Alice Springs Chicken
Alice Springs chicken combines honey mustard, tender chicken, mushrooms, onions, bacon, and melted cheese in a comforting one-dish dinner.
Servings: 6
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 55 minutes
Ingredients
Ingredients
- 2 lb boneless skinless chicken breasts trimmed and flattened to an even thickness
- 6 tbsp honey mustard divided for topping the chicken
- 1/2 tsp salt divided
- 1/2 tsp black pepper divided
- 1/2 tsp garlic powder divided
- 8 oz baby bella mushrooms roughly chopped
- 1/2 sweet onion thinly sliced
- 1 tbsp extra-virgin olive oil for coating the vegetables
- 1/2 cup crispy bacon crumbled
- 1 cup Colby Jack cheese shredded
- 1 tbsp fresh parsley chopped, for garnish
Instructions
Instructions
- Heat the oven to 375°F. Lay the chicken breasts flat in a large casserole dish and season with half of the salt, pepper, and garlic powder.
- Spread 1 to 2 tablespoons of honey mustard over each chicken breast in a thick, even layer.
- Combine the mushrooms, onion, olive oil, and the remaining salt, pepper, and garlic powder. Spread the vegetables over the chicken and top with half of the shredded cheese.
- Bake uncovered for about 30 minutes. Remove the dish, scatter the bacon and remaining cheese over the top, and return it to the oven for 5 to 10 minutes, until the thickest chicken piece reaches 165°F internally.
- Garnish with parsley and serve with mashed potatoes, rice, or another favorite side dish.