Go Back

Alice Springs Chicken

Alice Springs Chicken is a juicy, golden-seared chicken dinner smothered in honey mustard, then topped with sautéed mushrooms, crispy bacon, and melted Colby Jack. Marinate for 30 minutes, sear until golden, and bake/broil to bubbling, golden cheese.
Print Recipe Pin Recipe
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: 720
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Make marinade, marinate chicken
  1. Whisk together Dijon mustard, honey, mayonnaise, and fresh lemon juice; reserve half for serving. Marinate the chicken in the other half for at least 30 minutes.
Preheat and sear the chicken
  1. Preheat the oven to 400°F. Heat an oven-safe skillet over medium-high heat and sear the marinated chicken for 3-4 minutes per side until golden.
Cook mushrooms
  1. Melt butter in a separate pan and sauté the sliced mushrooms until golden and moisture has evaporated. Season with salt and pepper.
Assemble and bake until bubbly
  1. Top each seared chicken breast with a spoonful of honey mustard, then the sautéed mushrooms, then crumbled bacon, then shredded Colby Jack (or Monterey Jack).
  2. Transfer the skillet to the oven and bake at 400°F for 15-18 minutes until the chicken reaches 165°F and the cheese is melted and golden-bubbly.
Serve
  1. Garnish with fresh parsley and serve with the reserved honey mustard on the side.

Notes

For extra even browning, let the marinated chicken sit at room temperature for 10 minutes before searing. Store leftovers in the refrigerator up to 3 days; freeze cooked portions up to 2 months for best texture—reheat covered until warmed through. For a lighter option, use reduced-fat cheese and turkey bacon while keeping the honey mustard and mushroom topping the same.