Go Back
+ servings

Cheesy Bacon Chicken

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
Prep Time 25 minutes
Cook Time 15 minutes
Marinating 2 hours
Total Time 40 minutes
Servings 4
Author Amanda Rettke



  • 1/2 cup yellow mustard
  • 1/2 cup honey
  • 1 tsp. vegetable oil
  • 1/2 tsp. lemon juice


  • 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



  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.


  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. (Internal temperature should be 165°F.)

  8. Put extra honey mustard marinade into a small bowl to serve on the side.

Recipe Video