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  • Cheesy Bacon Chicken with Mustard Sauce

    filed under: Food + Drink on March 29, 2016

    This is my simple version of Outback Steakhouse’s Alice Springs Chicken except without mushrooms. Cheesy Bacon Chicken with a seriously amazing homemade Honey Mustard sauce is a dinnertime winner!

    Chicken Dinner

    Alice Springs Chicken (kinda)

    We love the traditional Alice Springs Chicken from Outback, but not everyone in my family loves mushrooms. This is a similar version but still packs a ton of flavor! The sauce is a crowd pleaser… full of flavor and the perfect compliment to a well-seasoned chicken breast.

    I highly recommend making this dish in a cast iron skillet or iron skillet or enamel fry pan. (both being oven safe)

    Cheesy Bacon Chicken

    Tips for this Cheesy Bacon Chicken

    One thing to note in this recipe is timing. You need to marinate the chicken, so I would plan on preparing the Honey Mustard Marinade in the morning or early afternoon. If you need to you can also prepare the marinade the night before and marinate overnight.

    I chose to use only Monterey Jack cheese but you can also add cheddar.

    Copycat Alice Springs Chicken

    I am telling you… this copycat Alice Springs Chicken is AHmazing. I like to serve this chicken with green beans and then pour some of the sauce over the beans as well.

    You can also use a store-bought Honey Mustard dressing to save time. 🙂

    Cheesy Bacon Chicken
    Prep Time
    25 mins
    Cook Time
    15 mins
    Marinating
    2 hrs
    Total Time
    40 mins
     

    This is my simple version of Outback Steakhouse’s Alice Springs Chicken except without mushrooms. Cheesy Bacon Chicken with a seriously amazing homemade Honey Mustard sauce is a dinnertime winner!

    Course: Main Course
    Cuisine: American
    Keyword: cheesy chicken
    Servings: 4
    Author: Amanda
    Ingredients
    Marinade
    • 1/2 cup yellow mustard
    • 1/2 cup honey
    • 1 tsp. vegetable oil
    • 1/2 tsp. lemon juice
    Chicken
    • 4 boneless skinless chicken breasts
    • 1 tbsp. vegetable oil
    • 1 tsp. salt
    • 1 tsp. pepper
    • 8 slices bacon, cooked
    • 2 cups shredded Monterey Jack cheese
    Instructions
    Marinade
    1. In a medium bowl, combine mustard, honey, oil, and lemon juice. Using a fork or small whisk, mix for about 30 seconds or until all ingredients are well mixed.
    2. Place chicken breasts on a large plate or small baking dish. Pour 2/3 of the marinade over the chicken. Cover with plastic wrap and place in fridge for at least 2 hours.
    3. Chill the remaining marinade until later.
    4. When you are ready to prepare the chicken, preheat the oven to 375° F.

    Chicken
    1. Season the chicken with salt and pepper.
    2. Place skillet on stove over medium-high heat and pour in oil. Cook the chicken in the pan for 3-4 minutes per side or until golden brown. (seared- you will be baking it more)
    3. Turn heat off and remove skillet.
    4. Brush each seared chicken breast with a little of the reserved honey mustard marinade, being sure to save a little extra that you can serve on the side later with the dish.

    5. Stack two pieces of cooked bacon on each chicken breast.
    6. Spread 1/2 cup of Monterey Jack cheese into each breast.
    7. Bake the skillet of chicken for 5-7 minutes or until the cheese is thoroughly melted and chicken juices run clear.
    8. Put extra honey mustard marinade into a small bowl to serve on the side.

    Adapted from iamhomesteader’s Cheesy Bacon Chicken.

    Love this recipe? Try my Chicken Stroganoff, perfect Chicken Florentine, or Slow Cooker Chicken and Noodles!

    Dinnertime just got AWESOME. My kids flip for this! (and will actually eat their vegetables when I pour the sauce on them!)

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    Comments

    I wake up to folgers every morning!

    Looks great I am going to try this dish

    Can I use a different type of mustard?

    This is lovely, I should try it out!

    Looks so delicious!!!!

    this was divinely delicious mmmmmm such a winner in my house 🙂 thanks for sharing

    Love this recipe. Very tasty. I plan to make this a regular meal in my meal rotation. I would not change anything about the recipe. I would like to know if anyone has ideas on how to keep the bacon and cheese from sliding off of the chicken after it has finished cooking and while you are eating it.

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