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Alice Springs Chicken

Alice Springs Chicken is a copycat-style honey mustard chicken smothered with sautéed mushrooms, crispy bacon, and a blanket of melted Colby Jack. Marinated chicken is seared until golden, then baked until the cheese is melted and bubbling.
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Prep Time 15 minutes
Cook Time 25 minutes
Marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
Honey mustard marinade and sauce
  • 0.3333333333 cup Dijon mustard
  • 0.25 cup honey
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • salt and pepper to taste Use to season as needed.
Toppings
  • 2 tbsp butter
  • 8 oz cremini mushrooms, sliced
  • 8 bacon, cooked crispy and crumbled
  • 2 cup shredded Colby Jack or Monterey Jack cheese
  • fresh parsley for garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the honey mustard marinade
  1. Whisk Dijon mustard, honey, mayonnaise, and fresh lemon juice together, then reserve half in a small bowl for serving.
  2. Season the remaining marinade with salt and pepper, then coat the chicken and marinate for at least 30 minutes.
Sear the chicken
  1. Preheat the oven to 400°F, then place an oven-safe skillet over medium-high heat.
  2. Sear the marinated chicken in the hot skillet for 3-4 minutes per side until golden.
Cook the mushrooms
  1. Sauté sliced cremini mushrooms in butter in a separate pan until golden and the moisture evaporates.
  2. Season the mushrooms with salt and pepper to taste.
Assemble and bake
  1. Top each seared chicken breast with a spoonful of honey mustard, then add mushrooms.
  2. Layer on the crumbled bacon, followed by the shredded Colby Jack or Monterey Jack cheese.
  3. Transfer the skillet to the oven and bake for 15-18 minutes until the chicken reaches 165°F and the cheese is melted and golden.
Finish and serve
  1. Garnish with fresh parsley and serve with the reserved honey mustard on the side.

Notes

For best flavor, marinate the chicken for the full 30 minutes (you can go up to 24 hours). Refrigerate leftovers in a sealed container for up to 3-4 days; reheat gently so the cheese doesn’t over-brown. Freeze is not recommended because the cheese and chicken texture can change. If you want a lighter option, use reduced-fat cheese while keeping the honey mustard and bacon the same.