18 Delicious Outback Alice Springs Chicken Creative Recipes

Who doesn’t love a hearty, flavorful meal that brings the bold taste of Outback Steakhouse right to your kitchen? Alice Springs Chicken is a mouthwatering favorite, and we’ve rounded up 18 deliciously creative twists to keep your dinner rotation exciting. From cheesy classics to bold new flavors, these recipes are perfect for busy weeknights or cozy weekend feasts. Get ready to fall in love with every bite!

Classic Outback Alice Springs Chicken with Honey Mustard Sauce

Amid the golden hues of a summer evening, few dishes evoke the comforting allure of a perfectly executed Alice Springs Chicken—tender, smoky, and crowned with a velvety honey mustard sauce that dances between sweet and tangy. This iconic Outback-inspired dish marries succulent chicken breasts with crispy bacon, melted cheese, and a sauce that elevates every bite into a symphony of flavors.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each), patted dry
• 1 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 8 slices thick-cut applewood-smoked bacon
• 1 cup shredded sharp cheddar cheese
• ¼ cup Dijon mustard
• 2 tbsp raw honey
• 1 tbsp whole-grain mustard
• 1 tbsp unsalted butter, melted
• 1 tsp fresh lemon juice

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together smoked paprika, garlic powder, salt, and pepper. Rub the mixture evenly over the chicken breasts.
3. Heat olive oil in a large cast-iron skillet over medium-high heat. Sear the chicken for 3–4 minutes per side until golden brown. Transfer to the prepared baking sheet.
4. In the same skillet, cook the bacon until crisp, about 4 minutes per side. Drain on paper towels, then crumble into large pieces.
5. Whisk together Dijon mustard, honey, whole-grain mustard, melted butter, and lemon juice in a small saucepan over low heat until smooth, about 2 minutes.
6. Top each chicken breast with 2 slices of bacon, ¼ cup cheddar cheese, and a generous drizzle of honey mustard sauce.
7. Bake for 12–15 minutes, or until the cheese is bubbly and the chicken reaches an internal temperature of 165°F.
8. Rest the chicken for 5 minutes before serving to allow the juices to redistribute.

Heirloom-quality and deeply satisfying, this dish boasts a harmonious contrast of textures—crisp bacon, molten cheese, and juicy chicken—all unified by the glossy, aromatic sauce. For a striking presentation, serve atop a bed of wild rice pilaf with a side of charred asparagus, letting the sauce cascade over the plate like liquid gold.

Grilled Alice Springs Chicken with Smoked Bacon and Cheese

Rich in smoky, savory flavors, Grilled Alice Springs Chicken with Smoked Bacon and Cheese is a decadent twist on a classic, featuring tender chicken breasts draped in melted cheese and crisp bacon—perfect for an indulgent summer barbecue.

Ingredients

• 4 boneless, skinless chicken breasts (6 oz each)
• 8 slices smoked applewood bacon, thick-cut
• 1 cup sharp cheddar cheese, freshly grated
• 1/4 cup honey mustard, preferably whole-grain
• 2 tbsp unsalted butter, clarified
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 1/2 tsp kosher salt

Instructions

1. Preheat a gas grill to medium-high heat (375°F) and lightly oil the grates to prevent sticking.
2. Season the chicken breasts evenly with smoked paprika, black pepper, and kosher salt.
3. Grill the chicken for 5–6 minutes per side, or until internal temperature reaches 165°F, basting occasionally with clarified butter for a golden crust.
4. While the chicken cooks, pan-fry the bacon in a skillet over medium heat until crisp, about 4 minutes per side. Drain on paper towels.
5. Remove the chicken from the grill and spread 1 tbsp of honey mustard evenly over each breast.
6. Layer 2 slices of bacon atop each chicken breast, followed by a generous sprinkle of grated cheddar cheese.
7. Return the chicken to the grill, close the lid, and cook for 2–3 minutes, just until the cheese melts completely.
8. Plate immediately, allowing the cheese to set slightly for a perfect pull.

Perfectly balanced, this dish offers a harmonious blend of smoky bacon, tangy mustard, and creamy cheese, with the chicken remaining juicy beneath its flavorful toppings. Serve alongside grilled asparagus or a crisp apple slaw for a refreshing contrast.

Spicy Alice Springs Chicken with Jalapeño and Cheddar

Lusciously layered with bold flavors and a touch of heat, this Spicy Alice Springs Chicken with Jalapeño and Cheddar is a showstopper that balances smoky, creamy, and spicy notes in every bite. Perfect for a weekend dinner or an impressive weeknight meal, it’s a dish that promises to delight with its rich, melty cheese and tender, herb-kissed chicken.

