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BBQ Chicken Potato Skillet

BBQ chicken potato skillet is a one-pan dinner with tender diced potatoes, seared chicken thighs, and a glossy BBQ sauce glaze. Cook it in a cast iron skillet for a hearty, camping-friendly meal with a melted cheese topping.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs, cubed
  • 1.5 lb chicken thighs
potatoes, diced
  • 4 potatoes
bell pepper, diced
  • 1 bell pepper
onion, diced
  • 1 onion
bbq sauce
  • 1 cup BBQ sauce
olive oil
  • 2 tbsp olive oil
smoked paprika
  • 1 tsp smoked paprika
salt and pepper
  • 0.5 tsp salt
  • 0.5 tsp pepper
shredded cheese for topping
  • 0.5 cup shredded cheese

Equipment

  • 1 cast iron skillet

Method
 

Cook the potatoes
  1. Heat olive oil in a cast iron skillet on the grill over medium heat. Add the potatoes and cook for 10 minutes, stirring occasionally, until they begin to soften and look lightly browned at the edges.
Cook the chicken and vegetables
  1. Add the chicken thighs, bell pepper, onion, smoked paprika, salt, and pepper to the skillet. Cook for 12-15 minutes, stirring occasionally, until the chicken is cooked through and the vegetables look tender.
Glaze and melt cheese
  1. Add BBQ sauce and stir to coat all the ingredients. Top with shredded cheese and close the grill lid for 2 minutes to melt, watching for bubbling or fully softened cheese.
Serve
  1. Serve the skillet hot directly from the cast iron to keep the cheese melted and the BBQ sauce glossy.

Notes

Pro tip: dice the potatoes and chicken to similar bite sizes so everything finishes cooking at the same time. Store leftovers in the refrigerator for up to 3 days; reheat in a skillet over medium heat until hot throughout. Freezing is not recommended because potatoes can soften too much after thawing. For a lighter option, use reduced-fat shredded cheese and choose a lower-sugar BBQ sauce.