Description
Alice Springs Chicken is a flavorful, hearty dish featuring tender chicken breasts marinated in a tangy honey-mustard sauce, topped with sautéed mushrooms, crispy bacon, and melted Colby-Jack cheese. Baked to perfection and garnished with fresh parsley, this recipe makes a comforting and satisfying meal, perfect served alongside baked potatoes and roasted broccoli.
Ingredients
Scale
Chicken and Seasoning
- 4 skinless, boneless chicken breasts (6 ounces each)
- 1 teaspoon seasoning salt (such as Lawry’s)
- 1/4 teaspoon garlic powder
Sauce
- 1/2 cup Dijon mustard
- 1/3 cup honey
- 1/4 cup mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 tablespoon dried onion flakes
Toppings
- 6 slices bacon, cut in half
- 2 cups sliced fresh mushrooms
- 2 cups freshly shredded Colby-Jack cheese
- 2 tablespoons chopped fresh parsley
Optional Sides
- Baked potato, for serving
- Roasted broccoli, for serving
Instructions
- Prepare chicken: Pound chicken breasts to an even thickness to ensure they cook evenly. Season both sides with seasoning salt and garlic powder to enhance the flavor.
- Make sauce: In a medium bowl, whisk together Dijon mustard, honey, mayonnaise, Worcestershire sauce, and dried onion flakes until well combined. Set aside half of this sauce for later use.
- Marinate chicken: Place the chicken breasts and the remaining half of the sauce into a resealable plastic bag. Toss to coat the chicken thoroughly. Refrigerate and marinate for at least 30 minutes, or up to 8 hours for deeper flavor.
- Cook bacon: Preheat your oven to 350°F (175°C). In a skillet over medium heat, cook the bacon halves until they are crisp. Remove and drain on paper towels to remove excess fat.
- Sauté mushrooms: Using one tablespoon of the bacon drippings left in the skillet, sauté the sliced mushrooms over medium heat until softened, approximately 5 minutes. Remove from heat and set aside.
- Cook chicken: Add another tablespoon of bacon drippings to the skillet. Cook the marinated chicken breasts for about 5 minutes on each side, until nicely browned and partially cooked.
- Assemble and bake: Place the chicken in a baking dish. Spoon some of the reserved sauce over each piece. Top with sautéed mushrooms, crispy bacon pieces, and a generous amount of shredded Colby-Jack cheese. Bake in the preheated oven for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the cheese is melted and bubbly.
- Serve: Allow the chicken to rest for a few minutes after baking to retain juices. Garnish with the remaining sauce and chopped fresh parsley. Serve with optional baked potatoes and roasted broccoli for a complete meal.
Notes
- The chicken breasts should be pounded to an even thickness to ensure they cook evenly and remain juicy.
- Marinating the chicken overnight will deepen the flavor, but at least 30 minutes is recommended.
- Use freshly sliced mushrooms for best texture; avoid pre-sliced from the package if possible.
- Monitoring the internal temperature of the chicken (165°F) ensures it is safely cooked without overcooking.
- Leftover sauce can be stored refrigerated in an airtight container for up to 3 days.
- For a lower fat option, substitute mayonnaise with Greek yogurt and use turkey bacon.
