Description
Savory and cheesy Alice Springs Chicken made easy at home, featuring tender chicken breasts topped with crispy bacon, mushrooms, melty Colby-Jack cheese, and a tangy mustard sauce.
Ingredients
Units
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- 1/2 cup yellow mustard
- 1/2 cup mayonnaise
- 1 teaspoon Keto sugar substitute
- 2 tablespoons green onion, finely chopped, plus extra for garnish
- 3 pounds chicken breast
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 1 teaspoon olive oil
- 6 ounces bacon, cooked
- 1 cup mushrooms, sliced
- 1 cup Colby-Jack cheese, shredded
Instructions
- Preheat oven to 400°F.
- Mix all mustard sauce ingredients in a bowl and set aside.
- Combine salt, garlic powder, onion powder, paprika, and black pepper in a bowl. Rub evenly over chicken breasts.
- Heat a skillet over medium-high heat, add olive oil, and sear chicken for 4 minutes per side. Remove from heat.
- Saute mushrooms in the same skillet for about 5 minutes until tender.
- Lightly grease a 9×13-inch baking dish. Spread a portion of mustard sauce on the bottom.
- Place chicken over sauce. Cut bacon into 12 strips and place 3 strips on each chicken breast.
- Add sautéed mushrooms over bacon. Sprinkle cheese evenly on top.
- Pour remaining mustard sauce over each piece of chicken.
- Bake for 15 minutes or until internal temperature reaches 165°F.
- Garnish with green onions and serve warm.
Notes
Use sugar-free bacon and low-carb mayonnaise to keep this dish keto-friendly. Great served with steamed vegetables or a side salad.
Nutrition
- Serving Size: 1 chicken breast with toppings
- Calories: 420
- Sugar: 1g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 115mg