Easy Alice Springs Chicken Copycat Recipe

This is my lazy-night, sticky-salty-sweet chicken that tastes like a trip to that steakhouse we all know and pretend we don’t crave. Juicy pan-seared chicken, a puddle of honey-mustard, buttery mushrooms, crispy bacon, and a blizzard of melty cheese — it’s the kind of dinner that makes people pause mid-bite, blink twice, and ask what kind of wizardry you did. Spoiler: it’s just a good marinade and a quick broil. You can totally do this.

My husband calls this “the bacon chicken” and my kid calls it “cheese chicken,” which feels like two very accurate reviews from my in-house critics. The first time I made it, I overcooked it (panic-broiled, walked away, came back to… toast). Now we do a little weekly ritual: I marinate the chicken in the morning, he handles the bacon while I chase a rogue mushroom off the stovetop, and we eat it on the couch with napkins tucked into our shirts like tiny unbothered pirates. It’s become that comforting, throw-on-your-slippers meal for us — familiar but still special.

How to Make It

Grab 4 small chicken breasts (or 2 big ones split in half) and let’s give them a spa day. Whisk up a quick honey-mustard: 1/3 cup Dijon, 1/4 cup honey, 2 tablespoons mayo, 1 tablespoon lemon juice, 2 minced garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Important: split this in half — half for marinating, half for basting later so nobody gets the raw-chicken cooties.

Marinate the chicken 30 minutes (counter for 20 if you’re sprinting, fridge ideally for 30–60 or overnight if you’re that person — I love that for you). While it’s lounging, cook 6 slices of bacon in an oven-safe skillet till crisp; set aside. Don’t toss that liquid gold — use a spoonful of the drippings plus a tablespoon of butter to sauté 8 ounces of sliced mushrooms with a pinch of salt and pepper until they’re deeply browned and not watery. Slide them out to a plate.

Now, pat the chicken dry (just a quick dab) and sear it in a slick of oil over medium-high heat, 2–3 minutes per side, just to get color. Kill the heat, brush each piece with that clean reserved sauce, nestle the mushrooms on top, tuck on the bacon (whole strips or crumbled — your vibe), then avalanche the whole situation with 1 to 1 1/2 cups shredded Monterey Jack or Colby Jack plus a little cheddar if you like it extra. Bake at 400°F for about 10–12 minutes, until the chicken hits 165°F. Broil 1 minute for drama. Rest 5 minutes so the juices calm down. Drizzle any extra clean sauce on top and shower with chopped parsley or green onions if you’re feeling fancy.

✔Ingredient Notes

– Chicken breasts: Pound lightly if they’re thick so they cook evenly. Overly huge ones take longer and dry out; halve them like a bagel.
– Dijon mustard: Gives that zippy steakhouse tang. Yellow mustard works in a pinch but tastes sweeter and less complex.
– Honey: Balances the tang and helps caramelize. If it’s super thick, warm it 10 seconds so it blends.
– Mayonnaise: Tiny amount = silky sauce and browning. Don’t skip; you won’t taste “mayo,” I swear.
– Lemon juice: Brightens everything. I once forgot it and the sauce tasted flat, like it needed a pep talk.
– Garlic: Fresh is best. Garlic powder works (1/2 teaspoon) if your bulb is sprouting a green mohawk.
– Smoked paprika: That whisper of smoky steakhouse magic. Regular paprika is fine, just less oomph.
– Bacon: Adds salt and sizzle. Turkey bacon works; just add a spoon of oil to crisp it.
– Mushrooms: Cremini or button. Cook them hard to drive off water or they’ll steam and slide right off.
– Cheese: Monterey Jack melts like a dream. Cheddar adds sharpness. Pepper Jack if you like a little chaos.

✔Recipe Steps

1. Whisk Dijon, honey, mayo, lemon juice, garlic, smoked paprika, salt, and pepper; divide into two bowls (marinade and clean basting sauce).
2. Marinate chicken in half the sauce for 30–60 minutes (or up to overnight in the fridge).
3. Cook bacon in an oven-safe skillet; remove, then sauté mushrooms in a little bacon fat and butter until browned; set aside.
4. Pat chicken dry and sear in the same skillet with a bit of oil, 2–3 minutes per side, until golden.
5. Brush with reserved clean sauce, top with mushrooms, bacon, and shredded cheese; bake at 400°F for 10–12 minutes to 165°F, then broil 1 minute.
6. Rest 5 minutes, drizzle any remaining clean sauce, garnish, and serve hot.

What to Serve It With

– Baked potatoes with sour cream and chives (lean into that steakhouse energy).
– Garlicky mashed potatoes or crispy smashed potatoes.
– Steamed broccoli or green beans with lemon.
– A chopped salad with ranch or honey-mustard to match.
– Buttered rice or herby quinoa if you’re pretending to be virtuous.
– A slice of crusty bread to scoop up the saucy cheesy bits (do it).

