This skillet dinner brings together tender chicken pieces and crispy potato cubes, coated in a glossy barbecue sauce and topped with melted mozzarella. I love how it comes together with ease and delivers comfort and flavour in one pan.
Why You’ll Love This Recipe
I love this recipe because it ticks all the boxes for a weeknight dinner:
It’s a complete meal in one skillet—chicken, potatoes and sauce, no fussing with many sides.
The prep is straightforward: chop, cook, stir, top with cheese and broil.
The ingredients are everyday staples—nothing fancy or hard to find.
It’s crowd-friendly: the crisped potatoes, sticky BBQ sauce, cheesy top make it comforting and indulgent.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 tablespoons olive oil (divided)
2 pounds Yukon gold potatoes, cut into ½-inch cubes
Salt and pepper, to taste
1½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup barbecue sauce (plus more if you like it extra saucy)
1 tablespoon Worcestershire sauce (optional, for depth)
1 tablespoon brown sugar (optional, for extra sticky-sweet glaze)
2 cups shredded mozzarella cheese
Fresh parsley, chopped (for garnish)
Directions
Preheat your oven broiler and prepare to crisp the potatoes: toss the cubed potatoes with 1 tablespoon olive oil, salt and pepper. Cook until they develop crispy edges and soft centres—if you have an air fryer use it at about 200 °C (400 °F) for 15-18 minutes, shaking halfway; if using an oven, roast at 220 °C (425 °F) for about 20-25 minutes, flipping halfway.
While the potatoes cook, 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 about 6-8 minutes until cooked through.
Reduce heat to medium-low. Stir in the barbecue sauce, Worcestershire sauce (if using), and brown sugar (if using). Simmer for 2-3 minutes until the chicken is well coated and the sauce is glossy.
Add the crispy potatoes into the skillet with the chicken. Gently toss to combine so everything is coated in the sauce.
Sprinkle the shredded mozzarella evenly over the top of the chicken–potato mixture. Place the skillet under the broiler for 2-3 minutes until the cheese is melted, bubbly and golden in spots.
Remove from the oven, garnish with chopped parsley, drizzle extra barbecue sauce if you like it extra saucy, and serve hot straight from the skillet.
Servings and Timing
This recipe makes 6 servings.
Prep time: approximately 15 minutes
Cook time: approximately 30 minutes
Total time: about 45 minutes
Variations
Swap the Yukon gold potatoes for red potatoes, russets or even sweet potatoes if you prefer.
Use chicken thighs instead of breasts for juicier meat, or use leftover cooked chicken — just skip the searing step and toss in with BBQ sauce.
Change up the cheese: use cheddar, Monterey Jack or pepper Jack if you want a spicier twist.
If you don’t have an air fryer, roast potatoes on a sheet pan at 425 °F (220 °C) for 20-25 minutes, flipping once, until golden and crisp.
Vegetarian version: swap the chicken for roasted cauliflower florets, chickpeas, or tofu cubes and toss them in the BBQ sauce at the end.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat: warm gently in a skillet or oven until heated through and the cheese melts again. Avoid microwaving if possible to preserve crispiness of the potatoes and texture of the sauce.
FAQs
Can I make this ahead of time?
Yes — I can cook the potatoes and chicken ahead of time, then just combine, add the BBQ sauce, and broil with cheese right before serving.
Can I use leftover chicken?
Absolutely. Shredded or diced cooked chicken works perfectly. I just skip the searing and toss it right in with the BBQ sauce to warm through.
What if I don’t have an air fryer?
No problem. I can roast the potatoes on a sheet pan at 425 °F (220 °C) for 20-25 minutes, flipping halfway through until golden and crisp.
Can I make this vegetarian?
Yes — I can swap the chicken for roasted cauliflower florets, chickpeas, or tofu cubes. Then I toss them in the BBQ sauce at the end.
What kind of potatoes should I use?
I used Yukon gold potatoes because they deliver creamy centers and crisp edges, but red skin or russet potatoes work fine as long as they’re cut into uniform cubes so they cook evenly.
Conclusion
I find this BBQ Chicken and Potato Skillet to be a reliably delicious, no-fuss dish that satisfies hearty appetites without hours in the kitchen. Whether I’m cooking for my family or just want a comforting solo dinner, this recipe offers crispy potatoes, flavorful chicken, sticky barbecue sauce and melted cheese in one pan — what’s not to love?
This BBQ Chicken and Potato Skillet combines crispy potatoes, tender chicken, tangy barbecue sauce, and melted mozzarella in one easy skillet meal. It’s hearty, comforting, and perfect for a no-fuss weeknight dinner.
Ingredients
2 tablespoons olive oil (divided)
2 pounds Yukon gold potatoes, cut into ½-inch cubes
Salt and pepper, to taste
1½ pounds boneless skinless chicken breasts, cut into bite-sized pieces
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup barbecue 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
Preheat the broiler. Toss cubed potatoes with 1 tablespoon olive oil, salt, and pepper. Cook in air fryer at 400°F (200°C) for 15–18 minutes, shaking halfway, or roast in oven at 425°F (220°C) for 20–25 minutes, flipping halfway.
While potatoes cook, heat remaining olive oil in a large oven-safe skillet over medium-high heat. Season chicken with paprika, garlic powder, onion powder, salt, and pepper. Sear chicken for 6–8 minutes until cooked through.
Lower heat to medium-low. Stir in barbecue sauce, Worcestershire (if using), and brown sugar (if using). Simmer 2–3 minutes until sauce is glossy.
Add crispy potatoes to skillet and gently toss to combine with the chicken and sauce.
Top with shredded mozzarella and place skillet under broiler for 2–3 minutes until cheese is melted and bubbly.
Remove from oven, garnish with parsley and extra BBQ sauce if desired, and serve hot.
Notes
Use chicken thighs for a juicier option.
Substitute mozzarella with cheddar or pepper jack for different flavors.
Leftover cooked chicken works great—just skip searing and add with the sauce.
Swap in sweet potatoes or other root vegetables for variety.
Make it vegetarian with roasted cauliflower, chickpeas, or tofu.