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each), patted dry
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 4 slices thick-cut applewood-smoked bacon, diced
• ½ cup diced yellow onion
• 2 jalapeños, seeded and finely minced
• 1 cup heavy cream
• 1½ cups shredded sharp cheddar cheese
• ¼ cup freshly chopped cilantro, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine smoked paprika, garlic powder, onion powder, kosher salt, and black pepper. Rub the mixture evenly over both sides of the chicken breasts. Tip: Let the seasoned chicken rest for 10 minutes to allow the flavors to penetrate.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 4–5 minutes per side, until golden brown. Transfer to a plate.
4. In the same skillet, cook the diced bacon until crisp, about 5 minutes. Remove with a slotted spoon, leaving the rendered fat in the pan.
5. Add the diced onion and minced jalapeño to the skillet. Sauté for 3–4 minutes, until softened. Tip: For extra depth, deglaze the pan with a splash of chicken stock if the fond begins to stick.
6. Pour in the heavy cream, stirring to combine, and simmer for 2–3 minutes until slightly thickened.
7. Return the chicken to the skillet, nestling it into the sauce. Sprinkle shredded cheddar evenly over each breast.
8. Transfer the skillet to the oven and bake for 12–15 minutes, until the cheese is bubbly and the chicken reaches an internal temperature of 165°F (74°C). Tip: For a golden crust, broil for the final 1–2 minutes.
9. Garnish with crispy bacon and fresh cilantro before serving.

Melted cheddar blankets the succulent chicken, while the jalapeño lends a subtle kick that’s tempered by the creamy sauce. Serve atop a bed of garlic mashed potatoes or with a crisp green salad for a satisfying contrast.

Alice Springs Chicken Skewers with Garlic Butter Glaze

Flavorful and indulgent, these Alice Springs Chicken Skewers with Garlic Butter Glaze bring a restaurant-worthy dish to your home kitchen, combining tender, marinated chicken with a rich, aromatic glaze that’s perfect for summer grilling or oven roasting. Inspired by the iconic Outback Steakhouse favorite, this recipe elevates the classic with a refined touch, ensuring each bite is succulent and bursting with savory-sweet notes.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
– 1/3 cup honey
– 1/4 cup Dijon mustard
– 2 tbsp soy sauce
– 3 cloves garlic, finely minced
– 1/2 tsp smoked paprika
– 1/4 tsp freshly ground black pepper
– 1/2 cup unsalted butter, clarified
– 1 tbsp fresh thyme leaves
– 8 oz cremini mushrooms, quartered
– 6 slices thick-cut bacon, cooked until crisp and crumbled
– 1 cup shredded Monterey Jack cheese
– Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a large mixing bowl, whisk together honey, Dijon mustard, soy sauce, minced garlic, smoked paprika, and black pepper to create the marinade.
2. Add cubed chicken thighs to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 2 hours, or preferably overnight, for maximum flavor infusion.
3. Preheat grill or oven to 375°F. If using an oven, line a baking sheet with parchment paper.
4. Thread marinated chicken and quartered cremini mushrooms alternately onto soaked bamboo skewers, leaving slight gaps for even cooking.
5. Grill skewers over medium-high heat for 5-6 minutes per side, or bake for 18-20 minutes, turning halfway, until chicken reaches an internal temperature of 165°F.
6. While skewers cook, melt clarified butter in a small saucepan over low heat. Stir in fresh thyme leaves and simmer for 2 minutes to infuse the butter.
7. Brush skewers generously with garlic-thyme butter during the last 2 minutes of cooking.
8. Remove skewers from heat and immediately sprinkle with crumbled bacon and shredded Monterey Jack cheese, allowing residual heat to melt the cheese slightly.

Key to perfection, these skewers boast a harmonious balance of smoky, sweet, and umami flavors, with the garlic butter glaze adding a luxurious finish. Serve atop a bed of wild rice pilaf or alongside charred asparagus for a complete, elegant meal.

Creamy Alice Springs Chicken Pasta with Mushrooms

Brimming with indulgent flavors and comforting textures, this Creamy Alice Springs Chicken Pasta with Mushrooms is a harmonious blend of tender poultry, earthy fungi, and a luxuriously velvety sauce. Inspired by the iconic Outback Steakhouse dish, this elevated version transforms the classic into a sophisticated yet approachable weeknight masterpiece.

