Description

This BBQ Chicken Potato Skillet is a sizzling, one-pan dinner that’s easy to make and packed with smoky, cheesy goodness. Crisp-tender potatoes form the base, while shredded BBQ chicken and gooey cheese turn it into a hearty, irresistible meal. Perfect for weeknights, game days, or whenever you crave bold, rustic flavors.

Ingredients

Scale

2 tbsp olive oil or butter
1 ½ lbs baby potatoes or Yukon gold potatoes, diced
Salt & pepper to taste
2 cups cooked shredded chicken (rotisserie or leftover)
½ cup BBQ sauce (plus more for drizzling)
1 cup shredded cheddar cheese
½ cup shredded mozzarella (optional)
¼ cup red onion, thinly sliced
2 tbsp chopped green onions or chives
Optional toppings: sour cream, jalapeños, crispy bacon bits, or fresh cilantro

Instructions

1. Crisp the Potatoes

In a large oven-safe skillet (like cast iron), heat olive oil over medium heat.
Add diced potatoes, season with salt and pepper, and cook for 15–20 minutes, stirring occasionally, until golden and fork-tender.

2. Add the Chicken & BBQ Sauce

Reduce heat to medium-low.
Add shredded chicken and BBQ sauce. Stir to coat evenly.
Let it cook for 3–4 minutes until warmed through.

3. Top with Cheese & Bake (or Melt)

Sprinkle the skillet with cheddar and mozzarella cheeses.
If your skillet is oven-safe, broil for 2–3 minutes until bubbly and melted.
If not using an oven, cover the skillet with a lid and cook on low until the cheese melts.

4. Garnish & Serve

Remove from heat. Top with red onion, green onions, and your choice of extra toppings.
Drizzle with additional BBQ sauce if desired.
Serve straight from the skillet!

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 8g
Sodium: 550mg
Fat: 22g
Saturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 28g
Cholesterol: 80mg