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Alice Springs Chicken

Alice Springs Chicken is a juicy, golden-seared chicken breast smothered in honey mustard, topped with sautéed mushrooms, crispy bacon, and melted Colby Jack. It’s finished in the oven until the cheese is bubbly and golden, then served with extra honey mustard.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Use evenly sized breasts for consistent cooking.
Honey mustard marinade and sauce
  • 0.333 cup Dijon mustard Reserve half for serving.
  • 0.25 cup honey Stir until smooth.
  • 2 tbsp mayonnaise For a creamy honey mustard coating.
  • 1 tbsp fresh lemon juice Adds brightness and balance.
  • Salt and pepper to taste Season to your preference.
Toppings
  • 2 tbsp butter Used to sauté the mushrooms.
  • 8 oz cremini mushrooms, sliced Cook until golden and moisture evaporates.
  • 8 strips bacon, cooked crispy and crumbled Crumbled bacon adds crunch.
  • 2 cup shredded Colby Jack or Monterey Jack cheese Shred for best melt and coverage.
  • Fresh parsley for garnish Optional but recommended for color.

Equipment

  • 1 cast iron skillet

Method
 

Marinate
  1. Whisk together Dijon mustard, honey, mayonnaise, and fresh lemon juice; reserve half for serving and marinate chicken in the other half for at least 30 minutes.
  2. Keep the marinating chicken covered in the refrigerator while the marinade rests on the meat.
Sear and sauté
  1. Preheat oven to 400°F and sear marinated chicken in an oven-safe skillet over medium-high heat for 3-4 minutes per side until golden.
  2. In a separate pan, sauté sliced mushrooms in butter until golden and the moisture has evaporated, then season with salt and pepper.
Assemble and bake
  1. Top each seared chicken breast with a spoonful of honey mustard, then add mushrooms, then crumbled bacon, and finally spread shredded cheese over the top.
  2. Transfer the skillet to the oven and bake for 15-18 minutes until chicken reaches 165°F and the cheese is melted and golden.
Serve
  1. Garnish with fresh parsley and serve with the reserved honey mustard on the side.

Notes

Pro tip: Slice mushrooms evenly and sauté until the pan stops looking wet—this prevents watery toppings under the cheese. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven until warmed through (microwave may soften the bacon). Freeze is not recommended because the cheese and bacon texture can change after thawing. Dietary swap: use reduced-fat mayonnaise for a lighter honey mustard without changing the method.