ© 4–5 minutes, stirring occasionally, until golden and tender.
  • Remove from heat.

✅ No extra fat needed —the drippings add flavor!

5. Assemble the Layers

On each chicken breast:

  1. Spread a generous layer of honey-mustard sauce.
  2. Top with sautƩed mushrooms.
  3. Add 1 slice crispy bacon.
  4. Pile on shredded cheese—enough to cover completely.

✅ Cheese tip: Mound it high—the melt is part of the drama.

6. Bake Until Golden & Juicy

  • Place dish in oven and bake 15–20 minutes, until:
    • Cheese is melted, bubbly, and lightly golden
    • Internal temperature of chicken reaches 165°F (74°C)

✅ Broil 1–2 mins at the end for extra browning (watch closely!).

7. Garnish & Serve

  • Remove from oven and let rest 3–5 minutes—this keeps juices inside.
  • Sprinkle with chopped fresh parsley.

Serve hot with:

  • Garlic mashed potatoes or roasted veggies
  • Steamed rice or wild rice blend
  • A crisp green salad or coleslaw

✅ Leftovers? Reheat gently in the oven or microwave—the sauce only gets better!

You Must Know

  • Pound the chicken —even thickness ensures uniform cooking.
  • Sear first, then bake —locks in flavor and creates texture.
  • Use real Dijon mustard —it’s essential for that signature tang.
  • Tastes better the next day! Reheats beautifully in oven or air fryer.
  • Freezer-friendly —cool completely and freeze before or after baking.

Storage Tips

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat in oven at 350°F for 12–15 minutes (best texture). Microwave works but may soften bacon.
  • Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Chicken breasts
Thighs, pork chops, or tofu
Adjust cook time as needed
Mayonnaise
Greek yogurt or sour cream
Tangier, lighter option
Bacon
Pancetta, turkey bacon, or omit
For different smokiness or dietary needs
Monterey Jack
Pepper Jack, Gouda, or Swiss
For variety
Mushrooms
Spinach, zucchini, or caramelized onions
Seasonal swaps

Serving Suggestions

  • Serve family-style right in the skillet for rustic charm.
  • Great for potlucks—bring the whole pan!
  • Double the batch and freeze half for future comfort.
  • Pack in lunchboxes (reheat safely).

Cultural Context

Inspired by Outback Steakhouse’s American-Australian fusion menu, this recipe celebrates how bold flavors—sweet, smoky, tangy, cheesy—can turn simple chicken into something unforgettable. Found at date nights, weeknight tables, and creative kitchens alike, it honors the joy of bringing restaurant favorites home.

Pro Tips

  • Double the recipe? Yes—perfect for feeding a crowd. Use two pans or work in batches.
  • Want more heat? Add cayenne, sriracha, or red pepper flakes to the sauce.
  • Make ahead: Assemble unbaked chicken and refrigerate overnight. Bake when ready.
  • Label your dish: People will ask for the recipe.
  • Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use store-bought honey mustard?
A: Technically yes—but it won’t be as rich or balanced. Homemade is quick and far superior.

Q: Why did my chicken dry out?
A: Likely overcooked. Use a meat thermometer and remove at 160°F—the temp rises while resting.

Q: Is this gluten-free?
A: Yes—if using GF-certified bacon and verifying all ingredients.

Q: Can I make it in a slow cooker?
A: Not ideal for searing, but you can assemble and cook on LOW 2–3 hours until heated through.

Q: Can I air fry it?
A: Absolutely! Air fry at 375°F for 12–15 mins after searing, checking cheese melt.

Allergy Information

Contains: dairy (cheese), eggs (in mayo), wheat (in some processed bacon).
Gluten-free option: Use certified GF bacon.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed meats, cheeses, and sauces.

Nutrition Facts (Per Serving – Approximate)

Based on 4 servings

  • Calories: 580
  • Fat: 34g
  • Saturated Fat: 12g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Sugar: 22g
  • Protein: 42g
  • Sodium: 980mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

Final Thought: This chicken doesn’t shout. It emerges golden from the oven, bubbling and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with chicken, boldness, and someone who says, “Let’s make it together.”