Alice Springs Chicken Outback
Juicy grilled chicken topped with honey mustard sauce, sautéed mushrooms, crispy bacon, and melted cheese for a flavorful, hearty dinner everyone will enjoy.
Equipment
- 1 skillet
- 1 oven
- 1 baking dish
- 1 small bowl
Ingredients
- 4 boneless skinless chicken breasts
- 2 tbsp olive oil or butter
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 4 slices bacon cooked until crispy
- ½ cup sliced mushrooms
- 1 cup shredded Colby Jack cheese or cheddar and Monterey Jack blend
- 2 tbsp fresh parsley optional, for garnish
- ½ cup mayonnaise
- 2 tbsp Dijon mustard or yellow mustard
- 2 tbsp honey
- 1 tsp lemon juice
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Whisk together mayonnaise, mustard, honey, and lemon juice in a small bowl to make the honey mustard sauce. Set aside.
- Rub chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.
- Heat skillet over medium heat and sear chicken breasts for 2 to 3 minutes per side until golden brown.
- Place seared chicken in the baking dish. Spread a spoonful of honey mustard sauce on each breast, then top with bacon strips, mushrooms, and shredded cheese.
- Bake uncovered for 20 to 25 minutes until chicken reaches 165°F (74°C) and cheese is melted and bubbly.
- Garnish with parsley and serve with extra honey mustard sauce on the side.
Notes
- Ensure chicken reaches an internal temperature of 165°F for safety.
- Use a cheese blend for best melting and flavor.
- Store leftovers in an airtight container for up to 3 days.