Ingredients

– 12 oz boneless, skinless chicken breasts, thinly sliced into 1/2-inch strips
– 8 oz fettuccine pasta
– 2 tbsp clarified butter
– 1 tbsp extra-virgin olive oil
– 8 oz cremini mushrooms, thinly sliced
– 3 garlic cloves, minced
– 1/2 cup dry white wine (such as Sauvignon Blanc)
– 1 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 1 tsp Dijon mustard
– 1/2 tsp smoked paprika
– 1/4 tsp freshly ground black pepper
– 1/4 tsp kosher salt
– 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add fettuccine and cook for 9–11 minutes until al dente, stirring occasionally. Drain and set aside, reserving 1/4 cup pasta water.
2. Heat clarified butter and olive oil in a large skillet over medium-high heat until shimmering. Add chicken strips in a single layer and sear for 3–4 minutes per side until golden brown and cooked through. Transfer to a plate.
3. In the same skillet, add mushrooms and sauté for 5–6 minutes until deeply caramelized, stirring occasionally. *Tip: Avoid overcrowding the pan to ensure proper browning.*
4. Reduce heat to medium, add garlic, and sauté for 30 seconds until fragrant. Deglaze with white wine, scraping up any browned bits, and simmer for 2 minutes until reduced by half.
5. Stir in heavy cream, Parmesan, Dijon mustard, smoked paprika, salt, and pepper. Simmer for 3–4 minutes until slightly thickened. *Tip: For a silkier sauce, whisk constantly to emulsify the cheese.*
6. Return chicken and any accumulated juices to the skillet, along with the cooked pasta. Toss gently to coat, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
7. Garnish with chopped parsley and serve immediately. *Tip: For an elegant touch, finish with a drizzle of truffle oil or extra grated Parmesan.*

Velvety and rich, this pasta boasts a luscious creaminess balanced by the umami depth of mushrooms and the subtle smokiness of paprika. Serve with a crisp green salad and crusty bread to soak up every last drop of the decadent sauce.

Alice Springs Chicken Salad with Ranch Dressing

Hearty yet refined, this Alice Springs Chicken Salad with Ranch Dressing layers smoky grilled chicken, crisp bacon, and melty cheese over a bed of fresh greens, finished with a creamy, herb-flecked dressing for a dish that’s as satisfying as it is elegant.

Ingredients

• 2 boneless, skinless chicken breasts (6 oz each), pounded to ½-inch thickness
• 4 slices thick-cut applewood-smoked bacon
• 1 cup shredded sharp cheddar cheese
• 4 cups mixed baby greens (arugula, spinach, and romaine)
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• ½ cup homemade ranch dressing (with fresh dill, chives, and buttermilk)
• 1 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Kosher salt and freshly ground black pepper, to season

Instructions

1. Preheat a grill or grill pan to medium-high heat (400°F) and lightly oil the grates with extra-virgin olive oil.
2. Season the chicken breasts evenly with smoked paprika, garlic powder, ½ tsp kosher salt, and ¼ tsp black pepper.
3. Grill the chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F and grill marks appear. Rest for 5 minutes before slicing into strips.
4. In a skillet over medium heat, cook the bacon until crisp, about 4 minutes per side. Drain on paper towels, then crumble into large pieces.
5. Arrange the mixed greens on a serving platter, then layer with sliced chicken, crumbled bacon, cherry tomatoes, and red onion.
6. Sprinkle shredded cheddar cheese evenly over the top, allowing residual heat to slightly melt it.
7. Drizzle generously with ranch dressing just before serving.

This salad delivers a harmonious contrast of textures—tender chicken, crunchy bacon, and crisp greens—while the cool, tangy ranch dressing balances the smoky spices. For a bolder twist, serve with grilled garlic-rubbed crostini on the side.

Alice Springs Chicken Stuffed Bell Peppers

Amid the golden hues of summer, Alice Springs Chicken Stuffed Bell Peppers emerge as a vibrant fusion of smoky, cheesy indulgence and crisp, garden-fresh sweetness—a dish that effortlessly bridges backyard barbecue and elegant entertaining.

Ingredients

• 4 large bell peppers, halved lengthwise, seeds and membranes removed
• 2 cups shredded rotisserie chicken, skin discarded
• 1 cup sharp white cheddar cheese, freshly grated
• 1/2 cup thick-cut bacon, cooked until crisp and crumbled
• 1/3 cup honey mustard sauce (preferably whole-grain)
• 1/4 cup mayonnaise
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp unsalted butter
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra-virgin olive oil

Instructions

1. Preheat oven to 375°F. Lightly brush bell pepper halves with olive oil and arrange cut-side up on a parchment-lined baking sheet.
2. In a skillet over medium heat, melt butter. Add diced onion and sauté until translucent, about 4 minutes. Stir in garlic and smoked paprika; cook until fragrant, 30 seconds.
3. In a bowl, combine shredded chicken, sautéed onion mixture, crumbled bacon, honey mustard, mayonnaise, salt, and pepper. Fold gently until evenly coated.
4. Divide filling among pepper halves, packing lightly. Sprinkle grated cheddar evenly over each.
5. Bake for 22–25 minutes, until peppers are tender-crisp and cheese is bubbly with golden edges. For deeper browning, broil for 1–2 minutes, watching closely.
6. Remove from oven; let rest 5 minutes to allow filling to set.

