Go Back
A close-up, eye-level view of the BBQ chicken and potato skillet, showing the texture of the crispy potatoes and gooey melted cheese.

BBQ Chicken Potato Skillet (Easy & Cheesy!)

A savory and satisfying one-pan meal, this BBQ Chicken Potato Skillet features tender chicken, crispy potatoes, and melted cheddar cheese, all tossed in a smoky barbecue sauce. The perfect easy weeknight dinner!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Yukon Gold potatoes diced into 1/2-inch pieces
  • 1 lb boneless, skinless chicken breast cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 red onion chopped
  • 1 bell pepper (any color) chopped
  • 3 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
  • 1 cup BBQ sauce your favorite brand
  • 1.5 cups shredded cheddar cheese
  • 2 tbsp fresh parsley or cilantro chopped, for garnish

Equipment

  • 1 Large Skillet (12-inch, cast-iron recommended)
  • 1 Cutting Board
  • 1 Knife

Instructions
 

  1. Heat olive oil in a large cast-iron or oven-safe skillet over medium-high heat. Add the diced potatoes in a single layer. Cook for 10-12 minutes, stirring occasionally, until golden brown and crispy. Remove from skillet and set aside.
  2. Add the diced red onion and bell pepper to the same skillet. Cook for 3-4 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant.
  3. In a bowl, toss the cubed chicken with smoked paprika, garlic powder, onion powder, salt, and pepper. Add the seasoned chicken to the skillet. Cook for 5-7 minutes, until browned and cooked through.
  4. Return the cooked potatoes to the skillet. Pour the BBQ sauce over everything and stir gently to combine.
  5. Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet with a lid for 2-3 minutes to melt the cheese, or place under the broiler for 1-2 minutes until bubbly and golden.
  6. Garnish with fresh parsley or cilantro and serve immediately.

Notes

For extra crispy potatoes, ensure they are completely dry before adding them to the hot oil.
Use freshly shredded cheese for the best melting results; pre-shredded cheeses often contain anti-caking agents.
A cast-iron skillet is highly recommended for its excellent heat retention and ability to go from stovetop to oven.
QR Code linking back to recipe