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BBQ Chicken and Potato Skillet Recipe

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4.2 from 5 reviews

A flavorful BBQ Chicken and Potato Skillet featuring crispy air-fried Yukon gold potatoes, tender spices-seasoned chicken simmered in a smoky BBQ sauce, and topped with melted mozzarella cheese. This hearty one-pan meal is finished under the broiler for a golden, bubbly cheese crust and garnished with fresh parsley for a perfect family dinner.

  • Total Time: 45 minutes
  • Yield: 6 servings

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, 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 to evenly coat. Place them in the air fryer basket and air fry at 400°F for 15–18 minutes, shaking the basket halfway through cooking to ensure even crisping. The potatoes should become golden and crispy on the outside.
  2. Cook the chicken: While the potatoes crisp, 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 the chicken is cooked through and slightly browned.
  3. Sauce it up: Reduce the heat to medium-low. Stir in the BBQ sauce, Worcestershire sauce (if using), and brown sugar (if using). Let the chicken simmer in the sauce for 2–3 minutes, stirring gently to coat the chicken evenly and develop a sticky, flavorful glaze.
  4. Combine with potatoes: Add the crispy air-fried potatoes directly into the skillet with the sauced chicken. Toss everything together carefully so the barbecue sauce coats both the chicken and potatoes evenly.
  5. Cheesy broil: Evenly sprinkle shredded mozzarella cheese over the top of the chicken and potato mixture. Transfer the skillet to the oven and place it under the broiler for 2–3 minutes. Watch closely until the cheese melts, bubbles, and turns golden with some crispy spots.
  6. Serve: Remove the skillet from the oven. Garnish with freshly chopped parsley, add extra BBQ sauce if desired, and serve hot directly from the skillet for a comforting, delicious meal.

Notes

  • You can substitute chicken thighs for breasts if you prefer juicier meat.
  • If you don’t have an air fryer, roast the potatoes in a preheated oven at 425°F for about 25-30 minutes until crispy, tossing halfway.
  • Adjust the amount of brown sugar and Worcestershire sauce in the BBQ sauce mix to tailor sweetness and depth of flavor.
  • Use a broiler-safe skillet (cast iron preferred) to easily finish the dish under the broiler.
  • Leftovers can be refrigerated in an airtight container for 3-4 days and reheated in a skillet or oven.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Air Frying
  • Cuisine: American

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