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BBQ Chicken Potato Skillet

BBQ chicken potato skillet with a one-pan cast iron cook that caramelizes potatoes while finishing juicy cubed chicken. Toss everything in a smoky paprika-and-BBQ sauce glaze, then melt shredded cheese right in the skillet.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 1 shredded cheese for topping

Equipment

  • 1 cast iron skillet

Method
 

Start the skillet
  1. Heat olive oil in a cast iron skillet on the grill over medium heat until it shimmers. Spread it evenly across the bottom so the potatoes start crisping right away.
Cook the potatoes
  1. Add diced potatoes to the skillet and cook for 10 minutes, stirring occasionally. Keep the grill at medium so the potatoes soften and develop light browning.
Cook the chicken and vegetables
  1. Add cubed chicken thighs, diced bell pepper, diced onion, smoked paprika, salt, and pepper to the skillet. Stir to distribute the seasonings through the potatoes.
  2. Cook for 12-15 minutes until the chicken is cooked through, stirring as needed. Look for no pink in the thickest pieces and lightly browned edges on the chicken and potatoes.
Glaze and melt
  1. Pour in BBQ sauce and stir to coat everything evenly. Continue cooking just until the sauce turns glossy and clings to the chicken and potatoes.
  2. Top with shredded cheese, then close the grill lid for 2 minutes to melt. Watch for the cheese to soften and turn gooey over the skillet.
Serve
  1. Serve hot directly from the skillet. Keep it on the table warm for the meltiest cheese topping.

Notes

Pro tip: dice the potatoes uniformly so they cook at the same rate as the cubed chicken. Store leftovers in the refrigerator up to 3 days in a sealed container; reheat in the skillet over medium heat until hot. Freezing is not recommended for best texture. If you want a lighter option, use chicken breast and a lower-sugar BBQ sauce to reduce calories while keeping the same skillet method.