A delicious recipe for Copycat Alice Springs Chicken featuring perfectly cooked chicken breasts or thighs topped with crispy bacon, sautéed mushrooms, and onions, finished with melted Colby Jack cheese and homemade honey mustard sauce.
1: Prepare the Homemade Honey Mustard: In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, and yellow mustard until well combined. Set aside.
2: Cook the Bacon: In a large ovenproof skillet or frying pan, cook the bacon over medium-high heat until it becomes crispy.
3: Sauté the Mushrooms and Onions: In the same skillet with the bacon, add the sliced mushrooms and onions. Sauté them over medium heat until they become tender and golden, about 5-7 minutes. Add the minced garlic during the last minute of cooking. Remove the mushroom mixture from the pan and set aside.
4: Cook the Chicken: Season the chicken breasts or thighs with salt and pepper. In the same skillet, add a little oil if needed. Cook the chicken over medium-high heat until they are cooked through and have a nice golden color, about 4-6 minutes per side, depending on thickness. Spread a generous amount of the homemade honey mustard sauce over each chicken breast or thigh. Top each piece of chicken with the sautéed mushroom and onion mixture. Finally, place slices or shredded Colby Jack cheese on top of each chicken piece.
5: Broil to Melt Cheese: Place the skillet under the broiler for 2-3 minutes, or until the cheese is bubbly and golden brown.
