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Alice Springs Chicken

Alice Springs Chicken is a honey mustard chicken bake with golden-seared breasts, sautéed mushrooms, crispy bacon, and melted Colby Jack. Marinated chicken gets smothered with a reserved honey mustard sauce and finished in the oven until bubbling and golden.
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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: 680
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 to taste
  • 1 black 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
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk together Dijon mustard, honey, mayonnaise, and fresh lemon juice, reserving half for serving. Marinate the chicken in the other half for at least 30 minutes for better flavor.
Sear and sauté
  1. Preheat the oven to 400°F and heat an oven-safe skillet over medium-high heat. Sear the marinated chicken for 3-4 minutes per side until golden.
  2. In a separate pan, sauté the sliced cremini mushrooms in butter until golden and the moisture has evaporated. Season with salt and black pepper to taste.
Assemble and bake
  1. Top each seared chicken breast with a spoonful of honey mustard from the reserved portion. Layer the mushrooms, then crumbled bacon, and finish with the shredded Colby Jack or Monterey Jack cheese.
  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. Watch for bubbling golden edges around the cheese.
Serve
  1. Garnish with fresh parsley and serve with the remaining reserved honey mustard on the side. Add a drizzle if you want extra sauce at the table.

Notes

Pro tip: Make sure the mushrooms are fully browned and the pan moisture cooks off before topping the chicken, so the cheese stays creamy instead of watery. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the cheese and mushrooms can break down in texture. Dietary swap: use turkey bacon or a reduced-sodium cheese to lower sodium while keeping the same layered look.