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BBQ Chicken Potato Skillet

BBQ chicken potato skillet with tender diced potatoes and chicken thighs glazed in BBQ sauce for a sticky, one-pan dinner. Cook it in a cast iron skillet until the chicken is done, then melt shredded cheese under the grill lid.
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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: 580
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 1.5 lb chicken thighs, cubed
potatoes and vegetables
  • 4 potatoes, diced
  • 1 bell pepper, diced
  • 1 onion, diced
bbq sauce glaze
  • 1 cup BBQ sauce
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 salt and pepper Season to taste.
topping
  • 1 shredded cheese for topping Use enough to cover the skillet surface.

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 until shimmering.
  2. Add diced potatoes and cook for 10 minutes, stirring occasionally, until they start to soften.
Cook the chicken and vegetables
  1. Add cubed chicken thighs, diced bell pepper, diced onion, smoked paprika, salt, and pepper, and stir to distribute evenly.
  2. Cook for 12-15 minutes until the chicken is cooked through, stirring as needed so ingredients cook evenly.
Glaze and finish
  1. Add BBQ sauce and stir to coat everything until glossy and evenly covered.
  2. Top with shredded cheese, close the grill lid for 2 minutes, and melt until the cheese looks bubbly.
Serve
  1. Serve hot from the skillet, keeping the BBQ chicken and potato mixture centered in the pan.

Notes

For the best texture, dice potatoes into small, even pieces so they finish during the same window as the chicken. Store leftovers in the refrigerator up to 3 days; reheat in the skillet over medium heat until warmed through. Freezing is not recommended for cheese-topped skillets. For a gluten-free option, use a BBQ sauce labeled gluten-free to match dietary needs.