Table of Contents

Introduction

Some restaurant dishes are so comforting you can practically taste the memories. This Alice Springs Chicken Recipe is one of those plates—the kind that arrives at the table sizzling, smelling like melted cheddar and smoky bacon, and makes everyone at the booth lean in. The first time I tried it at Outback, I remember thinking, “How hard can this be at home?” As it turns out, not hard at all—and the homemade version is even juicier, cheesier, and friendlier on the wallet.

Here’s the idea: tender chicken breasts, seasoned simply, baked until just cooked through, then crowned with partially cooked bacon and a lush blanket of cheddar cheese that melts into every corner. A quick garnish of green onions adds the fresh pop that keeps each bite from feeling heavy. If you grew up on pan-fried cutlets and casserole nights, this Alice Springs Chicken Recipe will feel like a greatest-hits album of weeknight comfort.

I like to think of it as the dinner equivalent of a diner patty melt—straightforward, savory, and utterly satisfying. It’s also a perfect bridge recipe if you’re still building kitchen confidence. You’ll learn a few essential tricks: why we only partially cook the bacon first (so it finishes crisping on the chicken), how to season strategically, and how to layer cheese so it melts into a glossy, restaurant-style lid.

Planning a game-day spread? Pair a platter of sliced Alice Springs Chicken with a zippy side like this Easy Creamy Cucumber Salad—the cool crunch balances all that savory richness. And if you’re in the mood for another fun, fan-favorite copycat vibe, these Garlic Parmesan Cheeseburger Bombs bring the same big energy in bite-size form.

Whether you’re cooking for family night or hosting friends who miss their favorite chain-restaurant classic, keep reading. I’ll share 7 irresistible secrets woven throughout the steps—small moves that make a big difference—so your Alice Springs Chicken Recipe tastes like you smuggled it straight out of the Outback kitchen.

Ingredients for Alice Springs Chicken Recipe

For the Chicken

3 large boneless, skinless chicken breasts (each halved horizontally into 6 cutlets)
Kosher salt & freshly ground black pepper, to taste
6 slices thick-cut bacon
2 cups shredded sharp cheddar cheese (low-moisture works best for gooey melt)
⅓ cup chopped green onions (scallions)

Optional Flavor Boosters (highly recommended)

1 tablespoon olive oil or melted butter (to brush the chicken)
½ teaspoon garlic powder + ½ teaspoon smoked paprika (for a subtle BBQ note)
A light brush of prepared honey-mustard or Dijon (classic Outback spirit)

Why these choices work

Sharp cheddar gives a bolder cheesy punch and melts into a satiny cap.
Thick-cut bacon renders without shriveling, finishing crisp on the chicken instead of underneath it.
Green onions add brightness so the Alice Springs Chicken Recipe eats balanced, not heavy.

Directions for Alice Springs Chicken

1) Prep the oven & chicken (Secret #1: start with dry cutlets).
Preheat the oven to 350°F (175°C). Line a rimmed sheet pan with foil for easy cleanup and set a wire rack on top if you have one (helps the bottoms stay juicy). Pat the halved chicken cutlets dry—surface moisture dilutes seasoning and blocks browning. Season both sides with salt and pepper. For extra flavor, brush lightly with olive oil or melted butter and sprinkle with garlic powder and smoked paprika.

2) Par-cook the bacon (Secret #2: 70% done = perfect later).
Set a skillet over medium heat and cook the 6 bacon slices until partially rendered but still flexible—about 5–6 minutes. You’re looking for fat released and edges just beginning to color. Transfer to paper towels. (They’ll crisp fully when baked on the chicken.)

3) Bake the chicken (Secret #3: pull early, finish under cheese).
Arrange the seasoned chicken on the prepared pan. Bake 25 minutes until just cooked through (an instant-read thermometer should show 155–160°F; it will climb a few degrees as it rests). This keeps the Alice Springs Chicken Recipe tender after the final cheese melt.

4) Add bacon (Secret #4: overlap slightly for every bite).
Remove the pan from the oven. Halve each bacon slice crosswise and drape the pieces over each cutlet, slightly overlapping so every forkful gets bacon.

5) Return to oven, then cheese (Secret #5: two short finishes).
Bake 10 minutes to finish the bacon. Pull the pan, top each cutlet with a generous mound of shredded cheddar, and bake 5 minutes more, just until the cheese is molten and bubbling at the edges.

6) Garnish & rest (Secret #6: 3-minute rest = juicier chicken).
Let the chicken rest on the pan 3 minutes so juices settle. Shower with chopped green onions. The heat will gently soften them without losing their fresh bite.

