Alice Springs Chicken Potatoes
This hearty dish features crispy potatoes, tender chicken, smoky bacon, and melted cheese, enhanced by a sweet and tangy honey mustard sauce for a comforting flavor experience.
Equipment
- 1 air fryer for cooking potatoes
- 1 large skillet for cooking bacon, vegetables, and chicken
- 1 oven to melt cheese
Ingredients
- 1 1/2 pounds potatoes peeled and diced
- 2 tablespoons olive oil
- 1 tablespoon seasoned salt
- 3 boneless skinless chicken breasts, diced
- 1 cup baby bella mushrooms diced
- 1/2 yellow onion diced
- 6 slices bacon diced
- 1 teaspoon seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 cup Colby Jack cheese shredded
- 1/2 cup honey mustard sauce divided
Instructions
- Rinse diced potatoes, pat dry, and toss with olive oil and seasoned salt.
- Air fry potatoes at 400°F (200°C) for 20 minutes until crispy, shaking occasionally.
- Cook diced bacon in a large skillet over medium-high heat until crispy, then remove and set aside leaving some bacon grease in the pan.
- Sauté onions and mushrooms in the bacon grease for 2 to 3 minutes until softened.
- Add diced chicken to the skillet; season with seasoned salt, garlic powder, onion powder, and paprika.
- Cook the chicken for 7 to 8 minutes until fully cooked, reaching an internal temperature of 165°F (75°C).
- Add crispy potatoes to the skillet and stir in 1/4 cup honey mustard sauce.
- Sprinkle shredded cheese and cooked bacon evenly over the top.
- Transfer the skillet to a 350°F (175°C) oven and bake for 5 to 10 minutes until the cheese melts.
- Drizzle with the remaining honey mustard sauce and serve.
Notes
- Dry potatoes thoroughly for crispier results.
- Use pre-cooked rotisserie chicken to reduce cook time.
- Garnish with green onions or parsley for added freshness.