Alice Springs Chicken Potatoes

Alice Springs Chicken and Potatoes brings restaurant flavors right to your family table with one skillet and simple steps. The juicy chicken breast pairs perfectly with crispy bacon, golden potatoes, and sautéed Baby Bella mushrooms. Air frying the potatoes first makes them extra crispy before mixing them with flavorful sautéed mushrooms and onions. The chicken is seasoned with a blend of garlic powder, onion powder, and paprika, then cooked until tender. Finished with a honey mustard sauce, shredded Colby Jack cheese, and bacon in the oven, this dish offers a rich balance of textures and bold flavors that make a hearty, comforting dinner.

I first made this on a busy weeknight and was surprised when the whole family fell silent enjoying every bite. Now it is always my go-to for family meals and weekend comfort food.

Ingredients

• Potatoes: Peeled and diced potatoes that are firm with thin skin add heartiness and soak up the sauce beautifully
• Olive oil: Preferably extra virgin for richer flavor and helps crisp potatoes and chicken
• Seasoned salt: Balances herbs and enhances both vegetables and meat
• Boneless skinless chicken breasts: Fresh or thawed, diced evenly for uniform cooking and tenderness
• Baby Bella mushrooms: Firm caps add a savory earthy note
• Yellow onion: Sweet variety gives a mellow base and caramelizes easily for depth
• Bacon: Thick slices crisp up with smoky crunch when diced evenly
• Garlic powder: Boosts savory flavor
• Onion powder: Deepens flavor and distributes evenly
• Paprika: Smoked or sweet adds warmth and appealing color
• Colby Jack cheese: Freshly grated for best melting properties and smooth balance
• Honey mustard sauce: Homemade or store bought with real mustard adds tangy brightness

Instructions

Prep and Season the Potatoes:

Rinse your diced potatoes thoroughly under cold water to remove excess starch which helps create crispy edges. Pat them completely dry in a clean towel so they don’t steam while cooking. Toss the potatoes in a bowl with olive oil and seasoned salt until each piece is glossy and evenly coated. Place them in an air fryer at four hundred degrees for twenty minutes tossing once or twice throughout to ensure even cooking and crispiness.

Cook the Bacon:

Add diced bacon to a large skillet over medium high heat. Cook for five to seven minutes until crispy and the fat has rendered out. Remove the bacon bits and set aside but leave enough bacon grease in the skillet to prevent vegetables and chicken from sticking and to add flavor.

Sauté Onions and Mushrooms:

Add diced onions and mushrooms to the hot bacon grease in the skillet. Sauté for two to three minutes, stirring often until softened and beginning to release their liquid. Avoid browning too much here to develop a rich base flavor for the dish.

Cook the Chicken:

Push the sautéed veggies to one side and add the diced chicken to the skillet. Sprinkle garlic powder, onion powder, paprika, and seasoned salt over the chicken. Mix well to coat all pieces with seasoning. Cook for seven to eight minutes, stirring occasionally until the chicken is golden and fully cooked to one hundred sixty five degrees internally.

Combine Everything:

Add the air fried potatoes to the skillet and pour in a quarter cup of honey mustard sauce. Stir gently to combine all ingredients evenly. Top with shredded Colby Jack cheese and crisp bacon pieces.

Melt the Cheese:

Place the skillet in 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 for extra zing.

My favorite moment is pulling the skillet hot from the oven watching the cheese bubble while the kitchen fills with irresistible aroma. My kids always try to sneak pieces before it cools so it has become a family tradition to serve it on a large wooden board and enjoy together around the table.

Storage Tips

Store leftovers tightly covered in the refrigerator for up to three days. The flavors deepen overnight making it taste even better. For freezing cool completely then seal in airtight containers. Reheat gently on the stovetop with a splash of water or microwave in short bursts to keep the chicken tender.

Ingredient Substitutions

If you don’t have Colby Jack cheese use sharp cheddar or Monterey Jack as alternatives. If avoiding bacon try turkey bacon or chopped sun-dried tomatoes for a smoky flavor. Baby Bella mushrooms can be swapped with white button mushrooms. Make honey mustard quickly by mixing equal parts honey and Dijon mustard plus a splash of lemon juice to balance.

Serving Suggestions

Serve this dish straight from the skillet to keep the rustic feeling. Pair with a simple crunchy green salad or steamed green beans for freshness and garnish with fresh parsley or chopped green onions. When feeding guests place the skillet in the center with extra honey mustard sauce on the side for everyone to enjoy.

This skillet dinner delivers comfort and bold flavors with minimal cleanup. Save leftovers for an even better next day flavor.

Common Questions About Recipes

→ What potatoes work best for this dish?

Yukon gold or russet potatoes are ideal as they hold their shape well and develop a crisp exterior when air-fried or roasted.

→ Can I substitute the Colby Jack cheese?

Cheddar or Monterey Jack provide a similar melt and flavor if Colby Jack is unavailable.

→ How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F, ensuring it is juicy and safe to eat.

→ Is an air fryer necessary for the potatoes?

No, roasting the potatoes in the oven at 400°F until golden and crispy works well too.

→ How is the honey mustard sauce made?

Combine equal parts honey and Dijon mustard, and add a splash of lemon juice for balance.

→ Can this dish be prepared ahead of time?

It's best enjoyed fresh, but leftovers can be refrigerated and gently reheated within two days.