Description

Alice Springs Chicken is a deliciously flavorful dish featuring juicy chicken breasts marinated in a tangy honey-Dijon mustard sauce, topped with sautéed mushrooms, crispy bacon, and melted Colby-Jack cheese. This recipe combines savory and slightly sweet elements, baked to perfection and served with optional sides like baked potatoes and roasted broccoli for a satisfying meal.

Ingredients

Chicken and Seasonings

4 skinless, boneless chicken breasts (6 ounces each)
1 teaspoon seasoning salt (such as Lawry’s)
1/4 teaspoon garlic powder

Marinade 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 tablespoons bacon drippings (divided for sautéing)
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

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Instructions

Prepare chicken: Pound chicken breasts to an even thickness for uniform cooking. Then season both sides with seasoning salt and garlic powder to add base flavor.
Make sauce: In a mixing bowl, combine Dijon mustard, honey, mayonnaise, Worcestershire sauce, and dried onion flakes into a smooth marinade. Set aside half the sauce to use later as a topping.
Marinate chicken: Place the chicken breasts and the remaining marinade into a Ziploc bag or container. Toss to coat each piece thoroughly. Refrigerate and let marinate for at least 30 minutes, or up to 8 hours to deepen flavor.
Cook bacon: Preheat the oven to 350°F (175°C). In a skillet over medium heat, cook the bacon pieces until crisp. Drain on paper towels to remove excess fat, reserving bacon drippings for later use.
Sauté mushrooms: Add 1 tablespoon of bacon drippings to the skillet and cook the sliced mushrooms until softened and browned, about 5 minutes. Set mushrooms aside.
Cook chicken: Add another tablespoon of bacon drippings to the skillet, then cook the marinated chicken breasts for about 5 minutes on each side until golden and nearly cooked through.
Assemble and bake: Place the cooked chicken in a baking dish. Spoon some of the reserved sauce over each piece. Top evenly with the sautéed mushrooms, crispy bacon pieces, and shredded Colby-Jack cheese. Bake in the preheated oven for 15-20 minutes or until the chicken reaches an internal temperature of 165°F.
Serve: Allow the chicken to rest for a few minutes after baking. Garnish with the remaining sauce and chopped parsley. Serve alongside baked potatoes and roasted broccoli as desired.

Notes

For best flavor, marinate chicken for at least 30 minutes but no more than 8 hours.
Use a meat thermometer to ensure chicken reaches the safe internal temperature of 165°F (74°C).
Leftover sauce can be refrigerated and used as a dipping sauce with other meals.
Bacon drippings add great flavor; don’t discard after cooking bacon.
Optional sides like baked potatoes and roasted broccoli complement the dish beautifully.