Description
This BBQ Chicken Potato Skillet is a comforting, flavorful dish featuring crispy southern-style hash brown potatoes combined with tender, juicy barbecue chicken. Cooked with a perfect blend of spices, melted Monterey Jack cheese, and finished with a drizzle of BBQ sauce and fresh parsley, it’s an easy weeknight meal that brings together classic smoky and savory flavors in a single skillet.
Ingredients
Potatoes
- 16 ounce bag Southern hash brown potatoes (no need to thaw first)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
Chicken
- 2 Tablespoons butter (can use salted or unsalted)
- 1 pound boneless, skinless chicken breast, cubed
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 2 garlic cloves, minced
Other
- 1 cup BBQ sauce (divided use)
- 1 cup shredded Monterey Jack cheese (divided use)
- 2 Tablespoons chopped parsley (optional, for garnish)
Instructions
- Prepare and cook the potatoes: In a 6 quart or larger air fryer, add the 16 ounce bag of Southern hash brown potatoes. Sprinkle ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, and ¼ teaspoon paprika evenly over the potatoes. Cook at 400°F for 10 minutes, then toss the potatoes and continue cooking for an additional 5-10 minutes until they become golden brown and crispy.
- Cook the chicken: While the potatoes are cooking, heat a large skillet over medium heat and add 2 tablespoons of butter. Once melted, add the cubed chicken breast and season with ¼ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, and ¼ teaspoon paprika. Cook for about 6-7 minutes, stirring occasionally, until the chicken is cooked through and the juices run clear. The internal temperature should reach 165°F to ensure it is fully cooked.
- Add garlic to chicken: Add the minced garlic cloves to the skillet with the chicken and cook for about 30 seconds until fragrant.
- Combine ingredients in skillet: To the skillet, add ½ cup of barbecue sauce, the cooked air-fried potatoes, and ½ cup of shredded Monterey Jack cheese. Turn the heat to low. Stir and mix everything together until the potatoes and chicken are fully coated with the barbecue sauce and the cheese has melted.
- Melt remaining cheese: Top the skillet mixture with the remaining ½ cup of shredded Monterey Jack cheese. Place a lid over the skillet and allow it to cook for 3 minutes or until the cheese has melted completely. Remove from heat.
- Finish and serve: Drizzle the remaining ½ cup of barbecue sauce over the top, using as little or as much as you prefer. Optionally, sprinkle chopped parsley over the dish for garnish. Serve hot and enjoy this hearty BBQ chicken potato skillet!
Notes
- Make sure the internal temperature of the chicken reaches 165°F to ensure it is fully cooked.
- You can use either salted or unsalted butter depending on your preference but reduce added salt if using salted butter.
- If you do not have an air fryer, you can bake the potatoes at 425°F on a baking sheet until golden and crispy, about 25-30 minutes, then proceed with the recipe.
- Feel free to adjust the amount of BBQ sauce based on your taste preference for sauciness.
- Optional chopped parsley adds a fresh touch, but you can omit if preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American
