BBQ Chicken Potato Skillet: Easy One-Pan Recipe

BBQ Chicken Potato Skillet: Craving a hearty, flavorful meal that’s ready in under an hour and requires minimal cleanup? Look no further! This one-pan wonder combines the smoky sweetness of barbecue chicken with the comforting goodness of potatoes, creating a dish that’s both satisfying and incredibly easy to make. Forget complicated recipes and endless dishes – this is weeknight dinner perfection.

While the exact origins of combining barbecue chicken with potatoes in a skillet are somewhat hazy, the concept draws upon the rich culinary traditions of Southern comfort food. Barbecue, with its roots in slow-cooked meats and tangy sauces, has long been a staple of Southern cuisine. Potatoes, a versatile and readily available ingredient, have been incorporated into countless dishes, providing a hearty and grounding element. This BBQ Chicken Potato Skillet brings these two beloved components together in a harmonious and convenient way.

People adore this dish for its incredible flavor profile. The sweet and smoky barbecue sauce perfectly complements the savory chicken and the earthy potatoes. The texture is also a winner – tender chicken, crispy-edged potatoes, and a luscious sauce create a delightful combination in every bite. But perhaps the biggest draw is its simplicity. With just a few ingredients and one skillet, you can have a delicious and satisfying meal on the table in no time. It’s the perfect solution for busy weeknights or lazy weekends when you want a flavorful meal without the fuss. So, gather your ingredients and let’s get cooking!

this Recipe

Ingredients:

• For the BBQ Chicken:
• 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and freshly ground black pepper to taste
• 1 cup your favorite BBQ sauce (I prefer a sweet and tangy one!)
• For the Potato Skillet:
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 2 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• For Topping (Optional):
• Shredded cheddar cheese
• Chopped green onions
• Sour cream or Greek yogurt
• Fresh cilantro, chopped

Preparing the BBQ Chicken:

1. First, let’s get the chicken ready. Pat the chicken breasts dry with paper towels. This helps them get a nice sear.
2. In a small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
3. Rub the spice mixture all over the chicken breasts, making sure they’re evenly coated.
4. Heat the olive oil in a large skillet (cast iron works great!) over medium-high heat.
5. Once the oil is hot, carefully place the chicken breasts in the skillet. Sear for about 5-7 minutes per side, or until they’re nicely browned and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to be sure!
6. Remove the chicken from the skillet and let it rest for a few minutes. This helps the juices redistribute, resulting in more tender chicken.
7. While the chicken is resting, pour the BBQ sauce into the same skillet you cooked the chicken in. Bring the sauce to a simmer over medium heat.
8. Shred the chicken using two forks. Add the shredded chicken to the simmering BBQ sauce and stir to coat it evenly. Set aside.

Preparing the Potato Skillet:

1. Now, let’s move on to the potato skillet. In the same skillet (or a clean one if you prefer), heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5-7 minutes.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
4. Add the cubed potatoes to the skillet and cook, stirring occasionally, for about 10-12 minutes, or until they start to soften and brown slightly.
5. Add the chopped bell peppers (both red and green) to the skillet and cook for another 5-7 minutes, until they’re tender-crisp.
6. Stir in the black beans, corn, chili powder, cumin, smoked paprika, salt, and pepper. Cook for a few more minutes, until everything is heated through and the flavors have melded together.

Assembling the BBQ Chicken Potato Skillet:

1. This is the fun part! Now we get to put everything together.
2. Spread the potato mixture evenly in the skillet.
3. Top the potato mixture with the shredded BBQ chicken. Make sure it’s evenly distributed.
4. If you’re using cheese, sprinkle it generously over the top.
5. Place the skillet under the broiler for a few minutes, until the cheese is melted and bubbly (if using). Keep a close eye on it to prevent burning! Alternatively, you can cover the skillet and let the cheese melt from the residual heat.

Serving and Enjoying:

1. Carefully remove the skillet from the oven or broiler. Remember, it’s hot!
2. Garnish with your favorite toppings, such as chopped green onions, sour cream or Greek yogurt, and fresh cilantro.
3. Serve immediately and enjoy! This BBQ chicken potato skillet is delicious on its own, or you can serve it with a side salad or cornbread.

