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Smoky, Cheesy, and Irresistibly Comforting!

Smoky, Cheesy, and Irresistibly Comforting!

This homemade version of the famous Alice Springs Chicken features juicy seared chicken breasts topped with crispy bacon, savory mushrooms, melted cheese, and a creamy honey mustard sauce. It’s a hearty, restaurant-style dinner that’s surprisingly easy to make at home.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)

  • 2 tablespoons olive oil

  • 6 slices bacon

  • ½ cup sliced mushrooms

  • 1 cup shredded Monterey Jack cheese

  • 1 cup shredded cheddar cheese

  • Salt and black pepper, to taste

  • Fresh parsley, chopped (for garnish)

Honey Mustard Sauce

  • 2 tablespoons honey

  • 2 tablespoons Dijon mustard

  • 2 tablespoons mayonnaise

  • 1 tablespoon lemon juice

Instructions

1. Preheat oven

Set oven to 375°F (190°C). Lightly grease a baking dish.

2. Make the sauce

In a small bowl, whisk together honey, Dijon mustard, mayonnaise, and lemon juice. Set aside.

3. Cook the bacon

In a skillet over medium heat, cook bacon until crispy. Remove and drain on paper towels. Leave a little bacon fat in the pan for extra flavor.

4. Sear the chicken

Season chicken with salt and pepper. Add olive oil to the skillet and sear chicken for 3–4 minutes per side until golden brown (not fully cooked yet).

5. Assemble

Transfer chicken to the baking dish.
Spread each breast with honey mustard sauce.
Top with mushrooms, bacon, and both cheeses.

6. Bake

Bake uncovered for 15–20 minutes, until chicken reaches 165°F (74°C) and cheese is melted and bubbly.

7. Garnish & serve

Sprinkle with fresh parsley and serve hot.

Notes

  • Pound chicken evenly for faster, more even cooking.

  • Extra smoky flavor: Grill the chicken instead of searing.

  • Make it lighter: Use light mayo or Greek yogurt in the sauce.

  • Add veggies: Spinach or caramelized onions taste great on top.

  • Serving ideas: Pair with roasted potatoes, mashed potatoes, rice, or steamed vegetables.