Description
A delicious and comforting BBQ Chicken and Potato Skillet featuring crispy air-fried Yukon gold potatoes, tender seasoned chicken coated in a tangy BBQ sauce, all topped with melted mozzarella and fresh parsley. Perfect for a satisfying dinner that's easy to prepare in one skillet.
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
- 1 1/2 pounds boneless skinless chicken breasts or thighs (cut into bite-sized pieces)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper (to taste)
Sauce and Topping
- 1/2 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 Potatoes: Toss the cubed Yukon gold potatoes with 1 tablespoon olive oil, salt, and pepper until evenly coated. Air fry at 400°F for 18 minutes, shaking the basket halfway through to ensure even crisping, until the potatoes are golden and crispy on the outside with a creamy center.
- 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. Add the chicken to the skillet and sear for 6 to 8 minutes, stirring occasionally, until cooked through and browned on the outside.
- Make BBQ Sauce Mixture: Reduce the heat to medium-low. Stir in the BBQ sauce, Worcestershire sauce (if using), and brown sugar (if using) into the skillet with the chicken. Simmer the mixture for 2 to 3 minutes, allowing the sauce to thicken and coat the chicken pieces thoroughly.
- Combine Chicken and Potatoes: Add the crispy air-fried potatoes into the skillet with the chicken and barbecue sauce. Toss everything gently to combine so that the sauce coats both the chicken and potatoes evenly.
- Add Cheese and Broil: Evenly sprinkle the shredded mozzarella cheese over the top of the skillet mixture. Place the skillet under the broiler for 2 to 3 minutes, watching closely, until the cheese is melted, bubbly, and has golden spots.
- Garnish and Serve: Remove the skillet from the oven and garnish with chopped fresh parsley. Add extra BBQ sauce if you prefer it more saucy. Serve hot straight from the skillet for a hearty and delicious meal.
Notes
- Potatoes: Yukon gold potatoes provide a creamy texture, but red or russet potatoes work well if cut evenly.
- Chicken Choices: Use thighs for juicier meat or breasts for a leaner option.
- Cheese Options: Mozzarella is ideal for meltiness; cheddar, Monterey Jack, or pepper jack are tasty alternatives.
- BBQ Sauce: Use your favorite store-bought sauce or add Worcestershire sauce for extra flavor depth.
- Air Fryer Alternative: Roast potatoes at 425°F for 25 minutes, flipping halfway for crispiness.
- Make Ahead: Cook potatoes and chicken earlier, then combine and broil with cheese just before serving.
- Storage: Leftovers keep well in the fridge for up to 3 days. Reheat gently in a skillet or oven until hot and cheese melts.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 730 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 90 mg
