Description
This BBQ Chicken and Potato Skillet combines tender, seasoned chicken with crispy air-fried Yukon gold potatoes, all coated in a sweet and tangy BBQ sauce and topped with melted mozzarella cheese. A delicious one-pan meal that's easy to prepare and perfect for a hearty dinner.
Ingredients
Units
Scale
Chicken and Potatoes
- 2 tablespoons olive oil (divided)
- 2 pounds Yukon gold potatoes (cut into 1/2-inch cubes)
- Salt and pepper (to taste)
- 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
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)
Instructions
- Prepare the Potatoes: Toss the cubed Yukon gold potatoes with 1 tablespoon of olive oil, salt, and pepper until evenly coated. Place them in an air fryer basket and cook at 400°F for 18 minutes, shaking the basket halfway through to ensure even crisping.
- Cook the Chicken: While the potatoes cook, 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, stirring occasionally, until the chicken is cooked through and lightly browned.
- Add the Sauce: Lower the heat to medium-low and stir in the BBQ sauce, Worcestershire sauce (if using), and brown sugar (if using). Let the mixture simmer for 3 minutes, stirring regularly so the chicken becomes well coated and the sauce thickens slightly.
- Combine Potatoes and Chicken: Add the crispy air-fried potatoes into the skillet with the sauced chicken. Toss everything gently to mix and to make sure the sauce coats both the chicken and potatoes evenly.
- Add Cheese and Broil: Sprinkle the shredded mozzarella cheese evenly over the top of the chicken and potato mixture. Transfer the skillet to the oven and place it under the broiler for 2 to 3 minutes, watching carefully until the cheese has melted, is bubbly, and golden in spots.
- Garnish and Serve: Remove the skillet from the oven and garnish with freshly chopped parsley. Add extra BBQ sauce if desired. Serve hot directly from the skillet for a comforting meal.
Notes
- Use Yukon gold potatoes for creamy centers, but red or russet potatoes can also be used if cut evenly.
- Chicken thighs provide juicier results, but breasts will make the dish leaner.
- Mozzarella cheese melts beautifully; substitute with cheddar, Monterey Jack, or pepper jack for different flavors.
- Pick your favorite BBQ sauce brand; adding Worcestershire sauce adds extra depth.
- If you don’t have an air fryer, roast the potatoes in a 425°F oven for 25 minutes, flipping halfway to get them golden and crisp.
- Prepare potatoes and chicken earlier and combine with cheese just before broiling to save time when serving.
- Store leftovers in the refrigerator for up to 3 days and reheat gently in a skillet or oven until warmed through and cheese is melted.
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 90 mg
