BBQ Chicken Potato Skillet

Get ready for a flavor explosion with this easy BBQ Chicken Potato Skillet recipe. It's the ultimate one-pan wonder, perfect for busy weeknights when you crave something hearty, satisfying, and bursting with smoky-sweet BBQ goodness.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1.5 lbs Boneless, Skinless Chicken Thighs or Breasts Cut into 1-inch bite-sized pieces
1.5 lbs Small Red Potatoes or Yukon Gold Potatoes Quartered or cut into 1-inch cubes. No need to peel!
1 Large Red Onion Chopped
1 Red Bell Pepper Seeded and chopped
1 Green Bell Pepper Seeded and chopped
3 cloves Garlic Minced
1 cup Your Favorite BBQ Sauce Choose a sauce with a flavor profile you love, whether it's sweet, smoky, or tangy.
1/4 cup Chicken Broth or Water Helps to create a sauce and steam the potatoes.
2 tablespoons Olive Oil For sautéing
1 teaspoon Smoked Paprika Adds depth and more smoky flavor.
1/2 teaspoon Garlic Powder Enhances the overall garlic notes.
1/2 teaspoon Onion Powder Complements the fresh onion.
Salt To taste
Black Pepper To taste

Optional Toppings

Shredded Cheddar Cheese or Monterey Jack Cheese
Chopped Fresh Cilantro or Parsley
Sour Cream or Greek Yogurt
Diced Avocado
Pickled or Fresh Jalapeños

Equipment

Large cast-iron skillet or heavy-bottomed pan

Method

Heat the olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the quartered or cubed potatoes to the hot skillet. Season them generously with salt and black pepper. Cook, stirring occasionally, for 8-10 minutes, until they begin to soften and develop a light golden-brown sear. This initial sear helps the potatoes cook through evenly and develop a desirable texture.
2 tablespoons Olive Oil, 1.5 lbs Small Red Potatoes or Yukon Gold Potatoes, Salt, Black Pepper
Push the potatoes to one side of the skillet. Add the chopped red onion and chopped red and green bell peppers to the other side. Cook for about 5-7 minutes, stirring the vegetables, until they begin to soften and the onion becomes translucent. Add the minced garlic to the vegetables and cook for another minute until fragrant, being careful not to burn it.
1 Large Red Onion, 1 Red Bell Pepper, 1 Green Bell Pepper, 3 cloves Garlic
Create a space in the center of the skillet and add the 1-inch bite-sized chicken pieces. Season the chicken with smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook the chicken, stirring occasionally, until it is browned on all sides and mostly cooked through, about 5-7 minutes. Ensure all pieces are beginning to lose their pinkness.
1.5 lbs Boneless, Skinless Chicken Thighs or Breasts, 1 teaspoon Smoked Paprika, 1/2 teaspoon Garlic Powder, 1/2 teaspoon Onion Powder, Salt, Black Pepper
Stir all the ingredients in the skillet together – the potatoes, vegetables, and chicken. Pour in the BBQ sauce and chicken broth or water. Stir everything to coat evenly in the sauce. Bring the mixture to a simmer.
1 cup Your Favorite BBQ Sauce, 1/4 cup Chicken Broth or Water
Reduce the heat to low, cover the skillet, and let it simmer for 10-15 minutes, or until the potatoes are completely tender and the chicken is fully cooked through. Stir occasionally to prevent sticking. The sauce should have thickened slightly. If it seems too thick, you can add a splash more broth or water.
Remove the skillet from the heat. Taste and adjust seasonings if necessary. Serve the BBQ Chicken Potato Skillet hot, directly from the skillet. Garnish generously with your favorite optional toppings like shredded cheese, fresh cilantro, a dollop of sour cream, or diced avocado.
Shredded Cheddar Cheese or Monterey Jack Cheese, Chopped Fresh Cilantro or Parsley, Sour Cream or Greek Yogurt, Diced Avocado, Pickled or Fresh Jalapeños

Notes

Leftover BBQ Chicken Potato Skillet will stay fresh in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave. Can be frozen for up to 2-3 months.