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BBQ Chicken Potato Skillet

BBQ chicken potato skillet made in a cast iron skillet with tender diced potatoes and juicy chicken glazed in BBQ sauce. Cook it over medium heat for a one-pan dinner that’s easy to take outdoors and serve hot with melted cheese.
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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.
  • 4 potatoes Diced.
  • 1 bell pepper Diced.
  • 1 onion Diced.
  • 1 cup BBQ sauce For coating and glazing.
  • 2 tbsp olive oil For cooking the skillet.
  • 1 tsp smoked paprika For smoky flavor.
  • 0.5 salt To taste; use as seasoning for potatoes and chicken.
  • 0.5 pepper To taste; use as seasoning for potatoes and chicken.
  • 0.5 cup shredded cheese For topping; shredded cheese melts when lid is closed.

Equipment

  • 1 cast iron skillet

Method
 

Cook the skillet base
  1. Heat olive oil in a cast iron skillet on the grill over medium heat. Let it warm until it shimmers, indicating it’s ready for the potatoes.
  2. Add diced potatoes and cook for 10 minutes, stirring occasionally. Keep them spread in an even layer so they start to soften without steaming.
Cook the chicken and vegetables
  1. Add cubed chicken thighs, diced bell pepper, diced onion, smoked paprika, salt, and pepper to the skillet. Stir well so spices coat the chicken and vegetables.
  2. Cook for 12-15 minutes until the chicken is cooked through. Continue stirring occasionally to prevent sticking and ensure even doneness.
Glaze and finish
  1. Add BBQ sauce and stir to coat everything in a glossy layer. Keep cooking just until the sauce clings to the chicken and potatoes.
  2. Top with shredded cheese and close the grill lid for 2 minutes to melt. Watch for the cheese to fully melt into a warm, gooey finish.
  3. Serve hot directly from the skillet. Let it sit for 1-2 minutes so the sauce thickens slightly before eating.

Notes

Pro tip: Cube the chicken evenly and cut potatoes into similar-sized pieces so they finish around the same time; if the skillet looks dry, add a splash of water and stir to loosen browned bits. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet or microwave until hot. Freezing isn’t recommended because potatoes can become mealy after thawing. Dietary swap: use a sugar-free BBQ sauce to reduce added sugar while keeping the same smoky glaze.