Description

This BBQ Chicken and Potato Skillet is a delicious, easy-to-make meal featuring crispy air-fried Yukon gold potatoes, tender chicken pieces coated in a flavorful BBQ sauce, and melted mozzarella cheese. Perfectly seasoned with smoked paprika, garlic, and onion powders, this one-pan dish is crowned with fresh parsley and ready in under an hour for a comforting dinner.

Ingredients

Units Scale

Potatoes

2 pounds Yukon gold potatoes (cut into 1/2-inch cubes)
1 tablespoon olive oil
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 tablespoon olive oil
1/2 cup BBQ sauce (plus more if desired)
1 tablespoon Worcestershire sauce (optional)
1 tablespoon brown sugar (optional)

Topping

2 cups shredded mozzarella cheese
fresh parsley, chopped (for garnish)

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Instructions

Prepare Potatoes: Toss the cubed Yukon gold potatoes with 1 tablespoon olive oil, salt, and pepper until evenly coated.
Air Fry Potatoes: Place the potatoes in the air fryer basket and cook at 400°F for 18 minutes, shaking the basket halfway through, until the potatoes are golden and crispy.
Cook Chicken: While the potatoes cook, 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 Chicken: Add the seasoned chicken to the skillet and cook for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
Add Sauce: Reduce the heat to medium-low. Stir in the BBQ sauce, Worcestershire sauce, and brown sugar (if using). Simmer the mixture for 2 to 3 minutes, coating the chicken well in the sticky, flavorful sauce.
Combine Potatoes and Chicken: Add the crispy air-fried potatoes to the skillet and gently toss to coat both chicken and potatoes evenly with the sauce.
Add Cheese and Broil: Sprinkle the shredded mozzarella cheese evenly over the top of the skillet. Place the skillet under the oven broiler for 2 to 3 minutes until the cheese melts, becomes bubbly, and develops golden brown spots.
Garnish and Serve: Remove the skillet from the oven. Garnish with chopped fresh parsley and add extra BBQ sauce if desired. Serve hot directly from the skillet for a satisfying meal.

Notes

Potatoes: Yukon gold yields a creamy center and crispy outside; red or russet potatoes can be used if cut evenly.
Chicken Choices: Use thighs for juicier bites, breasts for leaner meat.
Cheese Options: Mozzarella melts perfectly; substitute with cheddar, Monterey Jack, or pepper jack for different flavors.
BBQ Sauce: Choose your favorite store-bought sauce or enhance with Worcestershire sauce for depth.
Air Fryer Alternative: Roast potatoes at 425°F for 25 minutes, flipping halfway for crispiness.
Make Ahead: Prepare potatoes and chicken earlier, then combine and broil with cheese just before serving.
Storage: Leftovers keep up to 3 days refrigerated; reheat gently in skillet or oven until hot and cheese melts.

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 8 g
Sodium: 700 mg
Fat: 22 g
Saturated Fat: 7 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 38 g
Cholesterol: 95 mg