This one-pan Alice Springs Chicken & Potatoes combines tender chicken, crispy potatoes, and a honey mustard glaze that will have your whole family coming back for seconds. It is perfect for busy weeknights because this dish delivers delicious flavor without much effort. Plus, you can make it all in one skillet, which means fewer dishes!
Why You’ll Love Alice Springs Chicken & Potatoes
- Simple ingredients: With basics like chicken, potatoes, and honey mustard, this recipe is simple and requires minimal ingredients.
- Easy Weeknight Dinner: The cooking time is just right for those busy nights when you need a tasty meal on the table fast.
- Crowd-Pleaser: The mix of chicken, potatoes, and a sweet-tangy honey mustard sauce will satisfy even the fussiest eaters.
- Easy Skillet Dinner: One pan means less mess and cleanup afterward which is always a win on busy weeknights.
Simple Ingredients
- Russet Potatoes
- Olive Oil
- Seasoned Salt
- Boneless Skinless Chicken Breasts
- Baby Bella Mushrooms
- Yellow Onion
- Bacon
- Garlic Powder
- Onion Powder
- Paprika
- Colby Jack Cheese
- Honey Mustard Sauce
How To Make Alice Springs Chicken & Potatoes
Rinse off the freshly diced potatoes real well to get rid of the extra starch, then pat ’em dry with a towel. Once they’re dry, toss them in a mixing bowl with a little bit of olive oil and seasoned salt, making sure everything’s coated good. Cook them in the air fryer at 400 degrees for about 20 minutes, giving them a toss here and there.
In a large skillet over medium-high heat, cook the bacon until it’s nice and crispy, then set it aside. If there’s too much grease in the skillet, pour a little out but keep enough to cook the veggies and chicken in.
Add the diced onions and mushrooms to the skillet, and let ’em cook for 2-3 minutes until they start to soften up. Toss in the diced chicken and season it with seasoned salt, garlic powder, onion powder, and paprika. Cook the chicken for 7-8 minutes, or until its golden brown and hits an internal temp of 165 degrees.
Once the chicken’s done, stir in the cooked potatoes and about ¼ cup of honey mustard. Mix everything up, then top it off with cheese and the crispy bacon. Pop the skillet in the oven at 350 degrees for 5-10 minutes, just until the cheese melts. Drizzle the rest of the honey mustard on top, serve it up, and enjoy!
Tip and Tricks for The Best Skillet Meal
- Use Fresh Potatoes: Opt for fresh potatoes rather than pre-packaged or frozen options. Fresh potatoes, like baby reds, golds, or russets, offer a better texture and flavor when cooked.
- Air Fryer: Cooking the potatoes in an air fryer ensures they come out perfectly crispy without needing loads of oil.
- Honey Mustard Sauce: The honey mustard sauce is what ties this dish together, so be sure to choose one with a sweet and tangy flavor that will complement the chicken and potatoes well.
How To Store Leftovers
- Refrigerate: Store any leftover chicken and potatoes in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, place the leftovers in a skillet over medium heat until warmed through. You can also use the microwave or air fryer to reheat if you’re in a hurry.
FAQ
- Can I use chicken thighs instead of chicken breasts? Yes, chicken thighs are a great alternative to skinless chicken breasts and offer more moisture and flavor.
- What can I substitute for honey mustard? If you’re out of honey mustard, you can mix dijon mustard with a little honey and lemon juice for a similar taste.
- How do I prevent the chicken from drying out? Make sure to cook the chicken to an internal temperature of 165 degrees and not beyond. Using an instant-read thermometer helps ensure perfect doneness.
- What’s the best way to reheat leftovers? For best results, reheat the chicken and potatoes in a large pan on the stovetop over medium heat. This will help maintain the crispy edges of the potatoes.
- Can I cook the potatoes in the oven if I don’t have an air fryer? Yes! Just scatter them on a baking sheet and cook at 400 degrees for 20-30 minutes until the inside is tender and outside is crispy! Also, be sure give them a quick stir them around every 5 minutes or so to prevent burning.
If you gave this recipe a try, drop a comment below! I love reading your feedback!
Still hungry? Check out a few more of my favorites:
Smothered Chicken & Onion Gravy
Ingredients
- 1 ½ pound peeled and Diced Potatoes
- 2 tablespoon olive oil
- 1 tablespoon seasoned salt
- 3 Boneless Skinless Chicken Breasts diced
- 1 cup Baby Bella Mushrooms diced
- ½ Yellow Onion diced
- 6 slices Bacon diced
- 1 teaspoon Seasoned Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- ½ cup Colby Jack Cheese shredded
- 1/2 cup Honey Mustard Sauce
Instructions
- Rinse off the freshly diced potatoes well to remove excess starch and then pat dry with a towel. Once dry, add them into a mixing bowl and add in olive oil and seasoned salt. Toss until seasoning and oil is evenly distributed. Cook them in an air fryer at 400 degrees for 20 minutes, tossing occasionally.
- In a large skillet over medium-high heat add the bacon pieces and cook until crispy then remove and set aside. If there is excess grease in the skillet remove some, leaving just enough to cook the veggies and chicken in.
- Add the diced onions and mushrooms and cook 2-3 minutes until they start to soften. Add in the diced chicken and season with seasoned salt, garlic powder, onion powder and paprika. Cook for 7-8 minutes until the chicken reaches an internal temp of 165 degrees.
- Add in the cooked potatoes and ¼ cup honey mustard. Stir until combined then top with cheese and bacon pieces. Place the skillet in the oven at 350 degrees for 5-10 minutes until the cheese is melted then drizzle remainder of honey mustard on top. Serve & enjoy!
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