Copycat Keto Alice Springs Chicken

Craving something hearty, cheesy, and absolutely comforting… but still low carb? This Keto Alice Springs Chicken brings all that and more to your table. Inspired by the famous Outback Steakhouse dish, this homemade version skips the carbs but keeps all the flavor — juicy chicken, savory mustard sauce, sautéed mushrooms, smoky bacon, and a gooey layer of melted cheese.

This one’s a regular at my dinner table — especially when I want something indulgent without going off track.

Why This Chicken Recipe Is a Keeper

I love making this dish because it ticks all the right boxes for a cozy, satisfying meal. Here’s why it works so well in our kitchen:

• Flavor-packed comfort food
  It’s got that golden trio — bacon, cheese, and mushrooms — all wrapped around tender chicken and smothered in a rich, tangy mustard sauce. It feels like comfort food, but fits right into a keto lifestyle. Honestly, the sauce alone is something I could eat by the spoonful!

• Better than the restaurant version
  Let’s be real, getting this at a restaurant might be fun, but recreating it at home means I can control every ingredient (and the portion size). Plus, I can sneak an extra slice of cheese if I feel like it!

• Low-carb without sacrifice
  You won’t miss the carbs here. This is one of those keto meals that even non-keto folks in the house will ask for again. That’s always my benchmark — if it passes the family test, it’s a win.

• Easy to tweak
  Not everyone in my house is a mushroom fan, so sometimes I leave it off a couple pieces. And if I’m low on bacon, I just go with what I have — the flavors still shine through. Make it work for your crowd.

Let’s Talk Ingredients (And a Few Tips!)

This recipe comes together with basic ingredients — most of which you probably already have in your kitchen.

For the sauce:

• Yellow mustard – This is the soul of the sauce. It brings that tangy zing that balances the rich toppings.

• Mayonnaise – I go for avocado oil mayo these days. It’s creamy and works well with mustard. But you can use regular mayo, sour cream, or Greek yogurt if needed.

• Keto sweetener – Just a touch of sweetness balances the sharpness of the mustard. I usually use erythritol or monk fruit.

• Green onions – I chop these fine and use half in the sauce and save half for a bright, fresh garnish. That pop of green at the end really brings it all together.

For the chicken:

• Chicken breasts – I stick with boneless, skinless ones. If they’re large, I’ll slice them in half lengthwise to cook more evenly.

• Bacon – I usually bake my bacon ahead of time. It gets nice and crisp without the mess of frying, and I can make a bunch at once for meal prep.

• Mushrooms – These bring a nice earthiness and texture. Baby bellas or white button mushrooms both work great.

• Cheese – Use what you love! I switch between Colby Jack and sharp cheddar depending on what’s in the fridge.

• Spices – A blend of garlic powder, onion powder, paprika, salt, and pepper keeps it simple but flavorful.

How I Cook This at Home (With Some Handy Tips)

This isn’t a complicated dish, but I’ll walk you through how I make it — along with a few tricks that help it turn out just right every time.

Step 1: Prep the Chicken and Sauce

• First things first — preheat the oven to 400°F.

• Mix your sauce ingredients in a bowl. Give it a taste and adjust the sweetness or mustard level if needed.

• Rub the seasoning blend on the chicken breasts. Don’t forget to pat the chicken dry first — that helps the spices stick better and gives a nicer sear.

Step 2: Sear and Sauté

• In a hot skillet, sear the chicken on both sides. You’re not cooking it through here, just getting a nice golden crust. That’s flavor right there.

• Once the chicken is done, toss in your sliced mushrooms and sauté until tender. I add a little butter if the pan feels dry — mushrooms soak up fat quickly!

Step 3: Layer and Bake

• Lightly grease a baking dish, then spread a little of the sauce at the bottom — this keeps the chicken juicy.

• Lay the chicken in the dish.

• Top with bacon (I cut the slices in half), then add the sautéed mushrooms, and finish with a generous layer of shredded cheese.

• Pour the remaining sauce over the top and bake for about 15 minutes or until the chicken reaches 165°F.

Once it’s done, sprinkle some chopped green onion over the top and serve it up warm.

Cooking Notes from My Kitchen

• Don’t skip the sear – Searing the chicken adds a golden crust that really makes a difference in both flavor and appearance.

• Use a thermometer – Chicken breasts vary in size, so I always use an instant-read thermometer. Once it hits 165°F in the thickest part, it’s ready.

• Make it in advance – You can prep the sauce, cook the bacon, and even sauté the mushrooms earlier in the day. When dinner rolls around, it’s just assemble and bake.

