Description
This Keto Alice Springs Chicken is a rich and satisfying low-carb dinner featuring juicy chicken breasts topped with creamy mustard sauce, sautéed mushrooms, savory beef strips, and melted Colby-Jack cheese. Inspired by the classic restaurant favorite, this easy baked chicken recipe is packed with flavor and perfect for busy weeknights or meal prep.
Ingredients
- 1/2 cup yellow mustard
- 1/2 cup mayonnaise
- 1 teaspoon keto-friendly sweetener
- 2 tablespoons green onions, finely chopped
- 3 pounds boneless skinless chicken breasts
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 6 ounces cooked beef strips, chopped
- 1 cup mushrooms, sliced
- 1 cup shredded Colby-Jack cheese
- Optional: extra chopped green onions
- Optional: fresh parsley
Instructions
- In a medium bowl, whisk together the yellow mustard, mayonnaise, keto-friendly sweetener, and chopped green onions until smooth to create the mustard sauce.
- Preheat the oven to 375°F (190°C).
- Pat the chicken breasts dry with paper towels.
- Season both sides of the chicken with salt, garlic powder, onion powder, paprika, and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken breasts for 4 to 5 minutes per side until golden brown.
- Transfer the chicken to a lightly greased baking dish.
- In the same skillet, sauté the mushrooms for about 3 minutes until softened.
- Spread a generous layer of mustard sauce over each chicken breast.
- Top with sautéed mushrooms, chopped beef strips, and shredded Colby-Jack cheese.
- Bake uncovered for 15 minutes or until the chicken reaches 165°F (74°C) and the cheese is melted and bubbly.
- Let the chicken rest for a few minutes before serving.
- Garnish with extra green onions or parsley if desired.
Notes
- Boneless chicken thighs can replace chicken breasts for extra juiciness.
- Cheddar, mozzarella, Monterey Jack, or Pepper Jack cheese all work well.
- Add spinach or steamed broccoli for extra vegetables.
- Dijon mustard or cayenne pepper can make the sauce spicier.
- For a dairy-free version, omit the cheese.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze cooled portions for up to 2 months.
- Reheat in the oven for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 2g
- Sodium: 760mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 120mg
