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Up looking at a plate of an outback steakhouse gluten-free alice springs chicken.

Gluten-free Outback Steakhouse Alice Springs Chicken (Copycat)

Sara Vaughn
Gluten-free Outback Steakhouse Alice Springs Chicken, marinated honey mustard chicken, topped with mushrooms, bacon, and so much melted cheese.
Prep Time 10 mins
Cook Time 25 mins
Course Main Course
Cuisine American
Servings 4
Calories 654 kcal


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


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


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.
Keyword alice springs chicken outback, gluten free alice springs chicken, gluten free outback steakhouse, outback gluten free menu