Description
Savor the bold, comforting flavors of Alice Springs Chicken—a dish that transforms simple chicken breasts into a mouthwatering masterpiece. Juicy, honey mustard-marinated chicken is topped with crispy bacon, earthy sautéed mushrooms, and a generous blanket of melted cheese, delivering a perfect balance of sweet, savory, and smoky notes. The tender chicken contrasts beautifully with the crunchy bacon and gooey cheese, making every bite a delightful experience. Inspired by a beloved restaurant classic, this homemade version brings steakhouse vibes to your kitchen—perfect for a cozy family dinner or impressing guests with minimal effort!
Ingredients
Scale
- For the Honey Mustard Marinade:
- ½ cup Dijon mustard
- ½ cup honey
- ¼ cup mayonnaise
- 1 tablespoon fresh lemon juice
- For the Chicken:
- 4 boneless, skinless chicken breasts (about 1.5–2 pounds total)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- For the Toppings:
- 8 slices thick-cut bacon
- 2 cups sliced cremini mushrooms (about 8 ounces)
- 1 tablespoon unsalted butter
- 1 cup shredded Colby-Jack cheese (or a mix of Monterey Jack and cheddar)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare the Honey Mustard Marinade: In a medium bowl, whisk together the Dijon mustard, honey, mayonnaise, and lemon juice until smooth and well combined. Set aside half of the mixture (about ½ cup) in a small bowl, cover, and refrigerate for serving later. This will be your dipping sauce.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the remaining honey mustard marinade over the chicken, ensuring each piece is evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour (up to 8 hours for maximum flavor).
- Cook the Bacon: While the chicken marinates, heat a large skillet over medium heat. Add the bacon slices in a single layer and cook for 6–8 minutes, flipping occasionally, until crispy and golden. Remove the bacon to a paper towel-lined plate to drain, reserving 1 tablespoon of bacon grease in the skillet. Once cooled, chop the bacon into bite-sized pieces.
- Sauté the Mushrooms: In the same skillet with the reserved bacon grease, add the butter and melt over medium heat. Add the sliced mushrooms and sauté for 5–7 minutes, stirring occasionally, until they’re tender and golden brown. Season lightly with a pinch of salt and pepper, then transfer to a plate and set aside.
- Sear the Chicken: Remove the chicken from the marinade (discard the used marinade) and pat dry with paper towels. Season both sides with salt, pepper, and smoked paprika. Heat the olive oil in the skillet over medium-high heat. Add the chicken breasts and sear for 4–5 minutes per side, until golden brown and partially cooked through. (They’ll finish cooking in the oven.)
- Assemble the Chicken: Preheat your oven to 375°F (190°C). Transfer the seared chicken breasts to an oven-safe baking dish or keep them in the skillet if it’s oven-proof. Spoon a tablespoon of the reserved honey mustard sauce over each chicken breast. Top each with an even layer of sautéed mushrooms, followed by chopped bacon. Sprinkle ¼ cup of shredded Colby-Jack cheese over each piece.
- Bake: Place the dish in the preheated oven and bake for 15–20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
- Serve: Remove from the oven and let the chicken rest for 5 minutes. Garnish with chopped parsley and serve hot with the reserved honey mustard sauce on the side for dipping.
Notes
- Make Ahead: Marinate the chicken and cook the bacon and mushrooms up to a day in advance. Store separately in the fridge, then assemble and bake when ready.
- Substitutions: Swap Colby-Jack for cheddar, mozzarella, or Swiss cheese. Use turkey bacon or prosciutto for a lighter option.
- Mushroom Boost: Love mushrooms? Double the amount to 4 cups for an extra earthy kick.
- Spicy Twist: Add a pinch of cayenne or red pepper flakes to the marinade for a subtle heat.
- Check Doneness: Use a meat thermometer to ensure the chicken is fully cooked—165°F is the safe internal temperature.
- Prep Time: 15 minutes (plus 1 hour marinating)
- Cook Time: 35 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: American (Steakhouse-Inspired)
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 620 kcal
- Sugar: 18g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 150mg