7) Slice & serve (Secret #7: sandwich slant).
For party platters, slice each cutlet on the bias and stack on toasted buns or over roasted potatoes. The slanted cut exposes more cheesy surface and looks restaurant-level impressive. Your Alice Springs Chicken Recipe is ready to steal the show.

Tips & Variations

Classic Outback vibe: Brush each cutlet with a tablespoon of honey-mustard before the bacon and cheese. It adds that lightly sweet, tangy backbone people associate with the Alice Springs Chicken Recipe.
Mushroom moment: Sauté sliced mushrooms in a spoon of the bacon drippings until browned; spoon over the chicken before adding bacon and cheese.
Cheese swap: Try Colby-Jack for extra meltability or a 50/50 blend of cheddar and Monterey Jack.
Bacon alternatives: Turkey bacon works, but start with a slick of oil in the skillet—it contains less fat to render.
Grill finish: For smoky edges, broil the tray for 1–2 minutes at the end (watch closely).
Meal prep: Bake the chicken to step 3, cool, then top and finish the next day. The Alice Springs Chicken Recipe reheats beautifully.
Sidekick ideas: A bright salad or soup is perfect. Think Basic Vegetable Soup for a cozy, balanced plate, or simple roasted broccoli.
Sauce on the side: Stir together 2 tbsp mayo + 2 tbsp Dijon + 1 tbsp honey + squeeze of lemon for a quick dip.

Storage

Refrigerator: Store leftovers in an airtight container for 3–4 days. Reheat at 325°F for 10–12 minutes or until hot and the cheese re-melts.
Freezer: Wrap cutlets individually and freeze up to 2 months. Thaw in the fridge overnight, then warm in the oven so the cheese returns to its melty glory.
Make-ahead: Assemble to the “add bacon” stage, cover, and refrigerate up to 24 hours. Add cheese and bake right before serving.

Time & Yield

Prep Time: 10–15 minutes
Cook Time: 40 minutes
Total Time: About 55 minutes
Yield: 6 cheesy cutlets (serves 4–6, depending on sides)

Tools Used

Rimmed sheet pan + foil (and a wire rack if you have one)
Large skillet for bacon
Tongs, paper towels, and a flexible spatula
Instant-read thermometer (optional but helpful)

Final Thoughts: Alice Springs Chicken Recipe

What I love most about this Alice Springs Chicken Recipe is its honesty. No complicated sauce, no fussy breading—just well-seasoned chicken, bacon that finishes crisp on top, and a generous lid of cheddar that melts into every crevice. It’s proof that simple techniques, stacked in the right order, can deliver restaurant-level comfort at home. Serve it with a fresh salad, fold slices into warm rolls, or plate it over mashed potatoes; every route leads to satisfied faces and an empty pan.

If you’re in dessert mode after dinner, a bright, creamy treat like this Lemon Cream Cake Recipe makes a playful counterpoint to all that savory richness. And for even more inspiration on cheesy chicken ideas, browse Allrecipes’ collection of cheesy chicken dinners—you’ll find plenty of riffs to keep your table exciting.

Alice Springs Chicken Recipe | Cheesy Outback Copycat

Outback Alice Springs Chicken Recipe (Copycat)

Tender baked chicken breasts topped with partially cooked bacon, a blanket of melted cheddar, and a sprinkle of green onions. This easy Alice Springs Chicken Recipe is a spot-on, cheesy copycat that’s perfect for weeknights or game day.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Course: Dinner

Cuisine: American

Calories: 410

Ingredients Equipment Method Notes

Ingredients

3 large boneless skinless chicken breasts, halved horizontally (6 cutlets)
Kosher salt & freshly ground black pepper
6 slices thick-cut bacon
2 cups shredded sharp cheddar cheese
⅓ cup chopped green onions
Optional: 1 tbsp olive oil or melted butter; ½ tsp garlic powder; ½ tsp smoked paprika; 2–3 tbsp honey-mustard or Dijon

Equipment

Rimmed sheet pan lined with foil
Skillet for bacon
Tongs & paper towels
Optional wire rack
Instant-read thermometer

Method

Heat oven: Preheat to 350°F (175°C). Line a sheet pan with foil; set a wire rack on top if using.
Season chicken: Pat cutlets dry. Season with salt and pepper; optionally brush with oil/butter and sprinkle garlic powder + smoked paprika.
Par-cook bacon: In a skillet over medium heat, cook 6 bacon slices until rendered but still flexible (5–6 minutes). Drain on paper towels.
Bake chicken: Arrange chicken on the pan. Bake 25 minutes until just cooked through (155–160°F).
Add bacon: Halve each bacon slice; drape pieces over each cutlet. Bake 10 minutes more.
Cheese time: Top generously with cheddar. Bake 5 minutes until melted and bubbly.
Finish: Rest 3 minutes, sprinkle with green onions, slice, and serve.