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!

Cheesy Bacon Chicken with Mustard Sauce i a Black Skillet on a Wooden Cutting Bard.
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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!

Bag of Raw Chicken on a Cutting Board with Cheesy Bacon Chicken with Mustard Sauce Marinade.

How to Serve Copycat Alice Springs Chicken

Serve the chicken immediately with a side of green beans or Brussels sprouts, along with a basket of breadsticks. Enjoy!

Cheesy Bacon Chicken with Mustard Sauce on a Plate with a Fork.

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.

Cut into Piece of Cheesy Bacon Chicken with Mustard Sauce Showing Inside Texture.

More Chicken Recipes

Cheesy Bacon Chicken with Mustard Sauce in a Black Skillet.
4.91 from 10 votes

Cheesy Bacon Chicken and Mustard

Prep Time 30 minutes
Cook Time 10 minutes
Marinating Time 2 hours
Total Time 2 hours 40 minutes
Cheesy Bacon Chicken with Mustard Sauce is chicken breasts marinated in honey mustard sauce and baked topped with bacon and cheese.


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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Reader Comments

  1. I can’t wait to make this. I use a mustard-honey sauce on salmon so I’m sure I’ll love it on chicken.

  2. Cooked now for over 10 minutes in oven and still not done should have followed my instincts that you have to cook chicken breast longer than 15 minutes. Hope it taste good after cheese is basically ruined. ☹️

    1. Did you cook it in the pan and then bake? If you followed the recipe the chicken will be cooked through.

      1. It probably depends on the size of the breasts as well! The large ones take a GOOD 15-20…. after searing. I like the smaller ones for this kind of recipe!! Mmmmm mmmmm

    2. If you’re using regular size chicken breast and searing both sides 7 minutes in the oven is not enough . I seared, baked then added bacon and cheese and cooked so more. It was good

    3. +1, and yes Amanda, I seared four 4 minutes on a little hotter than medium high. I will say large breasts, and I figured it wouldn’t be cooked, but wanted to follow recipe. Now I will have ruined cheese. I will try again with thinner or sliced in half breasts.

  3. Cheesy Bacon Chicken with Mustard
    Would you happen to know the carb count in this recipe? Looks so good!

    1. The only major carb content in this would be in the honey mustard sauce. If you use store bought, check the carb content on the label. If you don’t, it’s the carb and sugar content in the honey you use. All other ingredients are fine on a low carb diet (chicken, bacon, cheese, mustard).

      1. I save mine to my timeline “Only Me”, cuz I forget about them in Messenger!

      2. 5 stars
        I save my recipes in FB groups. I have one for cakes, cookies, Pies, chicken, beef etc.
        Also have email recipe groups.

  4. The extra marinade needs to be cooked if it has come into contact with raw chicken or any utensil that has been used on raw chicken. Otherwise you’re begging for food poisoning.

    1. I was thinking the same thing. Save the marinade that the raw chicken was in to serve with the chicken later? Um…no!!

      1. You save the marinade that you DON’T put on the chicken! Feel free to read the recipe. 🙂

      2. It reads to use the reserved marinade that is LEFT over after you use 2/3rds of it to marinate the chicken. No where does it say to use the honey mustard that the chicken has been marinating in. Not sure why they are worried about salmonella. It was crystal clear in the recipe.

      3. I’m making it now Mustard is to be spread with pastry brush on chicken. No need to touch all of it. This is so delicious.

      4. Feel free to read the recipe!!! LOL Love it! Anyway, it’s what’s for dinner tonight. Thanks for the recipe.

      5. Lmao..+1 on’ feel free to read the recipe’.. sad thing is.. After saying 2/3 of the sauce to marinade etc rest reserved ..people still feel important when they state the obvious. Sometimes think we should remove all this pesky warning labels and let nature sort it out.. tide pod anyone?

      6. (side note, I make a similar recipe but I cover the chicken with carmelized onions before baking. Less kid friendly..but..yummmm)

      7. LOVE the idea of onions(in addition to everything else)!! My house, my rules!! Might shake it up & use thighs too!! Just make double mustard so we have PLENTY!! THEN wash & dry chicken & marinade!! I’d love a tide pod too!! Must try with marinade…LOL

    2. The only sauce you use as marinade never touches the chicken. What you pour on the chicken stays in the baking dish and is baked.

    3. I was thinking that also. I went back and checked. You use 2/3rds of the marinade and refrigerate the rest until later.

    4. It doesn’t say anywhere in the recipe that the remaining marinade will be touching raw chicken.

    1. when you become a better cook, you’ll find that “yes” you can substitute different kinds of condiments that you prefer. There are times when a recipe will be messed up if you don’t follow it closely, but this is just a “seasoning” and so obviously you’ll be able to put any kind of mustard on it. Happy cooking! I’ve gotten more and more creative over the years and so will you!

4.91 from 10 votes (5 ratings without comment)

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