I absolutely can not take credit for this recipe. It comes from my friend Sherry, and I did cartwheels the day I saw it! The Outback Steakhouse is my all-time favorite restaurant, never mind that it’s an hour away and we only get there about once a year. When we do go, I order the Alice Springs Chicken. Every. Single. Time.
Sherry’s recipe? Nearly identical to my beloved Alice Springs Chicken. In fact, my husband claims that it is better. Here’s how I make it.
Sherry’s Aussie Chicken
- 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness (sometimes it’s easier to filet them, instead)
- seasoning salt
- 6 slices bacon, cut in half (What is it with me and all the bacon recipes this week?!)
- ¼ cup regular mustard
- ¼ to 1/3 cup honey
- 2 tablespoons mayonnaise
- 2 teaspoons dried onion flakes
- 1 cup sliced fresh mushrooms
- 2 cups shredded Colby/Jack cheese
Sprinkle and rub the chicken breasts with seasoning salt. Cover and refrigerate for 30 minutes.
Meanwhile, cook bacon in a large skillet until crisp. Remove bacon. ***Do not discard grease.*** Saute chicken in the bacon grease for 3 to 5 minutes per side, or until browned. Move chicken to a 9×13 pan.
In a small bowl, mix the mustard, honey, mayo and dried onion flakes. Apply the honey mustard to each breast, then layer with mushrooms, bacon, and shredded cheese.
Bake in a 350° oven for 30 minutes, or until cheese is melted and chicken is done. (Be sure to cut into a breast to see that it is fully cooked before serving to guests who will find raw meat in their main dish. Ask me how I know…)
Serve with honey mustard sauce.
Recipe updated 12/20/11
Mmmmmm….bacon. Bacon, bacon, bacon!!!
That is all.
Oh, and I love this recipe too. You’re the one that got me hooked on Alice Springs Chicken.
Yum! I’m totally bookmarking this to make next time I need a chicken dish!
LOL! Bacon!!
Thank you for sharing the recipe! GLad you enjoy it as much as we do! 
Yay! This is one of my husband’s favorite meals out. He used to get steak all the time at Outback and then learned he was over the Coast Guard weight limits and switched to chicken. He loves this one. I think I’ll make it for him when he comes home from 2 weeks away at school.
I LOVE this recipe — I spied it on Sherry’s blog last year, and it’s made numerous appearances at our place. Yum.
First I had to laugh because I, too, love the Alice Springs chicken. So yum! But I always get made fun of because people don’t get why I order chicken at a place known for its steak. Oh well.
Anyways I am going to print this recipe out but it looks delicious and my family will actually it. lol
that looks so good! Trying to figure away to adapt it for dairy allergic daughter. I can’t wait to try it.
This recipe is a keeper for sure! We just had it for supper last night and there’s not a single bite left around this place.
I must confess that I am one of those people who orders steak at Outback, though. I don’t have a side of beef around here so a good steak always appeals to me when I’m out!
Yes. I would order steak, too, if I didn’t have so much in my freezer.
Oh yes. I would have to order steak sometimes, too, if I didn’t have it sitting in my freezer.
We also go to Outback once a year. For my b-day. And I order the same thing every single time.
They have the best chocolate sauce there! I asked if they sold it, but alas, they do not.
This sounds an awful lot like one of my favorite recipes, which I served when we announced to both sets of parents 3+ years ago that we were expecting. But my version has mushrooms, too. :>) Yum!
Really?! How fun!
That looks soooooooo goood!!!!!!
That looks terrific and it’s naturally gluten free! I will make this soon. I need a new chicken recipe and I just picked up some bacon.
Shirley
I love Outback’s Alice Springs Chicken (I order it most of the time too
Can’t wait to try this recipe!!
Oh, Kelly — You will be so excited when you taste this. I was thrilled to find the recipe to my favorite restaurant food!
That looks SO good!
Whilst this looks really yummy, I would love to know how it is ‘Aussie’ chicken… it is nothing like anything i’ve ever seen in my lifetime.
I don’t know many Aussies that eat mustard like that
I have no idea. Here in landlocked Kansas we just know good food, not whether it’s authentic.
The name came from the Australian-themed Outback Steakhouse that is super popular here.
Um thank you Mrs Green. This is NOT Australian! Nor is Outback Steakhouse. I would be eternally grateful if they would rename this recipe and for that matter the Outback Steakhouse too. In case you haven’t guessed I am Australian!
Wow. Who knew… I wonder if there are any “American” dishes being served in Australia that aren’t really American at all?!
I worked for Outback for ten years. Its Australian themed with the dishes being named for cities in Australia. The food (spices, etc. ) are new Orleans based.
Very interesting! All I know is that it’s my very favorite place to eat out.
