Irresistible Alice Springs Chicken
Recreate the iconic Alice Springs Chicken at home with this easy recipe. Juicy chicken breasts are topped with honey mustard, crispy bacon, melted cheese, and sautéed mushrooms for a flavor explosion that will impress your family and friends.
Equipment
- Oven
- Large oven-safe skillet
- Small bowl
- Whisk
- Measuring cups
- Measuring spoons
- Meat mallet or heavy skillet
- Plastic wrap or resealable bag
- Spatula
- Cutting board
- Knife
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ cup honey
- ¼ cup Dijon mustard
- 1 tablespoon mayonnaise
- 1 teaspoon yellow mustard
- 4 slices bacon, cooked and crumbled
- 4 ounces sliced mushrooms
- 2 tablespoons butter
- 4 slices Monterey Jack cheese
- Optional: Chopped green onions, for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Place each chicken breast between two sheets of plastic wrap or in a resealable bag. Pound them to an even thickness (about 1/2 inch).
- In a small bowl, combine the salt, pepper, garlic powder, and paprika.
- Sprinkle the spice mixture evenly over both sides of the chicken breasts.
- Heat the olive oil in a large oven-safe skillet over medium-high heat.
- Add the chicken breasts to the skillet and sear for 3-4 minutes per side, until golden brown.
- Remove the skillet from the heat.
- In the same skillet, melt the butter over medium heat.
- Add the sliced mushrooms and cook for 5-7 minutes, or until softened and lightly browned. Stir occasionally.
- Remove the mushrooms from the skillet and set aside.
- In a small bowl, whisk together the honey, Dijon mustard, mayonnaise, and yellow mustard until well combined.
- Spread the honey mustard sauce evenly over the seared chicken breasts.
- Top each chicken breast with the sautéed mushrooms and crumbled bacon.
- Place a slice of Monterey Jack cheese on top of each chicken breast.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the cheese is melted and bubbly.
- Remove the skillet from the oven and let the chicken rest for a few minutes before serving.
- Garnish with chopped green onions, if desired.
- Serve immediately.
Notes
Pounding the chicken ensures even cooking. Use a meat thermometer to avoid overcooking. Customize toppings with cheddar, provolone, caramelized onions, or diced tomatoes. Prepare the chicken and sauce ahead of time and store separately in the refrigerator. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven.