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BBQ Chicken Potato Skillet

BBQ chicken potato skillet is a one-pan dinner with tender diced potatoes and juicy cubed chicken thighs coated in a glossy BBQ sauce glaze. Finish by melting shredded cheese right in the cast iron skillet for a hearty, rustic grill-style meal.
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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
  

Chicken thighs
  • 1.5 lb chicken thighs, cubed
Potatoes
  • 4 potatoes, diced
Vegetables
  • 1 bell pepper, diced
  • 1 onion, diced
BBQ sauce and seasonings
  • 1 cup BBQ sauce
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 Salt and pepper
Topping
  • 1 Shredded cheese for topping

Equipment

  • 1 cast iron skillet

Method
 

Start the skillet
  1. Heat 2 tbsp olive oil in a cast iron skillet on the grill over medium heat until shimmering.
Cook potatoes
  1. Add 4 diced potatoes and cook for 10 minutes, stirring occasionally, until starting to soften.
Cook chicken and vegetables
  1. Add cubed chicken thighs, diced bell pepper, diced onion, smoked paprika, salt, and pepper.
  2. Cook for 12-15 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
Glaze and melt cheese
  1. Add 1 cup BBQ sauce and stir to coat everything evenly.
  2. Top with shredded cheese, close the grill lid, and heat for 2 minutes to melt the cheese.
Serve
  1. Serve hot from the skillet while the BBQ sauce is still glossy.

Notes

For best browning, keep the grill at a steady medium heat and stir the potatoes only occasionally so they can develop edges. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium-low heat until warmed through. Freezing is not recommended because potatoes can soften too much after thawing. For a lighter option, use part-skim shredded cheese while keeping the same BBQ sauce amount.