Caramelized edges of cheese contrast with the peppers’ juicy crunch, while the honey mustard lends a tangy-sweet depth. Serve atop a bed of wild arugula for a striking presentation, or pair with chilled rosé to highlight the dish’s smoky-sweet harmony.

Alice Springs Chicken Tacos with Avocado Salsa

Perfectly balancing smoky, savory, and fresh flavors, these Alice Springs Chicken Tacos with Avocado Salsa reimagine a classic with a vibrant twist. Succulent grilled chicken, marinated in a honey-mustard glaze, meets a creamy, citrus-kissed avocado salsa for a dish that’s as visually stunning as it is delicious.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1/4 cup Dijon mustard
• 2 tbsp raw honey
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly cracked black pepper
• 2 tbsp extra-virgin olive oil
• 8 small flour tortillas, warmed
• 1 ripe Hass avocado, diced
• 1/4 cup finely diced red onion
• 1 jalapeño, seeded and minced
• 2 tbsp freshly squeezed lime juice
• 2 tbsp chopped cilantro
• 1/4 tsp flaky sea salt

Instructions

1. In a medium bowl, whisk together Dijon mustard, raw honey, smoked paprika, garlic powder, kosher salt, and black pepper to create the marinade.
2. Add chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
3. Heat a grill or grill pan to medium-high (400°F). Brush grates lightly with olive oil to prevent sticking.
4. Grill chicken thighs for 5–6 minutes per side, or until internal temperature reaches 165°F and char marks form. Rest for 5 minutes before slicing thinly against the grain.
5. While chicken rests, prepare the avocado salsa: In a small bowl, gently fold together diced avocado, red onion, jalapeño, lime juice, cilantro, and flaky sea salt.
6. Warm flour tortillas on the grill for 20–30 seconds per side until pliable and lightly toasted.
7. Assemble tacos by layering sliced chicken onto tortillas and topping generously with avocado salsa.

Marvel at the interplay of textures—tender, smoky chicken against the buttery avocado salsa, all cradled in a warm tortilla. For an extra flourish, drizzle with a touch of crema or serve with pickled red onions for added brightness.

Alice Springs Chicken Flatbread with Caramelized Onions

Savory and indulgent, this Alice Springs Chicken Flatbread with Caramelized Onions is a harmonious blend of smoky, sweet, and creamy flavors, perfect for elevating weeknight dinners or impressing guests. Succulent chicken, golden caramelized onions, and melted cheese come together atop a crisp flatbread for a dish that’s as visually stunning as it is delicious.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp extra-virgin olive oil, divided
• 1 large yellow onion, thinly sliced
• 1 tsp granulated sugar
• 1 tbsp unsalted butter
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 4 pieces flatbread, store-bought or homemade
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground black pepper
• 1/4 tsp kosher salt
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. In a large skillet over medium heat, warm 1 tbsp olive oil. Add the sliced onions and sugar, stirring occasionally until they soften and turn a deep golden brown, about 15–20 minutes. Transfer to a bowl and set aside.
3. In the same skillet, heat the remaining 1 tbsp olive oil and butter over medium-high heat. Season the chicken with smoked paprika, salt, and pepper, then cook until golden and cooked through, about 4–5 minutes per side. Remove from heat and slice into thin strips.
4. In a small bowl, whisk together the mayonnaise, Dijon mustard, and honey until smooth.
5. Place the flatbreads on the prepared baking sheet. Spread the mayonnaise mixture evenly over each flatbread, leaving a 1/2-inch border.
6. Layer the caramelized onions evenly over the flatbreads, followed by the sliced chicken.
7. Sprinkle the Monterey Jack and cheddar cheeses over the chicken, ensuring even coverage.
8. Bake for 10–12 minutes, or until the cheese is fully melted and bubbly, and the edges of the flatbread are crisp.
9. Garnish with chopped fresh parsley before serving.

With its crisp flatbread base, gooey cheese, and smoky-sweet toppings, this dish offers a delightful contrast of textures and flavors. For an extra touch, drizzle with a balsamic glaze or serve alongside a crisp arugula salad tossed in lemon vinaigrette.

Alice Springs Chicken Pizza with BBQ Sauce

Golden and gloriously indulgent, this Alice Springs Chicken Pizza with BBQ Sauce reimagines a beloved Outback Steakhouse classic as a crave-worthy pie. Succulent grilled chicken, smoky bacon, and caramelized onions mingle atop a crisp crust slathered with tangy-sweet barbecue sauce, finished with a blanket of melted cheese for irresistible richness.

Ingredients

• 1 lb pizza dough, homemade or store-bought, rested at room temperature for 30 minutes
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded sharp cheddar cheese
• 8 oz boneless, skinless chicken breast, grilled and thinly sliced
• 4 slices thick-cut applewood-smoked bacon, cooked until crisp and crumbled
• 1/2 cup diced yellow onion, caramelized
• 1/3 cup high-quality barbecue sauce, divided
• 2 tbsp unsalted butter, melted
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 cup fresh parsley, finely chopped (for garnish)

Instructions

1. Preheat oven to 475°F with a pizza stone or inverted baking sheet placed on the middle rack for 30 minutes to ensure even heat distribution.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch round, ensuring an even thickness. For a crispier crust, roll the edges slightly thicker to create a defined border.
3. Brush the dough evenly with melted butter, then sprinkle with garlic powder and smoked paprika for a fragrant base layer.
4. Spread 1/4 cup barbecue sauce over the dough, leaving a 1/2-inch border. Tip: Warm the sauce slightly for easier spreading.
5. Distribute caramelized onions evenly over the sauce, followed by the sliced chicken and crumbled bacon.
6. Combine Monterey Jack and cheddar cheeses, then sprinkle evenly over the toppings, ensuring full coverage for optimal melt.
7. Transfer the pizza to the preheated stone or baking sheet. Bake for 12-14 minutes until the crust is golden and the cheese is bubbly with lightly browned edges.
8. Remove from oven and drizzle with remaining barbecue sauce. Tip: Use a squeeze bottle for precise, restaurant-style zigzags.
9. Garnish with fresh parsley and let rest for 2 minutes before slicing. Tip: For clean cuts, use a pizza wheel dipped in warm water between slices.

Perfectly balanced, this pizza offers a symphony of textures—crisp crust, tender chicken, and gooey cheese—with the smoky depth of barbecue sauce tying it together. Serve with a chilled craft lager or a crisp apple-fennel slaw to cut through the richness.

Alice Springs Chicken Wraps with Spinach and Feta

Craving a dish that marries bold flavors with effortless elegance? These Alice Springs Chicken Wraps with Spinach and Feta combine tender, herb-marinated chicken, creamy feta, and vibrant spinach in a warm, golden tortilla—perfect for a weeknight dinner or a stylish lunch.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed and thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 4 large flour tortillas (10-inch)
• 1 cup baby spinach leaves, tightly packed
• 1/2 cup crumbled feta cheese
• 1/4 cup mayonnaise
• 1 tbsp honey
• 1 tbsp fresh lemon juice

Instructions

1. In a medium bowl, whisk together olive oil, Dijon mustard, smoked paprika, oregano, salt, and pepper until fully emulsified.
2. Add chicken thighs to the marinade, ensuring each piece is evenly coated. Cover and refrigerate for 30 minutes to allow flavors to meld.
3. Heat a large skillet over medium-high heat. Add marinated chicken in a single layer, searing for 4–5 minutes per side until golden brown and cooked through (internal temperature of 165°F).
4. While chicken rests, warm tortillas in a dry skillet over medium heat for 20–30 seconds per side until pliable and lightly toasted.
5. In a small bowl, whisk mayonnaise, honey, and lemon juice until smooth to create a tangy drizzle.
6. Layer each tortilla with a handful of baby spinach, followed by slices of cooked chicken and a generous sprinkle of feta cheese.
7. Drizzle with the honey-lemon sauce, then fold the sides of the tortilla inward and roll tightly to secure.
8. Return wraps to the skillet, seam-side down, and toast for 1–2 minutes per side until crisp and golden.

Absolutely irresistible, these wraps boast a harmonious contrast of smoky, savory chicken against the bright tang of feta and honey-lemon sauce. Serve them sliced diagonally for an elegant presentation, or pack them whole for a picnic with a side of crisp, chilled white wine.

Alice Springs Chicken Sliders with Pickles and Coleslaw

Delightfully indulgent yet approachable, these Alice Springs Chicken Sliders marry smoky, savory flavors with crisp, tangy accents for a handheld feast that’s both elegant and satisfying. Tender chicken, kissed with honey-mustard glaze, nestles between buttery buns alongside briny pickles and creamy slaw—a harmony of textures and tastes.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed and pounded to ½-inch thickness
• 4 slider buns, brioche-style, split and lightly toasted
• ½ cup whole milk
• ¼ cup Dijon mustard
• 2 tbsp honey
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 2 tbsp unsalted butter, clarified
• ½ cup dill pickles, thinly sliced
• 1 cup shredded green cabbage
• ¼ cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp celery seed

