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BBQ Chicken Potato Skillet

BBQ chicken potato skillet with a one-pan grill-cooked chicken and diced potato base, finished with a tangy BBQ sauce glaze. The cast iron skillet method keeps everything tender and lets the BBQ sauce coat each bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

BBQ chicken potato skillet
  • 1.5 lb chicken thighs Cubed for even cooking.
  • 4 potatoes Diced; aim for similar cube size.
  • 1 bell pepper Diced.
  • 1 onion Diced.
  • 1 cup BBQ sauce For glazing and coating.
  • 2 tbsp olive oil For searing and preventing sticking.
  • 1 tsp smoked paprika Adds smoky flavor to the skillet.
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
  • 0.5 cup shredded cheese For topping and melting.

Equipment

  • 1 cast iron skillet

Method
 

Grill-cook the potato base
  1. Heat the olive oil in a cast iron skillet on the grill over medium heat until shimmering.
  2. Add the diced potatoes and cook for 10 minutes, stirring occasionally, until they start to soften and lightly brown.
Cook the chicken and vegetables
  1. Add the cubed chicken thighs, diced bell pepper, diced onion, smoked paprika, salt, and pepper to the skillet.
  2. Cook for 12-15 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
Glaze and finish
  1. Add the BBQ sauce and stir to coat everything evenly.
  2. Top with shredded cheese, close the grill lid, and melt for 2 minutes until the cheese is gooey.
  3. Serve hot from the skillet.

Notes

Pro tip: cube the chicken and dice the potatoes to similar sizes so they cook in the same window on the grill. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the skillet until hot. Freezing is not recommended because potatoes can soften too much after thawing. For a lighter option, use reduced-sugar BBQ sauce and swap cheese to a reduced-fat shredded blend.