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Alice Springs Chicken topped with melted cheese and crispy bacon, served with a baked potato and honey mustard sauce on a white plate.

Alice Springs Chicken

This delicious copycat Alice Springs Chicken features juicy seared chicken breasts smothered in sautéed mushrooms, crispy bacon, and melted Colby Jack cheese, all served with a zesty homemade honey mustard sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 g
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 4 chicken breasts Boneless, skinless
  • 6 slices bacon Cooked and crumbled
  • 8 oz button mushrooms Sliced
  • 1 ½ cups Colby Jack cheese Shredded
  • ½ cup Dijon mustard For sauce
  • ½ cup honey For sauce
  • ¼ cup mayonnaise For creaminess
  • 1 teaspoon lemon juice For acidity
  • 1 teaspoon seasoned salt For chicken rub
  • ½ teaspoon paprika For color
  • 2 tablespoon butter For sautéing mushrooms
  • 1 tablespoon parsley Chopped garnish

Equipment

  • 1 Large skillet Cast iron preferred
  • 1 Baking dish 9x13 inch
  • 1 Whisk For sauce
  • 1 Meat mallet For flattening

Method
 

  1. Whisk Dijon, honey, mayo, and lemon juice; reserve half and marinate chicken with the rest.
  2. Cook bacon until crispy in a skillet, then remove and crumble.
  3. Sauté mushrooms in the same skillet with butter until browned.
  4. Season chicken with salt and paprika; sear for 3–4 minutes per side.
  5. Place chicken in baking dish; top with sauce, mushrooms, bacon, and cheese.
  6. Bake at 375°F for 10–12 minutes until cheese melts and chicken is cooked.

Notes

Reserve half of the honey mustard sauce for dipping at the table. Shred the cheese from a block for the smoothest melt and best flavor.