Instructions

1. In a small bowl, whisk together whole milk, Dijon mustard, and honey until smooth to create the glaze. Set aside.
2. Season chicken thighs evenly with smoked paprika, garlic powder, kosher salt, and black pepper.
3. Heat clarified butter in a cast-iron skillet over medium-high heat until shimmering, about 2 minutes. Tip: Ensure the skillet is hot to achieve a caramelized crust.
4. Add chicken thighs and sear for 4–5 minutes per side, or until internal temperature reaches 165°F and edges are golden-brown.
5. Brush chicken generously with the honey-mustard glaze during the last minute of cooking, allowing it to caramelize slightly. Remove from heat.
6. In a medium bowl, combine shredded cabbage, mayonnaise, apple cider vinegar, and celery seed. Toss until evenly coated. Tip: Let the slaw rest for 10 minutes to soften the cabbage slightly.
7. Layer each toasted slider bun with a glazed chicken thigh, a spoonful of slaw, and a few pickle slices. Tip: For extra richness, spread a thin layer of leftover glaze on the bun’s cut sides.

Perfectly balanced, these sliders offer a play of textures—juicy chicken, crunchy slaw, and the snap of pickles—against the sweet-smoky glaze. Serve them on a rustic wooden board with extra slaw and pickles for a casual yet refined presentation.

Alice Springs Chicken Casserole with Rice and Broccoli

Lusciously layered with smoky, savory flavors, this Alice Springs Chicken Casserole with Rice and Broccoli is a comforting yet sophisticated dish that marries tender chicken, creamy cheese, and crisp-tender broccoli over a bed of fluffy rice. Perfect for weeknight dinners or casual gatherings, it’s a crowd-pleaser with a gourmet twist.

Ingredients

• 1 ½ lbs boneless, skinless chicken breasts, trimmed and thinly sliced
• 2 cups long-grain white rice, rinsed
• 3 cups low-sodium chicken stock, warmed
• 2 cups fresh broccoli florets, blanched
• 1 cup heavy cream
• ½ cup whole milk
• 4 oz sharp cheddar cheese, freshly grated
• 2 oz Monterey Jack cheese, freshly grated
• 2 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp freshly ground black pepper
• Kosher salt, to season

Instructions

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish with unsalted butter.
2. In a large skillet over medium heat, warm the olive oil and sear the chicken slices for 3–4 minutes per side, until golden but not fully cooked. Transfer to a plate.
3. In the same skillet, melt the butter and stir in the Dijon mustard, smoked paprika, garlic powder, onion powder, and black pepper, toasting the spices for 30 seconds until fragrant.
4. Add the rinsed rice to the skillet, stirring to coat evenly with the spiced butter, then pour in the warmed chicken stock. Bring to a simmer, cover, and cook for 12 minutes.
5. Uncover the rice, layer the seared chicken and blanched broccoli florets on top, then drizzle with heavy cream and whole milk.
6. Sprinkle the grated cheddar and Monterey Jack cheeses evenly over the casserole.
7. Bake for 20–25 minutes, until the cheese is bubbly and golden brown and the rice has absorbed all the liquid.
8. Let rest for 5 minutes before serving to allow the flavors to meld.

Melt-in-your-mouth tender chicken, creamy rice, and crisp broccoli create a harmonious bite, while the smoked paprika adds a subtle depth. For an elegant touch, garnish with fresh thyme or serve alongside a crisp green salad dressed in lemon vinaigrette.

Alice Springs Chicken Nachos with Melted Cheese and Sour Cream

Mouthwatering and indulgent, Alice Springs Chicken Nachos with Melted Cheese and Sour Cream bring together smoky, savory flavors with creamy textures for a crowd-pleasing dish that’s perfect for gatherings or a cozy night in. Inspired by the iconic Outback Steakhouse favorite, this elevated version layers tender chicken, crispy tortilla chips, and a luscious cheese sauce for a bite that’s irresistibly satisfying.

Ingredients

• 1 lb boneless, skinless chicken thighs, trimmed and diced into ½-inch pieces
• 2 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 8 oz sharp cheddar cheese, freshly grated
• 4 oz Monterey Jack cheese, freshly grated
• ½ cup heavy cream
• 1 tbsp unsalted butter
• 8 oz thick-cut tortilla chips
• ½ cup sour cream, chilled
• ¼ cup fresh cilantro leaves, finely chopped
• 1 jalapeño, thinly sliced (seeds removed for less heat)

Instructions

1. Preheat a large cast-iron skillet over medium-high heat (375°F) for 2 minutes.
2. Add olive oil to the skillet, swirling to coat the surface evenly.
3. Season diced chicken thighs with smoked paprika, garlic powder, onion powder, kosher salt, and black pepper, tossing to coat thoroughly.
4. Sear the chicken in the skillet for 4–5 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Remove and set aside.
5. In a medium saucepan, melt unsalted butter over low heat (200°F), then whisk in heavy cream until just simmering.
6. Gradually add grated cheddar and Monterey Jack cheeses, stirring constantly with a silicone spatula until fully melted and smooth (about 3–4 minutes).
7. Arrange tortilla chips in an even layer on a parchment-lined baking sheet.
8. Scatter seared chicken evenly over the chips, then drizzle with the cheese sauce.
9. Broil in the oven on the top rack for 1–2 minutes, until the cheese is bubbly and lightly browned at the edges.
10. Remove from the oven and immediately dollop with chilled sour cream.
11. Garnish with fresh cilantro and jalapeño slices.

