This Keto Alice Springs Chicken recipe is made with juicy, tender chicken breasts that are coated in a crispy, flavorful crust. The perfect blend of sweet and savory, this dish is sure to become a family favorite. Serve it over a bed of greens or alongside your favorite keto side dish for a complete meal.
Prep Time: 10 minutes
Cook Time: 8 minutes
Baking: 15 minutes
Total Time: 33 minutes
Servings: 8 people
Ingredients
- 3 lbs. Chicken Breasts 6 Chicken Breasts
- 3 Tbsp Seasoning Salt
- 6 Slices Bacon 1/2 pound
- 1 cup mushrooms Sliced
- 1 cup Cheese Colby-Monterey Jack Shredded
- 1/2 cup mayonnaise
- 1/2 cup yellow mustard
- 1 tsp swerve
- 2 Tbsp Onion flakes
Instructions
- Preheat the oven to 350°.
- Rub Seasoning Salt on chicken breasts and place on a plate and put them in the fridge while you prepare everything else.
- In a medium sized bowl mix 1/2 cup mayonnaise, 1/2 cup yellow mustard, 1 teaspoon swerve and 2 tablespoons onion flakes. Mix everything until it forms a sauce and set aside.
- Wash and slice your mushrooms if needed and set aside.
- Slice each piece of bacon in half and cook on medium high heat until crispy. Remove from the pan and set aside
- Remove the chicken from the fridge, and using the same pan you cooked the bacon in sear the chicken over medium heat. Cook the chicken breasts for 4 minutes on each side.
- Get a 9×13 pan, spray with nonstick spray and pour a small layer of the sauce on the bottom of the dish.
- Place the chicken in the dish and top with the bacon, then the mushrooms, then the cheese, and then the remainder of the sauce. Bake Alice Springs Chicken at 350° for about 15 minutes. Check the chicken to make sure it is at 165° before removing it from the oven.
