Let me tell you about this chicken dish that’ll make your taste buds do a happy dance! We’re talking juicy chicken breasts smothered in the most incredible honey mustard sauce, topped with crispy bacon and melted cheese. It’s like the restaurant version, but way better when you make it at home. I’ve been making this for years, and it never gets old. The secret? That honey mustard sauce. It’s creamy, tangy, and just sweet enough to balance the savory bacon and cheese. My family requests this whole chicken recipe at least twice a month, and I’m not complaining one bit. This chicken recipe easy enough for a weeknight but fancy enough when you’ve got company coming over. Whether you’re craving k f c chicken recipe vibes or just need a solid chicken recipe for dinner, this one hits all the right notes. Trust me, once you try this chicken fried chicken recipe style dish, you’ll be hooked. It’s comfort food at its finest, and I can’t wait for you to try it!
Table of Contents
- 1) Key Takeaways
- 2) Easy Alice Springs Chicken Recipe
- 3) Ingredients for Alice Springs Chicken
- 4) How to Make Alice Springs Chicken
- 5) Tips for Making Alice Springs Chicken
- 6) Making Alice Springs Chicken Ahead of Time
- 7) Storing Leftover Alice Springs Chicken
- 8) Try these Main Course next!
- 9) Alice Springs Chicken
- 10) Nutrition
1) Key Takeaways
- What makes Alice Springs Chicken so popular at restaurants?
- Can you make honey mustard sauce at home just like the restaurant version?
- What’s the secret to keeping chicken breasts moist and tender?
- How do you layer chicken and cheese recipes for the best results?
2) Easy Alice Springs Chicken Recipe
This chicken and cheese recipes favorite is something I’ve been making for my family for years now. It started when we went out to eat at a certain steakhouse, and my husband couldn’t stop talking about their honey mustard chicken. You know how it goes, right? One bite and he was hooked.
So I came home and started experimenting in my kitchen. Took me a few tries, but I finally nailed it. The combination of that creamy honey mustard sauce with the salty bacon and melted cheese is just magical. What makes this recipe so great is that it looks fancy enough for company but comes together quick enough for a Tuesday night.
I love that this whole chicken recipe uses simple ingredients you probably already have. No fancy stuff, no running to specialty stores. Just good, honest food that tastes amazing. My kids ask for this at least once a week, and I never get tired of making it. The smell alone when it’s baking in the oven makes everyone come running to the kitchen.
Here’s what makes this chicken and cheese recipes winner so special. First off, it’s quick. You’re looking at maybe 10 minutes of prep time. Second, it’s foolproof. If you can brown chicken in a pan and turn on your oven, you’ve got this. Third, the flavor is out of this world. That honey mustard sauce is the real star here.
The best part? Leftovers taste just as good the next day. Sometimes I’ll make extra on purpose just so I can have it for lunch. Heat it up, and that cheese gets all melty again. It’s like getting a second chance at dinner perfection. Trust me, this chicken recipe easy method will become your new go to when you need something satisfying but don’t want to spend hours in the kitchen.
3) Ingredients for Alice Springs Chicken
Chicken Breasts are the foundation of this dish, and I always slice them horizontally to make thinner pieces. Why? Two reasons. First, they cook way faster and more evenly. Second, you get more surface area for that incredible honey mustard sauce and cheese. I’ve tried using thick chicken breasts before, and they just don’t work as well. You want them about half an inch thick. If your grocery store sells thin cut chicken breasts, grab those and save yourself some knife work. Just make sure they’re boneless and skinless. The whole point here is simplicity, and we don’t need bones getting in the way.
Bacon brings that smoky, salty crunch we all crave. I cook mine ahead of time until it’s nice and crispy. You can do this in the oven or on the stovetop, whatever works for you. Some people ask if they can use turkey bacon, and sure, you can, but regular bacon just tastes better here. The fat from the bacon adds flavor that turkey bacon can’t match. I usually cook up a whole pound and freeze what I don’t use. Then when I’m making this chicken recipe for dinner, I just grab what I need from the freezer. Game changer for busy weeknights.
Monterey Jack Cheese is my cheese of choice here. It melts beautifully and has a mild, creamy flavor that doesn’t overpower the other ingredients. I slice it instead of shredding it. Pre shredded cheese has anti caking agents that can make it not melt as smoothly. When you slice it yourself, you get this gorgeous, gooey layer of melted cheese that just blankets the chicken. You could use cheddar if you want something sharper, or even a mix of both. Some folks like to add a little mozzarella for extra stretchiness. I won’t judge.
