Description
This BBQ Chicken and Potato Skillet is a delicious and easy one-pan meal featuring tender chicken pieces coated in smoky BBQ sauce, crispy oven-roasted or air-fried Yukon gold potatoes, and gooey melted mozzarella cheese. Perfect for a comforting dinner that comes together quickly with minimal cleanup.
Ingredients
Units
Scale
Potatoes
- 2 pounds Yukon gold potatoes (cut into 1/2-inch cubes)
- 1 tablespoon olive oil
- Salt and pepper to taste
Chicken and Sauce
- 1 1/2 pounds boneless skinless chicken breasts or thighs (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup BBQ sauce (plus more for serving if desired)
- 1 tablespoon Worcestershire sauce (optional)
- 1 tablespoon brown sugar (optional)
Topping and Garnish
- 2 cups shredded mozzarella cheese
- Fresh parsley (chopped, for garnish)
Instructions
- Prepare the Potatoes: Toss the cubed Yukon gold potatoes with 1 tablespoon olive oil, salt, and pepper until evenly coated. Air fry the potatoes at 400 degrees Fahrenheit for 18 minutes, shaking the basket halfway through, until they are golden and crispy. Alternatively, you can roast them in the oven at 425 degrees Fahrenheit for 25 minutes, flipping halfway.
- Cook the Chicken: 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 to 8 minutes until cooked through and slightly browned.
- Make the Sauce: Reduce the skillet heat to medium-low. Stir in the BBQ sauce, Worcestershire sauce, and brown sugar if using. Let the mixture simmer gently for 2 to 3 minutes so the chicken is well coated and the sauce thickens slightly.
- Combine Chicken and Potatoes: Add the crispy potatoes into the skillet with the saucy chicken. Toss gently to combine everything and evenly coat the potatoes with the sauce.
- Add Cheese and Broil: Sprinkle the shredded mozzarella cheese evenly over the chicken and potatoes. Place the skillet under the broiler for 2 to 3 minutes, watching closely, until the cheese is melted, bubbly, and golden in spots.
- Garnish and Serve: Remove from the oven. Garnish with freshly chopped parsley and serve hot straight from the skillet. Add extra BBQ sauce if you like it saucier.
Notes
- Potatoes: Yukon gold potatoes provide creamy centers; red or russet potatoes also work well if cut evenly.
- Chicken Choices: Use thighs for juicy, tender bites or breasts for a leaner option.
- Cheese Options: Mozzarella melts perfectly, but cheddar, Monterey Jack, or pepper jack cheeses can provide different flavors.
- BBQ Sauce: Use your favorite store-bought BBQ sauce or add Worcestershire sauce to deepen the flavor.
- Air Fryer Alternative: Roast potatoes in the oven if you don’t have an air fryer, adjusting cook time accordingly.
- Make Ahead: Prepare and cook potatoes and chicken earlier, then combine and broil with cheese just before serving.
- Storage: Store leftovers in the refrigerator for up to 3 days; reheat gently in a skillet or oven until hot and cheese is melted.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 110 mg
