Ingredients
(Serves 3–4)
The Chicken Base:
• 3 large boneless, skinless chicken breasts (about 1½ lbs / 680g total)
→ Pro tip: Look for uniform thickness or pound gently to even out for consistent cooking
• 1½ tsp kosher salt, divided
• 1 tsp freshly cracked black pepper, divided
The Signature Toppings:
• 6 slices thick-cut bacon (regular bacon works too—thick-cut holds up better)
• 2 cups (8 oz / 225g) sharp cheddar cheese, shredded (pre-shredded is fine here for convenience)
For Garnish:
• ⅓ cup green onions, thinly sliced
Instructions
1. Prep and preheat
Preheat oven to 350°F (175°C). Line a rimmed baking sheet with aluminum foil or parchment paper for easy cleanup.
2. Slice the chicken
Place chicken breasts on a cutting board. Using a sharp knife, carefully slice each breast horizontally through the middle to create two thinner cutlets (you'll have 6 pieces total). Safety tip: Place one hand flat on top of the breast to stabilize while slicing away from your body.
3. Season generously
Arrange chicken cutlets in a single layer on the prepared baking sheet. Season both sides evenly with 1 tsp salt and ½ tsp black pepper—don't be shy; chicken needs seasoning to shine.
4. First bake (partial cooking)
Bake chicken 25 minutes until almost cooked through but still slightly underdone in the center (internal temp around 150°F). Why partially cook first? This ensures chicken won't overcook when we add bacon and cheese later.
5. Prep the bacon
While chicken bakes, cook bacon in a skillet over medium heat 6–8 minutes until fat renders and bacon is partially cooked but still flexible (not crispy yet). Transfer to paper towels to drain. Critical: Bacon should be pliable enough to bend without breaking—this ensures it crisps perfectly during the final bake.
6. Layer with bacon
Remove chicken from oven. Cut each bacon slice in half crosswise (you'll have 12 half-strips). Place 2 half-strips of bacon across the top of each chicken piece, arranging in a crisscross pattern if desired.
7. Second bake (crisp the bacon)
Return baking sheet to oven. Bake 10 minutes until bacon begins to crisp and chicken reaches 165°F internally.
8. Add cheese and finish
Remove from oven. Sprinkle shredded cheddar cheese evenly over bacon-topped chicken. Return to oven 5 minutes until cheese is fully melted and bubbly. Watch closely—cheese can go from perfect to over-browned quickly.
9. Garnish and serve
Remove from oven. Let rest 2–3 minutes (cheese will set slightly for cleaner slicing). Sprinkle with green onions. Serve immediately.
Frequently Asked Questions
Q: Can I use chicken thighs instead?
A: Yes—use 4 boneless thighs. Bake first stage 30 minutes (thighs take longer), then proceed with bacon and cheese. Thighs stay juicier if you prefer dark meat.
Q: My bacon didn't crisp up! Why?
A: Likely culprits: (1) Bacon was too cold when added to chicken, (2) Oven temperature too low, (3) Bacon slices too thick. Next time: let bacon come to room temp before baking, verify oven temp with thermometer, or broil 1–2 minutes at the end for extra crispness (watch carefully).
Q: Can I make this ahead?
A: Partially—cook chicken through first bake, cool completely, then refrigerate up to 24 hours. When ready: add bacon, bake 10 minutes, add cheese, bake 5 minutes. Do not fully assemble ahead—bacon gets soggy.
Q: How do I reheat leftovers?
A: Place on microwave-safe plate. Cover loosely with paper towel. Microwave 60–90 seconds until heated through. For crispier bacon: reheat in 350°F oven 8–10 minutes.
Allergy Information
• Contains: Dairy (cheddar cheese)
• Gluten-free | Nut-free | Soy-free (verify bacon brand)
• Dairy-free option: Use vegan cheddar shreds (texture will differ)
Always check bacon label for processing additives or cross-contamination.
Nutrition Facts (per serving, 2 pieces)
Calories: 625 • Protein: 58g • Fat: 38g (Sat: 16g) • Carbs: 2g • Fiber: 0g • Sugar: 1g • Sodium: 1,450mg
Rich in B12, Selenium, and Phosphorus
There's something deeply satisfying about dishes that honor simplicity. This streamlined Alice Springs Chicken doesn't try to replicate every detail of the restaurant version—and it doesn't need to. It captures the heart of what makes the dish beloved: that perfect bite where juicy chicken meets smoky bacon and melty cheese. No fancy sauces. No complicated techniques. Just honest, comforting food that feels like a hug on a plate.
And here's the quiet truth about recipes like this: they're not about perfection. They're about presence. The presence of bacon sizzling in the pan. The presence of cheese bubbling under the broiler. The presence of family gathered around a table, passing plates and sharing stories. That's what restaurant favorites are really about—not the exact ingredients, but the memories they help create.
So bake this on a Tuesday when the week feels long. Serve it with roasted potatoes and steamed broccoli for a complete meal. And when someone takes that first bite and says, "This tastes like Outback!"—smile. You didn't just make dinner. You brought a little bit of celebration home.
One last whisper: For a closer approximation to the restaurant version, brush chicken with 2 tbsp honey mustard before the first bake. That subtle sweetness? It's the bridge between simple and spectacular.
Note: This is a homemade recreation inspired by Outback Steakhouse's Alice Springs Chicken. Outback Steakhouse is a registered trademark of Bloomin' Brands, Inc. This recipe is not affiliated with or endorsed by Outback Steakhouse.