Mayonnaise forms the base of our honey mustard sauce. I know some people are mayo skeptics, but hear me out. Mayo gives the sauce that creamy, rich texture that makes it cling to the chicken. You can use regular or light mayo, both work fine. I’ve even used Greek yogurt in a pinch when I was trying to lighten things up. It’s a little tangier, but still delicious. The mayo is what makes the sauce coating so smooth and luxurious. Don’t skip it.
Honey adds the sweet note that balances out the tangy mustard. I use regular honey, nothing fancy. Sometimes I’ll use local honey from the farmer’s market, which adds a nice floral note. You don’t need much, just a tablespoon. That’s enough to give you that sweet and savory thing that makes this k f c chicken recipe style dish so addictive. If your honey has crystallized, just warm it up in the microwave for a few seconds. It’ll pour right out.
Stone Ground Mustard gives you that classic honey mustard flavor with a little texture. I like stone ground better than regular yellow mustard for this chicken fried chicken recipe inspired dish. It’s got more depth and a slight graininess that feels more sophisticated. You can use Dijon if that’s what you’ve got. Both work great. The mustard cuts through the richness of the mayo and cheese, giving you that perfect balance. Without it, the dish would be too heavy.
Paprika adds a touch of color and a subtle smoky sweetness to the chicken. I use regular paprika, not the smoked variety, though smoked paprika would be delicious too if you want to experiment. Just a light dusting on both sides of the chicken before you brown it. This is one of those small touches that makes a difference. It gives the chicken a beautiful golden color and adds another layer of flavor. Plus it makes your kitchen smell amazing.
Salt and Pepper might seem basic, but proper seasoning makes all the difference. I’m talking about really seasoning that chicken. Both sides, generously. Don’t be shy here. Underseasoned chicken is sad chicken. I use kosher salt and freshly ground black pepper. The coarse texture of kosher salt makes it easier to control how much you’re using, and freshly ground pepper just tastes better than the pre ground stuff. Season, taste, adjust. That’s the cook’s mantra.
Cooking Oil is what you’ll use to brown the chicken. I usually go with olive oil or avocado oil, something with a higher smoke point. You need about two tablespoons. The oil helps get that nice golden crust on the chicken before it goes in the oven. Some people use butter, which is delicious but can burn more easily. If you want to use butter, mix it half and half with oil. That way you get the butter flavor without the burning. The browning step is where you build flavor, so don’t skip it.
4) How to Make Alice Springs Chicken
Step 1. Get your oven preheated to 350°F right away. This is one of those things I always forget and then end up standing around waiting for the oven to heat up while everything else is ready. Learn from my mistakes. Turn that oven on first thing. It’ll be nice and hot by the time you’re done prepping and browning your chicken. An oven thermometer is helpful here if you’ve got one. Some ovens run hot or cold, and you want to make sure you’re actually at 350°F.
Step 2. Season both sides of your chicken breasts with salt, pepper, and paprika. I lay them out on a cutting board and hit one side, then flip them all and do the other side. Use your hands to rub the seasonings in a bit. This helps them stick and makes sure you get even coverage. Don’t be timid with your seasoning. Chicken can handle it. This is where you’re building the foundation of flavor for your chicken and cheese recipes masterpiece.
Step 3. Heat up your skillet with those two tablespoons of oil over medium heat. You want the pan hot but not smoking. Drop a tiny bit of water in there. If it sizzles, you’re ready. Place your chicken breasts in the pan, making sure not to crowd them. Work in batches if you need to. Brown them for about three to four minutes per side. You’re looking for that nice golden color. You’re not cooking them through yet, just building flavor and color on the outside.
Step 4. While the chicken’s browning, mix up your honey mustard sauce. Grab a small bowl and whisk together the mayo, honey, and mustard. It should be smooth and creamy, kind of like a thick salad dressing. Taste it. If you want it sweeter, add a tiny bit more honey. More tangy? Another half teaspoon of mustard. This is your sauce, make it how you like it. I sometimes add a pinch of garlic powder too, just for fun.
Step 5. Transfer your browned chicken to a 9×13 inch baking dish. I usually spray mine with cooking spray first to make cleanup easier. Arrange the chicken pieces so they’re not overlapping. Now comes the fun part. Spread that honey mustard sauce over each piece of chicken. Be generous. You want every bite to have that creamy, tangy goodness. Use the back of a spoon or a brush to spread it evenly. Get it right to the edges.
