Description
This Outback-inspired Alice Springs Chicken is a mouthwatering dish featuring juicy chicken breasts, crispy bacon, savory mushrooms, and melted Colby Jack cheese, all smothered in a creamy honey mustard sauce. A restaurant-quality meal made easily at home!
Ingredients
Scale
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 1/4 cup mayonnaise
- 1 tsp lemon juice
- 4 boneless, skinless chicken breasts
- 2 tbsp butter
- 8 oz mushrooms, sliced
- 1 tbsp olive oil
- 4 slices cooked bacon, chopped into 2-inch pieces
- 2 cups shredded Colby Jack cheese
Instructions
1️⃣ Make the Sauce:
- In a bowl, whisk together mustard, honey, mayonnaise, and lemon juice.
- Set aside ¼ cup of the sauce for dipping.
2️⃣ Marinate the Chicken:
- Place chicken breasts in a ziplock bag and add the remaining honey mustard sauce.
- Seal and shake to coat. Refrigerate for at least 30 minutes.
3️⃣ Preheat Oven & Cook Mushrooms:
- Preheat oven to 400°F (200°C).
- In a large oven-safe skillet, melt butter over medium heat.
- Sauté mushrooms for 5-7 minutes until browned. Remove from skillet.
4️⃣ Sear the Chicken:
- Wipe out the skillet and heat olive oil over medium heat.
- Remove chicken from marinade and sear for 5 minutes per side until browned.
5️⃣ Assemble & Bake:
- Turn off heat. Top chicken with mushrooms, bacon, and shredded cheese.
- Cover skillet with a lid and bake for 15 minutes, or until the internal temperature reaches 165°F (75°C).
6️⃣ Serve & Enjoy:
- Garnish with chopped parsley and serve with reserved honey mustard sauce.
Notes
- Cheese Options: Try cheddar or mozzarella for a variation.
- Make it Lighter: Use turkey bacon and a low-fat cheese blend.
- Best Served With: Mashed potatoes, roasted veggies, or a side salad.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 520 kcal
- Sugar: 15g
- Sodium: 880mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 47g
- Cholesterol: 140mg