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Alice Springs Chicken

Alice Springs Chicken is a honey mustard chicken bake with golden-seared breasts topped with sautéed mushrooms, crispy bacon, and melted Colby Jack. Marinade, then bake until the chicken reaches 165°F and the cheese turns golden-bubbly under the broiler-style heat.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Whisk Dijon mustard, honey, mayonnaise, and fresh lemon juice in a bowl until smooth, then reserve half for serving. Coat the chicken in the remaining half and marinate at least 30 minutes.
Sear and make the toppings
  1. Preheat oven to 400°F. Sear the marinated chicken in an oven-safe skillet over medium-high heat for 3-4 minutes per side until golden.
  2. Melt butter in a separate pan and sauté the sliced cremini mushrooms until golden and the moisture has evaporated. Season with salt and pepper.
Assemble and bake
  1. Spread a spoonful of honey mustard over each seared chicken breast. Top with mushrooms, then crumbled bacon.
  2. Finish each breast with a generous layer of shredded Colby Jack or Monterey Jack cheese. Bake in the oven at 400°F for 15-18 minutes until the chicken reaches 165°F and the cheese is melted and golden.
  3. Garnish with fresh parsley and serve with the reserved honey mustard on the side.

Notes

Pro tip: Use an oven-safe skillet that can go straight from stovetop to oven so the cheese can melt over the same hot seared surface. Refrigerate leftovers in a sealed container for up to 3 days; reheat at 350°F until warmed through. Freezing is not recommended for the best texture of the bacon and mushrooms. For a lighter option, swap the mayonnaise for light mayonnaise and use part-skim Colby Jack.