Golden and crisp, these nachos boast a perfect contrast of textures—crunchy chips, velvety cheese, and tender chicken—while the cool sour cream and bright cilantro balance the richness. For a playful twist, serve with pickled red onions or a drizzle of chipotle crema.

Alice Springs Chicken Stuffed Potatoes with Chives

Hearty yet refined, Alice Springs Chicken Stuffed Potatoes with Chives is a dish that marries the smoky richness of grilled chicken with the creamy comfort of baked potatoes, elevated by the bright freshness of chives. Perfect for a summer soirée or a cozy weeknight indulgence, this recipe transforms humble ingredients into a showstopping centerpiece.

Ingredients

– 4 large russet potatoes, scrubbed and dried
– 2 boneless, skinless chicken breasts, pasture-raised, trimmed
– 1 tbsp extra-virgin olive oil
– 1 tsp smoked paprika
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1/2 cup sharp white cheddar cheese, finely grated
– 1/4 cup crème fraîche
– 2 tbsp unsalted butter, softened
– 1/4 cup fresh chives, finely minced
– 1/2 tsp garlic powder
– 1/4 tsp onion powder

Instructions

1. Preheat the oven to 400°F. Pierce each potato 4-5 times with a fork and place directly on the middle oven rack. Bake for 50-60 minutes, until the skins are crisp and the flesh yields easily to a knife. Tip: For extra-crispy skins, rub lightly with olive oil before baking.
2. Meanwhile, heat a grill pan over medium-high heat. Brush the chicken breasts with olive oil and season evenly with smoked paprika, kosher salt, and black pepper. Grill for 6-7 minutes per side, until the internal temperature reaches 165°F. Let rest for 5 minutes before dicing into 1/2-inch cubes.
3. Carefully slice each baked potato lengthwise and scoop out the flesh into a bowl, leaving a 1/4-inch border to maintain structure. Mash the potato flesh with crème fraîche, softened butter, garlic powder, and onion powder until smooth.
4. Fold in the diced chicken and half of the minced chives. Spoon the mixture back into the potato skins, mounding slightly. Sprinkle with grated cheddar cheese.
5. Return the stuffed potatoes to the oven and broil on high for 3-4 minutes, until the cheese is bubbly and lightly golden. Tip: Watch closely to prevent burning.
6. Garnish with the remaining chives and serve immediately.

Noteworthy for its harmonious contrasts, this dish offers a satisfying crunch from the potato skin, a velvety interior, and the smoky depth of grilled chicken. For an elegant touch, drizzle with a whisper of truffle oil or pair with a crisp arugula salad.

Alice Springs Chicken Quesadillas with Pico de Gallo

Perfectly balancing smoky, savory, and fresh flavors, Alice Springs Chicken Quesadillas with Pico de Gallo bring a gourmet twist to a weeknight favorite, featuring tender grilled chicken, melted Monterey Jack, and a vibrant homemade salsa.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb), pounded to ½-inch thickness
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1 tbsp extra-virgin olive oil
• 4 large flour tortillas (10-inch)
• 2 cups shredded Monterey Jack cheese
• ½ cup crumbled cooked bacon
• 1 cup Pico de Gallo (diced Roma tomatoes, red onion, jalapeño, cilantro, and lime juice)
• ¼ cup sour cream, for serving

Instructions

1. Preheat a grill or grill pan to medium-high heat (400°F).
2. In a small bowl, combine smoked paprika, garlic powder, and kosher salt. Rub the mixture evenly over both sides of the chicken breasts.
3. Drizzle olive oil over the chicken, then grill for 5–6 minutes per side, or until the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips.
4. Heat a large skillet or griddle over medium heat. Place one tortilla in the skillet and sprinkle ½ cup Monterey Jack cheese evenly over the surface.
5. Arrange half of the grilled chicken strips and ¼ cup bacon crumbles over the cheese, then top with another tortilla.
6. Press down gently with a spatula and cook for 2–3 minutes, or until the bottom tortilla is golden brown and crispy. Carefully flip and cook for an additional 2–3 minutes.
7. Repeat with the remaining tortillas, cheese, chicken, and bacon.
8. Slice each quesadilla into quarters and serve immediately with Pico de Gallo and a dollop of sour cream.

