BBQ Chicken and Potato Skillet
Tender chicken, crispy potatoes, and melty cheese all coated in a tangy BBQ sauce for an irresistible skillet dish.
Equipment
- 1 Skillet large
Ingredients
Main Ingredients
- 2 tablespoons olive oil divided, because you gotta sear and cook potatoes separately
- 2 pounds Yukon gold potatoes cut into ½-inch cubes
- Salt and pepper to taste
- 1½ pounds boneless skinless chicken breasts or thighs cut into bite-sized pieces
- 1 teaspoon smoked paprika adds a smoky hint
- 1 teaspoon garlic powder adds flavor
- 1 teaspoon onion powder adds flavor
- ½ cup BBQ sauce your favorite brand or homemade
- 1 tablespoon Worcestershire sauce optional
- 1 tablespoon brown sugar optional
- 2 cups mozzarella cheese shredded
- Fresh parsley chopped for garnish
Instructions
Cooking Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Toss in the cubed potatoes, sprinkle with salt and pepper. Stir occasionally for about 10-15 minutes until golden and tender.
- While potatoes cook, season the chicken chunks with salt, pepper, smoked paprika, garlic powder, and onion powder.
- In another skillet, pour the remaining 1 tablespoon olive oil and heat to medium-high. Add the chicken and sear for about 6-8 minutes until no pink remains.
- Pour in the BBQ sauce plus Worcestershire and brown sugar if using. Stir and let the sauce simmer with the chicken for 5 minutes.
- Once potatoes are ready, combine the BBQ chicken mix with the potatoes in the big skillet. Mix gently to coat everything.
- Top with shredded mozzarella cheese evenly.
- Pop the skillet under your oven broiler for 2-3 minutes until the cheese is bubbling and melty.
- Take it out, garnish with fresh parsley and serve. Enjoy the tender chicken with saucy coat and potatoes covered with melty cheese.
Notes
Yukon golds are perfect for creamy centers but red or russet potatoes work too if cut evenly. Mozzarella provides perfect meltiness, but cheddar or pepper jack also fit.