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Alice Springs Chicken and Potatoes is my favorite way to bring restaurant flavor right to the family dinner table with just one skillet and simple steps. From crispy potatoes to golden chicken crowned with tangy honey mustard and gooey cheese, this dish checks every box for comfort food with serious personality.
Once I served this on a busy weeknight and my whole family fell quiet in happiness with every bite. Now it is my most-requested recipe for family gatherings and cozy weekends.
Ingredients
- Peeled and diced potatoes: look for firm potatoes with thin skin for best texture they bring heartiness and soak up the sauce beautifully
- Olive oil: choose extra virgin for richer flavor it helps crisp up the potatoes and chicken
- Seasoned salt: this blend enhances both veggies and meat pick one with a good balance of herbs
- Boneless skinless chicken breasts: use fresh or thawed chicken for tenderness dice evenly for even cooking
- Baby Bella mushrooms: opt for firm caps not slimy they add a savory earthiness
- Yellow onion: sweet onions give a mellow base and caramelize easily for more depth
- Bacon: thick slices deliver maximum smoky crunch make sure they are evenly diced
- Garlic powder: boosts the savory flavors go for a brand that smells pungent
- Onion powder: deepens the flavor use a fine powder for best distribution
- Paprika: smoked or sweet either works and adds color and warmth
- Colby Jack cheese: find a block and grate it fresh it melts better than pre-shredded
- Honey mustard sauce: homemade or store-bought with a tangy kick from real mustard
Colby Jack is my go-to because it melts extra smoothly and balances all the bold flavors in this skillet meal.
Step-by-Step Instructions
- Prep and Season the Potatoes:
- Rinse your diced potatoes thoroughly under cold water this removes excess starch for crispier edges. Pat dry very well in a clean towel. Toss potatoes into a bowl with olive oil and your seasoned salt mix until every piece is glossy and coated. Air fry at four hundred degrees for twenty minutes tossing once or twice for even cooking
- Cook the Bacon:
- Place diced bacon in a large skillet over medium high heat cook until it is completely crispy and the fat is rendered out this should take about five to seven minutes Remove bacon bits and set aside make sure to leave just enough bacon grease in the skillet so the vegetables and chicken do not stick
- Sauté Onions and Mushrooms:
- Add diced onions and mushrooms right into the hot bacon grease sauté for two to three minutes stirring often You want them to soften and start releasing their liquid Avoid browning too much for the best base flavor
- Cook the Chicken:
- Scoot the veggies to one side and add diced chicken right into the skillet Sprinkle on all your spices for chicken garlic powder onion powder paprika and seasoned salt Mix thoroughly so every piece is coated with flavor Cook for seven to eight minutes stirring occasionally until the chicken is golden and has reached one hundred sixty five degrees inside
- Combine Everything:
- Add air fried potatoes to the skillet and pour in a quarter cup of honey mustard sauce Stir gently to bring all ingredients together Top with shredded Colby Jack cheese and crisped bacon
- Melt the Cheese:
- Slide your skillet into a three hundred fifty degree oven for five to ten minutes You want the cheese to melt and everything to heat through Remove from the oven and drizzle remaining honey mustard over the top
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My favorite part is pulling the skillet from the oven and watching the cheese bubble while my kitchen fills with mouthwatering smells. My kids always try to sneak pieces before it cools so now it is a household tradition to serve it on a big wooden board and let everyone dig in together.
Storage Tips
Store leftovers tightly covered in the refrigerator for up to three days The flavors meld and improve overnight For freezing let the meal cool fully 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 Use cheddar or Monterey Jack For bacon-free versions swap in turkey bacon or chopped sun dried tomatoes If you do not have baby bella mushrooms white button mushrooms are a great stand in Honey mustard can be homemade with equal parts of honey and your favorite mustard stirred together
Serving Suggestions
Serve this dish straight from the skillet for a rustic feel Pair with a crunchy green salad or simply steamed green beans For extra indulgence finish with a sprinkle of chopped fresh parsley or green onions If feeding a crowd place the skillet in the center of the table with extra sauce on the side
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Cultural Roots of Alice Springs Chicken
This dish draws inspiration from popular American steakhouse menus especially the version first served at Outback Steakhouse Its name nods to the Australian Outback town but the flavors are pure American comfort It is a classic example of how family style restaurant meals can easily become much loved weeknight staples
Recipe FAQs
- → What type of potatoes work best for this dish?
Yukon gold or russet potatoes hold up well and develop a crisp exterior when air-fried or roasted.
- → Can I use a different cheese instead of Colby Jack?
Yes, cheddar or Monterey Jack can be substituted for a similar melt and flavor profile.
- → How do I know when the chicken is fully cooked?
Chicken should reach an internal temperature of 165°F to ensure it's juicy and safe to eat.
- → Is it necessary to use an air fryer for the potatoes?
No, you can roast the potatoes in the oven at 400°F until they're golden and crispy.
- → How can I make the honey mustard sauce?
Mix equal parts honey and Dijon mustard, then season with a splash of lemon juice for balance.
- → Can this dish be made ahead of time?
It's best served fresh, but leftovers can be refrigerated and reheated for up to 2 days.