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–+ servings
Alice Springs Chicken Sauce
Anna Warden

Alice Springs Chicken Sauce

Now, Alice Springs Chicken might sound like an exotic dish from a far-off land, but let me assure you, it’s anything but complicated. It’s all about juicy chicken breasts smothered in a sweet and tangy sauce, topped with mushrooms, crispy bacon, and melted cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Here’s what you’ll need to create this delightful dish:
- For the marinade:
  • - 1/2 cup Dijon mustard I prefer a French brand for an authentic taste!
  • - 1/2 cup honey
  • - 1/4 cup mayonnaise
  • - 1 teaspoon fresh lemon juice
  • - 1 teaspoon garlic powder for added zing!
- For the chicken:
  • - 4 boneless skinless chicken breasts (1 ½ pounds total)
  • - 2 tablespoons butter
  • - 8 ounces of sliced mushrooms white button or cremini will do
  • - 1 tablespoon olive oil
  • - 4 slices of uncured bacon cooked and cut into 2-inch pieces
  • - 2 cups shredded Colby Jack cheese
  • - 2 tablespoons fresh parsley for garnish optional
  • - Salt and black pepper to taste
  • Feel free to play around by adding or substituting ingredients to suit your taste.

Equipment

  • Oven-proof skillet
  • Whisk
  • mixing bowls
  • plastic zipper-top bag

Method
 

Step 1: Prepare the Marinade
  1. In a mixing bowl, combine the Dijon mustard, honey, mayonnaise, and lemon juice. Whisk them together until you’ve got a smooth, homogeneous mixture. Set aside about 1/4 cup of this delightful sauce in an airtight container to chill in the refrigerator until it’s time to serve. This will be your dipping sauce!
Step 2: Marinate the Chicken
  1. Place the chicken breasts in a large plastic zipper bag. Pour the remaining marinade over the chicken, ensuring all pieces are evenly coated. Seal the bag and give it a gentle shake. Refrigerate for at least 30 minutes or overnight if you can plan ahead. The longer it marinates, the deeper the flavors will infuse.
Step 3: Prepare to Cook
  1. Preheat your oven to 400°F (200°C). While that’s heating up, grab a large oven-proof skillet and melt the butter over medium-high heat. Let it get nice and bubbly, which means it’s ready for the next step.
Step 4: Sauté the Mushrooms
  1. Add sliced mushrooms to the skillet. Sauté them for about 5-7 minutes, stirring frequently, until they’re golden brown and have released their moisture. Once done, transfer them to a bowl and wipe the skillet to remove any residue.
Step 5: Cook the Chicken
  1. Return the skillet to heat and add olive oil. Once hot, place the marinated chicken in the skillet, discarding any leftover marinade. Sear them without moving for about 5 minutes or until they’re golden brown on one side. Flip each breast and cook for another 5 minutes on the opposite side to achieve that perfect golden crust.
Step 6: Assemble
  1. Once both sides are browned, it’s time to layer on the flavor. Spread the sautéed mushrooms evenly over each piece of chicken, then sprinkle the crispy bacon on top. Add a generous amount of shredded Colby Jack cheese, which will melt beautifully in the oven.
Step 7: Bake
  1. Cover the skillet with a lid or some aluminum foil and pop it into the preheated oven. Bake for about 10-15 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) at the thickest part.
Step 8: Finish and Serve
  1. After removing from the oven, check for doneness and garnish with fresh parsley if using. Season to taste with salt and freshly ground black pepper. Serve with the reserved sauce on the side and watch it disappear.

Notes

- Batch Prep: Consider prepping the marinade on a Sunday and let the chicken soak in it all week for quick dinners.
- Sizzle and Pop: For extra flavor, cook the bacon first in the skillet and leave the drippings to sauté the mushrooms for a deeper taste.
- Cheese Swap: Try using mozzarella or cheddar instead of Colby Jack for a different cheesy flavor.
- Flavor Boost: Add a splash of hot sauce to the marinade for a spicy kick.
- Leftover Love: If you have leftover chicken, chop it up and toss it in a salad for a quick lunch.

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