BBQ Chicken Potato Skillet combines tender potatoes, juicy chicken, and zesty barbecue sauce in a family favorite, one pan dinner kind of way.
A SIMPLE AND FILLING DINNER
This BBQ Chicken Potato Skillet is a flavorful and easy one-pan meal. It starts with crispy cubed hash browns cooked until golden (in the air fryer – so easy!) Tender chicken is then sautéed with garlic and seasoning and mixed with your favorite barbecue sauce. Then melted monterey jack cheese adds a creamy finish. It’s not just a delicious dinner, it’s simple enough for a busy weeknight. Plus, since it’s all made in a skillet, it’s super easy to clean up. We all love that, right?
FREQUENTLY ASKED QUESTIONS:
I love when you add more veggies to skillet dinners. This kind of dinner also goes well with those easy, bags of steamable vegetables. They’re quick and great to make when you’re in a pinch. Of course, a nice green side salad works well too.
I used Southern Style Hash Browns. These are small, diced potatoes. If you don’t have these, you could use fresh potatoes and dice them super small. You would need to cook them slightly longer though. Also know that I haven’t tested this with any shredded hash browns, only the Southern style, small diced potatoes. See my ingredient image below so you can see what to look for.
If you don’t have an Air Fryer, pop your hash browns in the oven or cook them in a different skillet on the stove. Whatever bag of hash browns you use will typically have instructions for cooking them in the oven and on the stove top.
Yes, you can easily scale the recipe. The only thing I suggest is to keep an eye on how much you’re putting into your skillet so everything cooks appropriately and evenly.
You can keep the leftovers in the fridge for up to 5 days in a proper air tight container. Freeze leftovers in a freezer safe container for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- southern style hash brown potatoes – see my ingredient image below. Most people think of hash browns as the shredded kind. These are not those. These are small cubed potatoes.
- salt, pepper, garlic powder, paprika – this is always my go-to seasoning combo. If you prefer other seasonings or have a seasoning blend you prefer, go for it!
- butter– you can use salted butter or unsalted butter.
- boneless, skinless chicken breast– if you want to change things up, you can use chicken tenderloins or go for chicken thighs for a dark meat, cheaper alternative.
- garlic – minced
- BBQ Sauce– grab your favorite bottle of sauce, like Sweet Baby Ray’s that I used, or use some Homemade BBQ Sauce.
- Monterey Jack Cheese – you can use whatever type of cheese you like. Just make sure it is a good melting cheese like mozzarella or even gouda!
HOW TO MAKE BBQ CHICKEN POTATO SKILLET
In an air fryer, add 16 ounces of hash browns. Sprinkle ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder, and ¼ teaspoon paprika on the potatoes. Cook at 400° F for 10 minutes. Toss the potatoes and cook for an additional 5-10 minutes or until golden brown.
While the potatoes are cooking, start on the chicken. In a large skillet, over medium heat, add the butter. Once the butter has melted add the cubed chicken and the remainder of the seasonings. Cook over medium heat for 7 minutes or until the juices run clear.
Add in the minced garlic. Cook until fragrant (about 30 seconds.) To the skillet add in ½ cup barbecue sauce, cooked potatoes, and a ½ cup shredded Monterey Jack cheese.
Turn the heat to low. Mix until the potatoes and chicken are coated in the barbecue sauce and the cheese has melted. Top with the remainder of the shredded Monterey Jack cheese.
Place a lid on top for 3 minutes or until the cheese is melted. Remove from the heat. Drizzle the remaining barbecue sauce on top (using as little or as much as you prefer). Optional: top with chopped parsley then serve!
CRAVING MORE RECIPES?
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In a 6 quart air fryer or larger, add in 16 ounce bag Southern hash brown potatoes.
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Sprinkle ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder, and ¼ teaspoon paprika on the potatoes.
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Cook at 400°F for 10 minutes.
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Toss the potatoes and cook for an additional 5-10 minutes or until golden brown.
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While the potatoes are cooking, start on the chicken. In a large skillet, over medium heat, add 2 Tablespoons butter.
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Once the butter has melted add 1 pound boneless, skinless chicken breast, cubed and season the chicken with ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder, and ¼ teaspoon paprika. Cook over medium heat for about 6-7 minutes or until the juices run clear – stirring occasionally as it cooks.Note: internal temperature of chicken should reach 165F degrees when done.
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Add in 2 garlic cloves, minced. Cook until fragrant (about 30 seconds)
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To the skillet add in ½ cup barbecue sauce, cooked potatoes, and a ½ cup shredded Monterey Jack cheese. Turn the heat to low.
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Mix until the potatoes and chicken are coated in the barbecue sauce and the cheese has melted.
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Top with the remaining 1/2 cup shredded Monterey Jack cheese.
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Place a lid on top for 3 minutes or until the cheese is melted. Remove from the heat.
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Drizzle the remaining 1/2 cup barbecue sauce on top (using as little or as much as you prefer).
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Optional: top with chopped parsley then serve!
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- NOTE: This recipe was tested with a 6 quart basket air fryer. If you have a different type or style, you may need to adjust the cooking time since not all styles of air fryers cook the same.
Calories: 485kcal | Carbohydrates: 51g | Protein: 34g | Fat: 16g | Sodium: 1406mg | Fiber: 3g | Sugar: 24g
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