Tips and Variations:

• Spice it up: If you like things spicy, add a pinch of cayenne pepper to the potato mixture or use a spicy BBQ sauce.
• Add more veggies: Feel free to add other vegetables to the skillet, such as zucchini, mushrooms, or diced tomatoes.
• Use different potatoes: While I prefer Yukon Gold potatoes, you can also use Russet potatoes or red potatoes.
• Make it vegetarian: Omit the chicken and add more beans or vegetables for a vegetarian version. You could also use plant-based chicken substitutes.
• Make it ahead: You can prepare the BBQ chicken and the potato mixture ahead of time and store them separately in the refrigerator. When you’re ready to eat, simply assemble the skillet and bake.
• One-pan meal: This recipe is perfect for a quick and easy weeknight dinner. It’s also great for potlucks and gatherings.
• Leftovers: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven.
• Cheese Variations: Instead of cheddar, try Monterey Jack, Pepper Jack, or a blend of cheeses.
• BBQ Sauce: Experiment with different BBQ sauces to find your favorite flavor combination. Honey BBQ, Carolina BBQ, or even a smoky chipotle BBQ sauce would be delicious.
• Add Bacon: Cooked and crumbled bacon adds a smoky and savory flavor to the skillet.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.

• Calories: Approximately 600-800 per serving
• Protein: 40-50 grams
• Fat: 30-40 grams
• Carbohydrates: 50-60 grams

Conclusion:

This BBQ chicken potato skillet is truly a weeknight winner, and I wholeheartedly believe it deserves a spot in your regular dinner rotation. Why? Because it’s the perfect trifecta of flavor, convenience, and comfort food! We’re talking smoky BBQ chicken, tender potatoes, and a medley of delicious veggies all cooked together in one pan, minimizing cleanup and maximizing taste. It’s a complete meal in itself, satisfying and incredibly easy to customize to your liking.

But beyond the simplicity, it’s the taste that really seals the deal. The BBQ sauce caramelizes beautifully, coating the chicken and potatoes in a sweet and tangy glaze that’s simply irresistible. The potatoes become perfectly crisp on the edges and fluffy on the inside, providing a wonderful textural contrast. And the added vegetables bring a burst of freshness and nutrients to the dish. It’s a symphony of flavors and textures that will have everyone at the table asking for seconds.

Looking for serving suggestions? This skillet is fantastic on its own, but you can also pair it with a simple side salad or some crusty bread for soaking up all that delicious BBQ sauce. For a lighter option, try serving it with a dollop of Greek yogurt or a sprinkle of fresh cilantro.

And the best part? This recipe is incredibly versatile! Feel free to experiment with different variations to suit your taste preferences. Swap out the chicken for shredded pork or even ground beef. Add different vegetables like bell peppers, onions, or corn. Use your favorite BBQ sauce – sweet, spicy, or smoky – the choice is yours! You could even top it with some shredded cheese during the last few minutes of cooking for an extra cheesy and gooey delight.

Here are a few more ideas to get your creative juices flowing:

Serving & Variation Ideas:

• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the BBQ sauce for a fiery kick.
• Cheesy Goodness: Sprinkle shredded cheddar, Monterey Jack, or pepper jack cheese over the skillet during the last few minutes of cooking.
• Veggie Power: Add extra vegetables like bell peppers, onions, zucchini, or corn for a more nutritious and colorful meal.
• Creamy Delight: Stir in a dollop of sour cream or Greek yogurt just before serving for a creamy and tangy finish.
• Herbaceous Touch: Garnish with fresh herbs like cilantro, parsley, or chives for a burst of freshness.

I truly encourage you to give this BBQ chicken potato skillet recipe a try. It’s a guaranteed crowd-pleaser that’s perfect for busy weeknights or casual weekend gatherings. I’m confident that you’ll love it as much as I do.

Once you’ve made it, I’d absolutely love to hear about your experience! Did you make any modifications? What did your family think? Share your photos and comments in the comments section below. Your feedback is invaluable and helps me continue to create recipes that you’ll love. Happy cooking, and I can’t wait to see your delicious creations! Let me know if you have any questions, and I’ll do my best to answer them. Enjoy!