Alice Springs Chicken Potatoes (Print Format)
Juicy chicken and potatoes with bacon, mushrooms, and honey mustard, topped with melted cheese for a hearty meal.
# Ingredients:
→ Main Ingredients
01 -
1 ½ pounds potatoes, peeled and diced
02 -
2 tablespoons olive oil
03 -
1 tablespoon seasoned salt
04 -
3 boneless, skinless chicken breasts, diced
05 -
1 cup baby bella mushrooms, diced
06 -
½ 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 -
½ cup colby jack cheese, shredded
13 -
½ cup honey mustard sauce
# Steps:
01 -
Rinse diced potatoes to remove excess starch, pat dry, and mix with olive oil and seasoned salt. Cook in an air fryer at 400°F for 20 minutes, tossing occasionally.
02 -
In a large skillet over medium-high heat, cook bacon until crispy. Remove from skillet and set aside, leaving just enough grease in the skillet for cooking.
03 -
In the same skillet, sauté onions and mushrooms for 2-3 minutes until softened. Add diced chicken and season with seasoned salt, garlic powder, onion powder, and paprika. Cook for 7-8 minutes until chicken reaches an internal temperature of 165°F.
04 -
Add cooked potatoes and ¼ cup honey mustard to the skillet. Stir to combine, then top with cheese and bacon pieces.
05 -
Place the skillet in an oven preheated to 350°F for 5-10 minutes, or until the cheese is melted. Drizzle with remaining honey mustard before serving.
# Tips:
01 -
Pat the diced potatoes dry thoroughly before air frying to achieve crispier results.