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BBQ Chicken and Potato Skillet Recipe

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4.3 from 6 reviews

This BBQ Chicken and Potato Skillet is a delicious, one-pan meal featuring tender, smoky-spiced chicken and crispy Yukon gold potatoes tossed in a rich BBQ sauce, topped with melted mozzarella cheese and garnished with fresh parsley. Perfect for a quick and flavorful dinner that combines the convenience of air frying and stovetop cooking with a cheesy broil finish.

Ingredients

Potatoes

  • 2 pounds Yukon gold potatoes, cut into ½-inch cubes
  • 1 tablespoon olive oil (for potatoes)
  • Salt and pepper, to taste

Chicken

  • 1½ pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 tablespoon olive oil (for cooking chicken)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste

Sauce

  • ½ cup BBQ sauce (plus more for serving if desired)
  • 1 tablespoon Worcestershire sauce (optional, for depth)
  • 1 tablespoon brown sugar (optional, for extra sticky-sweet glaze)

Topping and Garnish

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

Instructions

  1. Crisp the potatoes: Toss the cubed Yukon gold potatoes with 1 tablespoon of olive oil, salt, and pepper. Place them in an air fryer and cook at 400°F for 15–18 minutes, shaking the basket halfway through to ensure even browning, until the potatoes are golden and crispy.
  2. Cook the chicken: While the potatoes air fry, heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Season the bite-sized chicken pieces with smoked paprika, garlic powder, onion powder, salt, and pepper. Add the chicken to the skillet and sear for 6–8 minutes, stirring occasionally, until fully cooked and browned on the edges.
  3. Sauce it up: Reduce the heat to medium-low. Stir in the BBQ sauce, Worcestershire sauce (if using), and brown sugar (if using). Allow the mixture to simmer gently for 2–3 minutes so the chicken absorbs the flavors and becomes coated in the sticky, smoky sauce.
  4. Combine with potatoes: Add the crispy air-fried potatoes to the skillet, tossing everything carefully so the BBQ sauce evenly coats both the chicken and potatoes.
  5. Cheesy broil: Evenly sprinkle shredded mozzarella cheese over the top of the skillet mixture. Transfer the skillet to the oven and place it under the broiler for 2–3 minutes, watching closely, until the cheese is melted, bubbly, and has golden spots.
  6. Serve: Remove the skillet from the oven. Garnish with freshly chopped parsley and add extra BBQ sauce if desired. Serve hot directly from the skillet for a hearty, comforting meal.

Notes

  • Yukon gold potatoes work best for their creamy texture and ability to crisp up, but you can substitute with red or baby potatoes cut into similar-sized cubes.
  • If you don’t have an air fryer, you can roast the potatoes in a 425°F oven for 25–30 minutes, turning once halfway through.
  • Using skinless boneless chicken thighs will yield a juicier result than breasts, but either works well.
  • Adjust the amount of BBQ sauce to taste, adding more if you prefer a saucier dish.
  • Broil the cheese carefully to avoid burning; the cheese should be bubbling and just starting to brown.
  • For a spicier kick, add a pinch of cayenne pepper or smoked chipotle powder to the chicken seasoning.

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