Flaky, golden tortillas give way to a molten cheese center, while the smoky chicken and crisp bacon contrast beautifully with the bright, herbaceous Pico de Gallo. For an elegant presentation, garnish with micro cilantro and serve alongside a chilled avocado crema.

Alice Springs Chicken Burgers with Fried Egg

Perfectly balancing smoky, savory, and indulgent flavors, these Alice Springs Chicken Burgers with Fried Egg elevate the humble burger into a gourmet experience, featuring tender chicken, melted cheese, and a golden-yolked egg atop a toasted brioche bun.

Ingredients

• 1 lb ground chicken (preferably thigh meat for richness)
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 4 slices thick-cut applewood-smoked bacon
• 4 slices sharp cheddar cheese
• 4 large pasture-raised eggs
• 2 tbsp clarified butter, divided
• 4 brioche buns, split and lightly toasted
• 1/4 cup mayonnaise
• 1 tbsp chopped fresh chives

Instructions

1. In a mixing bowl, combine ground chicken, Dijon mustard, honey, smoked paprika, garlic powder, salt, and black pepper. Gently mix until just incorporated; avoid overworking to keep the patties tender.
2. Divide the mixture into 4 equal portions and shape into 1/2-inch-thick patties. Press a slight dimple into the center of each to prevent bulging during cooking.
3. In a large cast-iron skillet over medium heat, cook bacon until crisp, about 4 minutes per side. Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat in the skillet.
4. Increase heat to medium-high. Add patties to the skillet and cook undisturbed for 5 minutes, allowing a deep golden crust to form. Flip and cook for 4 minutes more.
5. Top each patty with a slice of cheddar, cover the skillet, and cook for 1 minute to melt the cheese. Transfer patties to a plate and tent loosely with foil.
6. Wipe the skillet clean, then melt 1 tbsp clarified butter over medium-low heat. Crack eggs into the skillet and fry undisturbed for 3 minutes, or until whites are set but yolks remain runny. Season lightly with salt.
7. Spread mayonnaise on the toasted brioche buns. Assemble each burger with a patty, a slice of bacon, and a fried egg. Garnish with chives.

The interplay of juicy chicken, smoky bacon, and the luscious yolk creates a symphony of textures, while the honey-mustard infusion adds a subtle sweetness. For a brunch twist, serve with a side of crispy hash browns and a mimosa.

Alice Springs Chicken Dip with Tortilla Chips

Savory and indulgent, this Alice Springs Chicken Dip with Tortilla Chips is a crowd-pleasing appetizer that marries smoky bacon, tender chicken, and melted cheese into a luscious, dippable delight. Inspired by the iconic Outback Steakhouse dish, it’s a perfect balance of creamy, tangy, and umami flavors, ideal for gatherings or cozy nights in.

Ingredients

• 1 lb boneless, skinless chicken breasts, finely diced
• 6 slices thick-cut applewood-smoked bacon, chopped
• 1 cup sharp cheddar cheese, freshly grated
• 1 cup Monterey Jack cheese, freshly grated
• 1/2 cup mayonnaise, preferably Duke’s
• 1/4 cup sour cream
• 1/4 cup honey mustard
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground black pepper
• 1 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 1 clove garlic, minced
• 1 bag sturdy tortilla chips, for serving

Instructions

1. Preheat oven to 375°F and lightly grease a 9-inch baking dish with unsalted butter.
2. In a large skillet over medium heat, cook chopped bacon until crisp, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tbsp bacon fat in the skillet.
3. Add diced chicken to the skillet and cook in the reserved bacon fat until no longer pink, about 5-7 minutes. Season with smoked paprika and black pepper. Remove chicken and set aside.
4. In the same skillet, melt 1 tbsp unsalted butter over medium heat. Sauté diced onion until translucent, about 3 minutes, then add minced garlic and cook for 30 seconds until fragrant.
5. In a large bowl, combine cooked chicken, sautéed onion-garlic mixture, crisp bacon, mayonnaise, sour cream, honey mustard, cheddar cheese, and Monterey Jack cheese. Fold gently until evenly incorporated.
6. Transfer the mixture to the prepared baking dish, spreading it into an even layer. Bake for 20-25 minutes, or until bubbly and golden on top.
7. Let the dip rest for 5 minutes before serving to allow the flavors to meld. Serve warm with tortilla chips.

Yielded from the oven, this dip boasts a velvety texture with pockets of smoky bacon and tender chicken, while the honey mustard lends a subtle tang. For a playful twist, drizzle with extra honey mustard or garnish with thinly sliced scallions for a pop of color.

Summary

These 18 delicious Outback Alice Springs Chicken recipes offer a fantastic way to bring restaurant-quality flavor to your kitchen. Whether you’re craving the classic version or a creative twist, there’s something here for everyone. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup to your Pinterest boards for easy access later. Happy cooking!