Keto Alice Springs Chicken with Bacon and Cheese
My no-rules, just-right keto Alice Springs chicken: honey mustard marinated chicken breasts topped with sautéed mushrooms, bacon and melted Colby Jack.
It's quick and easy, perfect for busy weeknights or keto beginners. Use my keto honey mustard or your favorite brand.
Video tutorial: https://youtu.be/VL8pYnL9HDU
Keto Alice Springs Chicken with Bacon and Cheese
Ingredients
- 1 cup keto honey mustard, divided
- 1 tbsp Worcestershire sauce
- 4 boneless, skinless chicken breasts
- Salt and pepper
- 2 tbsp butter
- 8 oz baby bella mushrooms, sliced
- 1 tbsp extra-virgin olive oil
- 4 slices cooked bacon, cut in half
- 2 cups Colby Jack cheese, shredded from the block
Instructions
- Put 3/4 cup honey mustard and the Worcestershire in a gallon bag. Save the rest for serving.
- Tenderize the chicken with a Jaccard (optional, but highly recommended).
- Season the chicken with salt and pepper and add it to the bag. Marinate 1 hour or overnight.
- Preheat the oven to 400°F.
- Heat a large oven-safe skillet over medium-high heat and add the butter until it foams.
- Sauté the mushrooms until they release their water and brown, about 5 minutes. Remove to a bowl.
- Heat the olive oil in the same skillet. Add the chicken and cook without moving until golden on the bottom, about 5 minutes. Flip and brown the other side, about 5 more minutes.
- Spread the mushrooms over the chicken and top with the bacon and cheese.
- Cover and bake until the chicken reaches 165°F at the thickest part, about 10–15 minutes.
- Serve with the remaining honey mustard for dipping or poured over the top.