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BBQ Chicken Potato Skillet

BBQ chicken potato skillet is a one-pan dinner with tender diced potatoes, juicy chicken thighs, and a glossy BBQ sauce glaze. Cook it in a cast iron skillet for an easy camping-style meal—finish with melted cheese right in the grill.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs, cubed
  • 1.5 lb chicken thighs cubed
Potatoes, diced
  • 4 potatoes diced
Bell pepper, diced
  • 1 bell pepper diced
Onion, diced
  • 1 onion diced
BBQ sauce
  • 1 cup BBQ sauce
Olive oil
  • 2 tbsp olive oil
Smoked paprika
  • 1 tsp smoked paprika
Salt and pepper
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
Shredded cheese
  • 0.5 cup shredded cheese for topping

Equipment

  • 1 cast iron skillet

Method
 

Cook the skillet base
  1. Heat the olive oil in a cast iron skillet on the grill over medium heat. Once shimmering, add the diced potatoes and stir to coat.
  2. Cook the potatoes for 10 minutes, stirring occasionally, until they begin to soften. Keep the grill temperature steady at medium heat.
  3. Add the cubed chicken thighs, diced bell pepper, diced onion, smoked paprika, salt, and black pepper. Stir to combine so the chicken is evenly distributed.
Finish cooking and glaze
  1. Cook for 12-15 minutes until the chicken is cooked through. Stir occasionally so the potatoes and vegetables cook evenly.
  2. Add the BBQ sauce and stir to coat everything in a thick glaze. Let it simmer briefly, about 1-2 minutes, until the sauce clings to the skillet contents.
  3. Top with shredded cheese, then close the grill lid for 2 minutes to melt. Look for the cheese to soften and start bubbling.
  4. Serve hot directly from the skillet. Spoon the BBQ-coated chicken and potatoes into bowls so every bite gets sauce and melted cheese.

Notes

For the best texture, dice the potatoes evenly so they finish at the same time as the chicken. Store leftovers in a covered container in the refrigerator for up to 3-4 days; reheat in the skillet over medium-low heat until warmed through. Freezing is not recommended because potatoes and BBQ sauce can soften after thawing. To make it gluten-free, choose a BBQ sauce labeled gluten-free.