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BBQ Chicken and Potato Skillet Recipe

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3.9 from 4 reviews

This BBQ Chicken and Potato Skillet is a delicious, easy-to-make meal featuring crispy air-fried Yukon gold potatoes paired with tender, smoky BBQ chicken. Finished under the broiler with melted mozzarella cheese, this dish combines hearty flavors with a gooey cheesy top, making it perfect for a comforting weeknight dinner that serves six.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Potatoes and Oil

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

Chicken and Seasonings

  • 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
  • Salt and pepper (to taste)

Sauce and Toppings

  • 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)
  • 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 halfway through, until the potatoes are golden and crispy on the outside.
  2. Cook the chicken: In a large oven-safe skillet, heat the remaining 1 tablespoon of olive oil 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 cooked through and nicely browned.
  3. Sauce it up: Reduce the skillet heat to medium-low. Stir in the BBQ sauce, Worcestershire sauce, and brown sugar if using. Allow the mixture to simmer for 2–3 minutes, coating the chicken thoroughly and developing a sticky, flavorful glaze.
  4. Combine with potatoes: Add the crispy air-fried potatoes directly into the skillet with the sauced chicken. Gently toss everything together so the BBQ sauce evenly coats both the potatoes and chicken pieces.
  5. Cheesy broil: Evenly sprinkle the shredded mozzarella cheese over the top of the chicken and potato mixture. Place the skillet under the oven broiler for 2–3 minutes, watching closely until the cheese is melted, bubbly, and golden in spots.
  6. Serve: Remove the skillet from the oven and garnish with freshly chopped parsley. Add extra BBQ sauce if desired, and serve the dish hot, straight from the skillet for a hearty, flavorful meal.

Notes

  • For extra crispy potatoes, soak the cubed potatoes in cold water for 30 minutes before air frying, then pat dry thoroughly.
  • Boneless skinless chicken thighs can be used instead of breasts for juicier meat.
  • If you don’t have an air fryer, roast the potatoes in a 425°F oven for 25-30 minutes, turning halfway through.
  • Adjust the amount of BBQ sauce to your taste preference—add more if you like it saucier.
  • Use a broiler-safe skillet to avoid any damage during the final cheese melting step.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Air Frying
  • Cuisine: American

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