Step 6. Layer on your cheese slices. I usually do one or two slices per piece of chicken, depending on how big they are. The cheese should cover most of the chicken. It’ll melt and spread out in the oven, so don’t worry if there are small gaps. Then crumble or chop your cooked bacon and sprinkle it on top of the cheese. I like to break it into bite sized pieces. Some people like bigger chunks. Do what makes you happy. The bacon fat will melt into the cheese and create this incredible savory topping.
Step 7. Pop that baking dish in your preheated oven for 25 to 30 minutes. You’ll know it’s done when the cheese is melted and bubbly, and the chicken reaches an internal temperature of 165°F. I use a meat thermometer to check. Stick it in the thickest part of the chicken. This takes the guesswork out. If the cheese starts getting too brown on top before the chicken is cooked through, tent it with aluminum foil. Your kitchen is gonna smell incredible right about now.
Step 8. Serve this hot, right out of the oven. I like to drizzle a little extra honey mustard sauce on the plate or serve it on the side for dipping. Some people like to sprinkle fresh parsley on top for color, but that’s totally optional. This chicken recipe easy method delivers restaurant quality results every single time. Your family’s going to think you spent hours on this. Let them believe it. Plate it up with your favorite sides and watch everyone dig in. I’ve served this at dinner parties and for regular Tuesday nights, and it’s always a hit.
5) Tips for Making Alice Springs Chicken
Let’s talk about the baking soda marinade trick. I learned this from a chef friend, and it changed my chicken game forever. Mix 1 1/2 teaspoons of baking soda with 2 tablespoons of vinegar and 1 teaspoon of salt. Add enough cold water to cover your chicken and let it sit for 20 minutes. Rinse it really well afterward. The baking soda breaks down the proteins on the surface of the chicken, making it incredibly tender. It’s like magic. My chicken used to come out dry sometimes, but not anymore. This step is optional but totally worth it if you’ve got the time.
Don’t overcook your chicken in the pan. I see people do this all the time. They think they need to cook it completely before it goes in the oven. You don’t. You’re just browning it for flavor and color. The oven will finish cooking it through. If you cook it all the way in the pan and then bake it, you’ll end up with dry, tough chicken. Nobody wants that. Three to four minutes per side is all you need. Just get that golden crust and move on.
Slice your cheese instead of using pre shredded. I know I mentioned this in the ingredients section, but it’s worth repeating. Pre shredded cheese has anti caking agents that prevent it from melting smoothly. When you slice it yourself, you get this gorgeous, gooey blanket of melted cheese. It makes a huge difference in the final dish. Plus, slicing cheese is kind of therapeutic. There’s something satisfying about it. Use a sharp knife and cut it about a quarter inch thick.
Make your bacon ahead of time. Seriously, this is a game changer. I cook up a pound or two of bacon on Sunday and store it in the fridge or freezer. Then when I’m making dinner during the week, I just grab what I need. No splatter, no mess, no waiting around for bacon to cook. You can bake it in the oven at 400°F for about 15 to 20 minutes, or cook it on the stovetop. Let it cool and store it in an airtight container. It’ll last in the fridge for up to a week or in the freezer for a few months.
Use a meat thermometer. I can’t stress this enough. It takes all the guesswork out of cooking chicken. You want it to reach 165°F in the thickest part. Stick the thermometer in horizontally from the side for the most accurate reading. This way you know it’s cooked through but not overdone. Overcooked chicken is dry and sad. A thermometer costs like ten bucks and will save you from so many dinner disasters. It’s one of the best investments you can make for your kitchen.
Let the chicken rest for a few minutes before serving. I know everyone’s hungry and wants to eat right away, but give it five minutes. This lets the juices redistribute through the meat, making it more tender and moist. If you cut into it right away, all those juices run out onto the plate. Let it rest, and they’ll stay in the chicken where they belong. Cover it loosely with foil while it rests to keep it warm. Your patience will be rewarded with juicier chicken.
6) Making Alice Springs Chicken Ahead of Time
This is one of my favorite make ahead meals for busy weeks. You can prep the whole thing the night before and just pop it in the oven when you get home. Here’s what I do. Brown the chicken and let it cool completely. Then assemble everything in your baking dish, cover it tightly with plastic wrap or foil, and stick it in the fridge. The next day, take it out about 30 minutes before you want to bake it to take the chill off. Then bake as directed, adding maybe five extra minutes since it’s starting cold.
You can also prep the components separately. Cook your bacon and store it in the fridge. Slice your cheese and keep it in a container. Make your honey mustard sauce and store it in a jar. Slice and season your chicken, keeping it in the fridge until you’re ready to brown it. This way, when dinner time rolls around, you’re just assembling and cooking. It makes weeknight cooking so much less stressful. I do this kind of prep on Sunday afternoons when I’ve got some time.
