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Alice Springs Chicken and Potatoes brings together juicy chicken breast, crispy bacon, golden potatoes, and Baby Bella mushrooms in a single skillet. The potatoes get an extra crunchy finish from air frying before being mingled with sautéed mushrooms and onions. Chicken is seasoned with garlic powder, onion powder, paprika, and cooked to tender perfection, then coated in tangy honey mustard sauce. Topped with shredded Colby Jack cheese and bacon, and finished in the oven, this dish is the perfect combination of rich flavors and satisfying textures. It all comes together in one pan for a comforting dinner that’s both easy and impressive.
I first served this dish on a hectic weeknight when I needed something quick but impressive. My family sank into blissful silence with every bite and now it’s their top ask for cozy weekends and gatherings.
Ingredients
- Peeled and diced potatoes: firm with thin skin for the best texture and ability to soak up the sauce beautifully
- Olive oil: extra virgin for richer flavor it helps crisp up both potatoes and chicken
- Seasoned salt: balances herbs and spices perfectly to enhance vegetables and meat
- Boneless skinless chicken breasts: fresh or thawed for tenderness dice evenly to ensure even cooking
- Baby Bella mushrooms: firm caps add a savory, earthy taste
- Yellow onion: sweet onions provide a mellow base and caramelize nicely for added depth
- Bacon: thick slices deliver the best smoky crunch diced evenly
- Garlic powder: boosts savory flavor choose a brand with a strong aroma
- Onion powder: deepens flavor use a finely ground powder for best blending
- Paprika: smoked or sweet adds color and warmth
- Colby Jack cheese: freshly grated for better melting and a smooth finish Colby Jack is my go—to because it melts so smoothly and balances all the bold flavors in this skillet meal
- Honey mustard sauce: homemade or store—bought for a tangy kick from real mustard
Instructions
- Prep and Season the Potatoes:
- Rinse your diced potatoes thoroughly under cold water to remove excess starch which helps create crispier edges. Pat dry very well with a clean towel. Toss the potatoes in a bowl with olive oil and seasoned salt until every piece is glossy and well coated. Air fry at four hundred degrees for about twenty minutes tossing once or twice to make sure they cook evenly.
- Cook the Bacon:
- Place diced bacon in a large skillet over medium—high heat. Cook until it reaches crispiness and the fat has rendered out which usually takes five to seven minutes. Remove the bacon bits and set them aside but leave just enough bacon grease in the skillet so the vegetables and chicken will not stick.
- Sauté Onions and Mushrooms:
- Add diced onions and mushrooms straight into the hot bacon grease. Sauté for about two to three minutes stirring often. The goal is for them to soften and start releasing their liquid but avoid letting them brown too much to keep the best base flavor.
- Cook the Chicken:
- Push the veggies to one side and add the diced chicken to the skillet. Sprinkle with garlic powder, onion powder, paprika, and seasoned salt. Mix thoroughly so every piece is coated with seasoning. Cook for around seven to eight minutes stirring occasionally until the chicken is golden and cooked through to one hundred sixty—five degrees internally.
- Combine Everything:
- Add the air—fried potatoes back to the skillet and pour in a quarter cup of honey mustard sauce. Stir gently to combine all ingredients. Top everything with shredded Colby Jack cheese and crisp bacon.
- Melt the Cheese:
- Place the skillet into a three hundred fifty degree oven for five to ten minutes until the cheese melts and the dish is heated through. Remove from the oven and drizzle the remaining honey mustard sauce over the top right before serving.
My favorite moment is sliding the skillet out of the oven and watching the cheese bubble as the aroma fills my kitchen. My kids always try to sneak bites before it cools and now serving it on a big wooden board for everyone to dig in together is a beloved family tradition.
Storage Tips
Store leftovers tightly covered in the fridge for up to three days. The flavors deepen overnight. If freezing, cool completely before sealing in airtight containers. Reheat gently in a skillet with a splash of water or microwave in short bursts to keep everything tender.
Ingredient Substitutions
No Colby Jack cheese, use cheddar or Monterey Jack instead. For a bacon—free version swap diced turkey bacon or chopped sun—dried tomatoes. If you don’t have Baby Bella mushrooms, white button mushrooms work well too. To make your own honey mustard sauce, simply mix equal parts honey and mustard with a splash of lemon juice.
Serving Suggestions
Serve straight from the skillet for a rustic touch. Pair with a crisp green salad or steamed green beans for something light. For a little extra flair sprinkle chopped fresh parsley or green onions on top. When feeding a crowd, place the skillet in the center of the table with extra sauce on the side.
This skillet dinner is easy to make and delivers big flavor. It’s perfect for busy weeknights or for feeding a crowd at gatherings.
FAQs About This Recipe
- → What type of potatoes work best for this dish?
Yukon gold or russet potatoes are ideal as they develop a crisp exterior when air-fried or roasted, while staying tender inside.
- → Can I use a different cheese instead of Colby Jack?
Yes, cheddar or Monterey Jack are good substitutes that similarly melt well and complement the flavors.
- → How do I know when the chicken is fully cooked?
Chicken is done when it reaches an internal temperature of 165°F and has a golden color on the outside.
- → Is it necessary to use an air fryer for the potatoes?
No, roasting in the oven at 400°F until golden and crispy also works well.
- → How can I make the honey mustard sauce?
Mix equal parts honey and Dijon mustard, and add a splash of lemon juice for balance and brightness.
- → Can this dish be made ahead of time?
It's best fresh, but leftovers stored in the fridge can be reheated within 2 days without losing flavor.