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BBQ Chicken Potato Skillet

BBQ chicken potato skillet with tender diced potatoes, juicy chicken thighs, and a sticky BBQ sauce glaze in one cast iron pan. Cook on a grill for easy camping-style one-pan dinner with melty shredded cheese on top.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Cook the skillet base
  1. Heat olive oil in a cast iron skillet on the grill over medium heat. Wait until the oil looks shimmery before adding anything else.
  2. Add the diced potatoes and cook for 10 minutes, stirring occasionally. Keep an eye out for browning edges and partial softening.
Brown and finish cooking
  1. Add the cubed chicken thighs, diced bell pepper, diced onion, smoked paprika, salt, and pepper to the skillet. Spread everything into an even layer so it cooks consistently.
  2. Cook for 12-15 minutes until the chicken is cooked through. Look for no pink in the thickest pieces and juices running clear.
Glaze and melt
  1. Add BBQ sauce and stir to coat the chicken and potatoes. Stop when the mixture looks glossy and evenly glazed.
  2. Top with shredded cheese, then close the grill lid for 2 minutes to melt. The cheese should turn shiny and slightly bubbly.
Serve
  1. Serve hot from the skillet. Spoon directly from the pan so the BBQ glaze stays thick.

Notes

Pro tip: keep stirring the potatoes during the first 10 minutes so they don’t stick and scorch. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat in a skillet over medium heat until warmed through. Freezing is not recommended because potatoes can get grainy after thawing. For a lighter option, use reduced-fat shredded cheese or choose a lower-sugar BBQ sauce.