While I am an American, I spent part of my life in Australia and I too get annoyed with Outback Steakhouse! lol! None of the food is anything like Australian food! BUT they do serve Coopers!
Great looking recipe!
Okay, now you have to tell us what Coopers are. ???
oh and also, when I hear Alice Springs Chicken, I think of a Gallah! lol
Its Australian beer but I think when served at Outback it is made in the US, at least they tried to do something Australian! lol
I made this last night and my daughter & son-in-law, who are real foodies, loved it. I hate mustard so I always use equal parts of bearnaise sauce & French salad dressing. I served it on fine china plates & lit candles & it felt like restaurant dining. Thanks to Sherry, this delicious recipe is a keeper in this Aussie household!
this looks yummy but it looks like there is more then 4 chicken breasts in the pic?
I needed more that night because I was feeding a crowd. Simply adjust the amount of ingredients to make a bigger batch.
This looks delish! I’ll just need to swap out the mushrooms for something else.
Hi, what type of mustard do you use in this dish?
I just use regular mustard. Play around with it until you get the “right” mustard/honey ratio for your family.
What type or brand of seasoning salt did you use? I have not used seasoning salt before…Thanks.
I just use the generic most of the time, but Lawry’s is good.
Tried this recipe out tonight and it was a HUGE hit! Thanks so much for posting this!
It’s definitely our favorite “special” meal.
Thanks so much for posting this! This is one of the items on our wedding menu and it sounds good but we’ve never had it and they wouldn’t give us the recipe to try it at home. I can’t wait to see if it’s as good as it sounds!
Oh, good! I hope you like it!
Well, I didn’t try it. I ate a few mushrooms off of my daughters plate and it was great. Bacon and cheese flavored mushrooms. HaHa, that’s a dream come true in my household. My Fiancée loved it. He ate all of it but 1 bowl himself in 2 days. Thanks so much!!
Made this Sunday for Mother’s day when I realized at 2 PM I’d forgotten to thaw the pork roast from the freezer and needed something yummy for my mom and dad, mother in law, and grandmother-in-law for dinner.
I am so so so thankful for my forgetful memory!! This was amazingly good! Everyone loved it…and have already asked me to make it again. My husband and I don’t like mushrooms, so I just left one end mushroomless. I actually used a lot more mushrooms than the recipe said, too–the entire 10 oz. container from the produce department–and my husband’s mushroom loving grandmother was thrilled.
Thanks so much for saving my Mother’s Day!!!
Yay!!!! And by the way, if we ate it together, I’d be happy to take your mushrooms.
Hi! I just had to say this recipe is wonderful!! Thanks for posting it…I made it last night (with chicken tenderloin pieces since I was out of chicken breasts) and it came out delicious and moist. And anything with bacon is always a winner.
Thanks. 
You’re very welcome. It’s a favorite here!
I just wet my pants I’m so excited to try this!
Is it 2 TBSP or 2 tsp of mayo! Can’t wait to try it! Thanks!
2 tablespoons. I got rid of the abbreviations in the post. Thanks for bringing that to my attention! http://amysfinerthings.com/sherrys-aussie-chicken
Thank you so much for sharing this recipe!! This is my all time favorite from there regardless if it is a steakhouse!! I cannot wait to try this.
Just a quick question…whay honey mustard (dipping sauce) do you use to get the same taste as Outback??
I make my own. You’ll find it in the recipe. The secret is mayo.
I looked through this to find the honey mustard recipe-I didn’t read it real well but so excited because I really want one that tastes just like it! So excited to try this!!
Deeeeelish! My family loved this dish!
So – this is my favorite dish there too – however, I absolutely can not work with mayo – it makes me physically ill to even look at it. I don’t mind eating things that have it in it as long as I don’t see it go in or it’s not overly mayo-ish (like plain mayo and I would NEVER work). That being said – could I just use a honey mustard sauce that I bought? Would it be similar-ish? Thanks!
I think the mayo makes all the difference, but if you can’t hack it… maybe try just a honey mustard. It won’t be the same at all, but it might be good enough.
They Are AMAZING
This look great! Unfortunately I can not stand honey. Do you think this would taste okay without it? Maybe I could add more bacon (because everything tastes better with more bacon, right?)
Hmmm, I wouldn’t make it without the honey, because it would change the flavor too much and I like the flavor as is.
The mustard definitely needs a sweetness to it.
I made this last night and OMG it was delicious. Only a couple things I’ll do different nexxt time is 1) cover it for the first 15 minutes. The cheese and bacon got a little bit dry. 2) Not cook the bacon until crisp, I think that may have attibuted to it being a little dry as well, since it then got baked after already being crispy. Definitely a keeper though!!
I’ve found, too, that the cheese melts better and is less “crispy” if I shred it myself instead of buying the pre-shredded.