Description
This BBQ Chicken and Potato Skillet is a hearty and flavorful dish combining crispy air-fried Yukon gold potatoes with tender chicken coated in a smoky BBQ sauce. Topped with melted mozzarella and fresh parsley, it's perfect for a comforting yet easy meal ready in under an hour.
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
- 1 tablespoon olive oil
- 1/2 cup BBQ sauce
- 1 tablespoon Worcestershire sauce (optional)
- 1 tablespoon brown sugar (optional)
Topping and Garnish
- 2 cups shredded mozzarella cheese
- Fresh parsley (chopped, for garnish)
Instructions
- Prepare and air fry potatoes: Toss the cubed Yukon gold potatoes with 1 tablespoon olive oil, salt, and pepper until evenly coated. Arrange in the air fryer basket and cook at 400°F for 18 minutes, shaking the basket halfway through to ensure even crisping.
- Sear the chicken: While the potatoes cook, heat the remaining 1 tablespoon 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 cook for 6 to 8 minutes, stirring occasionally, until fully cooked and lightly browned.
- Add BBQ sauce and simmer: Reduce the heat to medium-low. Stir in the BBQ sauce, Worcestershire sauce, and brown sugar (if using). Simmer the chicken mixture for 2 to 3 minutes, stirring frequently to coat the chicken evenly and create a sticky, flavorful glaze.
- Combine potatoes and chicken: Add the crispy air-fried potatoes to the skillet with the chicken and gently toss everything together so the sauce coats both the potatoes and chicken well.
- Broil with cheese: Evenly sprinkle shredded mozzarella cheese over the top of the skillet mixture. Place the skillet under the oven broiler for 2 to 3 minutes, watching carefully until the cheese is melted, bubbly, and 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 straight from the skillet for a delicious, satisfying meal.
Notes
- Potatoes: Yukon gold potatoes are ideal for creamy texture, but red or russet potatoes work well if cut uniformly.
- Chicken Choices: Use thighs for juicier meat or breasts for a leaner option.
- Cheese Options: Mozzarella melts beautifully, but cheddar, Monterey Jack, or pepper jack offer delicious alternatives.
- BBQ Sauce: Customize your dish with your favorite BBQ sauce. Adding Worcestershire sauce deepens the flavor.
- Air Fryer Alternative: If you don’t have an air fryer, roast potatoes at 425°F for 25 minutes, flipping halfway to achieve crispness.
- Make Ahead: Prepare and cook potatoes and chicken separately earlier, then combine and broil with cheese just before serving.
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat gently in a skillet or oven until warmed through and cheese melts again.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 10 g
- Sodium: 650 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 120 mg
