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.
Pin Share Print Servings: 4 g
Calories: 650kcal
Cost: $15
Equipment
- 1 Large skillet (Cast iron preferred)
- 1 Baking dish (9x13 inch)
- 1 Whisk (For sauce)
- 1 Meat mallet (For flattening)
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
Instructions
- Whisk Dijon, honey, mayo, and lemon juice; reserve half and marinate chicken with the rest.
- Cook bacon until crispy in a skillet, then remove and crumble.
- Sauté mushrooms in the same skillet with butter until browned.
- Season chicken with salt and paprika; sear for 3–4 minutes per side.
- Place chicken in baking dish; top with sauce, mushrooms, bacon, and cheese.
- 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.
Nutrition
Serving: 350g | Calories: 650kcal (33%) | Carbohydrates: 38g (13%) | Protein: 45g (90%) | Fat: 35g (54%) | Saturated Fat: 14g (88%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 145mg (48%) | Sodium: 980mg (43%) | Potassium: 600mg (17%) | Fiber: 1g (4%) | Sugar: 32g (36%) | Vitamin A: 500IU (10%) | Vitamin C: 5mg (6%) | Calcium: 350mg (35%) | Iron: 2mg (11%)