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Alice Springs Chicken

Alice Springs Chicken with golden seared breasts smothered in honey mustard, topped with sautéed mushrooms, crispy bacon, and a broiled blanket of melted Colby Jack. A copycat-style stuffed chicken dinner finish baked until the cheese is bubbling and the chicken hits 165°F.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
Honey mustard marinade and sauce
  • 0.3333333333 cup Dijon mustard
  • 0.25 cup honey
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 salt to taste
  • 1 pepper to taste
Mushrooms and bacon
  • 2 tbsp butter
  • 8 oz cremini mushrooms sliced
  • 8 strips bacon cooked crispy and crumbled
Cheese topping
  • 2 cup shredded Colby Jack or Monterey Jack cheese
Garnish
  • 1 fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Whisk together Dijon mustard, honey, mayonnaise, and fresh lemon juice; reserve half for serving and use the other half to marinate the chicken for at least 30 minutes.
Sear and cook the chicken
  1. Preheat oven to 400°F, then sear the marinated chicken in an oven-safe skillet over medium-high heat for 3-4 minutes per side until golden.
Sauté the mushrooms
  1. Sauté sliced cremini mushrooms in butter in a separate pan until golden and the moisture has evaporated; season with salt and pepper.
Assemble and bake
  1. Top each seared chicken breast with a spoonful of honey mustard, then 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.
Serve
  1. Garnish with fresh parsley and serve with the reserved honey mustard on the side.

Notes

For the best browning, pat the chicken dry before searing so the exterior turns golden quickly. Store leftovers in an airtight container in the fridge for up to 3-4 days; reheat gently in a 350°F oven until warmed through. Freeze cooked portions up to 2 months, thaw overnight in the fridge, then reheat to keep the cheese from getting rubbery. For a lighter option, swap the mayonnaise in the honey mustard for Greek yogurt to reduce richness while keeping the sauce tangy.