Alice Springs Chicken Potatoes (Printable Version)
Tender chicken, crispy potatoes, bacon, mushrooms, honey mustard, and melted cheese come together in a flavorful meal.
# Everything You’ll Need:
→ Main Ingredients
01 -
1.5 pounds peeled and diced potatoes
02 -
2 tablespoons olive oil
03 -
1 tablespoon seasoned salt
04 -
3 boneless skinless chicken breasts, diced
05 -
1 cup diced baby bella mushrooms
06 -
0.5 yellow onion, diced
07 -
6 slices bacon, diced
08 -
1 teaspoon seasoned salt
09 -
1 teaspoon garlic powder
10 -
1 teaspoon onion powder
11 -
1 teaspoon paprika
12 -
0.5 cup shredded Colby Jack cheese
13 -
0.5 cup honey mustard sauce
# Steps to Cook:
01 -
Rinse diced potatoes thoroughly to remove excess starch. Pat dry, then toss with olive oil and 1 tablespoon seasoned salt. Cook in an air fryer at 400°F for 20 minutes, tossing occasionally to ensure even crisping.
02 -
In a large skillet over medium-high heat, cook diced bacon until crispy. Remove bacon from skillet and set aside, reserving some grease in the skillet for subsequent steps.
03 -
Using the bacon grease, sauté diced onions and mushrooms in the skillet for 2 to 3 minutes until softened. Add diced chicken and season with 1 teaspoon seasoned salt, garlic powder, onion powder, and paprika. Cook for 7 to 8 minutes until the chicken reaches an internal temperature of 165°F.
04 -
Add the air-fried potatoes and 0.25 cup honey mustard sauce to the skillet. Stir gently to combine all ingredients evenly. Top with shredded cheese and reserved bacon pieces.
05 -
Place the skillet in a preheated 350°F oven for 5 to 10 minutes, or until the cheese is fully melted. Drizzle the remaining honey mustard sauce over the dish before serving.
# Extra Suggestions:
01 -
Pat the diced potatoes dry thoroughly before air frying to achieve a crispier texture.