This famous restaurant-inspired dish features juicy chicken breasts seasoned and seared, then topped with savory mushrooms, crispy bacon, and a rich layer of melted Colby Jack cheese. Everything is finished with a sweet honey-mustard glaze for a perfect blend of creamy, smoky, and tangy flavors. It’s hearty, comforting, and surprisingly easy to recreate at home.

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Ingredients

For the Chicken

• 4 boneless skinless chicken breasts
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 1 teaspoon paprika (optional but recommended)
• 1 teaspoon garlic powder

For the Honey Mustard Sauce

• 1/2 cup Dijon mustard
• 1/2 cup honey
• 2 tablespoons mayonnaise
• 1 tablespoon lemon juice

Toppings

• 6–8 slices bacon, cooked and crumbled or left whole
• 8 oz sliced mushrooms
• 1 tablespoon butter (for sautéing mushrooms)
• 1 1/2 cups shredded Colby Jack cheese (or Monterey Jack + Cheddar blend)
• Chopped parsley (optional garnish)

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Instructions (Very Detailed)

1. Prepare the honey-mustard sauce

In a medium bowl, whisk together the Dijon mustard, honey, mayonnaise, and lemon juice until smooth.
The sauce should be creamy and slightly thick.
Taste and adjust sweetness or tanginess if needed.
Set aside—half will be used to marinate the chicken, and half will be served with the dish.

2. Marinate the chicken

Place the chicken breasts in a shallow dish or a zip-top bag.
Pour half of the honey-mustard sauce over the chicken.
Rub the sauce into all sides of the chicken so it’s coated evenly.
Cover and refrigerate for 30 minutes to 2 hours.
Marinating helps tenderize the meat and infuses the flavor deeply.

3. Cook the bacon

While the chicken marinates, cook the bacon until crispy.
You can bake it, pan-fry it, or air-fry it—any method works.
Place the cooked bacon on paper towels to absorb excess grease, then either crumble it or leave strips whole depending on your preference.

4. Sauté the mushrooms

Heat the butter in a skillet over medium heat.
Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally.
Season lightly with salt and pepper.
Cook until the mushrooms release their moisture and become golden and tender.
Remove from heat and set aside.

5. Preheat your oven

Set your oven to 400°F (200°C).
This ensures the cheese melts perfectly and the chicken finishes cooking evenly.

6. Sear the chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Remove chicken from the marinade (discard used marinade).
Season both sides with salt, black pepper, garlic powder, and paprika.
Place chicken in the hot skillet and sear for 3–4 minutes per side.
The goal is to give the chicken nice color—not to fully cook it yet.

7. Assemble the Alice Springs Chicken

Transfer the seared chicken breasts to a baking dish.
Brush each piece generously with fresh honey-mustard sauce (from the unused half).
Layer bacon over each chicken breast (crumbled or full strips).
Add a generous scoop of the sautéed mushrooms on top.
Finish with a thick blanket of shredded Colby Jack cheese, covering everything well.

8. Bake the chicken

Place the baking dish in the preheated oven.
Bake for 15–20 minutes, or until:

• the chicken reaches an internal temperature of 165°F (74°C)
• the cheese is fully melted and bubbling
• the edges begin to brown slightly

9. Rest and serve

Let the chicken rest for 5 minutes before serving.
Garnish with chopped parsley if desired.
Serve with extra honey-mustard sauce on the side for dipping.

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Serving Suggestions

Alice Springs Chicken is delicious with:

• mashed potatoes
• baked potatoes
• rice pilaf
• steamed vegetables
• a simple house salad
• garlic butter noodles