Alice Springs Chicken

This Alice Springs Chicken recipe features juicy chicken breasts piled high with bacon and a duo of cheeses, lots of sautéed mushrooms, and an incredible marinade.

Prep Time15

Cook Time25

Total Time40

Course: Dinner

Cuisine: Australian

Keyword: alice springs chicken, alice springs chicken recipe, alice springs outback chicken, outback alice springs chicken

Servings: servings

Calories: 825kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

Ingredients

For marinade:

½ cup mayonnaise
⅓ cup honey
½ cup Dijon mustard
2 teaspoons lemon juice

For the chicken:

8 slices bacon, cut in half
8 ounces sliced mushrooms
1 medium yellow onion, thinly sliced
1½ teaspoons Kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
4 boneless, skinless chicken breasts
½ cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
chopped fresh parsley, for garnish

Instructions

Preheat the oven to 400°F.
To prepare the marinade, combine mayonnaise, honey, Dijon mustard, and lemon juice in a bowl. Mix well until the marinade is smooth.
Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken, making sure each piece is well coated.
Allow the chicken to marinate in the refrigerator for at least 30 minutes. You can marinate it longer for more flavor if time allows. Reserve the remaining sauce for later.
In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon from the skillet and set it aside.
Add sliced mushrooms and onions in the same skillet with the bacon grease, season with salt and pepper, and cook until the vegetables are tender and golden brown. Remove the mushrooms and onions from the skillet to the plate and set them aside.
In the same skillet, add butter and melt it over medium-high heat. Remove the chicken from the marinade and season the chicken breasts on both sides with salt and pepper.
Arrange the chicken breasts in the skillet in a single layer. Cook until they achieve a golden brown color on both sides, approximately 3 to 4 minutes per side.
Transfer the chicken to an oven-safe baking dish.
Place three bacon halves on each chicken breast.
Top each chicken breast with a portion of sautéed mushrooms and onions.
Sprinkle shredded cheddar and Monterey Jack cheese over the top.
Bake in the preheated oven for approximately 15 to 20 minutes or until the chicken is cooked through and the cheese is melted and bubbly.
Remove the dish from the oven and garnish with chopped fresh parsley.
Serve the Alice Springs Chicken hot with the reserved honey mustard sauce on the side.

Notes

Skillet: Opt for a cast iron skillet for its versatility; it works well on the stovetop and in the oven, eliminating the need for a separate baking dish.
Marinate the Chicken: For enhanced flavor, let the chicken marinate for at least 30 minutes or longer; the more time it spends in the marinade, the more flavorful it becomes.
Check for Doneness with a Thermometer: Utilize an instant-read meat thermometer to ensure chicken or meat is cooked; it should register 165 °F when done.
Tenderize for Juiciness: To achieve juicy and tender chicken breasts, use a meat tenderizer to pound them before cooking.
Incorporate Vegetables: Although not traditional in restaurant recipes, adding green vegetables like baby spinach or chopped asparagus to the skillet with mushrooms can bring a fresh twist.
Versatile Sauce: The marinade can also be repurposed as a dressing for salads, a dip for fries, a spread for sandwiches, and more.

Nutrition