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BBQ Chicken and Potato Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 23 reviews
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Air Frying
  • Cuisine: American

Description

This BBQ Chicken and Potato Skillet is an easy, flavorful one-pan meal featuring tender, smoky chicken and crispy golden Yukon gold potatoes, all coated in a tangy BBQ sauce and topped with melted mozzarella cheese. Perfect for a quick dinner with minimal cleanup, this recipe combines air frying, stovetop cooking, and broiling to deliver a deliciously saucy and cheesy comfort food experience.

Ingredients

Potatoes

  • 2 tablespoons olive oil (divided)
  • 2 pounds Yukon gold potatoes (cut into ½-inch cubes)
  • Salt and pepper (to taste)

Chicken and Sauce

  • 1½ pounds boneless skinless chicken breasts or thighs (cut into bite-sized pieces)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ cup BBQ sauce (plus more if desired)
  • 1 tablespoon Worcestershire sauce (optional)
  • 1 tablespoon brown sugar (optional)

Toppings and Garnish

  • 2 cups shredded mozzarella cheese
  • Fresh parsley (chopped, for garnish)

Instructions

  1. Prepare and Air Fry Potatoes: Toss the cubed Yukon gold potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them in the air fryer basket and cook at 400°F for 15–18 minutes, shaking the basket halfway through, until potatoes are golden and crispy.
  2. Sear the Chicken: While the potatoes air fry, heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Season the bite-sized chicken pieces evenly with smoked paprika, garlic powder, onion powder, salt, and pepper. Add the chicken to the skillet and cook for 6–8 minutes, stirring occasionally, until the chicken is fully cooked and lightly browned.
  3. Simmer with BBQ Sauce: Reduce the skillet heat to medium-low. Stir in the BBQ sauce, Worcestershire sauce, and brown sugar (if using) with the chicken. Let the mixture simmer for 2–3 minutes, ensuring the chicken is well coated with the sauce and it becomes slightly sticky.
  4. Add Potatoes and Combine: Add the crispy air-fried potatoes into the skillet with the sauced chicken. Gently toss everything together so the potatoes and chicken are evenly coated in the BBQ glaze.
  5. Broil with Cheese: Sprinkle the shredded mozzarella cheese evenly over the chicken and potato mixture. Place the oven-safe skillet under the broiler for 2–3 minutes, watching closely until the cheese is melted, bubbly, and golden in spots.
  6. Garnish and Serve: Remove the skillet from the oven, garnish the dish with freshly chopped parsley, add extra BBQ sauce if desired, and serve hot straight from the skillet.

Notes

  • Potatoes: Yukon gold potatoes offer creamy centers, but red or russet potatoes can be substituted if cut evenly.
  • Chicken Choices: Chicken thighs provide juicier bites; breasts offer a leaner option.
  • Cheese Options: Mozzarella melts perfectly, but cheddar, Monterey Jack, or pepper jack are also delicious alternatives.
  • BBQ Sauce: Use your favorite store-bought BBQ sauce or add a splash of Worcestershire sauce for added depth.
  • Air Fryer Alternative: If you don’t have an air fryer, roast the potatoes in the oven at 425°F for 20 to 25 minutes, flipping halfway through until golden and crisp.
  • Make Ahead: Cook the potatoes and chicken earlier in the day and combine with cheese under the broiler just before serving.
  • Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently in a skillet or oven until hot and the cheese is melted.

Find it online: https://emilysplate.com/bbq-chicken-and-potato-skillet-recipe/