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Pioneer Woman Alice Springs Chicken

Pioneer Woman Alice Springs Chicken - recipe card
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A hearty, restaurant-style dish featuring juicy pan-seared chicken breasts topped with crispy bacon, sautéed mushrooms, and melted Monterey Jack and cheddar cheeses, all finished with a tangy honey-mustard sauce. The combination of savory, smoky, and sweet flavors makes this a crowd-pleasing weeknight dinner that feels special.

Ingredients

Scale
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 1 tablespoon mayonnaise
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4 boneless, skinless chicken breasts (about 6 oz each), pounded to 1/2-inch thickness
  • 2 tablespoons vegetable oil
  • 6 slices bacon, cut into 1/2-inch pieces
  • 8 oz cremini mushrooms, sliced
  • 1 tablespoon unsalted butter
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded sharp cheddar cheese
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. In a small bowl, whisk together the Dijon mustard, honey, mayonnaise, paprika, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the black pepper. Set aside. This honey-mustard sauce will be used as both a marinade and a finishing glaze, so reserve half for basting and half for serving.
  2. Place the chicken breasts between two sheets of plastic wrap and pound with a meat mallet or heavy skillet to an even 1/2-inch thickness. This ensures uniform cooking and prevents dry spots. Pat the chicken dry with paper towels, then season both sides with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Heat the vegetable oil in a large (12-inch) cast-iron or heavy stainless steel skillet over medium-high heat until the oil shimmers. Carefully place the chicken in the skillet in a single layer (work in batches if necessary—do not overcrowd). Cook without moving for 4-5 minutes, until the bottom is golden brown and releases easily, then flip and cook another 4-5 minutes, until the internal temperature reaches 160°F / 71°C (it will rise to 165°F / 74°C during resting). Transfer the chicken to a plate and tent loosely with foil.
  4. Reduce the heat to medium. Add the bacon pieces to the same skillet and cook, stirring occasionally, for 6-8 minutes, until crisp and browned. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the skillet (discard excess if there is more).
  5. Add the sliced mushrooms to the skillet with the bacon fat. Cook over medium-high heat, stirring occasionally, for 5-7 minutes, until the mushrooms are golden brown and have released their moisture. Season with a pinch of salt, then add the butter and let it melt, scraping up any browned bits from the bottom of the skillet.
  6. Return the chicken to the skillet, nestling it into the mushroom mixture. Brush the top of each breast with the reserved honey-mustard sauce (about 1 tablespoon per breast), then sprinkle evenly with the crispy bacon. Top each breast with 2 tablespoons of Monterey Jack and 2 tablespoons of cheddar.
  7. Cover the skillet with a lid and cook over low heat for 3-5 minutes, until the cheese is melted and bubbling and the chicken reaches an internal temperature of 165°F / 74°C. If you prefer a browned cheese crust, place the skillet under a preheated broiler for 1-2 minutes, watching closely—but if using a cast-iron skillet, ensure it is broiler-safe.
  8. Remove from heat and let rest for 5 minutes. This allows the juices to redistribute, ensuring moist chicken. Spoon any accumulated sauce and mushrooms over the top, garnish with fresh parsley if desired, and serve with the reserved honey-mustard sauce on the side.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, wrap individual portions in plastic wrap and place in a freezer-safe bag; freeze for up to 2 months. To reheat, thaw in the refrigerator overnight, then warm in a 350°F / 177°C oven for 10-15 minutes, or in a covered skillet over medium-low heat until the chicken reaches 165°F / 74°C. Avoid microwaving as it can make the chicken rubbery.

Nutrition

Keywords: Alice Springs Chicken, Pioneer Woman recipe, honey mustard chicken, bacon mushroom chicken, pan-seared chicken breast, cheesy chicken, weeknight dinner, restaurant copycat

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-alice-springs-chicken/