Can I make this recipe with chicken thighs instead of breasts?

Absolutely. Chicken thighs are flavorful and stay juicy. Just adjust the baking time—thighs may take a little longer. Slice them thinner if they're especially large for faster cooking.

What’s the best way to prep this dish ahead?

You can pre-bake the chicken and partially cook the bacon up to a day in advance. When you’re ready to eat, assemble with bacon and cheese before the final short bake.

What cheese works best besides cheddar?

Monterey Jack, Colby, or a mix of your favorites all work beautifully. Sharp cheddar is classic for its intense flavor, but don’t hesitate to use what you love or have on hand.

Is honey mustard essential to this recipe?

While the original Outback version often comes with honey mustard on the side, the baked version is delicious without. If you want that tangy-sweet flavor note, serve some for dipping—but it’s optional.

Outback Steakhouse Alice Springs Chicken Recipe

Description

Outback Steakhouse Alice Springs Chicken is a delicious copycat recipe featuring juicy, seasoned baked chicken breasts topped with savory bacon and melted cheddar cheese, then fresh green onions for a winning garnish. The perfect main-course dish for a family dinner, it’s as flavorful as it is easy to prepare.

Ingredients

Units Scale

For the Chicken:

3 large boneless skinless chicken breasts
Salt and pepper to taste

For the Topping:

6 slices thick-cut bacon
2 cups shredded cheddar cheese
1/3 cup chopped green onions (for garnish)

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Instructions

Prep the Oven and Chicken: Preheat your oven to 350°F (175°C). Slice each chicken breast in half lengthwise to create six thinner pieces. Season both sides of each chicken piece with salt and pepper to taste, ensuring even coverage for maximum flavor.
Bake the Chicken: Place the chicken pieces in a single layer on a baking dish or tray, and bake in the preheated oven for 25 minutes. This cooks the chicken through and forms the base of your dish.
Prepare the Bacon: While the chicken bakes, partially cook the bacon slices in a skillet over medium heat. Render out the fat until the bacon is cooked but still pliable (not crispy). Set aside on a paper towel-lined plate.
Top Chicken with Bacon: Remove the chicken from the oven after 25 minutes. Cut each bacon slice in half and lay two half strips (one full strip) over each piece of chicken. This step adds smoky flavor and richness to the dish.
Bake with Bacon: Return the bacon-topped chicken to the oven and bake for an additional 10 minutes. This will finish cooking the chicken and bacon together, melding the flavors.
Add Cheese and Finish Baking: Take the chicken out again and generously top each piece with shredded cheddar cheese. Bake for a final 5 minutes, or until the cheese is fully melted and bubbly.
Garnish and Serve: Remove from the oven and sprinkle the chopped green onions over the hot, cheesy chicken for a burst of freshness and color. Serve immediately and enjoy!

Notes

For extra flavor, try marinating the chicken in honey mustard before baking.
Bake on parchment or foil for easier cleanup.
Use pre-shredded cheese for convenience, or shred fresh for best melt and flavor.
Adjust the amount of cheese and bacon to your taste preferences.
Makes great leftovers—reheat gently to preserve the melty cheese.

Nutrition

Serving Size: 1 piece (1/6th of recipe)
Calories: 480
Sugar: 1g
Sodium: 690mg
Fat: 33g
Saturated Fat: 15g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 2g
Fiber: 0g
Protein: 42g
Cholesterol: 145mg