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Gluten-free Outback Steakhouse Alice Springs Chicken, marinated honey mustard chicken, topped with mushrooms, bacon, and so much melted cheese.
This Alice Springs Chicken Outback Steakhouse copycat recipe is not only delicious but completely gluten-free. This recipe is actually what I always order off the Outback gluten-free menu when we go. It's so delicious I knew I had to make an Alice springs chicken copycat since the nearest Outback Steakhouse isn't super close to where we live now.
What is Alice Springs Chicken from Outback Steakhouse?
You might hear the name Outback Steakhouse and think you have to get a steak. Don't get me wrong, they do make a pretty good steak, but don't sleep on their other menu items. Outback Steakhouse is kind of known for their Alice Springs Chicken, and for good reason, because people are obsessed, myself included.
This Alice Springs Chicken copycat recipe will bring all the gluten-free Outback flavor home. It is seared chicken breast that is marinated and topped with a gluten-free honey mustard sauce and then topped with crispy bacon, sauteed mushrooms, and smothered in melted cheese.
Don't sleep on this recipe; it's delicious and really easy to make.
Ingredients to make Alice Springs Chicken Copycat
- Chicken Breasts - This recipe works best with boneless skinless chicken breasts.
- Mushrooms - You can use white or baby bella mushrooms.
- Bacon - Make sure that you are using gluten-free bacon since some brands add flavorings and additives that are not gluten-free.
- Cheese - To get a true Alice Springs Chicken Outback copycat, use a combination of Monterey jack and cheddar cheese. You can also just use cheddar if you prefer.
- Homemade Honey Mustard Sauce - This simple sauce is used for the marinade as well as topping the chicken and needs only a few kitchen staples. (Mayo, Honey, Dijon Mustard, Yellow Mustard, Apple Cider Vinegar, and Salt.
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How to make Gluten-free Alice Springs Chicken
Step 1: Make the honey mustard sauce and marinate the chicken.
- Mix the honey mustard sauce ingredients into a small bowl.
- Place the chicken breasts into a shallow dish or ziplock bag.
- Pour half the honey mustard sauce over the chicken.
- Place the chicken in the fridge to marinate for at least two hours or overnight.
Step 2: Prep the remaining ingredients.
- Cook the bacon. - I prefer to cook my bacon in the oven, but you can also cook it in the same skillet that you saute the mushrooms and chicken in.
- Saute the Mushrooms.
- Sear the chicken.
Step 3: Top and enjoy.
- Spoon the seared chicken breasts with the reserved honey mustard sauce.
- Top the pieces of chicken with the cooked bacon.
- Add the sauteed mushrooms.
- Finally, add all the delicious cheese and let it melt all over the chicken.
Tips and tricks for the best Alice Springs Chicken copycat recipe
- Marinate the chicken - I like to let the chicken sit for at least two hours, but you can do it overnight. Don't have time to marinate for long? Reduce the sauce in a pan while the chicken cooks and pour it over the chicken so you get the extra flavors of the Honey Mustard Sauce.
- Use thin chicken breasts - I find using thinner breasts works better for this dish. If you have thicker breasts on hand, cut them in half, making them as even as you can. This will ensure they cook at the same time, and the chicken stays juicy.
- Save some of the honey mustard sauce. - I love having a little bowl of extra honey mustard sauce to dip the chicken into.
Note: Do NOT save the honey mustard sauce that was used to marinate the chicken to use later. Any sauce that has been in contact with raw chicken should be thrown away.
How to serve Alice Springs Chicken
Serve this gluten-free Outback copycat with simple mashed potatoes and steamed vegetables, my gluten-free cheesy potatoes, or pair it with some of these delicious gluten-free side dishes.
Storing leftovers.
Alice Springs Chicken is best served fresh because of its cheesy, saucy goodness, but it can be stored in the fridge and enjoyed later.
- In the Refrigerator - Store the chicken in an airtight container for up to 3 days.
- Reheating: To reheat your Alice Springs chicken, place it in the oven at 400 degrees Fahrenheit until internal temperatures reach 165 degrees. You can also microwave it in 30-second increments until it is warmed through.
More gluten-free chicken dinners to try.
Gluten-free Outback Steakhouse Alice Springs Chicken (Copycat)
Ingredients
For the Alice Springs Copycat
- 4 Boneless, Skinless Chicken Breasts
- 2 Cup Mushrooms sliced
- 4-6 Slices Gluten-free Bacon
- 2 Cups Colby/ Cheddar Cheese shredded
- 2 Tablespoons Avocado Oil or light cooking oil
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- 2 Teaspoons Fresh Parsley For topping
For the gluten-free honey mustard sauce.
- ¼ Cup Mayonnaise
- ¼ Cup Honey
- 3 Tablespoons Dijon Mustard I use 365 Brand from Whole Foods or Primal Kitchen
- 3 Tablespoons Yellow Mustard
- ½ Tablespoon Apple Cider Vinegar
- ¼ Teaspoon Salt
Instructions
Make the honey mustard sauce
- In a small bowl, mix the sauce ingredients. Divide the sauce, reserving half of it for topping the chicken later.¼ Cup Mayonnaise, ¼ Cup Honey, 3 Tablespoons Dijon Mustard, 3 Tablespoons Yellow Mustard, ½ Tablespoon Apple Cider Vinegar, ¼ Teaspoon Salt
- Place the chicken breasts into a shallow dish or ziplock bag.4 Boneless, Skinless Chicken Breasts
- Pour half the honey mustard sauce over the chicken.
- Place the chicken in the fridge to marinate for at least two hours or overnight.
Prep the remaining ingredients.
- In a skillet over medium heat cook the bacon until it is as crispy as you like it. I tend to let it get a little bit crispier for this dish since it is covered with sauce and cheese.4-6 Slices Gluten-free Bacon
- Remove the bacon from the pan and remove all but 1-2 tbs of bacon fat.
- Add the mushrooms to the pan and let them sautee until they are nice and golden, and then remove them from the pan and set them aside with the bacon.2 Cup Mushrooms
- Add the avocado oil to the pan, and then place the marinated chicken in the skillet. Sprinkle the chicken with salt and pepper and sear it on both sides until the chicken is not quite all the way cooked.2 Tablespoons Avocado Oil, 1 Teaspoon Salt, ½ Teaspoon Pepper
- Add the reserved sauce to the skillet on top of the chicken and then top it with the bacon, mushrooms and cheese.2 Cup Mushrooms, 4-6 Slices Gluten-free Bacon, 2 Cups Colby/ Cheddar Cheese
- Place a lid over the skillet and let it cook for about 5 minutes or until the cheese is fully melted and the chicken is reading 165 degrees.
- Top with some fresh parsley and serve alongside your favorite gluten-free side and veggies, drizzle with more sauce if desired, and enjoy!2 Teaspoons Fresh Parsley
Notes
- Marinate the chicken - I like to let the chicken sit for at least two hours, but you can do it overnight. Don't have time to marinate for long? Reduce the sauce in a pan while the chicken cooks and pour it over the chicken so you get the extra flavors of the Honey Mustard Sauce.
- Use thin chicken breasts - I find using thinner breasts works better for this dish. If you have thicker breasts on hand, cut them in half, making them as even as you can. This will ensure they cook at the same time, and the chicken stays juicy.
- Save some of the honey mustard sauce. - I love having a little bowl of extra honey mustard sauce to dip the chicken into.
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