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Katie

BBQ Chicken and Potato Skillet

A cheesy, smoky one-pan BBQ chicken and potato skillet packed with flavor and perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 5 small to medium potatoes peeled and cubed
  • Olive oil
  • Salt pepper, garlic powder, and paprika (to taste)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon ranch seasoning mix
  • 1 teaspoon onion powder
  • 2 tablespoons butter
  • 1 tablespoon minced garlic
  • ½ cup BBQ sauce plus extra for drizzling
  • 1 cup shredded mozzarella cheese

Method
 

  1. Peel, rinse, and cube the potatoes into bite-sized pieces. Toss them in a bowl with olive oil, salt, pepper, garlic powder, and paprika until evenly coated. Transfer to an air fryer and cook at 400°F (200°C) for 20–25 minutes, shaking the basket occasionally.
  2. Cut the chicken breasts into cubes. Heat a large skillet over medium-high heat and melt the butter. Add the chicken pieces and season with salt, pepper, paprika, ranch seasoning, and onion powder. Cook until golden and fully cooked (6–8 minutes).
  3. Add minced garlic to the skillet and sauté for 30 seconds. Pour in BBQ sauce and toss the chicken to coat. Simmer gently.
  4. Add the crispy potatoes to the skillet and stir so everything is evenly coated with the BBQ sauce. Sprinkle mozzarella cheese on top.
  5. Broil for 1–2 minutes or cover with a lid to melt the cheese on the stovetop.
  6. Drizzle with extra BBQ sauce and serve hot.

Notes

You can use pre-cooked or leftover potatoes to save time. Adjust seasoning to taste and use your favorite BBQ sauce variety.