Description

This BBQ Chicken and Potato Skillet is a flavorful and comforting one-pan meal featuring tender chicken breasts cooked with smoky spices and coated in tangy BBQ sauce, paired with crispy air-fried Yukon gold potatoes. Finished with melted mozzarella cheese and fresh parsley, this dish is a perfect easy dinner that combines crispy textures and rich flavors in one skillet.

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

1 1/2 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
1 tablespoon olive oil

Sauce and Toppings

1/2 cup BBQ sauce (plus more if desired)
1 tablespoon Worcestershire sauce (optional)
1 tablespoon brown sugar (optional)
2 cups shredded mozzarella cheese
Fresh parsley (chopped, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Potatoes: Toss the cubed Yukon gold potatoes with 1 tablespoon olive oil, salt, and pepper until evenly coated. Place in the air fryer and cook at 400°F for 18 minutes, shaking the basket halfway through, until golden and crispy.
Cook Chicken: While potatoes cook, heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Season the chicken pieces with smoked paprika, garlic powder, onion powder, salt, and pepper. Add to the skillet and sear for 6 to 8 minutes, stirring occasionally, until the chicken is fully cooked.
Add Sauce: Reduce the heat to medium-low. Stir in BBQ sauce, Worcestershire sauce, and brown sugar if using. Simmer the chicken mixture for 2 to 3 minutes, allowing the sauce to thicken and coat the chicken well.
Combine Potatoes and Chicken: Add the crispy potatoes to the skillet and toss everything together so the potatoes and chicken are evenly coated in the BBQ sauce.
Broil with Cheese: Sprinkle the shredded mozzarella cheese evenly over the top of the skillet mixture. Place the skillet under the oven broiler for 2 to 3 minutes until the cheese melts, becomes bubbly, and develops golden spots.
Garnish and Serve: Remove the skillet from the oven, garnish with chopped fresh parsley, and add extra BBQ sauce if desired. Serve hot directly from the skillet for a comforting meal.

Notes

Potatoes: Yukon gold potatoes provide a creamy texture inside and crisp exterior, but red or russet potatoes can be used if cut evenly.
Chicken Choices: Use boneless skinless thighs for juicier, more flavorful bites or breasts for leaner meat.
Cheese Options: Mozzarella melts perfectly, but you can substitute with cheddar, Monterey Jack, or pepper jack for different flavors.
BBQ Sauce: Pick your favorite store-bought sauce or add Worcestershire sauce for extra depth of flavor.
Air Fryer Alternative: Roast potatoes in a preheated oven at 425°F for 25 minutes, flipping halfway through until crispy.
Make Ahead: Cook the potatoes and chicken separately ahead of time 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 melts.

Nutrition

Serving Size: 1 serving
Calories: 620 kcal
Sugar: 8 g
Sodium: 750 mg
Fat: 22 g
Saturated Fat: 8 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 52 g
Fiber: 5 g
Protein: 45 g
Cholesterol: 95 mg