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Alice Springs Chicken: A Flavor-Packed Classic at Home

Alice Springs Chicken

Juicy honey-mustard chicken breasts are topped with browned mushrooms, bacon, Monterey Jack, and sharp Cheddar, then baked until the cheese is melted and the chicken reaches 165°F. This flavorful copycat dinner makes 4 servings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Honey-Mustard Sauce
  • 1/2 cup Honey
  • 1/2 cup Dijon mustard
  • 1 tablespoon Fresh lemon juice
  • 1/4 teaspoon Garlic powder, optional
Chicken and Topping
  • 4 breasts Boneless, skinless chicken breasts, about 6–8 ounces each
  • 8 slices Bacon
  • 8 ounces Button or cremini mushrooms, sliced
  • 1 cup Shredded Monterey Jack cheese
  • 1 cup Shredded sharp Cheddar cheese
  • 1 tablespoon Olive oil, if needed
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 tablespoon Fresh parsley, chopped, optional

Method
 

Step-by-Step
  1. Whisk the honey, Dijon mustard, lemon juice, and optional garlic powder. Pour half into a clean bowl and reserve it for serving or brushing on the finished chicken.
  2. Trim the chicken breasts and pound them to an even thickness of about 3/4 inch. Season both sides with salt and pepper, coat with half of the sauce, and marinate for 30 minutes or refrigerate overnight.
  3. Fry the bacon in a large oven-safe skillet until browned and nearly crisp. Transfer it to paper towels and leave about 1 tablespoon of bacon fat in the skillet.
  4. Cook the sliced mushrooms in the bacon fat over medium-high heat for 5–7 minutes, stirring occasionally, until browned and most of their moisture has evaporated. Remove the mushrooms from the skillet.
  5. Add the olive oil if the skillet looks dry. Sear the marinated chicken for about 3–4 minutes per side, until lightly browned but not fully cooked.
  6. Top each chicken breast with sautéed mushrooms, 2 slices of bacon, Monterey Jack, and sharp Cheddar.
  7. Transfer the oven-safe skillet to a 375°F oven and bake for approximately 15–20 minutes, until the thickest part of the chicken reaches 165°F. Broil for 1–2 minutes at the end if you prefer a more deeply browned cheese topping.
  8. Rest the chicken for 5 minutes before serving. Drizzle or spoon over the reserved honey-mustard sauce and garnish with fresh parsley if desired.

Notes

Keep the reserved sauce separate from the sauce used on raw chicken. If sauce has contacted raw chicken, it must be boiled thoroughly before serving. Use an instant-read thermometer and remove the chicken only when the center reaches 165°F.