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Betty Springs Chicken

Betty Springs Chicken

recipe by Desirée ‘BlackstoneBetty’ Dukes


  • 2 Chicken Breast
  • ½ c Mayonnaise, Dukes preferred
  • 4 slices Bacon
  • 1-2 Portobello Mushrooms, sliced
  • 4 oz Cheddar Cheese, shredded
  • 4 tbsp Dijon Mustard
  • 2 tbsp + 2 tsp Blackstone Seasoning, Whiskey Burger 
  • 2 tbsp Butter, unsalted
  • dried Parsley, garnish


  1. Trim chicken and lightly pound using the palm of your hand to thin out the thicker end of the chicken breast so that it is even all around. A thinner chicken breast will cut down the cook time and ensure even cooking. 
  2. Mix mayo and 2 tbsp Blackstone Seasoning together (Whiskey Burger or Chicken and Herb are favorites for this dish) coating chicken breast with mayo mixture using a bowl or a food storage bag to massage chicken to coat evenly. 
  3. Turn on your Blackstone griddle to low heat on one side and add bacon to cook. Remove onto paper towels until ready to use. 
  4. Meanwhile, on the other side using medium heat add 2 tbsp butter to melt and toss mushrooms in butter. Season with 2 tsp Blackstone seasoning. Tossing mushrooms to cook evenly. Slide mushrooms into some of the bacon fat to add flavor. Remove when cooked through or set aside on low-off heat. 
  5. Add chicken breast to medium heat and allow to cook 4-5 minutes or until golden brown. 
  6. Flip chicken, and spread 1 tbsp Dijon mustard over each chicken breast. Top with cooked mushrooms, bacon, and a handful of freshly shredded cheddar cheese.
  7. Dome to cook through and melt cheese, 4-5 minutes. 
  8. Remove chicken, plate, garnish with dried parsley. Serve with Blackstone Air fryer French fries and enjoy!


Notes: No oil or butter is needed when chicken is coated in mayo which creates juicy, moist chicken with a beautiful golden brown color.

Trimming chicken breast for presentation, save trimmings and coat with mayo and seasoning to cook chicken “nuggets” for picky kids or to throw in a salad the next day for lunch.

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