Alice Springs Chicken Recipe: Cheesy & Savory
A comforting dish featuring honey mustard marinated chicken topped with sautéed mushrooms, crispy bacon, and melted Monterey Jack and Cheddar cheese. This Outback-inspired recipe creates a hearty, flavorful entrée perfect for both weeknight dinners and entertaining guests.
Equipment
- Cast iron or oven-safe skillet
- Meat thermometer
- Spatula or tongs
- Measuring cups and spoons
- Mixing bowls
- Baking sheet (optional, for pre-cooking bacon)
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 cup honey mustard sauce
- 8-12 slices bacon cooked
- 2 cups fresh mushrooms cremini or baby bella, sliced and sautéed
- 1 cup Monterey Jack cheese shredded
- 1 cup Cheddar cheese shredded
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Marinate chicken breasts in honey mustard sauce for at least 30 minutes or overnight in the refrigerator.
- Preheat oven to 375°F (190°C).
- Remove chicken from marinade and pat dry. Season with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear chicken breasts for 3-4 minutes per side until golden brown.
- Top each chicken breast with sautéed mushrooms, cooked bacon pieces, and shredded cheese mixture.
- Transfer skillet to preheated oven and bake for 15-20 minutes, or until internal temperature reaches 165°F (74°C).
- Let rest for a few minutes before serving.
Notes
- For extra crispy bacon, pre-cook it in the oven at 400°F for 15-20 minutes before adding to the chicken.
- The chicken can be marinated overnight for enhanced flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a spicier version, substitute pepper Jack cheese for part of the cheese mixture.
- Make your own honey mustard by mixing equal parts honey and mustard with a dash of lemon juice.
- Turkey bacon can be substituted for a lighter option.
- For best results, let cheese brown slightly at the edges before removing from oven.