✔Tips & Mistakes

– Reserve half the sauce before marinating so you can baste safely. No double-dipping.
– Don’t overcook the chicken; pull at 165°F. A cheap instant-read thermometer saves dinner.
– Brown the mushrooms properly. If they’re pale and wet, cook longer — they should smell nutty.
– Cheese corners > full coverage. Leave a little edge so it doesn’t slide off in the oven.
– Salt check: bacon and cheese are salty; taste your sauce before adding more salt.
– If your skillet isn’t oven-safe, transfer to a baking dish after searing. No shame, just an extra dish.

✔Storage Tips

Pop leftovers into an airtight container and keep in the fridge 3–4 days. Reheat low and slow (325°F for 10–12 minutes) or do short 45-second microwave bursts so the chicken doesn’t turn rubbery. Cold leftovers are wildly good — slice and tuck into a toasted sandwich with a smear of honey-mustard. Breakfast? Throw it on a biscuit with a fried egg. I support your choices.

✔Variations and Substitutions

– Chicken thighs: Juicier and harder to overcook. Same method, add 2–3 minutes in the oven.
– No mushrooms: Skip and add sliced onions or nothing at all. Still awesome.
– Different cheese: Provolone, Gouda, or Pepper Jack all melt beautifully. Mozzarella works but tastes milder.
– Bacon swaps: Turkey bacon or pancetta. Or go meatless and add a smoky pinch of paprika + a drizzle of olive oil.
– Sweeteners: Honey ↔ brown sugar ↔ maple syrup. Start with 3 tablespoons and adjust to taste.
– Extra depth: Add 1 teaspoon soy sauce to the sauce; gluten-free? Use tamari instead.
– Grill version: Grill the chicken to 160°F, move to indirect heat, add toppings, close the lid to melt.

Frequently Asked Questions

Easy Alice Springs Chicken Copycat Recipe

This easy Alice Springs Chicken copycat features juicy seared chicken breasts topped with crispy bacon, sautéed mushrooms, a blanket of Monterey Jack and Cheddar, and a tangy honey-mustard sauce—ready in about 40 minutes.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 pound chicken breasts, boneless and skinless about 4 medium
• ▢ 8 slice thick-cut bacon
• ▢ 8 ounce cremini mushrooms, sliced
• ▢ 1 cup Monterey Jack cheese, shredded packed
• ▢ 1 cup Cheddar cheese, shredded packed
• ▢ 0.25 cup honey
• ▢ 0.25 cup Dijon mustard
• ▢ 0.25 cup mayonnaise
• ▢ 1 tablespoon fresh lemon juice
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon kosher salt plus more to taste
• ▢ 0.5 teaspoon black pepper freshly ground
• ▢ 1 tablespoon olive oil for searing
• ▢ 1 tablespoon unsalted butter for sautéing mushrooms
• ▢ 1 tablespoon fresh parsley, chopped for garnish

Instructions

Preparation Steps

• Preheat oven to 400 F. Position a rack in the center. Line a plate with paper towels for the bacon.
• Make the honey-mustard sauce: In a bowl, whisk together honey, Dijon mustard, mayonnaise, lemon juice, and 0.25 teaspoon salt until smooth. Reserve 0.25 cup for serving; use the rest for marinating and basting.
• Pound chicken to even 0.75 inch thickness if needed. Season both sides with garlic powder, smoked paprika, remaining salt, and black pepper. Coat with some of the sauce (do not use the reserved portion) and let marinate 15 minutes while you cook the bacon and mushrooms.
• Cook the bacon in a large oven-safe skillet over medium heat until crisp, 6 to 8 minutes. Transfer to the prepared plate to drain.
• Sauté mushrooms: Discard excess bacon fat, leaving a thin film. Add butter and mushrooms with a pinch of salt. Cook, stirring, until browned and tender, 5 to 6 minutes. Transfer to a bowl.
• Sear the chicken: Wipe out the skillet if needed and add olive oil over medium-high heat. Remove chicken from marinade, letting excess drip off; discard used marinade. Sear until golden, about 3 to 4 minutes per side.
• Assemble: Brush the tops of the chicken with a little of the non-reserved sauce. Top each piece with bacon (whole or crumbled), a generous spoonful of mushrooms, then divide the Monterey Jack and Cheddar over the top.
• Bake until the cheese is melted and bubbly and the chicken reaches 165 F internal temperature, about 7 to 10 minutes.
• Rest 5 minutes. Garnish with parsley and serve with the reserved 0.25 cup honey-mustard sauce for dipping.

Notes

For deeper flavor, marinate the chicken up to 4 hours in the refrigerator. Try swapping Monterey Jack for Colby Jack, or add a pinch of cayenne to the sauce for heat. This is great with baked potatoes or a simple side salad.