Description
A delicious copycat recipe of the beloved Alice Springs Chicken with tender chicken, crispy bacon, earthy mushrooms, and melty cheese.
Ingredients
- 4 boneless (skinless) chicken breasts
- 2 tbsp olive oil (or butter)
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp 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 tbsp fresh parsley (optional, for garnish)
- ½ cup mayonnaise
- 2 tbsp Dijon mustard (or yellow mustard)
- 2 tbsp honey
- 1 tsp lemon juice
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice to create your honey mustard sauce. Set aside.
- Rub the chicken breasts with olive oil, garlic powder, paprika, salt, and pepper for maximum flavor.
- Heat a skillet over medium heat and sear the chicken for 2–3 minutes on each side until golden brown.
- Transfer the seared chicken to the prepared baking dish. Spread a spoonful of the honey mustard sauce on each piece of chicken.
- Top the chicken with crispy bacon strips, sliced mushrooms, and shredded cheese.
- Bake uncovered for 20–25 minutes, or 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 extra honey mustard sauce on the side.
Notes
Experiment with toppings like sautéed spinach or green onions for added flavor.
