Cheesy Bacon Chicken with Mustard Sauce is chicken breasts marinated in honey mustard sauce and baked topped with bacon and cheese. It is based on the Alice Springs Chicken on the menu at Outback Steakhouse restaurants but without the mushrooms. If this sounds good to you, be sure to also try my Honey Mustard Chicken!
Mustard: I used yellow mustard in the marinade. You could also use Dijon mustard if preferred. Or, in a pinch, use a store-bought honey mustard sauce.
Honey: I recommend using raw honey for the best results. Raw honey has not been heated or pasteurized and contains a range of benefits from anti-oxidants to anti-viral to anti-bacterial properties. It can even be soothing for burns and wounds. Plus, it’s nice to support your local honey producers.
Chicken: This recipe calls for boneless, skinless chicken breasts. You could also use chicken thighs, but the cooking time may be different. The chicken will not be fully cooked after searing it; it will continue to cook when put into the oven.
Bacon: Cook the bacon ahead of time. The easiest way to do this is to line a baking sheet with aluminum foil, place the strips of bacon on the foil, and bake for about 15 minutes at 415°F. It doesn’t have to be completely cooked since it will be cooked more in the oven with the chicken.
Cheese: I topped each chicken breast with both Monterey Jack and mild cheddar cheese. You could use all of one kind or try this recipe with your favorite kind of cheese!
How to Serve Copycat Alice Springs Chicken
How To Store Cheesy Bacon Chicken With Mustard Sauce
Once cooled, store the leftovers in an airtight container in the refrigerator. They will last up to 2-3 days. Reheat them in the oven or in the microwave.
Cheesy Bacon Chicken and Mustard
Honey Mustard Marinade
- ½ cup (124.5 g) yellow mustard
- ½ cup (170 g) honey
- 1 teaspoon vegetable oil
- ½ teaspoon lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 4 boneless skinless chicken breasts
- 1 tablespoon vegetable oil
- 8 slices bacon, cooked
- 1 cup (113 g) Monterey Jack cheese, shredded
- 1 cup (113 g) mild cheddar cheese, shredded
- parsley, for garnish
- In a medium bowl, combine mustard, honey, oil, lemon juice, salt, and pepper. Using a fork or small whisk, mix for about 30 seconds or until all ingredients are well combined. This will make about 1 cup of marinade.
- Place chicken breasts in a sealable plastic bag. Pour about ½ cup of the marinade over the chicken, making sure all the chicken has been coated. Seal the bag and place the chicken into the refrigerator for at least 2 hours.
- Store the remaining ½ cup marinade in the refrigerator to brush on later.
- When ready, preheat the oven to 375°F.
- To a large oven-safe skillet over medium-high heat, add oil. When the oil is hot, sear the chicken in the pan for 3-4 minutes per side, or until golden brown. (The chicken will not be fully cooked at this point; it will cook more in the oven.)
- Remove the skillet from the heat. Brush the tops of each seared chicken breast with a little of the reserved honey mustard marinade, saving the rest to serve on the side later.
- Top each chicken breast with 2 slices of cooked bacon. Then, add ¼ cup of each kind of shredded cheese to each chicken breast.
- Bake the chicken for 8-10 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
- Serve chicken garnished with parsley and the extra honey mustard marinade.
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