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BBQ Chicken Potato Skillet

Sizzling BBQ Chicken Potato Skillet That's Simply Irresistible

A quick and delicious BBQ Chicken Potato Skillet packed with flavor, perfect for family gatherings or weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 16 ounces Southern hash brown potatoes These are perfect for a crispy base and don’t require thawing!
  • ¼ teaspoon salt Enhances the flavors of all ingredients; use half for seasoning.
  • ¼ teaspoon black pepper A dash of spice to balance the flavors.
  • ¼ teaspoon garlic powder Adds a rich, savory back note to the dish.
  • ¼ teaspoon paprika Gives a smoky depth that complements the BBQ sauce.
For the Chicken
  • 2 tablespoons butter Use salted or unsalted for a rich flavor base.
  • 1 pound boneless, skinless chicken breast Tender and quick-cooking; cube it for even frying.
  • 2 cloves garlic Fresh minced garlic imparts aromatic warmth.
For the Sauce and Topping
  • 1 cup BBQ sauce The hero of this dish, dividing it for cooking and finishing.
  • 1 cup shredded Monterey Jack cheese Creamy melted cheese that brings all the elements together.
  • ¼ cup chopped parsley Optional garnish that adds color and brightness.

Equipment

  • air fryer
  • large skillet

Method
 

Step‑by‑Step Instructions
  1. In a 6-quart air fryer or a large skillet, add Southern hash brown potatoes. Sprinkle them with salt, black pepper, garlic powder, and paprika. Set the air fryer to 400°F and cook for 10 minutes.
  2. After 10 minutes, carefully toss the potatoes for even cooking. Return them to the air fryer for an additional 5-10 minutes until golden-brown and crispy.
  3. While the potatoes are cooking, heat a large skillet over medium heat and add melted butter. Stir in cubed chicken breast, seasoning with salt, black pepper, garlic powder, and paprika. Cook for 6-7 minutes until cooked through.
  4. Once the chicken is cooked, lower the heat and add minced garlic. Sauté for about 30 seconds until fragrant.
  5. Pour in BBQ sauce and add crispy hash browns. Mix everything together on low heat until well-coated.
  6. Top with remaining shredded Monterey Jack cheese, cover with a lid for about 3 minutes to melt.
  7. Remove from heat, drizzle remaining BBQ sauce on top, and garnish with chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Store any leftovers in an airtight container for up to 3 days. To freeze, portion into freezer-safe containers for up to 3 months. Reheat thoroughly before serving.

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