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Close-up of golden-brown chicken breast covered in yellow honey mustard and bubbly melted Monterey Jack cheese. (Alice Springs Chicken Recipe)

Alice Springs Chicken Recipe: The Ultimate Honey Mustard and Bacon Skillet

This Alice Springs Chicken Recipe features golden-brown seared chicken breasts topped with a creamy honey mustard sauce, crispy bacon bits, and a melted blanket of bubbly Monterey Jack and sharp cheddar cheese.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 4 pieces Chicken Breasts Boneless and skinless
  • 1 tbsp Avocado Oil 15ml
  • 1/2 cup Dijon Mustard 120ml
  • 1/4 cup Honey 60ml
  • 2 tbsp Mayonnaise 30g
  • 6 slices Bacon Approx. 200g, thick-cut
  • 1 cup Monterey Jack Cheese 115g, shredded
  • 1/2 cup Sharp Cheddar Cheese 60g, shredded
  • 3 whole Green Scallions Thinly sliced

Equipment

  • 1 Cast Iron Skillet 12-inch preferred
  • 1 Meat Thermometer To ensure 165°F internal temp

Method
 

Preparation
  1. Whisk Dijon mustard, honey, and mayonnaise in a small bowl until thick and opaque yellow.
  2. Fry bacon in the skillet over medium heat until reddish-brown and crispy. Crumble into small bits.
Cooking
  1. Season chicken with salt and pepper. Sear in the cast iron skillet over medium-high heat until a deep golden-brown crust forms, about 5 minutes per side.
  2. Coat chicken in honey mustard sauce, then top with Monterey Jack and Cheddar cheese.
  3. Broil for 2-4 minutes until the cheese blanket is melted and shows bubbly edges.

Notes

Use a meat thermometer to pull chicken at 165°F (74°C).
Grate your own cheese for the best bubbly texture.