Description
This BBQ Chicken and Potato Skillet is a flavorful and satisfying one-pan meal that combines crispy Yukon gold potatoes, tender BBQ-seasoned chicken, and melted mozzarella cheese. Perfect for a quick weeknight dinner, the recipe uses air frying for crispy potatoes and stovetop cooking followed by broiling to achieve a deliciously saucy and cheesy finish.
Ingredients
Potatoes
- 2 tablespoons olive oil (divided)
- 2 pounds Yukon gold potatoes (cut into ½-inch cubes)
- 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)
Sauce
- ½ cup BBQ sauce (plus more if desired)
- 1 tablespoon Worcestershire sauce (optional)
- 1 tablespoon brown sugar (optional)
Topping & Garnish
- 2 cups shredded mozzarella cheese
- Fresh parsley (chopped, for garnish)
Instructions
- Crisp the potatoes: Toss the cubed Yukon gold potatoes with 1 tablespoon of olive oil and a pinch of salt and pepper. Air fry the potatoes at 400°F for 15 to 18 minutes, shaking the basket halfway through cooking to ensure even crisping and golden color.
- Cook the chicken: While potatoes are air frying, 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.
- Sauce it up: 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 gently for 2 to 3 minutes, allowing the chicken to absorb the flavorful sauce.
- Combine with potatoes: Add the crispy air-fried potatoes into the skillet with the sauced chicken. Toss everything together thoroughly so both the chicken and potatoes are coated well with the BBQ sauce.
- Cheesy broil: Evenly sprinkle the shredded mozzarella cheese over the combined chicken and potatoes in the skillet. Place the skillet under a preheated broiler for 2 to 3 minutes until the cheese melts, bubbles, and develops golden spots. Watch carefully to avoid burning.
- Serve: Garnish the finished dish with chopped fresh parsley. Optionally, add more BBQ sauce for extra flavor. Serve hot directly from the skillet for a rustic and delicious presentation.
Notes
- For extra crispy potatoes, make sure they are cut uniformly and preheat the air fryer.
- The Worcestershire sauce and brown sugar are optional but add extra depth and sweetness to the BBQ sauce.
- Use chicken thighs if you prefer more moist and flavorful meat compared to chicken breasts.
- If you don’t have an air fryer, you can roast the potatoes in the oven at 425°F for about 25–30 minutes until crispy.
- Watch the skillet closely during broiling to prevent the cheese from burning.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American