If you’re meal prepping for the week, you can even portion this into individual servings. Brown all your chicken at once, then divide it into meal prep containers. Add the sauce, cheese, and bacon to each container. When you’re ready to eat, just transfer one portion to a small baking dish and heat it up. It reheats beautifully. The flavors actually get better after a day or two in the fridge. The honey mustard sauce soaks into the chicken, making it even more flavorful. This whole chicken recipe approach makes healthy eating so much easier.
Another option is to freeze it. Assemble everything but don’t bake it. Wrap it really well in plastic wrap and then foil. It’ll keep in the freezer for up to three months. When you want to use it, thaw it overnight in the fridge, then bake as directed. Frozen meals are a lifesaver on those nights when you just can’t deal with cooking from scratch. Having this in your freezer is like having a secret weapon against takeout temptation.
7) Storing Leftover Alice Springs Chicken
Leftovers are actually my favorite part of making this dish. They reheat so well, and sometimes I think they taste even better the next day. Let the chicken cool down to room temperature, then transfer it to an airtight container. It’ll keep in the fridge for three to four days. When you’re ready to eat it, you’ve got options. You can reheat it in the oven at 350°F for about 10 to 15 minutes, covered with foil so it doesn’t dry out. Or you can microwave individual portions for a couple minutes.
If you’re reheating in the microwave, put a damp paper towel over the chicken. This creates steam and keeps it moist. Nobody likes dry leftover chicken. Heat it in 30 second intervals, checking between each one. You don’t want to overdo it. When that cheese gets all melty again and the chicken is heated through, you’re good to go. I like to add a little fresh honey mustard sauce on top before reheating. It gives it that just made freshness.
You can also repurpose leftovers in creative ways. Chop it up and put it in a salad. The honey mustard chicken with bacon and cheese makes an amazing salad topping. Or make a sandwich with it. Some good bread, maybe a little lettuce and tomato, and you’ve got yourself an incredible lunch. I’ve even diced it up and added it to pasta. The possibilities are endless. This chicken recipe for dinner keeps on giving long after the original meal is done.
For longer storage, you can freeze cooked chicken. Let it cool completely, then wrap individual portions in plastic wrap and put them in a freezer bag. Squeeze out as much air as possible. Label it with the date. It’ll keep for up to three months in the freezer. When you want to use it, thaw it in the fridge overnight and reheat as usual. The texture might be slightly different after freezing, but it’s still delicious. Having this in your freezer is like having a homemade frozen dinner, but way better than anything you’d buy at the store.
8) Try these Main Course next!
9) Alice Springs Chicken
Alice Springs Chicken And Cheese Recipe (Outback Style)
Ingredients
Alice Springs Chicken
- 4 chicken breasts (slice each one in half horizontally to make 8 thin pieces)
- 6 slices of bacon (cooked until crispy)
- 2 cups Monterey Jack cheese (sliced, not shredded)
- Salt and black pepper to taste
- 1 teaspoon paprika
- 2 tablespoons cooking oil
Honey Mustard Sauce
- 1/3 cup mayonnaise
- 1 tablespoon honey
- 2 teaspoons stone-ground mustard (or Dijon if you prefer)
Instructions
- Get your oven going at 350°F while you prep everything else.
- Take those chicken breasts and season both sides with salt, pepper, and paprika. Don’t be shy with the seasoning!
- Heat up a skillet with a couple tablespoons of oil over medium heat. Brown the chicken on both sides until it’s got that nice golden color. You’re not cooking it through yet, just getting some color on it.
- While the chicken’s browning, mix up your honey mustard sauce. Just whisk together the mayo, honey, and mustard until it’s smooth and creamy.
- Transfer your browned chicken to a 9×13 baking dish. Spread that honey mustard sauce generously over each piece.
- Layer on the cheese slices, then top with your crispy bacon pieces.
- Pop it in the oven for 25 to 30 minutes. You’ll know it’s done when the cheese is all melted and bubbly.
- Serve hot with extra honey mustard sauce on the side for dipping. Your family’s gonna love this!
10) Nutrition
Serving Size: 1 serving | Calories: 500 | Sugar: 3 g | Sodium: 620 mg | Fat: 33 g | Saturated Fat: 12 g | Carbohydrates: 4 g | Fiber: 1 g | Protein: 44 g | Cholesterol: 150 mg
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