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BBQ Chicken Potato Skillet

BBQ chicken potato skillet made in a cast iron skillet with tender diced potatoes, juicy chicken thighs, and a sticky BBQ sauce glaze. This one-pan dinner finishes with a melted cheese topping for a hearty, camping-friendly meal.
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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
  

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
  • 0.5 salt and pepper to taste
  • 1 cup shredded cheese for topping

Equipment

  • 1 cast iron skillet

Method
 

Start the skillet
  1. Heat 2 tbsp olive oil in a cast iron skillet on the grill over medium heat until shimmering.
  2. Add diced potatoes and cook for 10 minutes, stirring occasionally, until they begin to brown at the edges.
Cook the chicken and vegetables
  1. Add cubed chicken thighs, diced bell pepper, diced onion, smoked paprika, and salt and pepper to the skillet.
  2. Cook for 12-15 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
Glaze and finish
  1. Pour in 1 cup BBQ sauce and stir until everything is coated and glossy.
  2. Sprinkle shredded cheese over the top, close the grill lid, and melt for 2 minutes.
  3. Serve hot directly from the skillet.

Notes

For easiest grilling, keep the grill temperature steady at medium so the potatoes brown without burning the BBQ sauce. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat in a skillet over medium-low until hot. Freezing is not recommended for best potato texture. If you want a lighter option, use reduced-fat shredded cheese and choose a lower-sugar BBQ sauce.