This Alice Springs Chicken (copycat) recipe is packed with chicken breasts, cheddar cheese, bacon, and green onions. Simple, hearty, and seriously addictive.
Look, I love a good restaurant meal. I love not doing dishes. I love being handed a plate of melty, bacon-smothered chicken while sipping an overpriced iced tea and pretending not to eavesdrop on the table next to me. But one night, after my card barely cleared from a delivery bill that included this dreamy, cheesy Alice Springs Chicken… I cracked.
“I can totally make this at home,” I told myself. Loudly. Out loud. In front of the microwave. My husband raised an eyebrow. I accepted the challenge.
It wasn’t even that I wanted to outdo the restaurant—it was just a point of pride. And also, I was broke. But here’s the thing: the first version I made? It was a little uneven, sure. My bacon overcooked, I forgot the green onions entirely, and I used the wrong cheese. But it still tasted like a hug in food form.
The second time, though? Nailed it. The right balance of salt and smoky. The cheese just melty enough without turning into rubber. And I haven’t ordered it out since. True story. I mean, when your copycat version tastes this good and only costs like 5 bucks a serving? There’s really no going back.
Why You’ll Love This Alice Springs Chicken (copycat) Recipe?
It’s the kind of meal that feels like a “big deal” dinner—except it’s not hard. And it doesn’t leave you with a sink full of crusty pans. Everything about this Alice Springs Chicken copycat just works. You’ve got chicken that’s juicy but not fussy, crispy bacon layered underneath a glorious mountain of melted cheese, and a little pop of fresh green onion to tie it all together.
It’s rich, salty, creamy, and a little over-the-top… in the best way. The kind of thing that could totally show up at a birthday dinner or just, you know, a regular Monday when you’re craving something that doesn’t taste like sadness.
And let’s be honest—if it’s wrapped in bacon and drowning in cheddar, there’s really no such thing as a “wrong day” to make it.
Ingredient Notes:
This recipe’s short and sweet, and thank goodness. You don’t need a spice rack that looks like it came off a TV set or a fancy sauce you can’t pronounce. You need five-ish basic ingredients and a little oven time.
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3 boneless skinless chicken breasts: Slice ’em in half lengthwise. It cooks faster, looks prettier, and feels like you made more food.
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6 slices of thick-cut bacon: Don’t skimp. Use the thick stuff. You want bacon you can see.
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2 cups shredded cheddar cheese: I like sharp cheddar, but you do you. Mild, medium, or even Colby Jack works if that’s what’s in your fridge.
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Salt and pepper: Basic seasoning, but don’t forget it. Bland chicken is just… sad.
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⅓ cup chopped green onions: Optional, technically. But highly recommended. The freshness is like a reset button for your mouth.
How To Make Alice Springs Chicken (copycat)?
Let’s walk through it—no stress, no weird steps. If you’ve ever made toast or survived a Monday, you can definitely make this.
Step 1: Preheat the oven
Set it to 350°F and let it do its thing while you prep.
Step 2: Slice and season the chicken
Cut each chicken breast in half lengthwise so you’ve got six thinner pieces. Season both sides with salt and pepper. Don’t be shy—it’s your only seasoning step.
Step 3: Bake the chicken (round one)
Place the chicken in a baking dish and bake it for 25 minutes. No flipping, no searing. Just hands-off cooking time. Go fold laundry or stare into the fridge while it cooks.
Step 4: Cook the bacon
While the chicken’s baking, cook your bacon in a skillet over medium heat. You want it mostly cooked but not crispy—it’ll finish crisping in the oven. Drain it on paper towels and cut each slice in half.
Step 5: Layer the bacon
Pull the chicken out and layer two halves of bacon over each piece. No need to be precise. Just make sure every piece is covered in bacon-y love.
Step 6: Bake again (round two)
Back into the oven it goes for another 10 minutes. The bacon gets golden, the chicken finishes cooking, and your kitchen starts smelling like a dream.
