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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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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
 

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

Notes

For classic Outback vibes, brush each cutlet with a little honey-mustard before the bacon and cheese.
Add sautéed mushrooms between chicken and bacon for extra umami.
Reheat gently at 325°F so the cheese stays melty, not greasy.