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Alice Springs Chicken Recipe
Ben Carraoli

Alice Springs Chicken Recipe

I just made this Alice Springs Chicken the other night, and I can’t stop thinking about how delicious it turned out. I baked juicy chicken breasts smothered in a honey-mustard sauce, layered with crisp bacon and melted cheese.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (slice each breast horizontally in half to flatten) — this ensures even cooking and tender meat.
  • 6 slices of cooked bacon — adds a smoky crunch and deep flavor.
  • 2 cups Monterey Jack cheese thinly sliced — slices melt smoothly and stay creamy instead of drying out.
  • ⅓ cup mayonnaise — gives the sauce body and a smooth texture.
  • 1 tablespoon honey — brings gentle sweetness that balances the mustard’s tang.
  • 2 teaspoons stone-ground mustard — adds flavor depth and a touch of texture; Dijon works well too.
  • Salt and pepper to taste — enhances the natural flavors of the chicken.
  • Paprika a light sprinkle — adds subtle smokiness and color.
  • 1 cup mushrooms optional — sautéed mushrooms give an earthy note and extra heartiness.

Method
 

  1. Start by slicing each chicken breast horizontally into thinner cutlets. Pat them dry with a paper towel. Season both sides generously with salt, pepper, and a light sprinkle of paprika. This helps create flavor and color when seared.
  2. Heat a bit of oil in your frying pan over medium heat. Add the chicken pieces and sear them for about 3–4 minutes per side, just until golden. Don’t fully cook them yet — they’ll finish baking in the oven. Transfer the browned chicken to your baking dish.
  3. In a mixing bowl, whisk together mayonnaise, honey, and mustard until creamy and smooth. This sauce doubles as both a marinade and topping, giving the dish its signature flavor.
  4. Spread a spoonful of the honey-mustard sauce over each piece of chicken. Then layer sautéed mushrooms (if using), bacon slices, and cheese on top. Make sure every piece gets a generous amount — that’s what makes it irresistible.
  5. Place the dish in a preheated 350°F (175°C) oven. Bake for 25–30 minutes or until the chicken is fully cooked and the cheese is melted and bubbly. Once baked, let it rest for a few minutes before serving.

Notes

  • I like to use sliced cheese instead of shredded because it melts evenly and looks neater.
  • If I have time, I marinate the chicken in the honey-mustard sauce for 30 minutes before cooking — it adds extra flavor.
  • To keep the bacon crispy, I cook it separately and add it just before baking.
  • I sometimes drizzle extra sauce on top before serving for added creaminess.
  • If you’re serving guests, garnish with parsley or chives for a restaurant-style presentation.