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BBQ Chicken Potato Skillet

BBQ chicken potato skillet with tender potatoes and veggies cooked in one cast-iron pan, finished with a glossy BBQ sauce glaze. Cubed chicken thighs and diced potatoes simmer together until the chicken is cooked through, then melt shredded cheese on top.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

BBQ Chicken Potato Skillet
  • 1.5 lb chicken thighs cubed
  • 4 potatoes diced
  • 1 bell pepper diced
  • 1 onion diced
  • 1 cup BBQ sauce
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 salt and pepper to taste
  • 1 shredded cheese for topping

Equipment

  • 1 Cast iron skillet

Method
 

Cook the potatoes
  1. Heat the olive oil in a cast iron skillet on a grill over medium heat. 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. Cook for 12-15 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
Glaze and melt the cheese
  1. Pour the BBQ sauce into the skillet and stir to coat everything evenly. Top with shredded cheese, close the grill lid, and melt for 2 minutes, until the cheese is melted and bubbling.
Serve
  1. Serve the BBQ chicken potato skillet hot directly from the cast iron skillet. Finish with any extra cheese or a quick pinch of salt and pepper if needed.

Notes

For best texture, keep the grill at steady medium heat so the potatoes cook through without burning. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet until hot. Freezing isn’t recommended because potatoes can soften. For a lighter option, use low-fat shredded cheese and reduce BBQ sauce to 3/4 cup.