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Alice Springs Chicken

Alice Springs Chicken is a copycat style honey mustard chicken with golden seared breasts, buttery sautéed mushrooms, crispy bacon, and broiled melted Colby Jack. It’s finished in the oven until the cheese turns bubbly and golden, with extra honey mustard served on the side.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts Slice of proteins for the seared base.
Honey mustard marinade and sauce
  • 0.3333333333 cup Dijon mustard
  • 0.25 cup honey
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • salt To taste.
  • pepper To taste.
  • 0.6666666667 cup reserved honey mustard Use the reserved half for serving; serve warm or at room temperature.
Mushrooms, bacon, and cheese
  • 2 tbsp butter
  • 8 oz cremini mushrooms Sliced.
  • 8 bacon Cooked crispy and crumbled.
  • 2 cup shredded Colby Jack or Monterey Jack cheese
  • fresh parsley For garnish.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk Dijon mustard, honey, mayonnaise, and fresh lemon juice together; reserve half of the mixture for serving and marinate the chicken in the other half for at least 30 minutes.
  2. Ensure the chicken breasts are fully coated with the marinade before marinating so the honey mustard flavor penetrates.
Sear and cook the chicken
  1. Preheat the oven to 400°F and heat an oven-safe skillet over medium-high heat.
  2. Sear the marinated chicken in the hot skillet for 3-4 minutes per side until golden.
Cook the toppings
  1. Melt butter in a separate pan and sauté sliced cremini mushrooms until golden and the moisture has evaporated; season with salt and pepper.
  2. Keep the mushrooms hot so they layer easily over the seared chicken.
Assemble and bake
  1. Top each seared chicken breast with a spoonful of reserved honey mustard, then add sautéed mushrooms, then crumbled bacon, then shredded Colby Jack or Monterey Jack cheese.
  2. Transfer the skillet to the oven and bake 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 remaining reserved honey mustard on the side.

Notes

Pro tip: Make sure the mushrooms cook until their moisture evaporates; this prevents watery pooling under the cheese. Refrigerate leftovers in an airtight container for up to 3-4 days. Freezing is not recommended due to cheese texture after thawing. Dietary swap: use turkey bacon if you want a leaner option while keeping the bacon crunch.