Description
A delicious and comforting BBQ Chicken and Potato Skillet featuring crispy air-fried Yukon gold potatoes, tender chicken coated in a smoky, tangy BBQ sauce, topped with melted mozzarella cheese and fresh parsley. This easy one-pan meal is perfect for a weeknight dinner that everyone will love.
Ingredients
Units
Scale
Potatoes
- 2 tablespoons olive oil (divided)
- 2 pounds Yukon gold potatoes (cut into 1/2-inch cubes)
- Salt and pepper (to taste)
Chicken and Sauce
- 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)
- 1/2 cup BBQ sauce (plus more if desired)
- 1 tablespoon Worcestershire sauce (optional)
- 1 tablespoon brown sugar (optional)
Topping and Garnish
- 2 cups shredded mozzarella cheese
- Fresh parsley (chopped, for garnish)
Instructions
- Prepare Potatoes: Toss the cubed Yukon gold potatoes with 1 tablespoon of olive oil, salt, and pepper. Cook them in an air fryer at 400 degrees Fahrenheit for 18 minutes, shaking the basket halfway through, until the potatoes are golden and crispy.
- Cook Chicken: Heat the remaining 1 tablespoon 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. Sear the chicken for 6 to 8 minutes until cooked through and slightly browned.
- Add Sauces and Simmer: Reduce the heat to medium-low. Stir in the BBQ sauce, Worcestershire sauce, and brown sugar if using. Let the mixture simmer gently for 2 to 3 minutes so the chicken becomes well-coated and saucy.
- Combine Potatoes and Chicken: Add the crispy potatoes to the skillet and toss everything together carefully, ensuring the sauce evenly coats both the chicken and potatoes.
- Top with Cheese and Broil: Sprinkle the shredded mozzarella cheese evenly over the top of the skillet mixture. Place the skillet under the broiler for 2 to 3 minutes or until the cheese is melted, bubbly, and golden in spots.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped parsley. Add extra BBQ sauce if desired and serve the dish hot directly from the skillet for a comforting and hearty meal.
Notes
- Potatoes: Yukon golds provide creamy centers and crisp exteriors, but red or russet potatoes can also be used if cut evenly.
- Chicken Choices: Use boneless skinless thighs for juicier bites or breasts for leaner meat.
- Cheese Options: Mozzarella melts perfectly, but cheddar, Monterey Jack, or pepper jack cheeses work well too.
- BBQ Sauce: Any favorite store-bought BBQ sauce can be used; adding Worcestershire sauce gives extra flavor depth.
- Air Fryer Alternative: Roast potatoes in a 425°F oven for 25 minutes, flipping halfway until crisp and golden.
- Make Ahead: Cook potatoes and chicken earlier, then combine, top with cheese, and broil just before serving.
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat in a skillet or oven until hot and cheese is melted.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 110 mg
