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