Description
A delicious BBQ Chicken and Potato Skillet featuring crispy Yukon gold potatoes, tender seasoned chicken, rich BBQ sauce, and melted mozzarella cheese, all cooked in a skillet and finished under the broiler for a bubbly, golden cheese topping.
Ingredients
Scale
Potatoes
- 2 pounds Yukon gold potatoes (cut into ½-inch cubes)
- 1 tablespoon olive oil
- Salt and pepper (to taste)
Chicken
- 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)
- 1 tablespoon olive oil
Sauce & Toppings
- ½ 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 to taste. Air fry at 400°F for 18 minutes, shaking the basket halfway through cooking, until they are golden and crispy.
- Cook the Chicken: While potatoes air fry, heat the remaining 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 the chicken to the skillet and sear for 6 to 8 minutes until cooked through.
- Add the Sauce: Reduce the skillet heat to medium-low. Stir in the BBQ sauce, Worcestershire sauce (if using), and brown sugar (if using). Let the mixture simmer for 2 to 3 minutes, ensuring the chicken is fully coated and saucy.
- Combine Potatoes and Chicken: Add the crispy air-fried potatoes to the skillet and gently toss everything together so the BBQ sauce coats the chicken and potatoes evenly.
- Broil with Cheese: Sprinkle the shredded mozzarella cheese evenly on top of the chicken and potatoes. Place the skillet under the broiler for 2 to 3 minutes until the cheese is melted, bubbly, and golden in spots.
- Garnish and Serve: Remove from the broiler, garnish with freshly chopped parsley, add extra BBQ sauce if desired, and serve hot straight from the skillet.
Notes
- Potatoes: Yukon gold potatoes are ideal for a creamy center and crispy exterior, but red or russet potatoes can be used if cut evenly.
- Chicken Choices: Use thighs for juicier bites or breasts for a leaner option.
- Cheese Options: Mozzarella provides perfect meltiness. Alternatively, cheddar, Monterey Jack, or pepper jack cheeses work well.
- BBQ Sauce: You can use your favorite store-bought BBQ sauce or add a splash of Worcestershire sauce for more depth.
- Air Fryer Alternative: If you don’t have an air fryer, roast the potatoes at 425°F for 25 minutes, flipping halfway through, until golden and crispy.
- Make Ahead: Cook the potatoes and chicken earlier, then combine and broil with cheese just before serving to save time.
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently in a skillet or oven until hot and cheese melts.