Step 7: Cheese party
Now’s the good part. Take the chicken out and top each piece with a big ol’ handful of shredded cheese. Back in the oven for a final 5 minutes, just until everything’s melty and bubbly.
Step 8: Garnish and serve
Sprinkle green onions over the top. Or don’t. But seriously—do. It makes it look fancy and adds the perfect bite.
Want To Save This Recipe?
Storage Options:
Pop any leftovers in an airtight container and store them in the fridge. They’ll keep for about 3–4 days, and they reheat surprisingly well in the microwave or oven.
Reheat tip: A little splash of water or chicken broth before microwaving helps keep the chicken from drying out.
Freezer talk: You can freeze it, but fair warning—the cheese texture won’t be quite the same. If that sort of thing bothers you, maybe just make a smaller batch and eat it all. (Not that I’ve done that… more than once.)
Variations and Substitutions:
Once you’ve made it once, you’ll probably start dreaming up new ways to riff on it. Or maybe that’s just me.
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Honey mustard layer under the bacon and cheese? Adds that Outback-style tang.
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Mushrooms or sautéed onions? Yep, throw ’em on there.
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Swap chicken for thighs if you want something even juicier.
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Try a different cheese. Pepper jack? Gouda? Whatever your heart (or cheese drawer) desires.
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Add a bit of BBQ sauce under the cheese for a smoky-sweet twist. Sounds weird, tastes amazing.
What to Serve with Alice Springs Chicken (copycat)?
This dish is rich, so it pairs well with lighter sides (unless you’re leaning all the way into indulgence, which, no shame).
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Steamed broccoli or green beans: Classic, clean, and balances out all the richness.
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Mashed potatoes: Because obviously.
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A simple green salad: Crisp lettuce, maybe some vinaigrette. Done.
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Dinner rolls or garlic bread: For scooping up cheese. You know the drill.
Frequently Asked Questions:
Do I need to marinate the chicken?
Nope. That’s the beauty of this version—it skips the marinade and still turns out delicious. But if you want to add one, a honey mustard marinade would totally fit.
Can I make it ahead?
Yep. Bake the chicken earlier in the day and just add the bacon and cheese before serving. Easy peasy.
Can I use turkey bacon?
Sure. It’s not quite the same flavor or texture, but it’ll get the job done if you’re cutting back on pork.
So yeah, this Alice Springs Chicken (copycat) recipe kind of became my unexpected kitchen flex. It’s rich, ridiculously easy, and just feels like a win every time I make it—especially when my husband sneaks back for seconds straight off the baking dish. (Not that I don’t do the same.)
Make it this week and let me know what you think! Did you add mushrooms? Use spicy cheese? Skip the green onions and pretend you didn’t forget them? Either way, I wanna hear it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Alice Springs Chicken (copycat)
Ingredients
- 3 large boneless skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 6 slices thick-cut bacon
- 2 cups shredded cheddar cheese
- ⅓ cup chopped green onions for garnish
Instructions
Preheat the oven
- Preheat the oven to 350°F (175°C).
Prepare the chicken
- Using a sharp knife, slice each chicken breast in half lengthwise to yield six thinner portions. Place the chicken pieces in a baking dish. Season both sides evenly with salt and pepper.
Initial baking
- Bake the chicken, uncovered, for approximately 25 minutes or until fully cooked through and no longer pink in the center.
Cook the bacon
- While the chicken is baking, place the bacon slices in a skillet over medium heat. Cook until the fat is rendered and the bacon is just beginning to crisp but is still pliable. Transfer to a paper towel–lined plate and cut each strip in half.
Add bacon and continue baking
- Remove the chicken from the oven. Place two half-slices of bacon over each piece of chicken. Return the dish to the oven and bake for an additional 10 minutes.
Top with cheese and finish baking
- Remove the dish once again and sprinkle shredded cheddar cheese over each bacon-topped chicken breast. Bake for a final 5 minutes, or until the cheese is fully melted and bubbly.
Garnish and serve
- Remove the dish from the oven and allow to cool slightly. Sprinkle with chopped green onions just before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
