Cheese and chicken has got to be one of my favorite food combinations, and when you throw bacon and mushrooms into the mix as well, you get a dish that’s about as mouthwatering as it gets. This recipe is an Outback copycat of the restaurant’s famous Alice Springs Chicken, so if you like making restaurant recipes at home, it’s one you should definitely try out!
The result may be restaurant quality, but this Bacon Mushroom Cheese Chicken recipe is surprisingly easy to make. You don’t need fancy ingredients or tons of prep time, and the bacon cheese chicken always comes out moist and packed full of flavor.
Kids love this dish as well, so it’s a meal that the entire family can get excited about. Next time you are trying to come up with dinner ideas, give my Bacon Mushroom Cheese Chicken recipe a try! I promise you’re going to be impressed.
Why You’ll Love This Recipe
- It delivers all the rich, savory flavors of a restaurant favorite right at home.
- Layers of cheese, bacon, and mushrooms help the chicken breasts underneath stay juicy and tender.
- Gooey melted cheese makes every bite taste like a dream!
- It’s a guaranteed crowd-pleaser for both kids and adults. Don’t expect any leftovers when you make this dish!
- It pairs well with a wide variety of side dishes. Twice Baked Potato Casserole and Watercress Salad are a couple of my favorites to make with it.
Ingredient Notes & Substitutions
- Boneless skinless chicken breasts – Pound them lightly for even cooking. If you want a juicer option, you can use boneless chicken thighs instead.
- Bacon – Adds smoky, savory flavor and a crisp texture. Regular or thick-cut bacon both work well.
- Shredded cheddar cheese – Cheddar melts smoothly and adds a rich, cheesy flavor. Colby Jack or a cheddar blend works fine as well, though.
- Salt and pepper to taste – Simple seasoning that enhances all the other flavors. Adjust based on how salty your bacon and cheese are.
- Green onions for garnish – Gives the dish a pop of color and a bit of fresh flavor. Parsley works too if you want a subtler garnish.
Tips for Success
- Slice the chicken breasts evenly, and lightly pound them if necessary to ensure even cooking.
- Don’t overcook the bacon in the skillet, since it will finish cooking in the oven.
- Check the internal temperature of the chicken to ensure it reaches 165°F.
- Freshly shredded cheese will melt better than pre-shredded.
- Let the chicken rest for a few minutes before serving so the juices settle.
Storage & Reheating
Leftover Bacon Mushroom Cheese Chicken can be stored in the fridge for 3-4 days. Just allow the chicken to completely cool first, then place it in an airtight container in the fridge.
You can also freeze the chicken, and it can be stored frozen for up to three months.
When reheating from the refrigerator, warm the chicken in a 350°F oven until it is heated through. To reheat from frozen, thaw overnight in the refrigerator, then reheat in the oven the same way.
Serving Suggestions
Bacon Mushroom Cheese Chicken pairs well with a variety of sides. You can serve it with mashed potatoes, baked potatoes, or roasted potatoes to soak up all the cheesy, savory flavors. Steamed or roasted vegetables go great with it as well!
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work well and will be even juicier, though they may need a few extra minutes of cooking time.
Can I make this recipe ahead of time?
You can prep the chicken and partially cook the bacon ahead of time, then assemble and bake when ready to serve.
Can I grill the chicken instead of baking it?
Yes. Just grill the chicken until it’s nearly cooked through, then top with bacon and cheese. Close the grill lid, and let the chicken cook just until the cheese is melted.
What cheese works best for this recipe?
Cheddar is the classic choice, but Colby Jack or a cheddar–Monterey Jack blend works just as well.
Notes
Bacon Mushroom Cheese Chicken is one of those recipes that feels indulgent without being complicated. It delivers all the delicious flavors of the restaurant version while still being easy enough to make at home.
This is one of my go-to dinner ideas when I want to make the whole family happy. Try it out yourself, and it may very well become one of your favorite chicken dishes as well!
Bacon Mushroom Cheese Chicken
Ingredients
For the Honey Mustard Glaze:
- ½ cup Mayonnaise
- 2 Tbsp Yellow Mustard
- ¼ cup Honey
- ½ tsp Smoked Paprika adds a subtle wood-smoked aroma
For the Chicken & Toppings:
- 4 Boneless Skinless Chicken Breasts pounded to even thickness
- 6 slices Thick-Cut Bacon cooked until crisp
- 2 cups Monterey Jack & Sharp Cheddar blend shredded
- 8 oz. Mushrooms sliced and sautéed in butter
- 1 tsp Garlic Powder
- 1 tsp Cracked Black Pepper
- Fresh Parsley chopped for garnish
Instructions
- Whisk together the mayonnaise, mustard, honey, and smoked paprika. Set aside half of the mixture in a small bowl to serve as a dipping sauce later.
- Season the chicken breasts with garlic powder and plenty of cracked black pepper. In a large oven-safe skillet, sear the chicken in a tablespoon of oil over medium-high heat for 3–4 minutes per side. You aren’t cooking it through yet—you are just building a golden-brown crust.
- Remove the skillet from the heat. Brush the tops of the seared chicken generously with the remaining honey mustard glaze.
- Layer the sautéed mushrooms over the glaze, followed by the crispy bacon strips (broken in half to fit the chicken). Smother each breast with a generous mound of the shredded cheese blend.
- Place the skillet into a preheated oven at 375°F for 10–15 minutes. The chicken will finish cooking gently in the residual heat while the cheese melts into a bubbly, golden blanket.
- Garnish with fresh parsley. Serving the chicken with the reserved, chilled honey mustard sauce on the side provides a refreshing temperature contrast.