Ingredient Swaps That Work Well

• Chicken thighs – I’ve made this with boneless thighs and it comes out just as juicy — maybe even more!

• Bacon bits – If you’re in a pinch, go for bacon bits. Once it’s layered with cheese and mushrooms, you won’t miss the strips.

• Dairy-free option – Skip the cheese if needed. The sauce and bacon bring plenty of flavor on their own.

How to Adjust for Special Diets

• Carnivore – Skip the mustard sauce and seasonings. Use a simple alfredo or melted cheese topping with just bacon and mushrooms.

• Paleo – Use coconut sugar and paleo-compliant mayo. Skip the cheese.

• GAPS – Swap the sweetener for honey and use suitable cheese.

• Whole30 – Leave out the sweetener and cheese. Make sure your mayo and bacon are Whole30 compliant.

Great Sides to Serve with It

Here are a few sides I’ve paired this with that really round out the meal:

• Cauliflower mash – Creamy and comforting, this soaks up all the sauce.

• Braised cabbage – A simple sauté of cabbage with butter and garlic makes a great low-carb side.

• Green salad – Keep it fresh and light with something crisp and acidic to balance the richness of the dish.

• Fermented veggies – I love adding a spoon of sauerkraut or kimchi for a zingy contrast.

  

  Copycat Keto Alice Springs Chicken

  Yield: 9

  Prep Time: 20 minutes

  Cook Time: 15 minutes

  Total Time: 35 minutes

  If you’ve ever dreamed of recreating that cheesy, bacon-loaded chicken from Outback Steakhouse at home—this is your moment. This Keto Alice Springs Chicken hits all the right notes: juicy seared chicken, creamy mustard sauce, sautéed mushrooms, crispy bacon, and a gooey blanket of Colby-Jack.

  Print

  Ingredients

  For the Chicken:

  • 3 pounds chicken breast
  • 1 tablespoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon olive oil

  For the Toppings:

  • 6 ounces bacon, cooked until crispy
  • 1 cup mushrooms, sliced
  • 1 cup Colby-Jack cheese, shredded

  For the Mustard Sauce:

  • ½ cup mayonnaise
  • ½ cup yellow mustard
  • 2 tablespoons finely chopped green onions (plus more for garnish)
  • 1 teaspoon keto-friendly sweetener

  Instructions

  1. Start by preheating your oven to 400°F. Lightly grease a 9×13-inch baking dish and set it aside.
  2. In a small bowl, stir together the mustard, mayo, green onions, and sweetener until smooth. Set this creamy sauce aside for later.
  3. Season your chicken on both sides with a mix of salt, garlic powder, onion powder, paprika, and black pepper. Heat a skillet over medium-high heat and add a little olive oil. Sear the chicken for about 4 minutes per side until golden—no need to cook it through just yet. Remove it from the pan and let it rest.
  4. Toss your mushrooms into the same pan and sauté them in the leftover oil for around 5 minutes, just until tender and slightly golden.
  5. Spoon a layer of the mustard sauce into the bottom of your baking dish. Don’t worry about perfect coverage—just enough to coat under the chicken.
  6. Nestle the seared chicken over the sauce. Cut each bacon strip in half and lay three halves on top of each chicken breast—two longways and one crosswise to catch the toppings. Pile on the mushrooms, then sprinkle generously with cheese. Spoon the remaining mustard sauce evenly over everything.
  7. Slide the dish into the oven and bake for about 15 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.
  8. Top it off with a handful of chopped green onions just before serving. Serve hot and dig in!

  Notes

  • Cooking times might vary based on the thickness of your chicken. Use a meat thermometer to be safe.
    
  • Swap Colby-Jack with cheddar or Monterey Jack if needed.
    
  • Leftovers reheat beautifully in the oven or air fryer.

  Nutrition Information:

  Yield: 9 Serving Size: 1
  Amount Per Serving: Calories: 495Total Fat: 27gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 165mgSodium: 1449mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 58g

  Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Your Questions, Answered

How long will leftovers last?
We usually keep leftovers for up to five days in the fridge. They reheat beautifully.

Best way to reheat?
I reheat it on the stovetop in a covered skillet with a splash of water or broth. You could also microwave it, but the stovetop keeps the chicken juicy.

Can you freeze it?
Yes, but I recommend freezing it before adding cheese. After thawing, add fresh cheese and bake. Keeps well for up to 3 months in the freezer.

Try other Keto recipes:

• Low Carb Teriyaki Chicken
• Low Carb Sweet And Sour Chicken
• Low Carb Sesame Chicken