Alice Springs Chicken with Bacon and Honey Mustard

Alice Springs Chicken

Alice Springs Chicken is made with individual chicken breasts topped with honey mustard, browned mushrooms, bacon, and melted Colby Jack. Browning the chicken in a skillet gives it color; finishing it in the oven melts the cheese while the center cooks through.

This version divides the honey mustard before assembly. Most goes under the toppings, while a clean portion stays aside for drizzling over the finished chicken. Keep the breasts an even thickness and check their temperature beneath the cheese—melted cheese alone doesn’t mean the chicken is done.

Ingredients for Alice Springs Chicken

• 4 boneless, skinless chicken breasts, about 1 3/4 to 2 pounds total (850g)
• 1 teaspoon seasoning salt
• 1/4 cup yellow mustard (60g)
• 3 tablespoons honey (65g)
• 1/3 cup mayonnaise (75g)
• 8 slices bacon (about 225g)
• 8 ounces sliced fresh mushrooms (225g)
• 1 1/2 cups shredded Colby Jack cheese (170g)
• 1 to 2 teaspoons neutral cooking oil, if needed

How to Make Alice Springs Chicken

1. Prepare the chicken: Preheat the oven to 350°F (175°C). Bring the breasts to an even thickness of about 3/4 inch, using a meat mallet or rolling pin if needed. Season both sides with seasoning salt.
2. Divide the sauce: Whisk the mustard, honey, and mayonnaise until smooth. Transfer about 1/4 cup to a separate clean bowl for serving, before any sauce touches the chicken.
3. Cook the bacon: In a 12-inch skillet over medium heat, cook the bacon for 8 to 10 minutes, turning as needed, until browned and crisp. Transfer to a paper towel and break into substantial pieces. Leave about 1 tablespoon of rendered fat in the skillet; discard the excess.
4. Brown the mushrooms: Cook the mushrooms in the skillet over medium heat for 5 to 7 minutes, stirring occasionally, until tender and browned and most of their released moisture has evaporated. Add a little of the optional oil if the pan is dry. Remove the mushrooms from the skillet.
5. Sear the chicken: Increase the heat to medium-high. Brown the breasts for about 3 minutes per side, flipping once and working in batches if the skillet is crowded. Add a little oil if needed. The chicken should be lightly golden but will not be cooked through. Transfer it to a lightly greased 9-by-13-inch baking dish, leaving space between the pieces.
6. Add the toppings: Spoon the honey mustard that was not reserved for serving over the chicken. Divide the mushrooms and bacon among the breasts, then top with the cheese. Leave some mushroom and bacon pieces visible at the edges.
7. Bake and check: Bake uncovered, starting to check after 18 minutes. At the specified thickness, the chicken will generally take 20 to 25 minutes. Insert an instant-read thermometer into the thickest part of each breast beneath the cheese, without touching the dish. The chicken is done at 165°F (75°C). If the cheese darkens before the chicken is done, tent the dish loosely with foil and continue baking.
8. Rest and serve: Let the chicken rest for about 5 minutes, then drizzle with the reserved honey mustard or serve it alongside. If cutting a portion to show the layers, make thick cuts and stack the pieces slightly askew, keeping the toppings on top.

How to Keep the Chicken Juicy

Even thickness makes the oven finish more predictable. Sear only long enough to color the outside, then use the thermometer rather than the cheese or the clock to judge doneness. Breasts thicker than 3/4 inch may need more than 25 minutes in the oven.

Why Cook the Mushrooms First?

Cooking the mushrooms before assembly gives them browned edges and lets their released moisture evaporate. They should be tender, with little liquid left in the skillet, before they go beneath the cheese.

Serving and Variations

Serve with the extra honey mustard for dipping or drizzling. Fries and a small green salad work alongside the chicken; broccoli or asparagus are other options.

For a sharper sauce, replace the yellow mustard with Dijon, though the color will be less bright. An equal amount of a cheddar–Monterey Jack blend can replace the Colby Jack. To accommodate someone who dislikes mushrooms, leave them off that individual breast during assembly.

For another restaurant-inspired dinner, try Applebee’s Honey Pepper Chicken Mac and Cheese Copycat. For chicken without these toppings, see Baked Chicken Breasts with Paprika and Garlic.

Storing and Reheating

Refrigerate cooled leftovers in an airtight container for up to 3 days. Warm in the oven until hot throughout, avoiding prolonged heating that can dry out the chicken. For more even microwave reheating, slice the chicken first.

Bacon softens during storage. If preparing components ahead, keep the cooked bacon separate until assembly when practical.

Nutrition

Approximate per serving, based on 4 servings: 740 calories, 65g protein, 46g fat, and 17g carbohydrates. Approximate per 100g: 230 calories, 20g protein, 14g fat, and 5g carbohydrates. Values vary with chicken breast size, bacon yield, and how much rendered fat remains in the pan.