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BBQ Chicken Potato Skillet

BBQ chicken potato skillet with tender diced potatoes, sweet peppers, and a sticky BBQ sauce glaze, all cooked in one cast iron pan. Medium-heat grill cooking finishes with a quick lid-melt of shredded cheese for an easy one-pan dinner.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

BBQ chicken potato skillet
  • 1.5 lb chicken thighs
  • 4 potatoes diced
  • 1 bell pepper diced
  • 1 onion diced
  • 1 cup BBQ sauce
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 salt to taste
  • 1 pepper to taste
  • 1 shredded cheese for topping

Equipment

  • 1 cast iron skillet

Method
 

Cook the potatoes on the grill
  1. Heat the olive oil in a cast iron skillet on the grill over medium heat until shimmering. Add the diced potatoes and cook for 10 minutes, stirring occasionally, until slightly tender.
Cook the chicken and vegetables
  1. Add the cubed chicken thighs, diced bell pepper, diced onion, smoked paprika, salt, and pepper to the skillet. Cook for 12-15 minutes, stirring occasionally, until the chicken is cooked through.
Glaze and melt the cheese
  1. Pour in the BBQ sauce and stir to coat everything evenly. Top with shredded cheese, close the grill lid for 2 minutes, and melt until bubbling.
Serve
  1. Serve the BBQ chicken potato skillet hot directly from the cast iron skillet. Let it rest in the skillet for 1-2 minutes so the sauce clings to the potatoes.

Notes

Pro tip: Dice the potatoes into similar-size cubes so they finish cooking at the same time as the chicken. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the skillet over medium heat until hot. Freezing isn’t recommended because potatoes can soften after thawing. For a lighter option, swap shredded cheese for part-skim or use a smaller amount of cheese to reduce calories without changing the cook method.