Keto Recipes

Keto Alice Springs Chicken


  • 4 boneless, skinless chicken breasts
  • 1/2 cup Dijon mustard
  • 1/2 cup mayonnaise
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 cup sliced mushrooms
  • 8 slices bacon, cooked and crumbled
  • 2 cups shredded cheddar cheese
  • 2 tablespoons fresh parsley, chopped (for garnish)


  1. Marinate the Chicken:
    • In a bowl, mix together Dijon mustard, mayonnaise, olive oil, lemon juice, rosemary, and thyme.
    • Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours (overnight for best results).
  2. Cook the Chicken:
    • Preheat your oven to 375°F (190°C).
    • Heat a skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade.
    • Sear the chicken breasts in the skillet for about 3-4 minutes on each side, until browned.
  3. Prepare the Topping:
    • In the same skillet, sauté the mushrooms until they are soft and browned.
    • Place the seared chicken breasts in a baking dish. Top each chicken breast with sautéed mushrooms, crumbled bacon, and shredded cheddar cheese.
  4. Bake:
    • Bake in the preheated oven for 20-25 minutes, until the chicken is cooked through and the cheese is melted and bubbly.
  5. Serve:
    • Garnish with chopped parsley and serve hot.


  • For extra flavor, you can add a bit of garlic powder or onion powder to the marinade.
  • Serve with a side of steamed broccoli or a fresh green salad for a complete keto meal.

Enjoy your delicious keto Alice Springs Chicken!

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