Description
A delicious copycat recipe of Alice Springs Chicken featuring tender chicken breasts, crispy bacon, melted cheese, and a creamy honey mustard sauce.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil (or butter)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 slices bacon (cooked until crispy)
- ½ cup mushrooms (sliced)
- 1 cup shredded Colby Jack cheese (or a blend of cheddar + Monterey Jack)
- 2 tablespoons fresh parsley (optional, for garnish)
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard (or yellow mustard)
- 2 tablespoons honey
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish for the chicken.
- Make the sauce: In a small bowl, whisk together mayonnaise, mustard, honey, and lemon juice. Set this aside.
- Rub the chicken breasts with olive oil, then sprinkle generously with garlic powder, paprika, salt, and pepper.
- Heat a skillet over medium heat. Sear the chicken for 2–3 minutes on each side until golden brown. It will finish cooking in the oven.
- Place the seared chicken in your prepared baking dish. Spread a spoonful of honey mustard sauce on each piece, topping with crispy bacon, sliced mushrooms, and cheese.
- Bake uncovered for 20–25 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
- Garnish with fresh parsley and serve with any remaining honey mustard sauce on the side.
Notes
This dish can be made ahead of time and refrigerated until ready to bake. Experiment with toppings for added flavor.
