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This one skillet BBQ chicken and potato dinner is my secret weapon for a busy weeknight. It delivers all the comfort food vibes with crispy potatoes, juicy chicken, and a glorious layer of melted cheese, but with surprisingly little cleanup.
The first time I made this, my family devoured it so fast I barely got any. Now it's our go to meal when we need something satisfying without a ton of effort.
Ingredients
- Yukon Gold potatoes these are key for a creamy interior and a perfectly crisp exterior
- Olive oil a good quality extra virgin olive oil helps the potatoes crisp up beautifully
- Garlic powder adds a savory, aromatic base note to the potatoes
- Smoked paprika this is non negotiable for that deep, smoky flavor that complements the BBQ sauce
- Salt and black pepper to season every layer and make the flavors pop
- Boneless skinless chicken breasts cut them into uniform one inch cubes for even cooking
- Ranch seasoning this is the secret ingredient that gives the chicken an extra tangy, herby kick
- Onion powder provides a savory depth to the chicken seasoning
- Butter adds richness when searing the chicken
- Fresh garlic minced fresh garlic provides a much better punch than powder for the sauce
- Your favorite BBQ sauce choose one you truly love, as it's the star of the show
- Shredded mozzarella cheese it melts into a perfect, gooey blanket. Pre shredded works great for convenience.
Step-by-Step Instructions
- Get the Potatoes Crispy:
- In a medium bowl, toss your cubed potatoes with the olive oil, garlic powder, smoked paprika, half a teaspoon of salt, and a quarter teaspoon of pepper. Make sure every single piece is coated. Arrange them in a single layer in your air fryer basket. Don't crowd them. Cook at 400 degrees Fahrenheit for 20 to 25 minutes, giving the basket a good shake a couple of times so they brown evenly. You're looking for a deep golden brown and a super crispy texture.
- Sear the Chicken:
- While those potatoes are air frying, get a large oven safe skillet over medium high heat. Add the butter and let it melt and sizzle. Add your chicken cubes and immediately season them with the remaining salt and pepper, the ranch seasoning, and the onion powder. Let the chicken cook, stirring only occasionally, for about 6 to 8 minutes. You want to see a beautiful golden brown crust form on the outside before you move it too much, that's where the flavor is.
- Build the Sauce:
- Turn the heat down to medium low. Add the minced garlic and stir it constantly for just one minute until you can smell it. Be careful here, as minced garlic can burn quickly. Pour in your favorite BBQ sauce and stir everything together until every piece of chicken is generously coated in that beautiful sauce.
- Combine and Melt:
- Your potatoes should be done by now. Carefully add the hot, crispy potatoes to the skillet with the saucy chicken. Gently toss everything to combine. Sprinkle the shredded mozzarella evenly over the entire skillet. To melt the cheese, you have two options. You can cover the skillet with a lid and let it sit on the stovetop for a few minutes, or, for a bubbly, slightly browned top, stick the whole skillet under the broiler for a minute or two. Keep a close eye on it if you use the broiler.
- Serve Immediately:
- Bring the skillet right to the table. You can add an extra drizzle of BBQ sauce if you like. Serve it hot and watch it disappear.
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My favorite part of this recipe is the BBQ sauce. It’s where you can really make the dish your own. I have a local smoky hickory sauce that I swear by, and it reminds me of summer cookouts with my dad every time I use it.
Storage and Reheating
Got leftovers? Lucky you. Store them in an airtight container in the fridge for up to three days. The best way to reheat this is to pop it back in the air fryer or a 375 degree oven for 5 to 10 minutes. This will bring the potatoes back to their former crispy glory, which a microwave just can't do.
Ingredient Substitutions
Don’t be afraid to mix things up. If you prefer darker meat, boneless, skinless chicken thighs are fantastic and add even more flavor. Sweet potatoes work great in place of Yukon Golds for a different kind of sweetness. And for the cheese, feel free to use cheddar, a Colby Jack blend, or even some spicy pepper jack to give it a kick.
Serving Suggestions
While this is a hearty all in one meal, sometimes I like to add a bit of green to the plate. A simple green salad with a sharp vinaigrette cuts through the richness beautifully. Steamed broccoli or green beans, or even some classic corn on the cob, also make perfect companions.
No Air Fryer? No Problem!
If you don't have an air fryer, you can absolutely still get those crispy potatoes. Just spread them out on a baking sheet and roast them in a 425 degree Fahrenheit oven for about 25 to 30 minutes. Make sure to flip them halfway through cooking so they get crispy on all sides before adding them to your skillet.
Frequently Asked Questions
- → How do I get the potatoes extra crispy in the air fryer?
Make sure to cut the potatoes into uniform, small cubes. Don't overcrowd the air fryer basket; cook in batches if necessary to ensure they have enough space to crisp up properly. Tossing them with olive oil and seasonings helps too!
- → Can I use different potatoes?
Absolutely! Yukon Gold potatoes provide a great texture, but you can easily substitute with red potatoes or even sweet potatoes for a touch of sweetness.
- → What's the best way to melt the cheese?
You have a couple of options. You can cover the skillet with a lid on the stovetop over low heat for a few minutes, or you can place the skillet under the broiler for 1-2 minutes. Watch it carefully to prevent burning!
- → Can I make this without an air fryer?
Yes, you can! Roast the potatoes in the oven. Spread them on a baking sheet and bake at 425°F (220°C) for 25-30 minutes, flipping halfway through, until crispy and golden brown.
- → What kind of BBQ sauce works best?
Use your favorite BBQ sauce! Whether you prefer a sweet, tangy, or smoky sauce, it will work well in this skillet. Experiment and find what you like best.
- → Can I use chicken thighs instead of chicken breasts?
Definitely! Chicken thighs will add a richer flavor to the skillet. Just be sure to cook them until they reach an internal temperature of 165°F (74°C).