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.
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)
2 tablespoons honey
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
1 tablespoon lemon juice
Set oven to 375°F (190°C). Lightly grease a baking dish.
In a small bowl, whisk together honey, Dijon mustard, mayonnaise, and lemon juice. Set aside.
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.
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).
Transfer chicken to the baking dish.
Spread each breast with honey mustard sauce.
Top with mushrooms, bacon, and both cheeses.
Bake uncovered for 15–20 minutes, until chicken reaches 165°F (74°C) and cheese is melted and bubbly.
Sprinkle with fresh parsley and serve hot.
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.
Find it online: https://chocotune.com/smoky-cheesy-and-irresistibly-comforting/