Alice Springs Chicken Sandwich (Outback-Inspired)

1 minute read

This copycat Alice Springs Chicken brings the bold, cheesy, bacon-loaded flavors of Outback Steakhouse straight to your kitchen. Juicy chicken, melty Monterey Jack and cheddar, smoky bacon, honey mustard, and golden mushrooms—all stacked on a toasted bun. Comfort food doesn’t get better than this, and you’ll have it ready in just 25 minutes.

Alice Springs Chicken Sandwich (Outback-Inspired)

Ingredients (Serves 2–4)

Category	Ingredients
Chicken	2 boneless, skinless chicken breasts (pounded to ½-inch) 1 tbsp olive oil Salt & black pepper 4 slices bacon, cooked crisp
Toppings	1 cup sliced mushrooms (cremini or white) 1 tbsp butter 4–6 slices Monterey Jack cheese 2–4 slices cheddar cheese ¼ cup honey mustard (store-bought or homemade*)
Serving	2 brioche buns or ciabatta rolls, toasted Optional: lettuce, tomato, red onion

Pro Tips

Pound chicken evenly for fast, even cooking.
Cook bacon first—then use the drippings to sauté mushrooms for extra flavor.
Cover skillet with foil after adding cheese to melt it quickly.

Step-by-Step Instructions

Cook the Bacon
Fry until crisp. Drain on paper towels. Crumble or leave whole.
Sear the Chicken
Season with salt and pepper. Heat oil in skillet over medium-high.
Cook chicken 5–6 minutes per side, until internal temp hits 165°F (74°C).
Remove and tent with foil.
Sauté Mushrooms
In the same skillet (or bacon drippings), melt butter.
Cook mushrooms 5–6 minutes until golden. Remove.
Assemble & Melt Cheese
Return chicken to skillet. Top with mushrooms, bacon, and cheese slices.
Cover with lid or foil; cook 1–2 minutes until cheese melts.
Build the Sandwich
Spread honey mustard on toasted buns.
Place cheesy chicken on bottom bun, add lettuce/tomato if desired.
Serve immediately—gooey cheese waits for no one!