If you’re craving a comforting, restaurant-style dinner that’s simple enough for a busy weeknight, Alice Springs Chicken delivers every time. Juicy chicken breasts are layered with a creamy honey mustard sauce, topped with melty Colby Jack cheese, and finished with crispy bacon crumbles for a dish that’s savory, slightly sweet, and deeply satisfying. Best of all, it’s easy to make at home with everyday ingredients—and it pairs perfectly with your favorite sides.
Why You’ll Love This Alice Springs Chicken
- Big flavor, simple steps: The homemade honey mustard sauce adds richness without being complicated.
- Family-friendly comfort food: Familiar flavors everyone enjoys, no fancy techniques required.
- Weeknight-ready: Minimal prep and straightforward cooking make this ideal for busy evenings.
- Low-carb friendly: Skip the potatoes and serve with veggies or salad for a lighter option.
This recipe brings that classic steakhouse favorite straight to your kitchen—warm, cozy, and totally doable.
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts
- 8 slices bacon (turkey bacon works great too)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ cup Dijon mustard
- ½ cup honey
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
- 1 cup shredded Colby Jack cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
How to Make Alice Springs Chicken (Step-by-Step)
Step 1: Cook the Bacon
In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate, let cool slightly, then crumble. Set aside.
Step 2: Season the Chicken
Pat the chicken breasts dry. Season both sides with salt, pepper, garlic powder, and paprika.
Step 3: Sear the Chicken
Heat olive oil in a large oven-safe skillet over medium heat. Add the chicken and cook for about 5–6 minutes per side, until golden brown and nearly cooked through.
Step 4: Make the Honey Mustard Sauce
In a small bowl, whisk together Dijon mustard, honey, mayonnaise, and lemon juice until smooth and creamy.
Step 5: Assemble
Spread a generous layer of honey mustard sauce over each chicken breast. Sprinkle with shredded Colby Jack cheese, then top with crumbled bacon.
Step 6: Melt & Finish
Transfer the skillet to a 375°F (190°C) oven and bake for 10–15 minutes, or until the cheese is melted and the chicken reaches an internal temperature of 165°F (74°C).
Step 7: Garnish & Serve
Remove from the oven, sprinkle with fresh parsley, and serve hot.
Tips & Variations
- Extra juicy chicken: Pound the chicken breasts to an even thickness before cooking.
- Cheese swap: Monterey Jack or sharp cheddar both work beautifully.
- Lighter sauce: Substitute Greek yogurt for half of the mayonnaise.
- Make it spicy: Add a pinch of cayenne or smoked paprika to the sauce.
Serving Ideas & Storage
Serve Alice Springs Chicken with a baked potato, roasted broccoli, green beans, or a crisp side salad. Leftovers keep well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
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Easy Alice Springs Chicken with Honey Mustard
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Juicy Alice Springs Chicken made at home: seasoned chicken breasts topped with creamy honey mustard sauce, melty Colby Jack cheese, and crispy bacon crumbles. A comforting, steakhouse-style dinner that’s easy enough for weeknights and great with potatoes, veggies, or salad.
Ingredients
4 boneless, skinless chicken breasts
8 slices bacon (or turkey bacon)
1 tbsp olive oil
Salt, to taste
Freshly ground black pepper, to taste
1 tsp garlic powder
1/2 tsp paprika
1/2 cup Dijon mustard
1/2 cup honey
1/4 cup mayonnaise
1 tbsp lemon juice
1 cup Colby Jack cheese, shredded
2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Cook bacon in a skillet over medium heat until crispy; transfer to paper towels, then crumble and set aside.
2. Pat chicken breasts dry. Season both sides with salt, pepper, garlic powder, and paprika.
3. Heat olive oil in a large oven-safe skillet over medium heat. Sear chicken 5–6 minutes per side until golden and nearly cooked through.
4. Whisk together Dijon mustard, honey, mayonnaise, and lemon juice until smooth.
5. Spread honey mustard sauce over each chicken breast.
6. Top with shredded Colby Jack cheese, then sprinkle with crumbled bacon.
7. Bake at 375°F (190°C) for 10–15 minutes, until cheese is melted and chicken reaches 165°F (74°C) internal temperature.
8. Garnish with chopped parsley and serve hot.
Notes
Turkey bacon is a great swap if you don’t eat pork.
For extra-even cooking, pound chicken to an even thickness before seasoning.
Cheese swaps: Monterey Jack or cheddar work well.
Store leftovers airtight in the fridge up to 3 days; reheat gently until hot.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet + Bake
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 520
- Sugar: 23g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 155mg
Nutrition Facts (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~520 | 42g | 28g | 28g | 1g | ~780mg |
(Values are estimates and may vary.)
Final Thoughts
This Easy Alice Springs Chicken is one of those recipes that feels special without being complicated. Creamy, cheesy, and packed with flavor, it’s a dependable dinner you’ll come back to again and again—whether you’re cooking for family or just treating yourself to a cozy homemade meal.