Description
A delicious BBQ Chicken and Potato Skillet combining crispy air-fried potatoes with tender, smoky chicken coated in a flavorful BBQ sauce, topped with melted mozzarella cheese and fresh parsley. Perfect for a comforting and easy dinner cooked primarily on the stovetop with a quick broil finish.
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 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper (to taste)
- 1 tablespoon olive oil
BBQ Sauce Mixture
- 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)
Instructions
- Prepare the Potatoes: Toss the cubed Yukon gold potatoes with 1 tablespoon olive oil, salt, and pepper. Air fry at 400°F for 18 minutes, shaking the basket halfway through, until the potatoes are golden and crispy.
- Cook the 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, stirring occasionally, until fully cooked through.
- Add the BBQ Sauce: Reduce the skillet heat to medium-low. Stir in the BBQ sauce, Worcestershire sauce, and brown sugar if using. Let it simmer for 3 minutes, allowing the chicken to become fully coated and the sauce to thicken slightly.
- Combine Potatoes and Chicken: Add the crispy air-fried potatoes into the skillet. Toss gently to coat the potatoes and chicken evenly with the BBQ sauce mixture.
- Add Cheese and Broil: Evenly sprinkle the shredded mozzarella cheese over the top of the skillet. Place the skillet under the broiler for 2 to 3 minutes until the cheese is melted, bubbly, and lightly golden in 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.
Notes
- Potatoes: Yukon golds provide creamy centers and hold shape well, but red or russet potatoes are good alternatives if cut evenly.
- Chicken Choices: Thighs give juicier texture, while breasts are leaner.
- Cheese Options: Mozzarella melts perfectly, though cheddar, Monterey Jack, or pepper jack can be used for variation.
- BBQ Sauce: Use your favorite store-bought sauce; Worcestershire adds depth and brown sugar enhances sweetness.
- Air Fryer Alternative: Roast the potatoes in a 425°F oven for 25 minutes, flipping halfway until crispy and golden.
- Make Ahead: Cook potatoes and chicken early, then combine and broil with cheese just before serving.
- Storage: Refrigerate leftovers for up to 3 days; reheat gently in a skillet or oven until cheese is melted and hot throughout.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 90 mg
