Copycat Outback Steakhouse's Alice Springs Chicken (Reduced Carbs Version)

Prep Time
Cook Time
2h 25m
Ready In

"I wanted to try making the famous Alice Springs Chicken recipe from Outback Steakhouse healthier. There are numerous variations of this recipe all over the internet; this is my take on it. This makes just enough for two dieters - or just one portion for someone not on a diet. I used Emeril's Honey Mustard, which has fewer carbs than typical recipes calling for honey. If you want to reduce the carbs even further, just use plain Dijon mustard instead."

Original recipe yields 2 servings


  • Serving Size: 1 (272.5 g)
  • Calories 552.5
  • Total Fat - 35.6 g
  • Saturated Fat - 16.1 g
  • Cholesterol - 199.7 mg
  • Sodium - 2110.8 mg
  • Total Carbohydrate - 7 g
  • Dietary Fiber - 2.1 g
  • Sugars - 1.3 g
  • Protein - 51.7 g
  • Calcium - 1066.7 mg
  • Iron - 2.8 mg
  • Vitamin C - 3.5 mg
  • Thiamin - 0.3 mg

Step 1

Make sure your chicken breasts are trimmed of any visible fat and have been pounded flat; place chicken in a reseal-able container.

Step 2

Combine marinade ingredients (mustard, lemon juice, and oil) and pour over the chicken.

Step 3

Seal container and shake until the meat has been thoroughly coated; place bag in refrigerator to marinate at least 2 hours (or overnight).

Step 4

When you are ready to cook the chicken, preheat oven to 375F.

Step 5

Heat an oven-safe skillet over medium-high heat and add 1 tsp oil.

Step 6

When the oil is hot, add the mushrooms and a sprinkling of either seasoned salt or Mrs Dash; stir and cook until mushrooms have softened, about 5-10 minutes; remove using a slotted spoon and set aside.

Step 7

Add another 1-2 tsp of oil to the same skillet and heat over medium-high.

Step 8

Drain the chicken slightly and discard remaining marinade; Add the chicken to the skillet and cook about 2 minutes on one side, seasoning to taste with some seasoned salt or Mrs Dash and a pinch of paprika.

Step 9

Flip the chicken over, continue cooking another 1-2 minutes to brown the bottom.

Step 10

Top each piece of chicken with bacon, mushrooms, and a slice of cheese, then place into the oven to continue cooking another 5-7 minutes, or until the meat is fully cooked and no longer pink.

Tips & Variations

No special items needed.



I have no idea if this is anything like what they serve at Outback or not, but it is certainly amazing! Easy to make, diabetic-friendly, and incredibly tasty...what more could I want? I did double the bacon, because it's bacon, and used fresh grated cheddar instead of slices, but those were the only changes. Definitely a keeper, and definitely one to be made again.

review by:
(23 Nov 2013)


I didn't use mushrooms because we don't like them, but I otherwise made following the recipe. It was delicious and had loads of great tasting chicken. Loved it!

review by:
(10 Nov 2013)

Derf "RIP" Forever in our Kitchen

mmm a very tasty chicken dish ! this would be a nice company chicken dish. Quite different with the layers of chicken, muchrooms, cheese and bacon, i used some real bacon bits i had in the freezer, worked great. I mainated overnight , love the marinade cus dejon is our favourite mustard, to which i added a tablespoon of honey. Nicely finished with paprika. I'll be making this again, thanks for posting, we loved it.

(2 Aug 2012)


This was yummy! I doubled the chicken amount to four, except for the chicken I can't say I stuck to the exact amounts, I made this in my cast iron skillet, next time I will increase the chicken to six it all went to quickly, thanks for posting this great recipe. Brandy

review by:
(15 Apr 2012)