Get that signature restaurant flavor at home without the carbs! This Ultimate Low-Carb Alice Springs Chicken features tender, juicy chicken breasts smothered in a tangy and sweet sugar-free mustard glaze, loaded with savory mushrooms, crispy bacon, and a generous layer of melted cheese. It’s pure comfort food, made keto-friendly and absolutely delicious.
Yields: 2 large restaurant-style servings (or 4 moderate servings)
Prep time: 15 minutes
Cook time: 30-35 minutes
Total time: 45-50 minutes
Method: Bake
Equipment
- Large oven-safe skillet OR separate large skillet and 9×13 inch (23×33 cm) baking dish
- Small bowl
- Meat mallet or heavy rolling pin
- Parchment paper or plastic wrap
Ingredients
- 2 large (approx. 8 oz / 227g each) boneless, skinless chicken breasts
- 1 tsp salt (or to taste)
- 1 tsp black pepper (or to taste)
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 lb (227g) bacon, chopped
- 1 cup (approx. 3 oz / 85g) sliced fresh mushrooms (cremini or white)
- 1 tbsp olive oil or avocado oil (if needed for searing)
For the Low-Carb “Honey” Mustard Sauce:
- 1/4 cup (60g) Dijon mustard (ensure no added sugar)
- 1/3 cup (approx. 55g) powdered erythritol (or preferred powdered keto sweetener, adjust to taste)
- 2 tbsp (30g) mayonnaise (ensure no added sugar)
- 1 tbsp dried onion flakes
- Optional: 1/8 tsp xanthan gum (for a slightly thicker glaze)
For Topping:
- 2 cups (8 oz / 226g) shredded Colby Jack cheese (or a mix of Monterey Jack and Cheddar)
Instructions
- Prep Chicken: Place chicken breasts between sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, pound them to an even thickness of about 1/2 inch. Pat dry and season both sides with salt, pepper, garlic powder, and paprika.
- Cook Bacon: Place the chopped bacon into a large, cold, oven-safe skillet. Cook over medium heat, stirring occasionally, until bacon is crisp (8-10 minutes). Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving about 1 tablespoon of the rendered fat in the skillet. Crumble the bacon once cooled.
- Sauté Mushrooms: Add the sliced mushrooms to the hot bacon fat in the skillet. Cook over medium-high heat, stirring occasionally, until tender and browned (5-7 minutes). Remove mushrooms with a slotted spoon and set aside with the bacon.
- Sear Chicken: Add 1 tbsp olive oil to the skillet if needed. Increase heat to medium-high. Carefully place the seasoned chicken breasts in the hot skillet. Sear for 3-4 minutes per side until golden brown. The chicken does not need to be fully cooked yet. (If not using an oven-safe skillet, transfer chicken to a lightly greased 9×13 inch baking dish at this point).
- Preheat Oven: Preheat oven to 350°F (175°C).
- Make Sauce: In a small bowl, whisk together the Dijon mustard, powdered erythritol, mayonnaise, and dried onion flakes until smooth. If using, whisk in the xanthan gum now. Taste and add more sweetener if desired.
- Assemble: Spread the prepared low-carb mustard sauce evenly over the top surface of each seared chicken breast in the skillet (or baking dish).
- Top It Off: Sprinkle the sautéed mushrooms evenly over the sauce, followed by the crumbled cooked bacon. Generously cover each chicken breast with the shredded Colby Jack cheese.
- Bake: Transfer the oven-safe skillet (or baking dish) to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C at the thickest part) and the cheese is melted, bubbly, and lightly golden.
- Rest & Serve: Carefully remove from the oven. Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist.
Notes
- Label Check: Always read ingredient labels on mustard and mayonnaise to ensure they are free from added sugars and high-carb fillers.
- Sweetener: Taste the sauce before using and adjust the amount of powdered keto sweetener to your preference. Powdered versions blend more smoothly.
- Pan: An oven-safe skillet simplifies cleanup. If unavailable, searing in a regular skillet and transferring to a baking dish works perfectly.
- Serving Size: This makes two very large, restaurant-style portions. For moderate appetites, consider slicing each breast in half after cooking to yield 4 servings.
Estimated Nutritional Information
Nutritional information is estimated using USDA FoodData Central and other databases. Values are approximate and can vary significantly based on specific ingredient brands, actual portion sizes, fat rendered/drained from bacon, and choice of sweetener.
Per serving (based on 2 large servings):
- Calories: approx. 1155 kcal
- Total Fat: 81g
- Saturated Fat: approx. 36g
- Total Carbohydrates: 34g
- Dietary Fiber: 1g
- Sugar Alcohols (Erythritol): 27g
- Net Carbohydrates: approx. 6.5g
- Protein: 96g
(For 4 moderate servings, roughly halve the values above: approx. 578 kcal, 40.5g Fat, 3.3g Net Carbs, 48g Protein)
