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Alice Springs Chicken

Alice Springs Chicken with golden seared breasts smothered in honey mustard, then layered with sautéed mushrooms, crispy bacon, and melted Colby Jack. Broiled-style bake delivers bubbly, golden cheese on top with a juicy, savory chicken finish.
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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 Use evenly sized breasts for more consistent cooking.
Honey mustard marinade and sauce
  • 0.3333333 cup Dijon mustard
  • 0.25 cup honey
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • salt To taste.
  • pepper To taste.
Mushroom and bacon topping
  • 2 tbsp butter
  • 8 oz cremini mushrooms Sliced.
  • 8 bacon Cooked crispy and crumbled.
Cheese topping
  • 2 cup shredded Colby Jack or Monterey Jack cheese
  • fresh parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Make the honey mustard marinade
  1. Whisk together Dijon mustard, honey, mayonnaise, and fresh lemon juice until smooth, then reserve half for serving.
  2. Season the remaining half with salt and pepper, then marinate the chicken in the other half for at least 30 minutes.
Sear and cook the mushrooms
  1. Preheat oven to 400°F.
  2. Sear the marinated chicken in an oven-safe skillet over medium-high heat for 3-4 minutes per side, until golden.
  3. In a separate pan, sauté sliced cremini 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.
  2. Add sautéed mushrooms, then layer on crumbled bacon.
  3. Scatter shredded Colby Jack or Monterey Jack cheese over the top to form an even blanket.
  4. Bake in the oven for 15-18 minutes, until the chicken reaches 165°F and the cheese is melted and golden bubbling.
Serve
  1. Garnish with fresh parsley and serve with the reserved honey mustard on the side.

Notes

For best results, marinate at least 30 minutes (up to 24 hours) and let the chicken sit briefly at room temperature while the oven preheats. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; freeze the cooked chicken for up to 2 months, though cheese texture may soften slightly. Dietary swap: use turkey bacon if you want a lighter option while keeping the savory, crispy topping.